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St. 75 Champagne Cocktail

Posted on: December 30th, 2014 by fcasio No Comments
Posted in Cocktail, recipe, Spirit

As the new year approaches, we can’t help reflect back on when Ferrel Dugas visited us from Commander’s Palace and made a St. 75 for our Passport to Cocktails event. If you don’t want to do straight bubbles as you’re ringing in the new year, this Champagne Cocktail is a definite must!

St. 75

St. 75


The St. 75 is a playful twist on the Classic French 75.


1 oz. Tanqueray

1 oz. fresh lemon juice

1 oz. basil infused simple syrup

1 oz. St. Gremain

Champagne or Cava (your favorite)

Fresh basil leaves


Pour Tanqueray, lemon juice, simple syrup and St. Germain into a shaker. Shake and strain into a flute or coupe glass. Top off with Champagne and garnish with a fresh basil leaf.

Brennan’s Milk Punch featured on Food & Wine

Posted on: December 9th, 2014 by fcasio No Comments
Posted in Cocktail, Holidays, Spirit

Original Post on FoodandWine.com

9 Milk Punches to Try This Season

Milk Punch at Brennan's of Houston

Milk Punch at Brennan’s of Houston Courtesy of Brennan’s of Houston

Is Monday too early to start thinking about what we’ll be eating and drinking next weekend? We think not. We have the decadent Southern cocktail milk punch on our minds. Here, nine amazing milk punches around the country to sip next Sunday morning (and evening). And if you aren’t close to any of these spots, make milk punch at home using our recipes for classic rum and bourbon versions.

1. Midnight Milk Punch at Jockey Hollow Bar & Kitchen in Morristown, NJ.
At restaurateur Chris Cannon’s new multi-concept restaurant, bar and event space, head bartender Christopher James serves a blend of the 86 Co. Tequila Cabeza, agave, whole milk, Bitter Truth mole bitters and absinthe.

2. Cotechino Milk Punch at Lo Spiedo in Philadelphia.
Beverage director Steve Wildy bases his cocktail around autumn-spiced applejack at this wood fire-driven spot, along with vanilla, green tea and clarified milk.

3. Off-Menu Milk Punch at Brennan’s of Houston.
One of the restaurant’s most popular cocktails isn’t even on the menu; in-the-know drinkers request the classic cocktail, made with milk, brandy, sugar, vanilla extract and a dusting of freshly ground nutmeg.

4. Clouds over California at Providence in Los Angeles.
John Richard Thomas Jackson’s boozy, dairy-free interpretation of the breakfast beverage incorporates cinnamon-infused soymilk, persimmon, pear, apple syrup, white pepper, Velvet Falernum, Caña Brava white rum and Boyd & Blair potato vodka.

5. e.m.p. at Blenheim in New York City.
Jonathan Russell’s rum-based milk punch also includes sugarcane liqueur Batavia Arrack, black tea, citrus and fresh whey from farms in the Catskills.

6. Classic Milk Punch at Commander’s Palace in New Orleans.
The sweet, frothy concoction at this iconic New Orleans landmark is blended with 2-percent milk, bourbon, egg whites, sugar, vanilla extract, ice and ground nutmeg.

7. The Navana at Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara.
Bartender Martin Montera’s creamy cocktail, served hot or cold, features butterscotch schnapps, whole milk, Blue Curaçao liqueur and whipped cream.

8. The Golden Filigree at Celeste in Chicago.
Served on tap, this strong take on the classic is made with Rémy VSOP cognac, Plantation dark rum, Very Old Barton bourbon and milk whey.

9. English Milk Punch at Faith & Flower in Los Angeles.
More than 13 ingredients combine in “Chief of Booze” Michael Lay’s unusual milk punch, which contains no actual milk but retains a silky, creamy mouthfeel after the milk solids are strained out. He incorporates rums from Trinidad, Jamaica and Puerto Rico, along with bourbon, Batavia Arrack, absinthe, fresh lemon, pineapple, cloves, coriander, cinnamon, Japanese Sencha tea and clarified milk.


