Houston’s bartenders are elevating the art of mixology with the increasing prominence of clarified cocktails. These crystal-clear concoctions captivate the eye while offering a rich, velvety texture and enhanced flavors. Through techniques like milk-washing, bartenders remove a cocktail’s impurities and particles to create perfectly balanced beverages. From an elegant speakeasy to a Japanese restaurant, cocktail enthusiasts can find these sumptuous drinks on menus at top bars across Houston.
It began with a mistake
Reserve 101’s version of the iconic New York Sour ($14) is the bar’s second most-ordered cocktail and its most-reordered — a fan favorite even recognized by Whiskey Advocate. Surprisingly, this beloved drink owes its existence to a mistake.
Owner Sean Fitzmaurice recalls to CultureMap receiving a single barrel reserve whiskey that wasn’t what he had requested. Knowing that returning it might jeopardize future allocations, he decided to salvage the barrel by clarifying the whiskey to "take out all the sharp edges and elbows."
To create the New York Sour, Reserve 101 batches whiskey, lemon, simple syrup, and a red wine float. The mixture is then run through a milk wash, where the acid in the lemon reacts with the milk’s protein, curdling the milk. The resulting curd cap filters out the beverage’s impurities and dilutes the color to a nearly luminous liquid. The drink’s popularity has earned it a permanent spot on the menu, with the bar running five-gallon buckets of the mixture through the process for three days.
More clarified options in Houston
Clarification is both a science and an art form, and Reserve 101 isn’t the only Houston hotspot serving crystalline creations. Across the city, bars and restaurants are putting their own creative spins on clarified cocktails.
Four Seasons Hotel Houston’s speakeasy, Bandista, has crafted the Ritual, a clarified cocktail inspired by the classic El Diablo. This sophisticated libation is infused with palo santo wood and purple carrot for Latin flavor, while milk punch clarification adds a roundness to the palate.
“The drink was chosen to be clarified to help marry all the complex and assertive flavors in the drink — tequila, ginger, chilies,” Johnathan Jones, beverage manager for Four Seasons Hotel Houston, tells CultureMap. Bandista plans to unveil an updated menu in the new year featuring even more clarified choices.
The new brujeria ($14) at Auden is clarified because, as chef Kirthan Shenoy notes, smoke, jalapeño, and mandarin wouldn’t exactly produce the most appealing color. To elevate the presentation further, the beverage is served beneath a mesquite-smoke-filled glass dome, which is removed tableside to envelop the guest in an aromatic experience.
The sundowner ($16), a drink reminiscent of Jolly Rancher and Warhead candies, benefits from clarification to balance its flavors, preventing it from becoming overly sweet or sour.
“Watermelon and tequila have never disappointed me in the past,” Sheony says. Sundowner features a vibrant blend of Cantera Negra Blanco, orange, watermelon, strawberry, coconut, and lime.
At downtown steakhouse Guard and Grace, diners can indulge in clarified cocktails like the chocolate milk-clarified chocolate banana Old Fashioned. Fog Over Milan, a boozy, clarified twist on the London Fog, is a perfect after-dinner treat.
Bar lead Angel Bautista has added clarified beverages to the recently reimagined Andiron Grille & Patio’s curated cocktail list. One standout is the guanabana ($15), made with Andiron select barrel rum, pisco, guanabana purée, Greek yogurt, citric acid, lemon juice, and vanilla syrup. Instead of milk, the drink is clarified with Greek yogurt, which creates smaller curds and speeds up the traditional process.
Patrons at Katami, an upscale Japanese restaurant from the team behind Kata Robata, can opt for the Ume Clarified Milk Punch ($16). This elegant tipple combines umeshu (a Japanese liqueur made from ume plums), milk-washed Japanese whisky, Cocchi Americano, and lemon to create a robust, boozy beverage.
Máté Hartai, director of bars for Milton’s and the forthcoming Lee's, uses agar clarification to transform drinks from cloudy to clear. Agar, a gelatin substitute derived from algae, traps solids in a gel to filter out impurities.
At Milton’s, the Rubycello is a house aperitivo with a grapefruit focus, while the Crystal Sidecar offers a citrus-free riff on the Sidecar. This creation replaces Cognac with Calvados, swaps orange liqueur for pear liqueur, and uses 100 percent pure malic acid derived from green apples instead of lemon juice.
“The drink pours clear and golden, much like a martini, and has the rich, luxurious mouthfeel that is lost when shaking a citrus cocktail,” Hartai explains.
Clarified cheers for the holidays
Throughout December, Reserve 101 is expanding its clarified cocktail offerings for its “Snowed in at Reserve” winter menu. Every libation on the menu is clarified, clear, or white, showcasing techniques like milk washing, fat washing whiskey, and using a Spinzall centrifuge to clarify juices.
“With all of the extreme Christmas events available in the city, we wanted to make an annual tradition of a space you can visit that is incredibly calm and warm in Houston,” Fitzmaurice says.
Enthusiasts are encouraged to stop by before December ends to experience these festive clarified creations, such as the gingle and jangle ($14), with Tanqueray gin, clarified and acid-adjusted orange juice, vanilla, and anise.
Meanwhile, at the Montrose outpost of Betelgeuse Betelgeuse, patrons can sip on the “Chewin’ on the Apple of Yer Eye,” a clarified cocktail inspired by a Flaming Lips song. This playful drink features peanut butter fat-washed Haku Vodka, Honeycrisp apple juice, lemon, and simple syrup. The mixture is clarified, carbonated, and topped with dehydrated apple and chili threads for a unique finish ($15).
Whether a classic twist or a holiday-themed creation, Houston’s clarified cocktails are redefining the city’s bar scene, one crystal-clear sip at a time.
