Classic Cocktails in Style: Anvil Bar & Refuge

Campari, left, is the base for the Negroni cocktail, right.

True story: when we first arrived in Houston my husband Josh and I were driving up Westheimer Road one afternoon and we passed a place called “Anvil Bar & Refuge“. I pointed to the building and said, “Do you see that, honey? That is an awesome bar.” Josh asked, “How did you know? Did you read about it online or something?” and I said, “Nope. But just look at it – can’t you just tell?”

Eventually we made our way to Anvil and we have since spent many pleasant evenings trying new cocktails; one of the bartenders even got me to drink a gin-based cocktail, something I had sworn off years ago after an unfortunate incident involving Tanqueray and cranberry juice. You have to be careful when you go to Anvil because if the bartenders hear you say you “don’t” drink something they will make it their life’s mission to get you to drink – and to like – that very thing.

My favorite thing about Anvil isn’t its sleek interior (the space was a Bridgestone-Firestone store in the ’50s) or its reclaimed bar and design elements; it isn’t even the amazing, ever-changing cocktail menu that challenges my palate and my preconceptions. My favorite thing about Anvil is Cocktail Class. A couple of months ago I wrote about the Beer Basics class that was taught by Anvil co-owner Kevin Floyd. Since then I have been to two cocktail classes – first Brandy, then Liqueurs & Cordials – and both were as much fun as they were informative. Co-owner Bobby Heugel teaches Cocktail Class and he always comes prepared with an entertaining story about a spirit company’s history or about the origins of a particular recipe. Family squabbles over liquor recipes and family fortunes are my favorite tales.

The full tasting menu for Liqueurs & Cordials. A "Lion's Tail" cocktail, made with Allspice Dram and garnished with a lime, sits front and center.

The Anvil staff has a well-rounded knowledge of cocktails and the larger histories surrounding them; histories of the spirits and of the bar business, too. If you have ever wanted to know the difference between a Cognac and an Armagnac, or between a Cordial and a Liqueur, Anvil Cocktail Classes are for you. I particularly enjoy hearing Bobby’s perspective on how Prohibition affected the quality of the bar business in America, and how it affected the public’s perceptions surrounding bars and cocktails. Prohibition comes up frequently in classes and on the menu, where Anvil’s emphasis on quality and originality come through. Anything that can be made better in-house is made in-house at Anvil, like homemade infusions, sodas (such as ginger beer) and liqueurs. During the classes Bobby has made several references to a time in history when bartending was considered a “respected profession”. It’s clear that part of Anvil’s mission is to elevate not just the cocktail, but the perception surrounding those who care enough to make the cocktails well.

My recommendation for first-timers is to go to Anvil early in the day and early in the week when the bar is a little less busy – you can sit and talk to the bartender, discuss the menu and your preferences, and most importantly watch your drink being mixed. At least half the fun at Anvil is in watching your cocktail being crafted, and it really is something to see.

St. Germain, an elderflower liqueur, is my newest obsession. Thanks, Anvil!

Anvil Bar & Refuge is located at 1424 Westheimer Rd. (map) and they are open seven days a week from 4 PM to 2 AM. On Sunday Anvil’s brunch starts at 11 AM. Football fans, be forewarned: there are no televisions showing the big game – at Anvil the focus is on the cocktails and the company. Parking is available in a small lot across from Anvil on the cross street at Windsor, with some on-street parking available on adjacent streets, but watch for streets that require a parking permit.

Cocktail classes are held on the last Saturday of every month unless there is a holiday or event, in which case class is usually rescheduled for the third Saturday; such is the case in December. Tickets for the December 18th “Anvil Favorites” class are on sale now. Tickets are $50 each and include a tasting, a two-hour lecture and some bites to nosh on and cleanse your palate. Tickets must be purchased in-person at the bar. Tickets to the Anvil Favorites class would make a spectacular Christmas gift for the cocktail lover in your life!

Photos from the author’s personal collection. Media passes were provided courtesy of Anvil; all opinions are the author’s own.