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| Red Carpet welcoming you |
Ah the Cocktail Bar. Conjures up a lot of images in my mind. Some of it might seem fancy and upscale like something a pretty woman might wear a black cocktail dress to visit, some of it like an 80s New Wave British joint that forms the basis of a H
uman League Song, some of it like a Speakeasy from the 1920s that Jake Gatsby might deliver to, or maybe a bit of all of it with a modern twist yet a laid back feel. That last statement emplifies to me what
18th Cocktail Bar is all about, and personifies my recent Friday Night experience there.
About a half block east of the corner of Kirby Dr. and Bissonnet St. sits a location that has held many different clubs over the year. I remember at one point not long after my days at Rice University, it was called Timberwolf. The thing about such locations is that they go through changes and reinvention over time. The iteration it's held for the past year is the best of all of that has occupied that spot, for a long list of reasons why. A mixture of fabulous cocktails, a creative staff dedicated to serving their clientele and a wonderful concept sets 18th Cocktail Bar apart from many other operations. My experience this evening bore this out. Sporting a menu of unique signature cocktails rooted in tradition but with a few creative tweaks and a food menu that elevates the patron's experience above the usual pub grub, plus the occasional music nights featuring local jazz bands, 18th Cocktail Bar is something unique unto itself--speakeasy, lounge, jazz bar,
patio bar, gourmet snack place--it is all of these and more.
After parking, I went down a somewhat dark hallway down a red carpet to a copper door. Part of me thought I should have to do a secret knock and give a password. However, the door opened and Erick Ramirez, the owner and George, one of the hosts, greeted me warmly and made me feel right at home. This bar had many elements of a basement speakeasy, combined with some trappings of Houston Classic
Marfreless, sans upstairs bio residue, and a gourmet snack bar; all within a friendly, laid back atmosphere where anyone who comes in the door feels welcome. My kind of place on multiple levels.
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| 18th Manhattan Showmanship |
When I visit a place like 18th, I want to try cocktails and food that are signatures for the place--items that represent the flavour and personality of the bar, so I have an idea of what to expect on subsequent visits. Based on what I had this particular evening, 18th Cocktail is a bit spicy, full of flavour, has strong roots of traditional cocktails, with a few unique twists to keep it interesting. Their staff including Bartenders Ricky & Justin, and Barmaster Brandon (who is a former disciple of Bobby Heugel's I might add) know how to craft beverages by hand and with powerful showmanship that adds way more to the imbiber's experience beyond just the buzz from drinking.
I sampled the following cocktails:
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(l to r) Apricote Julep, Improved Gin
Bathtub Gin, The Irishman
18th Manhattan |
18th Manhattan: Makers Mark 46, St. Germain Elderflower Spirit, Sweet Vermouth, and a pineapple rub. The glass is flamed before the muddled drink is strained into it. This is an amazing Manhattan--smooth, strong bourbon flavour, minimal alcohol burn and a slight hint of sweetness. Quite the cocktail and assembled in a great show by Ricky, one of the Bartenders.
Grade: A+
Apricot Julep: Makers Mark, Apricot Brandy, mint, nectarines, and simple syrup. This is served in a Silver mug. The ice is hand crushed to a lovely consistency. It has a nice mint infusion, with the hints of the bourbon and again, just a slight sweetness in the finish coming from the apricot brandy. This Julep should be served at the Kentucky Derby along with all the other juleps!
Grade: A+
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Bartender Ricky Crushing Ice
for an Apricot Julep |
The Irishman: Jameson Irish Whiskey, Ginger Canton, lemon juice, house gomme syrup and topped with apple spiced beer. You get a nice front note of apple and ginger in your initial sip, and then the complexity of the Irish whiskey kicks in. Not too much alcohol burn in this beverage, and only a slight bit of sweetness in the finish.
Grade: A
Bathtub Gin: Hendricks Gin, Pimms (a fruit cup/liqueur from the UK), house Ginger cayenne syrup, bruised with cucumber, orange, mint and topped with ginger beer. Served in a Mason Jar like was done in speakeasies back during Prohibition, garnished with a cucumber wedge. This is a ginger-juniper cool, refreshing cocktail. You occasionally get a hint of the cayenne, but not the intensity of the pepper you'd find in a bloody Mary or Caesar. While I enjoyed all the cocktails, this one was the most cool and refreshing of the bunch.
Grade: A+
The Improved (with Gin; off the menu): If you're a gin lover, this is a nice one. Served with a garnish of lemon zest floating in it. This beverage can be made with any other whiskey as well and I'm considering trying the bourbon version next time I'm in.