Some Simple Holiday Tipples

Posted on: December 1st, 2014 by fcasio No Comments
Posted in Uncategorized

By Richard Middleton

Christmas time puts a lot of stress in party planning. In this day of signature cocktails, things can get even more complex & hectic. But, it really does not have to be trauma inducing. Here are some old & some new fortifications that can put a delicious dimension to your holiday tipple.

Coffee drinks are always a great holiday favorite, & you don’t need to limit yourself to the traditional Baileys & coffee or Kahlua & coffee to keep things simple. Try a splash of any of the following to make your coffee festive.

For a Cafe Chocolate without cream liqueurs just put a generous splash of creme de cacao, and a drizzle of creme de menthe makes it even more special.

Mandarine Napoleon is a Belgian brandy based liqueur that is laced with sweet tangerine flavors. That take Cafe Royal to a new plateau.

Faretti Boscotti has a warm nutty citrus flavor with hints of fennel in the background. Tiramisu Liqueur with the aroma of ladyfingers or Tuaca’s brandied vanilla flavors can each add spice to any cup. All three are Italian imports.

If you are looking for a holiday drink with some snap, try a martini made with vanilla vodka and St. Elizabeth Allspice Dram, a rum-based liqueur with all kinds of wonderful baking spices coming at you.

Should you want something really American to serve your guests, pick up a bottle of Buffalo Trace Bourbon Cream Liqueur and a bottle of Wild Turkey American Honey Liqueur. Mix these two new classics together over ice and you will have something that will make eight tiny reindeer dance on the roof.

Lastly, something new this season that we will be playing with behind the bar at Brennan’s of Houston is Kringle a new buttery cream liqueur from Wisconsin. Come in during the holidays and see what we’ve concocted with Kris’s namesake product.

While there is nothing earth shaking in these libations, you will find them easy to make and just a little different.

Have the best holiday season you have ever had.

Sincerely ~

Your Brennan’s of Houston Barkeep

Drink and Be Merry!

Posted on: November 28th, 2014 by fcasio No Comments
Posted in Uncategorized

Get into the spirit at Brennan’s Courtyard Bar with our holiday sippers!

Season’s Spice

Warm & inviting blend of St. Elizabeth Allspice Dram, ABSOLUT Vanilia Vodka with just a hint of orange liqueur. This martini keeps the elves happy.

Kringle Cream & Cookes

Kringle rum-based cream liqueur on the rocks with Goose Island Vanilla Cream Soda topped with grated house-made ginger snaps. Just the thing to make reindeer fly.

Brennan’s Hot Buttered Rum

Brennan’s traditional house blended spiced butter melted into a healthy pour of Don Q Crystal rum. The taste of the holidays.

Coravin Selections – Monthly Features

Posted on: November 26th, 2014 by fcasio No Comments
Posted in Uncategorized

The Coravin wine system is one of the newest technologies to transform the way wine is served, sold, and enjoyed. Coravin uses proprietary patented technology to access and pour wine from a bottle without pulling the cork. Wine enthusiasts can now enjoy wine sealed with corks without feeling the need to commit to the whole bottle, allowing them to explore wines of any vintage, varietal or region, one taste at a time. Its innovative design keeps wine safe from oxidation, allowing it to continue to age naturally, giving the freedom to pour a glass from nearly any bottle at any time.

The wine guys at Brennan’s are now offering limited tastings of high end labels that our guests might otherwise be hesitant to order, and are excited to give exposure to wines we think everyone should try!

Each month we will be featuring a new wine that will be poured from the Coravin system so come in and try one before they’re gone for good. Availability may be limited. Ask your server for details.

Cade Napa Cuvee Cabernet Sauvignon, Napa Valley 2011

The 2011 vintage, despite being later and cooler than usual, produced wines with great color, intensity, and balanced mature tannins. The wine has aromas of cherry, raspberry, dried sage, vanilla extract, and brambles. The density and weight in the palate is thick and velvety.

