The calendar might be creeping toward fall, but the weather still says summer in H-Town. Here, some of the best summer cocktails to help you cool off, feel refreshed and show you're an adventurous consumer of spirited beverages. The list below offers something for every palate, from the sweet-toothed to connoisseurs of the classics. Drink up!
You can almost hear that iconic dance hall music as you sip this creation from Etoile Cuisine et Bar. A blend of Nolet gin, Lilet Blanc, fresh lemon juice and a raspberry shrub served over ice and topped with Geisweiler Blanc de Blanc Champange. “Nolet gin and Lillet are great together, an herbal freshness with candied fruit notes,” says Bar Manager Kimberly Paul. “The lemon and red wine vinegar (from the shrub) cut through the sugars for balance. Add in the raspberries and champagne and you have a festive summer cocktail.”
It doesn’t get more summery than this concoction , Eleven XI’s flash-frozen (thank you, liquid nitrogen), amped up take on the traditional Mudslide. Vanilla vodka, Kahlua and Bailey’s Irish Cream ice cream are served in a martini glass with a spoon, making this adult confection the perfect cocktail to end your summer meal.
What better way to enjoy the last days of summer than with a sparkling drink that smacks of sunshine? “This is one of our signature cocktails on the menu now and we really love it as an aperitif,” says Prego General Manager David Cook. It's a blend of Cocchi Americano, Dolin Dry Vermouth and filled with good Prosecco, then garnished with a grapefruit twist. You’re welcome.
Beat the heat with this stunner from KUU. Pink Lady apple chunks are muddled, then blended with rum, grenadine, ginger syrup, lime juice, agave nectar and splashes of cranberry and pineapple juice and Sprite, then garnished with a cherry and lime wedge. It’s sweetly tropical and endlessly shippable – either to start the meal or alongside KUU’s Asian-inspired dishes
This one’s proving popular at Reserve 101, and is one of the featured $5 cocktails on the new happy hour menu. Bartender Andrew Grala came up with this one, showcasing the sherry-like tones to the Cutty Sark Prohibition, blended with St. Germain, Aporol and lemon juice, served over an ice sphere. "We were all very excited to get our hands on the new Cutty Sark Prohibition, part of a new trend of non-aged statement scotches made specifically with bartenders and cocktails in mind,” says Reserve 101 co-owner Mike Raymond. “Andrew hit a home run with this one.”
Adair Kitchen’s summer cocktail selections are a sunny addition to a comfort food menu. This one blends gin, lemon juice and house-made rhubarb simple syrup, before topping it offer with sparkling rose and a splash of Campari. It’s a beautifully fragrant, lightly sweet libation that is an excellent partner to the Farrao salmon plate.
The signature drink at Holley’s Seafood Restaurant & Oyster Bar, it’s named for Mark Holley’s grandfather, who hailed from Kentucky. You’ll love the sassy combination of cherry-infused bourbon, rye whiskey and lime juice. It’s one of several homages to Holley’s family in the new spot (the wine room is named for his stepmom, the semiprivate dining room for his dad). The drink offers just a hint of the cherry’s tart tang, but isn’t sweet.
This take on the classic French 75 at Straits will make you ditch the typical Bloody Mary or Mimosa as a brunch option. Tanqueray Rangpur, Fluer elderflower liqueur, fresh lime juice, and a splash of strawberry liqueur, topped with Champagne make for a supple sipper with just a hint of sweet. Pair it with the restaurant’s Asian crab cake benedict at brunch or linger over it on the patio as the sun sinks over CityCentre.
Yes. Yes, it is purple; there’s nothing wrong with your eyes. It’s meant to evoke the calming view of ocean waves lapping gently at a Mexican shore. This offering from Caracol is a blend of Mezcal, Crème de Violet, lime and a little salted margarita foam. The result is a richly textured drink with fragrant, subtle notes of smoke.
You can almost hear that iconic dance hall music as you sip this creation from Etoile Cuisine et Bar. A blend of Nolet gin, Lilet Blanc, fresh lemon juice and a raspberry shrub served over ice and topped with Geisweiler Blanc de Blanc Champange. “Nolet gin and Lillet are great together, an herbal freshness with candied fruit notes,” says Bar Manager Kimberly Paul. “The lemon and red wine vinegar (from the shrub) cut through the sugars for balance. Add in the raspberries and champagne and you have a festive summer cocktail.”
It doesn’t get more summery than this concoction , Eleven XI’s flash-frozen (thank you, liquid nitrogen), amped up take on the traditional Mudslide. Vanilla vodka, Kahlua and Bailey’s Irish Cream ice cream are served in a martini glass with a spoon, making this adult confection the perfect cocktail to end your summer meal.
What better way to enjoy the last days of summer than with a sparkling drink that smacks of sunshine? “This is one of our signature cocktails on the menu now and we really love it as an aperitif,” says Prego General Manager David Cook. It's a blend of Cocchi Americano, Dolin Dry Vermouth and filled with good Prosecco, then garnished with a grapefruit twist. You’re welcome.
Beat the heat with this stunner from KUU. Pink Lady apple chunks are muddled, then blended with rum, grenadine, ginger syrup, lime juice, agave nectar and splashes of cranberry and pineapple juice and Sprite, then garnished with a cherry and lime wedge. It’s sweetly tropical and endlessly shippable – either to start the meal or alongside KUU’s Asian-inspired dishes
This one’s proving popular at Reserve 101, and is one of the featured $5 cocktails on the new happy hour menu. Bartender Andrew Grala came up with this one, showcasing the sherry-like tones to the Cutty Sark Prohibition, blended with St. Germain, Aporol and lemon juice, served over an ice sphere. "We were all very excited to get our hands on the new Cutty Sark Prohibition, part of a new trend of non-aged statement scotches made specifically with bartenders and cocktails in mind,” says Reserve 101 co-owner Mike Raymond. “Andrew hit a home run with this one.”
Adair Kitchen’s summer cocktail selections are a sunny addition to a comfort food menu. This one blends gin, lemon juice and house-made rhubarb simple syrup, before topping it offer with sparkling rose and a splash of Campari. It’s a beautifully fragrant, lightly sweet libation that is an excellent partner to the Farrao salmon plate.
The signature drink at Holley’s Seafood Restaurant & Oyster Bar, it’s named for Mark Holley’s grandfather, who hailed from Kentucky. You’ll love the sassy combination of cherry-infused bourbon, rye whiskey and lime juice. It’s one of several homages to Holley’s family in the new spot (the wine room is named for his stepmom, the semiprivate dining room for his dad). The drink offers just a hint of the cherry’s tart tang, but isn’t sweet.
This take on the classic French 75 at Straits will make you ditch the typical Bloody Mary or Mimosa as a brunch option. Tanqueray Rangpur, Fluer elderflower liqueur, fresh lime juice, and a splash of strawberry liqueur, topped with Champagne make for a supple sipper with just a hint of sweet. Pair it with the restaurant’s Asian crab cake benedict at brunch or linger over it on the patio as the sun sinks over CityCentre.
Yes. Yes, it is purple; there’s nothing wrong with your eyes. It’s meant to evoke the calming view of ocean waves lapping gently at a Mexican shore. This offering from Caracol is a blend of Mezcal, Crème de Violet, lime and a little salted margarita foam. The result is a richly textured drink with fragrant, subtle notes of smoke.
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