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    This ain't no ice cream truck

    These summer popsicles are for adults only: Houston's sexy freeze

    Marcy de Luna
    Jun 25, 2011 | 5:04 pm

    Growing up, there was no better sound during the summertime than the melodic chime of an ice cream truck coming down the street. The very thought makes me nostalgic for Push-Up Pops, Orange Creamsicles and Fudge Bombs.

    I know I am not alone in my fondness for tasty frozen treats, though. Recently at a parade, in the midst of a mob, my friend spotted a popsicle making its way through the crowd, carried by an invisible hand (I have to marvel at his built-in sugar radar). I think he was more excited by the frozen popsicle than the 5-year-old carrying it was, and we had to make a beeline for the ice cream stand.

    It seems no matter what your age, refreshingly sweet and cold popsicles appeal to the kid in all of us. But just because we're harkening back to a more innocent time doesn't mean we can't spike things up a bit.

    We asked a few experts in town to come with some grown-up popsicle recipes for our CultureMap readers. Whether you use a popsicle mold or Dixie Cups and a wooden stick, freeze for at least four hours and then indulge.

    Just because we're harkening back to a more innocent time doesn't mean we can't spike things up a bit.

    RDG + Bar Annie – ROXOR Cooler Popsicle

    Robert Del Grande and Dripping Springs Vodka have collaborated to produce ROXOR Artisan Gin. While the cocktail version of the ROXOR is available at RDG, the frozen version is a breeze to make at home.

    Directions: Mix 1 ½ oz. ROXOR Texas gin, 1 oz. grapefruit juice, ½ oz simple syrup, and splash of grenadine. Pour and freeze.

    Cha – Poolside Pop
    The Poolside Pop from Cha is sure to be a hit at your next outdoor party. You can find all of the ingredients at your local grocery store.

    Directions: Muddle four strawberries and 5 oz. blackberries and combine in a pitcher with 1 ½ tablespoons of chopped mint. Add one bottle Prosecco, ½ cup simple syrup, and 2 tablespoons lemon juice. Pour into a popsicle mold or Dixie Cups and freeze.

    Sean Beck/Backstreet Cafe, Hugo's, & Trevisio – After the Storm Popsicle
    This recipe is a beer-inspired take on a Dark and Stormy cocktail. The taste of the beer comes through, accented by fresh orange, spicy ginger and the sweet 'n’ sour element of tamarind.

    Directions: In a heavy-bottomed saucepan, combine a bottle and a half of Real Ale Brewhouse Brown Ale, five tamarind pods with the shells removed, 1 ¼ cups sugar, and 1 ½ teaspoons freshly grated ginger. Bring to a boil, then simmer for approximately 20 minutes, or until the mixture develops a syrup-like consistency. Remove from heat, strain and let cool to room temperature. Stir the rum plus 2 cups fresh-squeezed orange juice into the beer-tamarind syrup, mixing well. Pour the mixture into popsicle molds and freeze in the coldest part of your freezer.

    Barbed Rose – Watermelon Wildflower Popsicle
    Watermelon is a refreshing summer snack. Make the leftover liquid from this recipe into sorbet!

    Directions: Place 3 cups fresh seeded and diced watermelon, ¼ cup honey, 1 cup Saint Germain Elderflower Liqueur, five drops Orange Blossom Water, three ¼ inch-thick ginger slices, five torn mint leaves, and juice from half a lemon in a blender and puree until smooth. Using a sieve or fine mesh strainer, strain the juice, making sure to press hard on the solids to extract as much flavor/juice as possible. Taste the juice and adjust the flavor to taste by adding more honey or lemon as desired. Freeze according to the instructions of your popsicle molds.

    Max's Wine Dive – Sangria Ice Cubes
    Although not technically a popsicle, I had to mention the flavored ice cubes from Max’s Wine Dive — they are simply too good not to include. Add to your favorite Moscato d'Asti or Prosecco and enjoy your ice cold beverage in or out of the pool.

    Directions: Cut six ripe peaches of your favorite variety into segments. Place peaches, 1 cup water, ½ cup sugar, and 1 heaping tablespoon fresh chopped ginger in a blender. Puree until all ingredients are fully combined. Add eight large hand-torn basil leaves and eight large hand-torn mint leaves into the fruit mixture and fold with a spoon or spatula (do not blend or puree). Pour mixture into ice cube trays and freeze.

    Have your own adults-only popsicle recipe? Share with us in comments!

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    dive in

    Houston designer dishes on Tulum-inspired look of chic Montrose cocktail lounge

    Emily Cotton
    Jun 12, 2026 | 12:00 pm
    1111 cocktail lounge interior
    Photo by Par Bengtsson
    Tulum's cenotes inspired the monolithic central bar.

    Globally-recognized luxury design firm Nina Magon Studio’s continued foray into the realm of hospitality has wowed Houstonians once again. The Architectural Digest, Elle Decor, and Forbes favorite introduces an immersive experience unlike anything else in the city. Unlike Magon’s previous, ultra-glamorous hospitality projects 5115 Saks Fifth Avenue and Cocody, her latest concept is unlike anything yet seen from the designer. Organic in nature, pared down, and entirely unpretentious, the new 1111 cocktail lounge in Montrose is a masterpiece of escapism.

