Blue Bayou Collins (Pappadeaux Seafood Kitchen/Hobby Airport): Stop by the location near Gate 41 for a handcrafted Blue Bayou Collins, made with Tito’s Handmade Vodka. Pappadeaux Seafood Kitchen is a Houston institution, and offers a wide variety of fresh seafood daily, large salads, flavorful pastas, delicious appetizers and homemade desserts, also boasting a bar inspired by the bold flavors of the New Orleans French Quarter with many handcrafted signature drinks.
Original Margarita (Pappasito’s Cantina/Hobby Airport): A classic, made with Agavales 100 percent agave tequila. Pappasito’s Cantina serves a variety of Tex-Mex dishes with plenty of beverage options. “Solid fajitas and really good margaritas” are the calling cards of this Houston-born Tex-Mex chain cantina “staple” set in expansive digs near Gate 1.
Spiked Sweet Tea (Pappas Bar-B-Q/Hobby Airport): A classic drink with a kick, the Spiked Sweet Tea is made with Firefly vodka, sweet tea, Cointreau and lemonade. Located pre-security, Pappas Bar-B-Q offers a variety of southern BBQ meats and breakfast tacos. With a large selection of sides as well a full range of beverages, Pappas Bar-B-Q provides a Texas barbecue experience at the airport.
Cherry Bomb adult milkshake (Hubcap Grill & Beer Yard/Bush Airport): A sweet with an extra treat, the Cherry Bomb is one of the “adult shakes” offerings at the location near Gate 26 in Terminal A, and is made with Jim Beam bourbon, grenadine, ice cream, chocolate, and cherry flavoring. Voted “Houston’s Best Burger,” Hubcap Grill features fresh ground beef patties with garden-fresh toppings and locally baked buns.
Cadillac Punch (Cadillac Mexican Kitchen & Tequila Bar/Bush Airport): The house specialty features Captain Morgan Spiced Rum, banana liqueur, peach schnapps and more. Located near Gate 17 in Terminal A, Cadillac Mexican Kitchen & Tequila Bar offers a lively mixture of tradition and Mexican flair — not to mention the Barrel-Aged Margarita made with Cruz Del Sol Añejo Tequila.
Magical Mystery Mojito (Hard Rock Café/Bush Airport): Hendrick’s gin and St. Germain Elderflower liqueur, muddled with lime juice, mint and Monin Cucumber produce a memorable cocktail in the recently opened Hard Rock location near Gate 85 in Terminal B. It’s just one of many options, including the signature Hurricane, made with orange, mango and pineapple juice, with Bacardi Rum and Amaretto (take home a collectible glass for $5) or the alcohol-free Alternative Rock Mango Tango, made with Red Bull Yellow Label, finest call mango and orange juice.
Texas Manhattan (Barcüterie/Bush Airport): A Texas-twist on a classic, made with Baby Blue Whiskey, the location near Gate 21 in Terminal B also offers Potent Peach Tea, made with sweet tea, vodka and peaches. Barcüterie offers a variety of classic American bar food including chilled meats (charcuterie) and cheeses, sandwiches, salads, and craft beer.
House Cà Phê (Bam Bam/Bush Airport): A grown-up version of coffee with dark rum and house made cold brew coffee, another choice is the Bam Bam Julep, a fresh take on a Southern favorite with Jim Beam bourbon sweetened with maple syrup and fresh Thai basil. Located near Gate 5 in Terminal C, Bam Bam is a unique combination of delicious Cajun seafood staples spiced with a Vietnamese flair.
Hilbert’s Hotel (Ember/Bush Airport): A rich and complex after-dinner Old Fashioned, this cocktail combines Maker’s Mark bourbon with sweet Port and a few dashes of chocolate bitters. Located near Gate 12 in Terminal C, this Texas-inspired tavern emphasizes seasonal produce, seafood from the Gulf, and locally-sourced meats including hand-cut steaks and Texas-sized burgers.
Airmail (Cat Cora’s Kitchen/Bush Airport): Made with rum, orange blossom honey and prosecco, an Italian white wine, this cocktail fits well with the high-end comfort food made with healthy ingredients and low-calorie preparations found near Gate 10 in Terminal E. For a little extra kick, you might try Cat’s Signature Ouzotini, made with ouzo, orange vodka.
King Rex (Pappadeaux/Bush Airport): A French Quarter favorite made with Hennessy V.S. cognac and Deep Eddy peach vodka can be found at the location near Gate 3 in Terminal E. Pappadeaux Seafood Kitchen is a Houston institution, and offers a wide variety of fresh seafood daily, large salads, flavorful pastas, delicious appetizers and homemade desserts, also boasting a bar inspired by the bold flavors of the New Orleans French Quarter with many handcrafted signature drinks.
La Sangrona (The Fruteria/Bush Airport): Mexico’s version of the Bloody Mary is just one of the cocktails available at the location near Gate 11 in Terminal B. For something different, also try the Mangosito, made with ripe mangos shaken with Herradure Platinum tequila. The Frutería offers fresh juices, fruit cups, tortas and tostadas by day, and Mexican tapas and fruit-infused tequilas by night.
Limoncello Spritz (Olio/Bush Airport): Limoncello, Italy’s favorite lemon liqueur, is lightened up with Mionetto prosecco and a splash of club soda. Located near Gate 14 in Terminal C, Olio features a selection of fresh salads and panini comprised of the best seasonal, locally-sourced produce, with a menu from Chef Monica Pope.
Landry’s Mimosa (Landry’s Seafood/Bush Airport): Your choice of fruit purée and Chandon Brut Classic is a good pairing with any of the sensational steaks, seafood, and pasta specialties available at Landry’s, a seafood tradition since 1947, and located near Gate 42 in Terminal C.
Aviation (The Local at IAH/Bush Airport): A tasty cocktail option made with Bombay sapphire gin, The Local also offers a wide selection of brews and bites at its location near Gate 23 in Terminal C. Menu items include artisanal cheeses, brisket, pulled pork, burgers and classic pub fare such as fish & chips, as well as local craft beers and domestic and international labels.
Hugo’s Sangria (Hugo’s Cocina/Bush Airport): This refreshing version of a classic cocktail blends Los Dos Spanish red wine, lime, orange and pineapple with El Presidente Brandy. Located near Gate 6 in Terminal D, Hugo’s offers world class cuisine featuring traditional dishes from many regions of Mexico all made from scratch.