Rachael Soto, a bartender at Rosewater in the Clear Lake area, prepares a Night Shift, featuring Amaro Averna. Photo by Stuart Villanueva

A bittersweet love affair between a cocktail and herbal liqueur

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If Noah were here, would he order a double?

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James Bradshaw, bar manager at Railean Distillers in San Leon, pours Dr Pepper to make a Dr Railean. Photo by Stuart Villanueva

Pour some Texas into your holiday cocktails with this iconic beverage

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The Motor Oil is one of many cocktails associated with the Harley-Davidson. Photo by Jennifer Reynolds

Cocktails even a badass biker could love

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Debate persists about the origins of the beloved margarita

Let’s set the record straight. No one is wastin’ away in Margaritaville because it’s his own damn fault. [Read more…]

Japan is taking the drinking world by storm

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Taylor Westmoreland makes a Riondo’s Italian Old Fashioned with High West Whiskey. At Riondo’s Ristorante in Galveston, Westmoreland has a menu of several classic cocktails using rye, some with her own take on older recipes. Photo by Kelsey Walling

A native-born alcohol enjoys a revival

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Jazz and cocktails rank high among U.S. cultural contributions

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Travis Dhonau and Lia Mathsen relax in the bar-side pool at Float Pool & Patio Bar in Galveston with a Blue Chair Bay Coconut Rum Boozy Smoothie. Photo by Jennifer Reynolds

Ice cream drinks grow up with a boozy kick

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General Manager Nick Stephenson places a strawberry on the rim of a chocolate-covered strawberry martini, which features infused strawberry vodka. Photo by Kelsey Walling

How bartenders are using fruits, flowers and veggies to enhance cocktails

For too long, chefs and restaurateurs have been hogging the garden.

In the past decade or more, they’ve seized on the slogans “Farm to Table” and “Garden to Table,” to the point one would think eating is all farms and gardens are for.

Well, guess what: All those fruits, vegetables, flowers and herbs you’ve been hoarding aren’t just for tables. This is the era of “Farm to Bar” and “Garden to Bar,” and it’s every bit as tasty, if not more. [Read more…]