The tannins are elegant, smooth, and rich. Sourced from some of Napa’s most renowned vineyards: Kenefick Ranch Vineyards in Calistoga, Beckstoffer’s Dr. Crane Vineyards in St. Helena, Hanson-Hsieh Vineyard in Oak Knoll, and UC Davis Oakville Station.

Price: $25     Pour: 3 oz.

Gaja DaGromis, Barolo DOCG, Italy 2008

The 2008 DaGromis is produced with Nebbiolo grapes grown in two old vineyards, one in Serralunga adjacent to the Sperss vineyard and the other in La Morra adjacent to the Conteisa vineyard.

DaGromis is a classic expression of the Barolo appellation. Intense red color. Full, rich with berries and floral notes as well as aromas of licorice, dried herbs and spices. Solid structure and a rich softness as well as a lingering finish.

Price: $25     Pour: 3 oz.

***ONLY available while supplies last***

Shrimp Creole Casserole

Posted on: November 12th, 2014 by fcasio 2 Comments
Posted in Recipes

The weather is brisk and for some it’s sweater season, for others it’s casserole season. At Brennan’s, we’ve merged a Creole favorite in the form of a casserole. Enjoy!

Brennan's of Houston Shrimp Creole Casserole

Brennan’s of Houston Shrimp Creole Casserole


  • 1/4 cup vegetable oil, divided
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 cup par-boiled rice
  • 2 tablespoons tomato paste
  • 2 cup shrimp stock or water
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons Louisiana hot pepper sauce
  • 1 1/2 tablespoons Creole Seafood Seasoning
  • 1 1/2 cup Pepper Jack cheese
  • 1/4 cup sliced green onion
  • 2 tablespoons chopped fresh herbs (basil, thyme and/or oregano)
  • 1 pounds (16/20 count) shrimp, peeled and de-veined (season with Creole seasoning)
  • 6 whole eggs + vegetable oil as needed (optional as breakfast casserole)



  1. Heat 1/4 cup oil in a large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic; sauté until onion is translucent. Add shrimp.
  2. Stir in tomatoes and tomato paste; cook 3 minutes.
  3. Add rice, stock, Worcestershire, hot sauce and 1 1/2 tablespoons seafood seasoning; bring to a simmer.
  4. Remove from heat; stir in 1/2 cup of the pepper jack cheese and fresh herbs. Place mixture into a casserole dish. Bake at 325 degrees for 25 minutes. Stir casserole every 7 minutes to ensure the rice cooks evenly.
  5. After 25 minutes, carefully remove the casserole dish from oven. Stir the casserole one more time and top with the rest of the cheese. Cover the dish with plastic wrap and allow it to steam for 10 minutes.
  6. In a nonstick sauté pan prepare six sunny side up eggs to crown the casserole. ( optional)
  7. Finish with sliced green onions.

Grand Marnier Cuvee 1880

Posted on: November 10th, 2014 by fcasio No Comments
Posted in Spirit

By Richard Middleton

Grand Marnier Cuvee 1880 (photo credit: elitetraveler.com)

Grand Marnier Cuvee 1880 (photo credit: elitetraveler.com)

In 1880 Alexandre Marnier-Lapostolle created Cordon Rouge by blending Cognac with exotic distilled essence of oranges from the Caribbean. We know that creation today as Grand Marnier. To celebrate that birth, the house of Grand Marnier has created Grand Marnier Cuvée 1880.

Grand Marnier Cuvée 1880 is distinctive blend of aged, premium XO Cognac made exclusively from Grande Champagne, the most esteemed growing area in the Cognac region.  With more Cognac in the nose, it is significantly less sweet than the Cuvée du Centenaire, while still incorporating wild tropical orange notes. It evokes the essence of the Belle Époque era & provides a sumptuous ending to a perfect evening. Brennan’s of Houston presents this delightful liqueur in a warm snifter with a cup of our famous rich dark coffee for your enjoyment.


Win Tickets to See Cirque Musica!

Posted on: November 1st, 2014 by fcasio 21 Comments
Posted in Contest, Holidays


We know it’s still a few weeks away but Brennan’s along with our friends at Brilliant Entertainment want YOU and a guest to start the season off with holiday tunes!


