4 Local Watering Holes Raising the Bar

Mai Pham | September 25, 2017 | Feature Features

These four nightlife hot spots shake up cool cocktails to help burn that midnight oil.

Tongue-Cut Sparrow
Modeled after the best Ginza Bars in Tokyo, master mixologist and bar owner Bobby Heugel’s latest, and arguably best concept to date, focuses on craft, precision and hospitality. Led by Peter Jahnke, bartenders sporting crisp white shirts and bowties work with a selection of 140 spirits to craft both original and classic beauties like the Rusty Nail, a ’60s classic made of Scotch whisky and Drambuie, served over an ice-cold Old Fashioned glass and garnished with a lemon twist. 310 Main St., 713.321.8242

There’s major buzz in River Oaks, and it’s not just because of the 250 Champagne options on the 1,000-label wine list. With more than 50 vinos by the glass, and a cocktail menu by beverage director Chris Stump, patrons can enjoy refreshing libations such as the cooly effervescent a’Bouzy mule, a twist on the ever-popular Moscow mule blending vodka, King’s Ginger liqueur, lime juice and sparkling wine, served in a shiny copper flute with a slice of lime and fresh mint. 2300 Westheimer Road, 713.722.6899

Better Luck Tomorrow
The ’80s are back at this rainbow-hued neon Heights spot. Bobby Heugel also plays a hand here, but it’s James Beard Award-winning chef Justin Yu who is putting this bar on the map. Gourmet-level bites like the Party Melt are served with original cocktails like the plummy, lip-smackingly tasty Salty Cat. Crafted from freshly squeezed grapefruit juice, gin and salt, the peachy-colored potion comes with its own after-dinner candy—a piece of p√Ęte de fruit made fresh daily. 544 Yale St., 713.802.0845


Photography by: