Troy Fields

I had not been to the Jet Lounge (1515 Pease, 713-659-2000) since its reinvention a short time ago. I was pleasantly surprised by the change in format. The current permutation – call it urban bohemian – has a much cooler vibe than the too-trendy, too-clubby aesthetic that the place used to flaunt. The best change, in my opinion: Live music has replaced "untz untz" schlock, which makes some sense, as Jet Lounge is connected to the Engine Room, a now defunct live music venue. Jets, Engines, get it? Local indie-rock outfit The Small Sounds were onstage the night I was there, delivering a set that started off diplomatically but soon morphed into a full frontal assault on a crowd that begged for annihilation. I'd heard the band before, but their sound was definitely bigger and more punched up on this night. Hey, speaking of punch, bartender Matt Reyna dropped his entire arsenal into a rum concoction that could have been equally devastating if consumed too liberally. How much did you hate that segue? Probably not as much as I hated writing it. They should call this one the "kitchen sink"...

1/2 ounce Malibu rum

1/2 ounce Bacardi 151 rum


Jet Lounge

1/4 ounce Stoli raspberry vodka

1/4 ounce Stoli strawberry vodka

1/4 ounce Stoli orange vodka

1/4 ounce Southern Comfort whiskey

1/4 ounce Cointreau liqueur

Splash of grenadine

Splash of pineapple juice

Splash of orange juice

Splash of cranberry juice

Splash of sweet and sour

Combine all 12 ingredients and shake with ice. Serve on the rocks in a pint glass. Garnish with cherries and citrus and whatever else you have lying around.

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