Roxor Gin: Houston's Newest Gin Created by Robert del Grande
Robert del Grande wants you to re-think traditional food pairing. That’s right: Food can be paired perfectly with handcrafted cocktails and it is taking “wining and dining” to a whole new level of gastronomic pleasure.
A refreshing cocktail can set the pace for an appetizer, or accompany a main of fish as well. More robust cocktails love pairing with a hearty meat dish. Or how about those sweet-note cocktails with dessert?
There is only one way to find out. Try out a cocktail with your next meal! We start with French 75 paired with Roasted Cashews with Lemon, simply to whet your appetite.
This is the first in a series of pairings by James Beard–awarded Chef Robert del Grande: his take on a classic French 75 and irresistible, zesty roasted cashew nuts. The rock star chef with a PhD in biochemistry, known for flavorful creations in food and drink, is also the creator of a local, artisanal gin. Inspired by 12 botanicals that include local favorites like fresh Texas grapefruit zest, fresh lime and Texas pecans, he created ROXOR, a gin that begs to be swirled, shaken or stirred and served with delicious food.
