Eye candy
By Mark G Hanna on Filed Under: Down the Hatch Leave a Comment
Eye candy
Farm-to-bar
A popular food movement has made its way to cocktail hour
Shaken and stirred
With its blend of gin and sweet vermouth, the Martinez Cocktail is considered the precursor to the martini. Photo by Jennifer Reynolds
This truly American cocktail has a cloudy pedigree with plenty of twists
Jiggly with a jolt
Citrus flavors and vanilla-flavored vodka combine to make an adult version of the Creamsicle Popsicle. Photo by Jennifer Reynolds
Break the mold with these edible cocktails
On ice
Mikeala Lott pours a frozen mojito at Rum Shack, one of five venues at The Spot in Galveston. The frozen mojito is one of three signature frozen drinks at Rum Shack. Photo by Kelsey Walling
Years ago, frozen cocktails got a cold reception, but now they’re on fire
The ultimate splashdown
Co-owner and mixologist Pasha Morshedi pours the NASA-inspired Mahalo Apollo at Rosewater in the Clear Lake area. Photo by Stuart Villanueva
Will cocktails in space finally make a giant leap?
Water, water everywhere
The Summer Peach Tea, left, and the G-Town Beach Tea are two summer cocktails at Little Daddy’s Gumbo Bar in Galveston. Photo by Kelsey Walling
But what most vacationers want is a proper beach drink
A drink to old salts
Variations of the mineral make their way to cocktail hour
Get on your High Horse
Whether it’s rodeo or polo season, celebrate the equine with these cocktails
Waste not, want not
Getting trashed takes on a whole new meaning on the cocktail scene
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