#Anvil houston zip

Not sure what to order? Start with The Brave, a house specialty made with mezcal, blanco tequila, Italian amaro, orange-flavored liqueur, and Angostura Bitters, all served room temperature in a red wine glass.ĭig into snacks, from a pretzel with beer cheese to roasted pepperoncinis stuffed with ham, cheese, and rice and topped with tomato sauce. There’s a selection of beers on tap, but you're really here for the cocktails-more than 100 of them, all expertly made. Thomas University, high-powered attorneys in suits, and out-of-towners who have read about this nationally acclaimed bar. You’ll see neighborhood locals, 20-something college students from nearby St.

#Anvil houston zip

Located in the demographically diverse Montrose zip code, Anvil draws an equally varied crowd. Grab a seat at the bar or a table, order a drink, and settle into this casual, chic, high-energy spot.

There are 100 classic and eight seasonal house creations on the menu. Anvil’s blend is “about ninety-five percent accurate,” Heugel says.Head to Anvil-a brass-accented bar with a refined, industrial feel in Montrose-for well-crafted cocktails aplenty. He and bartender Tommy Ho set out to re-create the daiquiris he had had in Cuba, which involved devising a samizdat blend of imported rums that could mimic the taste of three-year-old Havana Club rum, the liquor typically used in daiquiris throughout Cuba but largely unavailable in the United States owing to the long-standing trade embargo. If youre not sure what kind of anvil to buy, call Centaur Forge at 26 or email us at. He ordered Vitamix blenders with noise-dampening enclosures built into the revamped bar, so bartenders could still talk to customers while making drinks. We carefully select our blacksmith and farrier anvils, and we offer products from industry-leading brands such as Cliff Carroll, NC Tool Co, Emerson, Scott and Texas Farrier Supply.

But “that era is over,” he says: Classic cocktails won, and bartenders are less fearful of being misinterpreted.Īs it happens, Anvil was renovated top to bottom shortly after Heugel discovered Cuba’s blended daiquiri. This meant banning blenders to demonstrate that cocktails were being taken seriously again. “When some of the first cocktail bars started the modern cocktail movement, it was more important for them to be iconoclastic than it is today,” Heugel says. What’s more, they produced unwelcome noise-a grating clamor of steel pulverizing ice that could stop animated conversations twenty paces away.īut times changed. As such, they were too froufrou for bars such as Anvil, which treated the cocktail with churchly reverence. This forced him to face an uncomfortable truth: They were made with electric blenders.īlender drinks have long been considered the prom dresses of the cocktail world-full of mirth and slyly outrageous, prompting many to correlate them with the callow and unrefined. More to the point, Heugel sipped their perfectly balanced daiquiris. He admired their commitment to their livelihood-when Castro came to power in 1959, bartenders were forced to replicate ingredients no longer available in order to keep their beloved classics alive. There, he toured some of Havana’s fabled bars, including El Floridita, where Ernest Hemingway regularly perched, and met a cast of Havana’s longtime bartenders, resplendent in their impeccable dinner jackets. Then Anvil’s owner Bobby Heugel traveled to Cuba for the first time last summer. If you wanted a cocktail rendered into a slushie-the sort of frothy, overly sweet concoction more associated with spring break-you would have better luck at a chain restaurant out by the strip mall. Every type of libation, that is, save for one: a blender drink. “The cocktail menu is practically a Bible,” read an admiring review. In 2009, its talented bartenders have been known for making pretty much every style of cocktail known to humankind. From the first day Anvil Bar & Refuge opened in Houston