food

Parmesan Foam, Fried Olives and Lemon Oils — The Best New-Age Martinis in Houston Now

Parmesan Foam, Fried Olives and Lemon Oils — The Best New-Age Martinis in Houston Now

The Turner’s Martini is made with butter-washed vodka.

GIN, VERMOUTH AND an olive — you’ve got yourself a martini, right? That used to be the case, but as The New York Times recently chronicled in a piece called The Martini Has Lost Its Mind, all bets are off when it comes to what goes in the classic drink, whether shaken or stirred. Read on for the Houston hotspots who are adding more than just a twist to the classic martini.

Turner's

Turner's

Turner’s takes a three-martini lunch to a whole new level. The Turner’s Martini ($18) is made with butter-washed vodka. The washing process involves letting butter sit in vodka at room temperature before freezing it and skimming the butter off. It’s as rich as Turner’s environment, and topped with blue cheese olives stuffed in house.

March

March

The secret to the martini at Montrose’s March ($24) is the vermouth: It’s crafted seasonally by the talented mixologists that work in the lounge. Sometimes it’s infused with Texas melon, and sometimes it’s an herbal combination of thyme, mint and sage. It’s added to three different gins, plus black lemon bitters, and served with a side of a fried olive.

Betelgeuse, Betelgeuse

Betelgeuse, Betelgeuse (photo by Lindsey Cooper Trevino)

This Wash Ave cocktail bar and pizza joint — which is opening a second location on Montrose near Richmond this fall — doesn’t just serve cheese on its pizza. The Parmesan Espresso Martini ($11) is topped with parmesan foam for a creamy and decadent texture.

Little's Oyster Bar

Little's Oyster Bar

At this seafood-savvy Pappas family hotpsot on Shepherd, grapefruit bitters and chamomile licorice stock join Aviation gin and Dolin Blanc vermouth in the Golden Martini ($18). It’s served on a silver platter with a chilled second serving, because why not?

Julep

Julep (photo by Julie Soefer)

Alba Huerta adds a special wine to the Vesper Martini ($15) at Julep. Gin, vodka and lemon oil are shaken with Cocchi Americano — an aromatized wine created in 1891 and has been produced since according to the original recipe.

PS-21

PS-21 (photo by John D. on Yelp)

Can’t decide? Head over to still-new PS-21 on Richmond, which offers a martini flight for $30. The flight includes a Gibson Botanist martini topped with the traditional pickled onion, a Citadelle martini with a twist and a dirty Tanqueray martini. Cheers!

From Your Site Articles
Food
art

Reflecting on Losses from the Winter Street Studios Fire, Erika Alonso Pops Up with New Paintings

Alonso, inset, and her acrylic-on-canvas painting 'Birds'

BASED IN HOUSTON, Cuban-American painter Erika Alonso is a self-taught, self-described “painterly painter,” with a playful and very idiosyncratic take on abstract expressionism, mark making, and automatism, where the artist works quickly and intuitively, relying upon the subconscious to guide the artistic process. Her work can be found in numerous private collections across the United States and Europe, including that of beloved Houston collector and art fanatic Lester Marks. On Friday, Sept 8., from 7-9pm at Lanecia Rouse Tinsley Gallery, Alise Art Group's Art House presents Alonso’s solo exhibition Birds Are People Too (And Other Thoughts . . . ).

Keep Reading Show less
music

This Weekend: Bayou City Funk and Popular Austin Group Join Forces for Spirited Show at Heights Theater

Nik Parr and The Selfless Lovers

THE WORD “FUNK” has been around a long, long time. In the mid-1950s, New Orleans drummer Earl Palmer popularized the word as a musical term when he instructed musicians on recording dates to “play a little funkier.” In his book Flash of the Spirit: African and Afro-American Art and Philosophy, historian Robert Farris Thompson goes back even further, and traces the origin of the word “funky” to the Ki-Kongo word lu-fuki, meaning “positive sweat,” an olfactory term used to praise an individual for the integrity of their art.

Keep Reading Show less