Beaver's Belt Strap



The brunch special lured me to Beaver's (2310 Deca­tur St., 713-864-2328) a few Sundays ago. Reading over the Bloody Mary menu, I considered writing about how "bacon-infused vodka" ranks up there with the wheel, movable type and Post-it notes as one of the greatest inventions ever. But then I remembered that I'm not much of a Bloody Mary fan. For me, a balanced breakfast includes orange juice — for the screwdrivers, of course — not tomato juice, which reminds me of vegetables I had to eat as a kid. Then I noticed the Beav's list of "beer-tails," which includes the Belt Strap, a cocktail made with locally brewed pale ale. Because my New Year's resolution was to reduce my carbon footprint by "drinking locally," I had two Belt Straps with my brunch of fried oysters and eggs. Deliciousness all the way around (high cholesterol be damned). Who knew you could improve upon a good beer by adding rum? Actually, that's a stupid question. What isn't improved upon by adding rum? Not much, I tell ya. Unless it's something absolutely perfect. Like Scotch.

3 ounces Southern Star Pine Belt

Pale Ale (Conroe)

1 1/2 ounces Cruzan Black Strap rum

3/4 ounces fresh lemon juice

3/4 ounces simple syrup

Shake everything but the ale with ice and pour into a pint glass. Top with ale. Garnish with lemon wedge and cinnamon stick. Caution: You may never drink plain ol' beer again. — W. Healy

[email protected]

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.
W. Healy