food

How to Make Frank’s Americana Revival’s ‘Deathly Hallows’ Cocktail at Home!

How to Make Frank’s Americana Revival’s ‘Deathly Hallows’ Cocktail at Home!

The smoky-sweet concoction is only available Oct. 30-Nov. 1 — but the Highland Village institution shared how to recreate it yourself now! The combo of citrus, maple and ginger beer is elevated further by lighting a sprig of thyme on fire, infusing the drink with smoky, herbaceous flavors.

Ingredients:

  • 1.5-2 ounces silver tequila or Mezcal
  • 2.5 ounces cranberry juice
  • .5 ounces (1 tablespoon) orange liquor
  • .5 ounces (1 tablespoon) lemon juice
  • 1 tablespoon maple syrup
  • Splash of ginger beer
  • Sprig of thyme

Directions:

  1. Combine all ingredients into a cocktail shaker and fill with ice.
  2. Shake and strain into a large rocks glass.
  3. Top with ginger beer.
  4. Garnish with thyme, lighting the sprig on fire for a smoky effect.
Food
music

In Classical Guitar Program, Aperio Beautifully Blends the Old and New

Alejandro Montiel and Isaac Bustos (photo by Lynn Lane)

HOUSTON’S NEW-MUSIC stalwarts Aperio, Music of the Americas distinguished itself in its early years by tracking down and performing the music of North Central and South American composers who engaged in musical dialogue across and beyond their respective geographies. Now in its 18th season, Aperio continues that spirit of innovation and cross-cultural conversation with Strings and Hammers, a concert of contemporary and modern music by Latin American composers for various and unusual combinations of (unplugged) guitar, violin, cello, and piano. Strings and Hammers takes place on Jan. 26 at Midtown Arts and Theater Center Houston (MATCH). If you love the classical guitar, this is a can’t-miss concert.

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Art + Entertainment
rodeo

The Rodeo's First-Ever Sit-Down Restaurant Saddles Up for Year Three

The Ranch Saloon + Steakhouse (photo by Jenn Duncan)

THE HOUSTON LIVESTOCK Show and Rodeo roared back in 2022 after a pandemic-induced hiatus, and one of the buzziest parts of the whole thing was restaurateur Ben Berg's brand-new sit-down concept, a first for the Rodeo.

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