—————————————————— Special Martini | Restaurants | Houston | Houston Press | The Leading Independent News Source in Houston, Texas

Booze

Special Martini

One could easily drive by Buddha Lounge (2670 Sage, 713-621-2833) and miss it, because the sign on the awning simply says "Lounge." But simplicity is the way of the Buddha, and Buddha Lounge is the type of place that needs no sign at all. It's so good, it could rely solely on word of mouth, functioning as some sort of supercool speakeasy. On my first visit to the bar, I meet up with my date, a sultry, hazel-eyed grad student with a knack for sass. We decide the place is so elegant and swanky, it's almost overwhelming. The decor is all stone lions, smiling Buddha statues and smooth red velvet couches, and the music, ambient trance, rounds out the vibe. Yes, friend, we've landed in Hipster Nirvana. We ask bartender Matt what to drink, and he tells us we're in for a treat: The owner is here, and he likes making the house specialty, a concoction they call the Buddha special martini. Antoine the owner quickly comes down, introduces himself and begins making the martini with the focus and mastery of a Shaolin monk. He serves it up, and my date instantly proclaims it the Best Martini She's Ever Had. I try a taste and have to agree. Yep, it's that good.

1 ounce Svedka vanilla vodka
1 ounce Midori liqueur
1 ounce Malibu rum
1 ounce DeKuyper Sour Apple Pucker
1/2 ounce pineapple juice
1 slice fresh pineapple
1 cherry

Combine liquors and juice in a shaker. Shake vigorously. Strain into a chilled martini glass. Garnish with pineapple slice and cherry. Embrace your inner hipster.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Chris Boyd