Many lovers of fine whiskey prefer to chill their drinks with ice spheres. Photo by Jennifer Reynolds

Cubes, spheres, pebbles or rocks — frozen water is elevating the cocktail

On Jan. 13, 1205, the temperature in London dropped so low the Thames froze thick enough to walk over and ale and wine in warehouses turned to solid ice and were sold by weight until they finally thawed.

From that day forward, the British regarded Jan. 13 as the coldest day of the year. As a historical side note, however, it was another 750 years before the British allowed ice in their cocktails. [Read more…]

Bartender Sage Sharp pours a Box of Chocolates cocktail at Preamble Lounge & Craft House in Webster. Photo by Stuart Villanueva

When drinking is like a box of chocolates

Chocolate has been popping up in cocktails for almost as long as there have been holidays. There is mention of chocolate liqueurs as early as the 1600s in France, and in this country, a beverage known as “chocolate wine” was popular during the 1700s. [Read more…]

How a long slandered spirit found favor again at the bar

Once upon a time, in a land far away, there was a most non-ordinary man named Dr. Pierre Ordinaire who created a green fairy. [Read more…]

The Harvey Wallbanger, a mid-century cocktail made with orange juice, vodka and Galliano, saw a slight bump in popularity during the hurricane with the same first name. Photo by Jennifer Reynolds

It’s too soon to name a drink after Harvey, but old standbys will do

What do hurricanes, tropical storms, cyclones and cocktails all have in common? Most come with a splash and often result in major headaches. [Read more…]

Kelly Railean, owner and master distiller of the Railean Distillery in San Leon, pours a Railean Distillers’ Jalapeño-Pineapple Margarita at the distillery’s Buccaneer Bar. Photo by Jennifer Reynolds

How the fermented juice of an agave plant became the liquid love of Texas

Tequila is living the American dream. Dirt poor to silver spoon.

Here’s something that began life in a scrappy, spike-covered, desert shrub, then acquired a long history of disreputable associations with bandits and border town roustabouts, yet somehow has become second only to oil as the liquid love of Texas. [Read more…]

The Palace Party Beverage Co.’s Millionairess is a new take on the Millionaire No. 1 in Harry Craddock’s “The Savoy Cocktail Book.” Photo by Jennifer Reynolds

When it comes to cocktails, we can all be millionaires

Even when it comes to drinking, the rich are different.

Throughout the history of drinking in America, mixing alcohol and poor people has been a cause to crusade against. [Read more…]

Michael Norfolk, bar manager at Number 13 Prime Steak and Seafood in Galveston, makes his version of a French 75 cocktail. Photo by Stuart Villanueva

How Americans contributed to the storming of the Bastille and better drinks in France

July is a revolting month.

That’s not meant to be a derogatory comment so much as an observation. [Read more…]

The Rosemary Gin Gimlet at The Tremont House in Galveston is a new take on the classic Gimlet. It is made with rosemary infused simple syrup and Bombay Gin with a little bit of lime juice and soda water. Photo by Jennifer Reynolds

A cocktail handy in fighting malaria and the Texas heat

Truly, is there any adult beverage that so embraces the smothering, wet heat of a Texas summer — or any Southern summer, for that matter — than the herbal sophistication of good gin? [Read more…]

Houston Yacht Club Food and Beverage Director Dawn Dustin pours Maker’s Mark Bourbon while making a mint julep at the club’s bar. Photo by Stuart Villanueva

How the mint julep became the cocktail of high society

You don’t knock back a mint julep, nor do you gulp or take a swig.

A mint julep is far above all this. It is, in the world of cocktails, what the tiara is to headgear. [Read more…]

(Above) Brad Stringer, co-owner of DTO in Galveston, pours 2 ounces of mead for one of the bar’s craft cocktails, The Velvet Monk, which carries the flavors of honey, clove and star anise. Photo by Jennifer Reynolds

An ancient honey wine makes a sweet comeback

To bee, or not to bee, that is the question.

Oh sure, Shakespeare’s Hamlet is known for a similar-sounding quote when he’s wondering whether life or death is preferable. But in this instance, it’s 5 p.m. and he’s trying to choose a cocktail. [Read more…]