Greg Perez, co-owner and beverage manager at Monkey tail, Grew up in Lindel Park, where his bar is located, so it’s only natural that his menu is laden with youthful nostalgia. And one of the things Peres remembers best from those days is that kids suck drinks out of pockets – both “that refreshing and spicy taste I got out of Capri Sun when I drank it at recess,” he says, and the soda-filled bags popular with children in Mexico.
This was the inspiration for his No … Pos Ta Cabron – Rough translation: “No, it’s not a good situation” – made from Irish West Cork whiskey, Greenberg Distillery Grand Hops, orange juice and lime, and mango syrup with chili goose Yellow and dried chervil, served in an adult-sized bag. It’s a tropical, sweet and sour blend guaranteed to make you feel like a kid again, and the perfect signature cocktail for Monkey’s Tail, which pays homage to Perez’s education as a Mexican American who grew up in a neighborhood just off I-45 from Heights. .
Perez, who previously worked at Calle Onze and opened Monkey’s Tail in July with Greek Helen’s Amin Sheriff and chef Stephen Ripley, grew up on both his mother’s homemade anchovies and also Chick Chill, McDonald’s and other American fast food. As an adult he appreciates both a full cooler in Mexican beer and a $ 10 craft cocktail.
There’s a bit of all this at his bar, where customers can order Miller High Life pony bottles worth $ 2 and buckets of Tecate for $ 16, or try special cocktails like a rum-based number that tasted like Tris Leches. Add to that the bar’s Feliz meals – pizza, hamburger, hot dog or wings with beer and burns for $ 8 – along with lively game-watching parties, a quinceira-friendly playlist and a relaxed patio scene, and you have a super fun bar that perfectly captures the The experience of Perez who grew up here in the 90s and 2000s.
“There’s really nothing that fits the first-generation and second-generation market of Mexican people here in Houston,” Perez says. “All Hispanic places are clubs, but I, from the cocktail realm, wanted something a little more balanced.”