Grade: A-
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| (l to r) Whiskey Flip and Whiskey Sour |
The Whiskey Flip (Off the menu, includes whole egg in the mix) and
The Whiskey Sour (Off the menu, includes egg white): Brandon, the head bartender (who is a former disciple of
Bobby Heugel--Houston's Premiere Modern Cocktail Bar Guru), and I spoke for a bit about different cocktails and other beverages that can be made with a raw egg or egg white in them. I mentioned how before the invention of paper filters, an egg was added to coffee since it acted as a natural strainer. Brandon mentioned the same could be done with cocktails and fixed these for me to sample. Both of these drinks had a slight sweetness to them, the Whiskey Flip was a like a thin egg nog with strong whiskey flavour, and the whiskey sour had a nice hit of the bitters on the top and the lemon inside the concoction.
Grades: A+ and A respectively.
The cocktails aren't the only draw; their food menu is just as well crafted--elevated above the traditional pub grub, this has a gourmet tweak to it that is just phenomenal beyond words. On this evening I tried:
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| 18th Slider Burgers |
18th Slider Burgers: Two grain fed ground beef patties, served with caramelized onions, american cheddar, jalapeño aioli, and jalapeño peppers, served with kettle chips. George, one of the hosts, has read my blog and noted my love of a good burger. He said he wanted to make sure that I gave these a try, and I tell y'all, these were very tasty. I loved the use of the jalapeño peppers--it made the burger nicely spicy, but did not overpower the meaty, juicy sweetness of the beef. The caramelized yellow onions were sweet, tangy, not too pungent and the whole thing was tied together like The Dude's apartment with the rug in it. This is paired well with the Manhattan or the Apricot Julep.
Grade: A+
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| Chimichurri Chicken Pannini |
Chimichurri Chicken Pannini: served with plantain chips: Grilled chicken, brie and other cheeses, Chimichurri sauce, grilled on multigrain bread. I like the tangy, slightly sour, slightly spicy essence of chimichurri sauce. When combined with grilled chicken and high end cheeses, this makes a wonderful sandwich that is satisfying all the way around. This pairs well with the Irishman.
Grade: A
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| Brie Prosciutto Grilled Cheese |
Brie Grilled Cheese: prosciutto, brie cheese, basil, grilled on multigrain bread, served with kettle chips. This isn't your mother's grilled cheese sandwich! I love a good, robust prosciutto, and like the Hamlin served by the Golden Grill Food Truck, this grilled cheese has the good Prosciutto. The basil gives it a nice herbal hint and the Brie is delightfully creamy and pungent. This sandwich pairs well with the Bathtub Gin--the pungency of the Brie and robustness of the Prosciutto are nicely offset by the ginger beer in that cocktail. Magnificent!
Grade: A+
18th Cocktail could just serve this food and I'd be back on a rotating basis. However, Erick Ramirez & Co. do more for the client by pairing such great food with such over the top, wonderful cocktails and that makes for an awesome experience on all levels. Well done 18th Cocktail Bar. Well done indeed!!!
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Erick Ramirez and the Awesome Staff of 18th Cocktail
Ricky, Rachel, Amy, Erick, Joshua, Blake, Brandon & George |
The sense I got overall was that the staff is the big difference maker in putting together their menu of cocktails and food. Rachel, one of the servers, was on her toes the whole time, giving awesome service to all of her tables, yet still making time to greet me and make me feel welcome. Ricky, Joshua and Brandon, the bar staff on duty this evening, took plenty of time to chat with me and the other patrons, had great knowledge of the whiskey, the drinks they were mixing and gave attentive customer service, while sharing many stories about the booze, their lives and the cocktails they were mixing. George and Blake, the hosts, were backing everyone up and checking in on the clientele, ensuring a wonderful experience for all. Erick Ramirez clearly has put a good deal of thought into assembling such an all-star staff here, and this attention to detail in this wonderful environment is what makes 18th Cocktail such a great place to have a cocktail or a snack, as well as socialize with coworkers or bring a date. This variation on the
blind pig or blind tiger cocktail bar is like stepping into a different era, but with all of the modern trappings we enjoy. I especially liked the laid back atmosphere of 18th--it's a place where you can relax, enjoy a cocktail, have a conversation with a friend, enjoy the live music and snack on gourmet pub grub. I also like the fact that they keep smoking outside on the patio--it's a lounge with great cocktails, but without the rank tobacco smell of lounges from the past. Well done Erick Ramirez and company!
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Rachel assembles an order
and smiles on the fly! |
There are various events hosted there, including jazz bands playing on Thursday Nights and occasional comedy nights on Wednesdays as well. Check out their
Events Calendar for more info.
I want to personally thank Erick Ramirez, George, Blake, Ricky, Joshua, Brandon, Rachel and all of the rest of the fine staff of 18th Cocktail Bar for inviting me to come give them a try. I will definitely be back and I am strongly recommending this place to all my readers who like a good, relaxing lounge feel with unique cocktails and good food.
18th Cocktail Bar is located at
2511 Bissonnet (1/2 block east of Kirby drive)
Houston, TX 77005
713-533-9800
Hours of Operation:
Tue-Fri 4:30 PM to 2 AM
Sat 8 PM to 2 AM
Eat and Drink Happy, Y'all!!!
吃得开心!!!
Hank
