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…]

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…]

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…]

Kat Rodriguez, a bartender at the Black Pearl Oyster Bar & Grille in Galveston, makes one of the restaurant’s popular drinks, the Calypso Punch. Made with rum and citrus juices, the drink pairs well with oysters. Photo by Stuart Villanueva

Luscious sips of the sea perfectly made to be savored with cocktails

A biker bar is where bikers gather. A gay bar brings in gay people wanting a drink. And a beach bar is for people coming in off the sand.

So, what is it with oyster bars? [Read more…]

Bartender Trey Kozlek prepares a Bunker Hell cocktail at Preamble Lounge & Craft House in Webster. Photo by Stuart Villanueva

Turning the dreaded fruitcake into a likable drink

Each year around this time, children around the world are cautioned to straighten up their behavior or expect a most disappointing Christmas morning. [Read more…]

An idealized portrayal of “The First Thanksgiving” by Jean Leon Gerome Ferris, circa 1912-1915. A lot has been written about what the Pilgrims and Native Americans had to eat that first Thanksgiving, but not much of anything about what they were drinking. Courtesy of the Library of Congress

How a beer shortage on the Mayflower led to a hard cider Thanksgiving

This Thanksgiving, let’s party like the Pilgrims. [Read more…]