Whoever thought of drinking gin and milk at the same time must have been drunk. I almost fell off my barstool at Los Tios (14006 Memorial Drive, 281-493-4700) when the bartender described what was in this house specialty. "Apparently it was a recipe left over from the old owners," he said as he combined Tanqueray, 2 percent milk and a couple of teaspoons of powdered sugar in the metal shaker. "I'm definitely gonna hurl after this one," I said under my breath. Bracing myself, I took a cautious sip. The first thing I thought of was horchata, the popular, lightly sweetened rice drink in Mexico and Spain. Horchata goes well with spicy foods, and I prayed food would save me in this case, too. When my lunch arrived, I ate in a hurry. After a few minutes, I realized the gin fizz and the enchiladas were a match made in heaven.
Los Tios's Ramos Gin Fizz:
2 ounces Tanqueray gin
2 ounces 2 percent milk
2 rounded teaspoons powdered sugar
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Combine above ingredients in a shaker half filled with ice. Stir until cold and strain into a cocktail glass. Enjoyed best with full-flavored dishes.