    1111 (read as “eleven-eleven”) is the latest concept by nightlife impresarios Army Sadeghi and Brandon Duliakas (Clarkwood and Melrose). Featuring cocktails created by bartenders who worked at Mexico City’s world-renowned Handshake Speakeasy and cuisine by chef Emmanuel Chavez of Houston’s Michelin-starred Tatemó, it’s only fitting for the interior spaces to be helmed by an elite designer as well. The result is a brilliant trifecta of offerings poised to satiate the most sophisticated tastes.

    While food and cocktail menus look squarely to Mexico City for their source material, Magon chose to venture the path less traveled. Stepping away from her signature polished and glamorous aesthetic, the interiors of 1111 are decidedly earthy, naturalistic, and even primal. Inspired by the cavernous sunken swimming holes, known as cenotes, outside of Tulum, earthy greens, warm taupes, terracotta hues, oxidized tones, and muted stone textures evoke the raw beauty of Mexico’s landscapes.

    “It was very fun, because we were able to get to be very creative and create something that is different from our portfolio to show the extent of where design can go and how we can bring authenticity from other cities into our hometown of Houston,” explains Magon. “You feel like you’re in a space that doesn’t necessarily feel like you’re in the glamour of Houston; we wanted something more authentic to Mexico.”

    Anchored by a monolithic central bar, the open-concept space utilizes seating and tables of various materials and scale to accommodate any of the lounge’s many functions. Textural Venetian plaster in shades of the deepest greens drench the walls and ceilings, lending a cavernous quality to the overall atmosphere. Along one wall, a dramatically-curved overhang draws the eye back to the central bar, where a recessed ceiling gives way to a cascade of backlit flora and fauna, harkening to the idea that guests are gazing up through a void in the earth.

    “When you’re in a cenote, you have rays of sunlight coming through from the foliage, and so that’s what we’re emulating. Everything is done with that thought in mind,” says Magon. “It feels like this underground — not in Houston — feel that we were going for. The design is unexpected, and with the unique, big play on lighting, it’s very unlike Houston.”

    The heavy use of drapery, extensive architectural curvature, and cinematic lighting throughout continue the idea that the space is deep underground, with light merely sneaking in through cracks and voids. To soften the space, warm wooden panels are strategically positioned to provide both form and function. Laser-cut patterns were inspired by a design Magon admired in Mexico City. Though originally cast in stone, Magon’s backlit interpretation is equally striking.

    In residential settings, the use of decor and accessories helps define a space and set the desired tone. Restricted by the realities of 1111, where a DJ starts spinning at 9 pm, and patrons move more freely, Magon parlayed this limitation into a grand opportunity. Along the eastern wall, 18 custom, backlit niches create an illuminated gallery of vintage Mexican pottery — each piece chosen by Magon and her team.

    “It’s all vintage pieces, and the pots really bring in that originality of Mexico,” explains Magon. “We only used natural materials. Anything that’s glamorous, you’re not going to see here.” This naturalistic theme continues with the organic yarn wall hangings, and eagle-eyed patrons will notice the subtle mountain landscape — and other clever shadow-play — dyed into the wall-hung works.

    To keep the low lit, earthy vibes from becoming too monotonous, Magon chose a bright terracotta and bone color palette for the restrooms. All too aware that mirror selfies are highly de rigueur, the hallway is a colonnade of recessed full length mirrors leading up to the burst of color waiting beyond the doors. Bright terracotta plaster, oversized mirrors in organic, fluid shapes, stone vessel sinks, draped foliage, and fire-baked floor tiles in playful patterns beckon patrons to take advantage of the flattering rosy lighting.

    “We always want, in everything we do, a photo moment, a place where everyone takes photos,” explains Magon. “I didn’t want green everywhere. I wanted it to be a different experience, because everything in this space is an experience. From the moment you walk in, to when you’re seated, to the cave portion of the cenote, it’s all a different experience and different view point of this lounge. So, in the bathrooms, we wanted to make sure we weren’t missing any moments. Terracotta is very prevalent in Mexico City, and that’s why we wanted to bring in that terracotta color to the hallways and bathrooms — everything is fresh.”

    The entire interior concept was conceived of the instinctive desire to escape the everyday. From its sculptural architecture to its richly layered materiality, 1111 stands as one of Nina Magon Studio’s most immersive hospitality projects to date, an environment where bold design vision and cultural authenticity converge in a deeply sensory experience.

    “I’ve been wanting to do something like this for the last three years, just based off of my travels,” 1111 co-owner Army Sadeghi tells CultureMap. “I felt that Nina, with her strong residential portfolio, would be a unique opportunity for everybody to collaborate on a big stage — being hospitality — and I think she delivered. We worked very closely with her team, and they did a great job throughout the process — I think they nailed it. They created a space that’s a unique, sculptural, architectural sort of luxe space that hasn’t been seen in the country.

    1111 cocktail lounge interior

    Photo by Par Bengtsson

    Tulum's cenotes inspired the monolithic central bar.

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