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…]
Shaken and stirred
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…]
Tequila’s time
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…]
How the other half drinks
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…]
A revolution in cocktails
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…]
Gin and bear it
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…]
A Southern spirit
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…]
Mead’s renaissance
(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…]
Wild and woolly
The Two of a Kind signature martini at Tookie’s Seafood in Seabrook includes Absolut Pear Vodka, Peach Schnapps, St. Germain Elderflower and fresh squeezed lemon. Photo by Jennifer Reynolds
March and its cocktails are a study in contrasts
As months go, March is a psychological disorder. [Read more…]
Punch lines
Is it worse to be a fish out of water, or a fisherman out of cocktails?
In the eternal libraries of written words, the dedicated scribes through time have preserved many great thoughts about people and fish. [Read more…]