MIKE RICCETTI
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  • Wine
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  • Blog
  • The best of Houston dining
    • Bakeries for bread
    • Banh mi
    • Best Values
    • Breakfast tacos
    • Cajun and Creole
    • Chicken Fried Steak
    • Cocktails
    • Crawfish
    • Downtown Dining
    • EaDo and East End Dining
    • Fajitas
    • French
    • French Fries
    • Fried Chicken
    • Galleria Area Dining
    • Greek
    • Guinness pours
    • Houston-centric
    • Italian
    • Italian-American
    • Japanese
    • Kolaches
    • Mexican
    • Middle Eastern
    • Midtown Dining
    • Montrose Dining
    • Pizzerias
    • Pizza at Non-Pizzerias
    • Raw Bars
    • Rice Village Dining
    • Sandwiches
    • Seafood
    • Splurge-Worthy
    • Steakhouses
    • Sushi
    • To Take Visitors
    • Tex-Mex
    • Thai
    • Tough Tables
    • Wine Bars
    • Wine Lists
  • The margherita pizza project
  • The martini project
  • Musings on Houston Dining
    • The top 10 new restaurants of 2022
    • The top 10 new restaurants of 2021
    • The top 10 new restaurants of 2019
    • The top 10 new restaurants of 2018
    • The dozen best Inner Loop values
    • Dining recommendations for visitors to Houston
  • Italian restaurant history
  • Italian & Italian-American
  • Entertaining tips
    • Booze basics
    • Styles of Cheeses
    • Handling Those Disruptive Guests
  • Wine
  • Beer
  • Cocktails and Spirits
  • Miscellaneous
  • Blog
MIKE RICCETTI

Spirits and stuff

Articles mostly about booze

The ever-expanding world of spirits provides more and more opportunities to experiment, and indulge, if necessary.
  • James Bond’s very first cocktail was.... - Like the martinis found in the upscale London hotels, where this cocktail first made an appearance there, these have something very Latin about it.
  • The American Wet Martini at Anvil is a revelation - A visit to the city's best cocktail bar can be an educational event, and you might even remember what you've learned.
  • A cooling Cajun Martini, plus-sized - The inspiration for this is a similar drink that is served in oversized Martini glasses at Paul Prudhomme’s K-Paul’s Louisiana Kitchen restaurant in the French Quarter in New Orleans.  Representative of south Louisiana, it features strangely named ingredients, it's piquant, and alcoholic, too.  This is also simple to make, can be inexpensive, and works well for get-togethers at home, or if you have a very big thirst.
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