The Art of the Drink

It was a hoity-toity affair, an opening celebration of the city's visual arts scene on the Terrace at the acclaimed Warwick Hotel (5701 Main Street, 713-526-1991). Curators, gallery owners, buyers and assorted hangers-on munched on delicious fish tacos and slurped down trays of watered-down margaritas. I couldn't even finish my drink before a server replaced it with a full one. My head had that frozen feeling you get after drinking too fast, but I headed for the bar with greater alcoholic ambitions. The bartender offered me a drink card with an array of summer specials. Something called a Cuervo Rox caught my eye, as did several well-to-do society types who looked like they had jumped off the pages of PaperCity. The drink was a disappointment, in large part because of the fact that a few key ingredients were missing. Cubed ice was used in place of shaved, a bag of sugar substituted for a sugar cube, and bitters (which I suspected would marry the tequila and the Pernod) was absent altogether. In the time it took to locate all of the ingredients, the ice cubes melted a little, leaving the drink watered down and incredibly lame. Imagine someone pouring Sambuca in your Tequila Sunrise, and you have a pretty good idea. Be quick when you try this at home.

The Terrace's Cuervo Rox:
1 1/2 ounces Jose Cuervo tequila
1 ounce Pernod
Splash of orange juice
3 or 4 drops of Angostura bitters
1 sugar cube

Fill a highball glass with ice. Add tequila, Pernod, orange juice and bitters. Drop in sugar cube and stir.

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