Dining

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More About

• Robert Ellis
• Liquor and Spirits
• Food and Cooking

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I stopped by Mango's (403 Westheimer, 713-522-8903) a few nights ago for some live music and a midweek tipple. The place has a comfortable hipster-meets-­hippie feel and, lucky for me, a chalkboard full of original cocktails to complement the beer list and vegetarian food menu. I ordered a Robert Ellis, a drink named for the local singer-songwriter who was onstage that night. An attentive audience sat at tables, stood at the bar or sat Indian-style on the floor during his act and then stuck around afterwards just to hang out. I don't know if I was more envious of Ellis for his crowd of adoring fans, or for the fact that he's about my age and already has a drink named after him. Some guys have all the luck. Other guys write a drinks column and wallow in obscurity. No, I'm not bitter. The outdoor patio was popular on this particular night, and I sat outside with the smokers long after the music had stopped, enjoying the drinks but bemoaning my place in the social pecking order vis-à-vis musicians.

2 ounces Sunny Brook whiskey

Pomegranate juice

Fresh mint

Combine whiskey, pom juice and ice in a shaker with hand-crushed mint leaves. Shake and strain into a glass over ice. Garnish with mint sprig.

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