Bottoms up!

The Grinch Martini, Drunken Apple Pie & other cocktails that capture the holidayspirits

Order a Pomegranate Breeze with the seared albacore tapas and get the combo for$15 at Ra Sushi.
Morton's Sparkling Apple Cinnamon Cocktail
Photo by Joe Pogge
Kata Drunken Apple Pie at Kata Robata
Photo by Marcy de Luna

'Tis the season and whether celebrating with glee or counting down the days until the new year, even the occasional drinker will have reason to throw back an alcoholic beverage or two. No matter what your mood, from The Grinch Martini at Sullivan's to the Drunken Apple Pie Cocktail at Kata Robata, there is a specialty drink option for everyone on our holiday cocktail list.

The Sparkling Cinnamon Apple Cocktail at Morton’s The Steakhouse is an interesting combination of Lunetta Prosecco and Lindemans Green Apple Pomme Lambic Beer. Served in a champagne glass, the green apple flavor is slightly tart. It is offset by cinnamon, honey and a homemade whipped cream topping.

For a sweet holiday treat made with pomegranates (good for you and tastes good, too), try the Pomegranate Breeze at Ra Sushi. It is made with Captain Morgan Original Spiced Rum, POM pomegranate juice, PAMA Pomegranate Liqueur, pink grapefruit juice and other citrus flavors. Order this cocktail with the Seared Albacore Tapas and get the combo for $15.

Sullivan’s Steakhouse offers several creative cocktails on their drink menu this holiday season. Choose from the likes of The Grinch and The Merry Berry.

The Grinch Martini is a mix of Stoli Applik Vodka and Apple Pucker.
The Merry Berry Martini is made with cranberry juice, Chambord, Hiram-Walker Triple Sec, sweet & sour, Smirnoff Strawberry Vodka, and Hiram-Walker Pomegranate Liqueur.

With your meal or for dessert, Kata Robata’s holiday drink offering is the Drunken Apple Pie. It is Makers Mark Kentucky Straight Bourbon, Snap (Ginger), simple syrup, Fee Bros. Peach Bitters, and Barkeep Baked Apple Bitters.

And if you having people over, try these recipes at home:

Get into the spirit with the Silver Belle from Cockspur Rum.
1 ½ oz Cockspur Rum
¼ oz maraschino liqueur
¾ oz earl grey tea
¾ oz Hibiscus Grenadine
¾ oz pineapple juice
Shake well with ice and strain into chilled cocktail glass.

Brugal’s Warm Cider and Rum Punch is sure to keep you and your guests warm.
8 cups apple cider
1 apple, thinly sliced
1 orange, thinly sliced
2 cinnamon sticks
1-inch piece fresh ginger, peeled and thinly sliced
2 cups Brugal Añejo Rum
In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. Remove from heat and stir in rum.

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when I dip, you dip

Heights restaurant's new lunch service will only offer 1 sandwich

Courtesy of La Lucha

La Lucha will begin serving French dips on Friday, June 12.

If a sandwich hall of fame existed, one of its plaques would surely be devoted to the French dip. Its combination of thinly-sliced beef, tangy horseradish sauce, and a savory au jus is a winning formula.

Beginning Friday, June 12, Heights restaurant La Lucha will be showcasing two takes on the venerable sandwich when it starts serving them for its new Friday-only lunch service, which will be held from 11 am-2 pm. To be clear, the two sandwiches (plus fries) will be the only menu items available at lunch — apologies to anyone hoping to ease into the weekend with La Lucha staples like fried chicken or the pharmacy burger.

The two sandwich choices are: a West Coast style French dip that’s just shaved meat and au jus or an East Coast style that adds provolone and caramelized onions. Both are served with horseradish aioli on bread from Houston’s Royal Bakery that “gets crispy and delicious,” according to executive chef Bobby Matos.

The meat is the same prime rib that newly opened steak joint Star Rover, La Lucha’s sister restaurant, serves as part of its viral, “I ate the 76’er” eating challenge. Priced at $26, the sandwich offers a healthy seven ounces of thinly-sliced beef.

“They’ve done this at Little Sparrow in Atlanta but for late night. It’s been a huge success and people are digging it,” Matos explains about the motivation to introduce the offering.

Limiting the menu to two variations of the same sandwich, fries, and beverages — both alcoholic and non-alcoholic — allows La Lucha to offer its Friday lunch service more easily than if Matos had to staff the kitchen to parepare its full menu.

“It’s just bringing more people to the Heights and giving them a chance to get to know our restaurants,” Matos adds. “There are still people who don’t know about La Lucha, and it’s been eight years.”

Although Matos moved to Texas from California, he says he prefers the East Coast French dip. “I want cheese and onions on mine. I like cheese on French dips,” he says.

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