ANVIL HOUSTON BEST DRINKS FREE
They might not be free on a Saturday night since they have a job that requires them to be there, but I bet they know someone who would be perfect to bartend your wedding.ĭury Juty By: Terry Williams 1 ½ oz Very Old Barton Bonded Bourbon ¾ oz Giffard Pamplemousse ¾ oz Dolin Blanc Vermouth 1 barspoon Solstandet Maltat Akvavit 6 drops Bittermen’s Orange Cream Citrate Stir and strain into a chilled coupe glass garnish with orange zest and a cherry. Talk to the bartender at your favorite local watering hole. WIH: How can a wedding couple make sure that their guests remember the reception cocktails as fondly as the reception food and entertainment? TW: Hire a great bartender for your wedding. A quality tonic water, soda and a few juices will keep everyone happy. Make sure you have a bourbon, a blended and a single-malt Scotch, a light and a dark rum, tequila, gin, cognac and a vodka that you would be proud to serve at home to a guest. WIH: What mixers should no wedding reception bar be without? TW: When people ask me about how they should stock the bar at the reception, I always tell them to keep it simple (are you sensing a theme here?). This sweet, boozy, herbal sparkler would make the perfect toast. It’s a classic Kentucky cocktail named after the hotel of the same name, and made with bourbon, Curaçao, Champagne and bitters. WIH: What drink do you recommend for a post-ceremony toast? TW: If it was my wedding, I would want a Seelbach served at my toast. WIH: What are some great options for refreshing guests and getting them in the celebratory spirit before the wedding ceremony? TW: Something like an Aperol Spritz (Aperol, sparkling wine, soda) would be perfect before the wedding-it’s low in alcohol so that your guests aren’t rowdy during the wedding, but tasty and refreshing. If you are looking for something more extravagant and complicated, batch it and serve it with a beautiful garnish. Chances are, you are going to be serving a lot of people all at once, and you don’t want to give the bartender, who has never made this drink before, something too complicated to do. What are your tips for selecting or creating a perfect, personalized signature cocktail for the reception? TW: For the most part I recommend keeping it simple. WIH: Signature cocktails are big on the Houston wedding scene. I like the unique flavor profiles they bring. WIH: What are some of your favorite locally made spirits? TW: I really like the flavors in Austin Reserve Gin and Kinsman Rakia (an apricot brandy made from imported Serbian apricots). I’ve had the enormous task of following in the footsteps of Alba Huerta as the G.M. I learned most of what I know about cocktails and spirits from the great training I’ve received at Anvil from the bartenders who worked here when I got hired. Weddings in Houston: How did you get your start in bartending? Terry Williams: I learned to bartend at Olive Garden and Truluck’s, where I spent 10 combined years, and learned a lot about hospitality, service and wine. And we’re sharing that conversation with y’all, right here. Williams was recently voted “Houston’s Best Bartender” in the Chronicle’s 2015 Readers’ Choice Awards, and voted the “Bartender We’d Most Like to Chat With About Awesome Wedding Cocktails” by the Weddings in Houston staff. Today, general manager Terry Williams upholds Anvil’s tradition of fine spirits and artisanal libations, served with gracious hospitality-which undoubtedly accounts for his popularity among Anvil patrons and fellow mixologists alike.
Anvil Bar & Refuge’s Terry Williams Stirs Up Celebrationįrom the moment it opened its doors back in 2009, Anvil Bar & Refuge staked its claim as the trailblazer in Houston’s now booming classic-cocktail scene.
0 kommentar(er)