We’re giving away TWO tickets to see Cirque Musica. All you have to do is comment below your favorite Holiday Breakfast you make (or eat) with your family during the holidays.

Contest ends November 12. The winner will be selected in a random drawing and announced on Monday, November 17th.

And the winner in random selection drawing is…..Jo Ellen D!

We’ll contact you via email. Enjoy and Thanks everyone for submitted your oh so yummy holiday breakfast with us.


Tuesday, December 2 | Wortham center | 7:00pm

CIRQUE MUSICA HOLIDAY SPECTACULAR is a concert and visual experience for the entire family, blending the spell-binding grace and dare-devil athleticism of today’s greatest circus performers with the sensory majesty of the greatest holiday music of all time. It is the perfect opportunity for the entire family to get into the Holiday spirit with great music including Holiday favorites from classical, POPS and more, while enjoying an edge of your seat circus experience.


Fords Gin

Posted on: October 27th, 2014 by fcasio No Comments
Posted in Spirit

By Richard Middleton

Fords Gin (photo credit foodrepublic.com)

Fords Gin (photo credit foodrepublic.com)


Fords Gin is made at Thames Distillers in London, in two 500-liter pot stills. The botanicals, water, & neutral grain alcohol are placed in the still to soak for about 15 hours which draws out the flavors of the botanicals. The stills are then heated, cooking the botanicals into the neutral grain spirit, vaporizing, condensing, & marrying everything together. Fords Gin is shipped to Ukiah, California in bulk where water is added to bring the product to 90 proof. This process reduces Fords carbon footprint. Additionally, the water in Ukiah comes from a well Mendocino County that is flawlessly pure.

Fords Gin is made with nine botanicals (juniper berries, coriander, lemon, bitter orange, grapefruit, cassia, angelica, orris and jasmine). Each botanical plays a specific role in making the palate balanced and the flavor work in cocktails. These are exotic spices that come from all over the globe and each one of them has its own story of agriculture & history, eventually finding themselves all together in one recipe.


Tasting Notes:

Aroma: Aromatic & herbal with floral & citrus background. NOT your typical London Dry Gin.

Taste: Oily body, juniper, coriander, lemon bitter orange, grapefruit, angelica, cassia, & orris root.

Finish: Crisp & dry with wonderful botanicals lingering.

A no nonsense quality product that places its focus on taste.

About Fords Gin:

Highest Recommendation

“Crystalline and flawlessly pure…entry is pleasingly viscous and silky…easily one of the best gins reviewed over the last two years.” – Spirits Journal, December 2012

“A Gin to be used as a workhorse for the cocktailian bartender.” – Simon Ford, The 86 Co.

Glenmorangie Companta

Posted on: October 13th, 2014 by fcasio No Comments
Posted in Spirit

By Richard Middleton

Glenmorangie Campanta (photo credit OaksLiquors.com)

Glenmorangie Campanta (photo credit OaksLiquors.com)

Dr. Bill Lumsden, Master Distiller for Glenmorangie, has created another single malt classic for us to treasure. From his travels across the great vineyards of France, the good doctor has conceived Glenmorangie Companta (Scots Gaelic for ‘friendship’). It is a refined balance between bold spice & rich, smooth sweetness. Companta is an expression careful assembled with spirits extra matured in Grand Cru casks from Clos de Tart & those of a lusciously sweet fortified wine from Côtes du Rhône. Glenmorangie has given us another phenomenal non-chill-filtered single malt produced from these unusual woodings. Come by our Courtyard Bar & enjoy two fingers of another classic!

Tasting Notes:

Aroma: Companta exudes rich, ‘autumnal’ scents of red berries & damp forest floors, with a hint of fragrant woodsmoke complementing notes of aromatic, nutty oak.

Taste: Upon tasting, a spicy palate redolent of cherries & stewed fruits is slowly revealed, as notes of sugared plums, blood orange & rose-hip syrup emerge alongside milk chocolate with brown sugar.

Finish: Companta lingers on with a rich, mouth-coating finish.