Quote:
Originally Posted by taxwonk
Now that is a trendy drink I could see myself sampling.
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There's an ice-house here called Beavers that had one of the most amazing bartenders I've had the pleasure of ordering a drink from. You'd just give a vague idea of what sort of drink you'd want, and he'd come back with something utterly amazing. He infused most of the booze himself, made his own marichino cherries, made his own bitters, and otherwise did everything the hard way. He left a month or so ago to open his own bar, and it should be a pretty amazing place. It's goal is to banish forever the apple martini in Houston. It opens
sometime this month.
This is the cocktail menu at Beavers, but it's just sort of a launching off pad.
ASIAN GODDESS
Charbay vodka, Crème de Cassis, ginger, lemongrass
DAX’s OBSESSION
Hendrick’s gin, tamarind syrup, orange juice
FORECAST
Habanero-infused Monopolowa vodka, cucumber, kaffir lime, lemon
MAYAHUEL FIZZ
Sotol (Mezcal), rosemary syrup, lime, egg white*
OPAL SMASH
Makers Mark, lemon, opal basil
PECAN OLD FASHIONED
Pecan-Infused Wellers Bourbon, Angostura bitters, sugar
PISCO SOUR
Barsol Pisco, lemon, Angostura bitters, egg white*
ROSEMARY RICKEY
No. 209 gin, lime, rosemary
SAZERAC
Wild Turkey Rye, Lucid Absinthe, Peychaud’s bitters
SOUTHERN GIMLET
Plymouth gin, lime, mint
THE DARB
Junipero gin, Vya dry vermouth, apricot brandy, lemon
THE LAST WORD
Bombay Sapphire gin, green Chartreuse, Maraschino liqueur, lime
TRAIN WRECK
Remy Martin cognac, vanilla-cardamom gastrique, Angostura mist, flamed orange zest
