The Cocktail Chronicles

Houston bartender channels the Big Easy with boozy bourbon cocktail

You'll think you're in New Orleans while sipping this drink.

Courtesy photo

If you're feeling the New Orleans spirit, there are other drinks to try besides a Hurricane. The Bois Beckett, for example, which Houston bartender Weston Ball mixes up in the fourth episode of the Old Forester Cocktail Chronicles.

The combination of lime, maple, and licorice flavors evokes a sultry night in the Big Easy — as does the double dose of booze. Watch the video and follow the recipe below to make a Bois Beckett of your own.

Bois Beckett
Yields 1 drink

1 ounce Old Forester 1870 Bourbon Whisky
1 ounce maple and licorice syrup
1 ounce Canadian whisky
3 dashes angostura bitters
1.5 ounces green chartreuse
1 lime

Combine bourbon, syrup, whisky, and bitters in a mixing glass, pour over ice, and stir.

In a separate glass, add green chartreuse over ice.

Strain bourbon and whiskey mixture over the chartreuse.

Express lime oil into glass and add the lime garnish.

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Old Forester Kentucky Straight Bourbon Whisky, 43-50% Alc. by Volume, Brown-Forman Distillers Company, Louisville, KY.

PLEASE SIP OLD FORESTER RESPONSIBLY.

OLD FORESTER is a registered trademark. ©2016 Brown-Forman Distillers. All rights reserved.

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Farewell, ElRo

Creative Montrose pizzeria will shutter after only a year-and-a-half

ElRo restaurant pizza

Photo by Julie Soefer

ElRo Pizza & Crudo

An acclaimed Houston pizzeria will soon serve its final pies. ElRo Pizza & Crudo will close after service on December 31.

In a post on Instagram, chef-owner Terrence Gallivan thanks his staff for their dedication and his customers for their support. “We hope to see you all over the next couple weeks. Come celebrate with us,” he writes.

Open since June 2023, ElRo intrigued diners who enjoyed Gallivan’s work at pioneering Houston restaurant The Pass & Provisions. At ElRo, the chef served a modified version of the Provisions pizza recipe alongside crudos and shareable small plates such as arancini and housemade sausage. It earned four nominations in this year’s CultureMap Tastemaker Awards, including Best New Restaurant and Chef of the Year.

Sadly, Gallivan tells CultureMap that business has seen “a steady decline in business for many months.” Recently, the restaurant had tried a number of initiatives to draw in diners, such as steak night on Tuesday and fried chicken on Saturday.

The early announcement gives diners two weeks to make one more visit (or two) to the restaurant before it closes. Customers may want to time their visit for happy hour, which takes places from 3-6 pm Tuesday-Friday. It includes half-off glasses of wine, $4 draft beers, $9 select cocktails, and food specials.

Gallivan adds that he doesn’t know yet what his next move will be. Hopefully, he’s got one more comeback in him. Houston is a more fun town to dine in when Gallivan is cooking in it.

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