Great 'Cue, Great Drinks Too
Glance over the menus of some of the country's leading barbecue joints and you will no doubt quickly realize that the beverage offerings leave something to be desired. Yes, the focus is the 'cue. And yes, there is more often than not, there is some mind-blowing sweet tea to be had. But what about the cocktail enthusiast, or the wine geek?
As it turns out, there's a place for them at the table too. Offering everything from signature cocktails made with house-infused spirits, to wine, craft beer, and even sake, the drink menus at these great joints are breaking the barbecue beverage mold.
Beaver's Ice House (Houston, Texas)
This Houston joint from renowned locavore chef Monica Pope has a cocktail list that truly vies for your attention — think house-made falernum, barrel-aged bitters, and tomato juice infused with celery, garlic, wasabi, and hot sauce. You'll find some well-made classics, like the Aviation and Final Word, surprisingly as at home here as they would be at any old-school cocktail bar. But perhaps more interesting are the list's creative concoctions: a take on a Margarita that uses yellow chartreuse and orange blossom water; or something called the Forecast, which mixes habanero-infused vodka with muddled cucumber, kaffir lime syrup, and fresh lemon juice.
Hill Country (New York, N.Y.)
It seems only fitting that one of the restaurants to best prove that New York City can serve up real-deal 'cue, should also have a killer cocktail menu. The decidedly bourbon- and tequila-heavy list makes good with simple, not-too-fussy combinations. Try the boozy Bullet, made with bourbon, spiced rum, and Texas-made Big Red soda, or the smoky-sweet Drink a Peach, featuring tequila and peach liqueur.
The Pit (Raleigh, N.C.)
The cocktail list at this top-rated spot may be short and sweet — limited to only four items — but it deserves a nod nonetheless. Trade traditional the traditional sweet tea for something more potent, a drink called The John Daly made with Firefly Sweet Tea Vodka and fresh lemon juice. There's also a sangria made with local wine and fruit, and the simple but tasty Smoke & Coke (house-smoked bourbon and cola). And for on-the-rocks or neat drinkers, there's an impressive list of small batch bourbons to sample from.
Slows Bar-B-Q (Detroit, Mich.)
This young Motor City barbecue restaurant takes as fresh an approach to its wine list as it does to its food. The extensive menu groups the offerings by their signature characteristics ("Pure Drinkable Reds," "A Little Sweet"), and offers helpful tasting notes and pairing suggestions.
The Hitching Post II (Buellton, Calif.)
Considering it made a cameo in 2004's Sideways, it should hardly come as a surprise that this California restaurant and winery pours some seriously good grape juice. The focus here is on Santa Barbara County wines (very reasonably priced, we might add) that pair well with dishes like the regional 'cue specialty, tri-tip steak. (Photo courtesy of Wikimedia Commons/Jester7777)
Memphis Minnie's (San Francisco, Calif.)
This long-standing San Francisco restaurant offers what is probably the most unlikely drink combination: barbecue and sake. Surprising though it may seem, the logic behind the pairing is pretty simple — their barbecue is great (it was a Best in the City Winner in 2010), their premium sake is great, and together they're even better.
Sheffield's Beer & Wine Garden (Chicago, Ill.)
"Pig Out, Get Sauced!" is the motto at this popular Windy City beer garden. The barbecue runs the regional style gamut, from vinegary Carolina pulled pork to Texas-style smoked sausage, but as you might expect, the main attraction here are the suds. Look out for some interesting brews from across the country, including Illinois, California, Michigan, Colorado, and Ohio — just to name a few.