LOCAL Houston | The City Guide OCTOBER 2015 | Page 31

FOOD | ARTS | COMMUNITY | STYLE+LEISURE

“Good ice is necessary for building the perfect bar. Look for great ice molds to make perfect square cubes. Just like using fresh juice, you should think of ice as an ingredient.”

–ALBA HUERTA, owner Julep
“There is one such thing that is the basis of any drink or cocktail (aside
from the booze, of course) and that is the ice. Not having the right ice can
outright ruin a good glass of scotch or well-crafted cocktail with great ingredients. Ice is the soul of any cocktail or beverage; it is the building block
to anything poured over it or concocted with.”

–MO RAHMAN, head bartender at Kata Robata Sushi + Grill
4

“My home bar stocks more gins and
rums, not to mention quite a few
Mezcals.”

3

–SEAN BECK, sommelier and
beverage director, Hugo’s,
Caracol and Backstreet

5

2013 Manuel Olivier, Chablis
Premier Cru. “2013 Manuel Olivier,
Chablis Premier Cru is not your mother’s overly aimed, buttery cougar juice
Chardonnay. It’s easy enough to drink
on its own but pairs extremely well
with food.”

–JORGE VALENCIA, retail sales
manager, Rouge Wine Bar
(www.rougewinebarhouston.com)

“I’m a fan of fresh squeezed lime juice.”

–PIRAN ESFAHANI, co-owner/operator
Tarakaan Restaurant and Lounge. Lime
juice in Canterbury Village small glass
pitcher $80.

“Books like the Joy of Mixology are great for the home
bar.” –CORY CIFF, F&B Operations manager at the

Four Seasons Hotel Houston and Quattro
Restaurant. Pictured are two great options – Celebrity
Cocktails and Craft Cocktails, by Assouline, $50.

october 15 |

L O C A L

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