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Subject: Cocktails
Some Sugars Added
Speaking off the toque: Richard Hazzard
December 28, 2000Stirred and Shaken
The Houstonian's George Herbert Walker Bush martini
July 5, 2001Hemingway's Favorite Libation
Bossa's Mojito
February 21, 2002Candidate Cocktails on Election Day 2008
November 4, 2008Whiskey A-Go-Go at Poison Girl
Ever since acclaimed mixologist Bobby Heugel left Beaver's earlier this year, Houston has been eagerly awaiting the opening of his very own bar, Anvil, located on a precarious curve along Westheimer in Montrose. Alongside Heugel's very unique creations (which are fresh, modern takes on decidedly staid and classic drinks), the bar will also feature antique glassware, homemade spirits, over 100 beers and a small kitchen serving pizzas, salads and sandwiches. In the spirit of
December 17, 2008Dish
September 23, 1999Nutty Rita
July 6, 2000Wake-up Call
July 13, 2000Booze in a Blender
September 7, 2000Where Are We Eating?
Although plenty of restaurants (and probably even shopping malls, nail salons and dentist's offices) in Houston serve the ubiquitous margarita, this place is special for a few reasons. Can you figure out where we're eating this week just from the margarita below? And bonus points to the lucky person who guesses what kind of margarita is pictured above.
June 2, 2009BEDFORD'S AGAVE SOUR
February 26, 2009We're All Gonna Die
So you might as well rock out with XBXRX
November 3, 2005T'AFIA'S BLO-JITO
August 21, 2008Stirred and Shaken
El Tiempo's Cuba Libre
October 25, 2001Pearl Bar's Pearl Martini
February 21, 2008Stirred and Shaken
La Griglia's champagne cocktail
December 21, 2000Armandos
Celebrate this Mexican holiday weekend in style at the newly reminted Armandos — but take a cab home
May 3, 2007TONY'S MEXICAN RESTAURANT
TOP SHELF MARGARITA
December 14, 2006¡Viva la Margarita!
The drink that changed the way we eat
November 16, 2006¡Party en el Patio!
A shaggy taco shack gets a makeover and starts serving margaritas under the stars
May 25, 2006Frozen Mojito
The Flat
February 2, 2006Wrestling with Gourmet Tex-Mex
Don't let the upscale decor at the new Cyclone Anaya's trick you into ordering the lobster enchiladas
December 1, 2005Mixing It Up
March 10, 2005Best Margarita
September 23, 2004Best Martini
September 23, 2004Best Mojito
September 23, 2004Best Place for Cocktails
September 23, 2004Sparkling Leftovers
The five top-scoring champagne cocktails ranked on a scale of 1 to 10
December 25, 2003Chipotle off the Old Block
Austin's Serranos Café and Cantina tries out its Tex-Mex on Houston
May 15, 2003Best Mojito
Saba Blue Water Cafe
September 26, 2002A Toast to Julia and Paul
Muldoon's Himalaya Sunrise
August 8, 2002Planet Hemingway
Floridita has a cute concept. Is there anything wrong with that?
May 9, 2002Cultural Imperialism
Frédéric Perrier's Marc-a-Rita
November 1, 2001Stirred and Shaken
Charles Clark's Ibizaritas
October 4, 2001Stirred and Shaken
The Davenport's Costa Rican martini
May 17, 2001Stirred and Shaken
Lucinda's Hornitos Margarita
April 12, 2001Stirred and Shaken
The Confederate House's mint julep
April 5, 2001Stirred and Shaken
Angelika's Blue Angel
February 1, 2001Stirred and Shaken
Cafe Perrier's Pernod martini
December 28, 2000Stirred and Shaken
Canyon Cafe's candy-corn margarita
October 26, 2000Stirred and Shaken
Carrabba's Apple Martini
October 19, 2000Booze in a Blender
El Meson's Orange Margarita
September 28, 2000Best Martini
The Twister, The Remington Grill
September 21, 2000Veggie Heaven
May 21, 2009Top 5 Cold Drinks: Alcoholic Version
A lovely, limey caipirinhaA while back we made a list of beverages that hit the spot in hot weather. But we didn't include anything with alcohol the first time. An ice-cold beer usually does the trick, but sometimes a balmy evening calls for a beverage with a muddled ingredient or cocktail umbrella. 5. Caipirinha. Yes, Brazilians look better in bikinis than we do, but at least now we can drink their booze. For a while cachaça, the main ingredient in a caipirinha, was not readily available, an
July 8, 2009A Chat with Shon Kyto of Kata Robata
Photo by Sarah Rufka"What's your signature drink?" It's a fairly inane question, but it's one Shon Kyto thinks about a lot. He's the manager of Kata Robata, but after seven years serving drinks at Azuma, the bar is still his baby. He shows me the cork-bound drinks menu with not a little pride. "People always ask, 'What's your signature drink?' and I would respond, 'Well, we don't really have one, but what do you like?' because I could make pretty much anything. But then some people just really n
July 17, 2009A Chat with Reid McGraff of a bar and grille
Photo by Sarah RufkaSeeing Reid McGraff at the Alden-Houston's a bar and grille -- an affable and friendly bartender, but with a certain polished bearing -- you'd never guess he'd ever tended a less elegant bar. Asked about his past positions, he mentions Hotel ZaZa, House of Blues, Warren's Inn and City Streets. Wait, what? "You know where 610 and Richmond meet, right across the street from Best Buy? Back when I started about 20, 25 years ago there was a nightclub there called Cooter'
August 21, 2009A Chat with Norman Daughtery of Bailey's American Grille
Photo by Sarah RufkaTo watch Norman Daughtery make a martini is a beautiful thing. The head bartender at Bailey's American Grille in Seabrook, he pours his ingredients slowly and precisely before furiously going to town with the cocktail shaker, whipping the ingredients until the strong drinks have the thinnest layer of ice on top and the sweet drinks have a hint of foam. It's not hard to tell he's a martini drinker himself. "I have to make you a chocolate martini," he says. "I have a cou
August 28, 2009Anvil's 100 List: Cocktails To Try Before You Die
Photos by Katharine Shilcutt Pimm's Cup, No. 68 on Anvil's 100 List​Although only one page long, the list is daunting. Satan's Whiskers, Monkey Gland, Blood & Sand, Corpse Reviver #2, Death in the Afternoon, Widow's Kiss, El Diablo: one could almost mistake the cocktail names for santerÃa ingredients. And the sheer breadth of the different cocktails is mesmerizing; some with egg, some with absinthe, some with champagne, some with rum. And each of them a classic cocktail, in the tru
August 31, 2009A Chat with Karen Racine of Absinthe Brasserie
Walk into Absinthe, and it's almost guaranteed that Karen Racine will be pouring your drink. Karen, or at least someone she's related to. "I actually own the bar going on six years. My sister and I own this, and she and my brother-in-law own Bowl. We have a staff of five, and it's all pretty much family. It's me and my sister, my brother-in-law works Wednesdays, my cousin cocktails...the only one who isn't family is the guy who makes the pizza. And we're getting a new bartender; he's anot
October 15, 2009
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© 2009 Village Voice Media All rights reserved.