This all new cocktail bar and specialty seafood restaurant is a gathering place for locals and guests alike to indulge and escape the Texas warmth.
Based by buddies Stewart Jarmon and Daniel Berg, Invoice’s Oyster gives a wide array of seafood and different eats, in addition to an expertly crafted menu of martinis (and traditional cocktails, too!). The bar program, created by Beverage Director Richard Thomas, features a martini for everybody!
Examine 2 of them out under.
The Pink Hand
Elements:
- 1.5 oz Gin (we use Sipsmith)
- .5 oz Inexperienced Chartreuse
- .75 oz Lillet Blanc
- 1 sprint saline resolution (equal elements water and salt, shaken to dissolve)
Preparation: Add all elements to a cocktail shaker. Add ice and shake vigorously for 10-15 seconds. Pressure into a relaxing martini glass. Prime with cucumber ribbon for garnish (optionally available).
Harmful Curves
Elements:
- 2 oz Blanco Tequila (we use Cascahuin Blanco)
- .75 oz Carpano Bianco Vermouth
- 1 sprint saline resolution (equal elements water and salt, shaken to dissolve)
Preparation: Rim a relaxing martini glass with black salt (optionally available). Add all elements to a cocktail shaker. Add ice and shake vigorously for 10-15 seconds. Pressure into chilled martini glass. Drop in a Sweety Drop Pepper for garnish (optionally available).
