Courtesy Bobby Heugel, bartender, Nightingale Room, Houston
This is an “anti-fancy cocktail,” Heugel says. Along with co-owner Mike Criss, Heugel learned to tend bar in nightclubs, where it’s all about speed and visual impact. They carried aspects of that over to this bar, focusing on drinks that are familiar and fun (think fire, umbrellas and shots), made with fresh ingredients and quality spirits. Heugel mixes a large batch of “Mydori” base (puréed honeydew, house-made sour and green food coloring) ahead of time. At the last minute, it’s poured and shaken with vodka and gin, a trick you can steal for mixing multiples at home for guests.
Published: August 9, 2016
In a cocktail shaker, combine all ingredients except garnish with ice. Shake well, and strain into a rocks glass over fresh ice. Garnish with melon balls speared on a pick.