Issue link: https://digital.copcomm.com/i/39104
drınk dısh the and the A Hav Gin en for bRIDGET ALbERT’S HOME ON THE RANGE THIS MONTH IS HAVEN IN HOUSTON photos by Kirk Weddle ties for gin to fi nd a home on restaurant menus. Gin is no longer perceived as a spirit that only your grandparents drink. And in Texas they are giving new life to this category. The Lone Star state is known for doing everything in a big way with loads of local pride. Haven, located right down the road from my folks’ home in Houston, takes this concept to the next level. Haven offers city-slickers a place to unwind and re-charge their batteries with delicious cocktails and dishes made with local ingredients. Saddle up as Chef Randy Evans and Mixologist Justin Burrows mix it up, Texas style. F or generations gin has been a beloved mixing spirit. Thanks to classic gins such as Plymouth and Beefeater, and boutique style gins such as Nolet’s, North Shore #6 and Death’s Door, there are many opportuni- Chef Randy Evans and Mixologist Justin Burrows of Haven in Houston. 116 / the tasting panel / august 201 1