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Posts with tag Fort Worth

What's On Tap, Houston - The Ginger Man

The Ginger Man logo
A weekly look at the draft selection at beer-friendly bars across the country.

The Ginger Man began as a Houston legend. Opening in 1985, some consider it to be the first true multi-tap bar in America. By 1994, locations had opened in Dallas and Austin making it a Texas-wide phenomenon (a fourth establishment opened in Fort Worth in 2007). And in 1996, The Ginger Man moved up to the big city (though, yes, Houston is quite a big city) when a "cousin" location, inspired by that original Ginger Man spirit, opened in New York City where people pronounce the word Houston a little bit differently. (Since that time, the NYC pub has even expanded with two locations in Connecticut, Greenwich and Norwalk. Phew.)

But let's get back to that original Ginger Man. Still going strong well over 20 years later, The Ginger Man has taken up the power of the internet to keep their current draft list online. As they say on their site: "We're making a new effort to keep [our draught beer list] page updated, since it is arguably the most important page on the whole web site." Here, here.

After the jump, let's take a look at what The Ginger Man is currently serving up on tap...

Continue reading What's On Tap, Houston - The Ginger Man

Tim Love brings jalapeņo margaritas to NYC

Given the mixed reviews I've heard about the food at Lonesome Dove, the recently opened New York City outpost of cowboy chef Tim Love's acclaimed Fort Worth restaurant, I'll reserve judgment until I eat there. The one specialty at the Dove that does whet my appetite is the jalapeño margarita that I read about in The New York Times yesterday.
The Times piece begins with an account of adverse effects, including passing out, that have been caused by what I think should be labeled extreme cocktails that are served at elsewhere on the East Coast. These include martinis made with habañero-infused Absolut, you get the idea. I'm not exactly lining up to try such libations, but I'm pretty sure that the worst I'd suffer from is a burning mouth and lips, perhaps a runny nose.

Back to Chef Love's cocktail creation. Since hot spice and margaritas are such perfect mates, he wanted to embody that combination in a drink. So he decided to a muddle a jalapeño along with the traditional margarita ingredients. I can't wait to try it. I just hope it's not made with the milder TAM variety that's hit the market in recent years. No, word as to whether the fiery cocktial was used as a palate cleanser at the jalapeño eating contest held yesterday at the State Fair of Texas.

Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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