Pride Pours!

Check out one artisan-cocktail bar’s sexy, silly drinks menu, just for Pride.

cotton2018_2_photo by Quy Tran copy
cotton2018_2_photo by Quy Tran copy

The idea of mixologists dreaming up fun unique cocktails to mark special occasions — and, you know, sell a few more drinks — is nothing new. It’s a bit hard to be amused by it anymore. And yet one Downtown bar, brand new Cottonmouth Club (108 Main St., cottonmouthhouston.com) has managed to score with five new specialty beverages, nodding to the weekend’s Pride celebration, that are so cute, even cynical sippers have to smile. It also helps that they’ll be bargain-priced at just $6 all weekend long.


And these aren’t batch-made, quick-and-dirty deals, but rather serious, if quirky, artisan concoctions. The Ne-Grindr has gin infused with red skittles, along with Amaro Montenegro, Brute Americano, an orange twist and, per the cheeky press release its reps sent around, “extra pride.” Meanwhile, the Cabana Boy touts tequila, mezcal, Averna liqueur, lime, thyme, Tapatio hot sauce and a High Five. Others include the tropical, rum-based Taste the Rainbow, and the suave whiskey-and-rye affair, the Neil Patrick Harris.

The Cottonmouth Club, which opened earlier this year, is housed in the historic Brewster Building.

Houston Pride, whose Saturday-evening parade rolls through Downtown, has the only major-city Pride parade staged after hours. The LGBTQ celebration marks its 40th year in H-Town.

Food+Travel

Denise Reyes and Matthew Healey (photo by Katy Anderson)

THE OPERA BALL, one of Houston’s perennially elegant, must-hit galas among the society set’s top tier, tilted marvelously mod and disco-deluxe this year, with sophisticated Spanish hints, thanks no doubt to ball chairs Isabel and Ignacio “Nacho” Torras. They are, of course, the arts patrons behind two of Houston’s most popular and trendy restaurants — MAD and BCN Taste & Tradition.

Keep Reading Show less
Parties

Smoked Salmon Cheesecake with Emeril’s Reserve Caviar

THE POP-UP CULINARY trend — when great chefs from elsewhere take over a local restaurant for a night or two — continues to be a hot in Houston. But as the novelty of the concept fades to been-there-done-that, pop-up purveyors must be increasingly clever to attract savvy foodies.

Keep Reading Show less
Food