Get your drink(s) on this summer at The Cottonmouth Club, located downtown at 108 Main St. in the historic Brewster Building. They’ve got their first experiential cocktail menu featuring original elixirs created by star bartender Michael Neff, ranging from pineapple parrots and handshakes to weirdo shots in edible vessels. What???
“Our pineapple-peppercorn gomme syrup is delicious, but it’s not really that interesting to talk about. It is worth drinking in a cocktail though, especially at ten o’clock on a Friday night when we’re all singing songs together,” says Neff. “The cocktail movement as we know it isn’t new anymore, so a bartender with great technique and recipes is kind of like a carpenter with a really nice hammer. I will gladly geek out about my hammer with another carpenter, but when I’m showing off the house I built, the last thing I want to talk about is how great my hammer is. As the cocktail scene evolves, this is the direction I hope we head – more interactivity, more inclusion, more participation on both sides of the bar.”
It’s hammer time. The Cottonmouth Club’s menu is assembled in sections: Classics ($9-$12); House Originals ($9-$13); wine by the box or can, and Texas beers including $3 Lonestar cans; two “pinwheel’ selections (multiple variations of the Old Fashioned and French 75/76); and shots, including The Cottonmouth Club’s highly instagrammable Pickleback in a Pickle Cup.
Also featured are two perennial cocktails, The Cosmopolitan and The Cottonmouth Club Cocktail, which will appear on every cocktail menu moving forward. The latter is an original riff on a classic sour, made with The Cottonmouth Club’s House-Blended Whiskey created by Neff and owner Mike Raymond, Avua Amburana Cachaca, fresh lemon, a berry melange, Peychaud’s Bitters and egg white, all shaken and served over ice with a Legend for company.
“Everything about this menu is meant to integrate into the bar itself, and reflects the experience that we’re trying to present overall. We want to create an environment that is welcoming, immersive and has lots of little Easter eggs to discover as people live in the space. Tasting through the menu should feel like listening to a mix-tape, and everything about it—from the format to the names of the cocktails—is meant to evoke a feeling that certainly includes the cocktail, but is not at all limited to what is in the glass.”
Hours of operation:
- Open 7 days a week from 4pm – 2am
- Happy Hour 4 – 7pm Monday – Friday
For more information visit www.cottonmouthhouston.com.