Page 40 - Ma 2023 Galveston Monthly

usually goes for the spicier choices.
young Jacob Hart, son of one of the owners, is a fan of
fiery food, said villegas. He strives to create dishes that
will satisfy the teen and his other customers who have an
adventurous palette.
The spicy edamame is infused with a citrus, vinegar, and
soy combination and is one of the most popular dishes
served in the restaurant. The edamame has a medium
spice, but you can order it extra spicy to get a better burn.

spiCY CoCkTails
texas tail Distillery
2416 Postoffice Street
In 2018, owners Nick Droege and Greg Truex moved
their Dallas-based, fully functional distillery to Galveston.
Originally housed on Seawall Boulevard, they moved into
their own building on Postoffice Street two years ago
and was named the Small Business of the year by the
Galveston Chamber of Commerce in 2022.
Texas Tail Distillery prides themselves on using locally
texas Heat, cowboy lemonade and grown, raw materials in small bottle batches which
bloody Mary from texas tail Distillery.
enables them to deliver the smoothest spirits.
“We’re raising the bar on quality cocktails and taking the
taste to the next level,” general manager Lani Wilson said.
style fare. “We distill our vodka six times before infusing it with local
Seawall Cuisine is tucked into the far-east end shopping peppers grown by PintaPeppers.”
center, next to Chili’s. Order your food spicy to extra spicy As peppers vary in spice level so, too, does the infused
if you think you can handle it. vodkas. Wilson says their grower crossbreeds many
This hard-working brother and sister team are on hand peppers and some of them are too hot to handle with
seven days a week. The seafood sashimi salad features naked hands. They pour their distilled spirits into mason
poke-style tuna, yellowtail and salmon tossed in yuzu—a jars containing chiles with varying degrees of heat. The
sauce made from a Japanese citrus fruit—over mixed vodka infuses from four days to two weeks.
greens with a house-made spicy kimchi dressing.
Droege says most folks order the spicy spirits on a dare
but are surprised at how well balanced they are. “Our
haBanero roll and spiCY edaMaMe spicy cocktails have depth and are really flavorful, but they
sky bar steak & sushi won’t knock your socks off,” he said.
2105 Postoffice Street
The Texas Heat is made with jalapeño-infused vodka,
This popular Japanese restaurant is part of the Galveston jalapeño simple syrup, watermelon juice, muddled
Restaurant Group and offers up the spiciest option we jalapeños, sweet and sour mix, and garnished with
sampled for this feature: the Habanero Roll created by watermelon and jalapeño slices. The Cowboy Lemonade
general manager and executive chef Joaquin villegas. is made with jalapeño-infused vodka, jalapeño-infused
It is stuffed with seared tuna and grilled shrimp and simple syrup, fresh cucumber, and lemon.
topped with a chile sauce that will light you up. This dish is The Bloody Mary is made with vegetable-infused vodka
definitely not geared toward the mild mannered. (tomato, onion, garlic, lemon, dill, celery, and cucumbers),
villegas suggests you place the bottom of the roll onto your choice of spicy vodka with desired heat, a dash of
the tongue first, so you don’t get overwhelmed by the Worcestershire and tabasco, fresh lime, and Zing Zang.
spice of the sauce made from fresh, diced habanero The rim is lined with a Cajun spice and garnished with a
peppers. villegas has worked at Sky Bar since they briny snack.
opened, nearly 20 years ago. He says the younger crowd All Texas Tail vodkas, whiskeys, bourbons and shines are

40 | GALVESTON MONTHLY | MAY 2023