photo galleries

Mixologist Bobby Heugel of Anvil Bar and Refuge - Houston, TX

Butternut Squash Flip: Butternut Squash-Infused Rum, Oat Syrup, Live Oak Hefeweizen, and Egg

Black Betty: Fenugreek-Infused Rye, Bonal Gentiane Quina, Luxardo Bitter, and Bitterman's Xocalatl Mole Bitters

Mixologist Bobby Heugel adds flame to orange zest to make The Brave: Del Maguey Chichicapa Mezcal, Hacienda del Sotol Plata, Averna Amaro, Barspoon Gran Marnier, Angostura Bitters, and Orange Peel

The Brave: Del Maguey Chichicapa Mezcal, Hacienda del Sotol Plata, Averna Amaro, Barspoon Gran Marnier, Angostura Bitters, and Orange Peel

Paloma: Siembra Azul Blanco Tequila, House Grapefruit beer, Lime Juice, Simple Syrup, and Salt Tincture

Mixologist Bobby Heugel of Anvil Bar and Refuge – Houston, TX

Butternut Squash Flip: Butternut Squash-Infused Rum, Oat Syrup, Live Oak Hefeweizen, and Egg

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Butternut Squash Flip: Butternut Squash-Infused Rum, Oat Syrup, Live Oak Hefeweizen, and Egg

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Black Betty: Fenugreek-Infused Rye, Bonal Gentiane Quina, Luxardo Bitter, and Bitterman's Xocalatl Mole Bitters

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Mixologist Bobby Heugel adds flame to orange zest to make The Brave: Del Maguey Chichicapa Mezcal, Hacienda del Sotol Plata, Averna Amaro, Barspoon Gran Marnier, Angostura Bitters, and Orange Peel

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The Brave: Del Maguey Chichicapa Mezcal, Hacienda del Sotol Plata, Averna Amaro, Barspoon Gran Marnier, Angostura Bitters, and Orange Peel

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Paloma: Siembra Azul Blanco Tequila, House Grapefruit beer, Lime Juice, Simple Syrup, and Salt Tincture

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Mixologist Bobby Heugel of Anvil Bar and Refuge – Houston, TX

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Mixologist Bobby Heugel of Anvil Bar and Refuge – Houston, TX

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