I’d been prepping for weeks to celebrate my wife’s birthday.

My forever lady took another trip around the sun last week, and when I asked her what she really wanted for her birthday, she gave me the bougiest black woman answer ever.

“I want to host a dinner party with our friends,” she exclaimed. “And I want you to make cocktails too.”

My first thought was, “damn, why I gotta work too?” My next thought was, of course I will. I got you.

Here are some of the best cocktails I consumed during March, including exploring two more fabulous restaurants here in Houston that blew my mind with their cocktails. Plus, a new bottle that LeBron James might sip occasionally and the drink we served in my wife’s honor for the birthday festivities.

The “Old Fashioned” | Ninfa’s on Navigation in Houston, Texas

I did not expect the best old fashioned I’d have thus far in 2025 to be at a Tex-Mex restaurant in Houston’s EaDo district. Let's start with the fact that Ninfa’s is absolutely legit, as it’s one of my favorite spots to hit in the city. Their fajita burger has no business being that good.

And yet, I’d argue that their “Old Fashioned” is the standout item on a packed menu. Priced at $15 and crafted with Patron Añejo, Mezcal, Vermouth, Corn Liqueur, and Bitters, it’s a must-order every time — no whiskey needed.

Umegave | Uchi in Houston, Texas

The name of the drink is a giveaway as to what makes this cocktail unique. Uchi takes Ume Plum Liqueur, a tart, mildly sweet plum liqueur, and pairs it with agave nectar to make “Ume Agave.”

From there, they add tequila-infused sake and lime juice to create a mutated margarita of sorts, complemented with a lime and black salt rim on the glass. I drank two of these, and I ate way too much sushi at Uchi.

Ultima Palabra | My residence

As I mentioned earlier, my wife requested cocktails for her dinner party with friends. One of her favorite drinks is the Last Word, a 109-year-old cocktail that features gin, green chartreuse, maraschino, and lime juice. Additionally, my wife loves mezcal, and through my continuous reading of cocktail recipes, I knew there was a go-to riff on this drink. I tested it days before her birthday, she liked it, and it made the cut.

“Ultima Palabra” is simply the Spanish translation of “Last Word,” as this version emphasizes mezcal instead of gin and incorporates pineapple juice with lime juice to adjust the sweetness. Adding a bit of water helps to provide balance, and as my friend Dietrich remarked at the dinner party, “This is one of the best cocktails I’ve ever had.” This fits the bill of making a $20 cocktail at the house, and I made roughly 25 of these during the party. It was fantastic.

Here’s how you make La Ultima Palabra:

• ¾ oz. maraschino liqueur

• ¾ oz. green chartreuse liqueur

• ¾ oz. mezcal or reposado tequila

• ¾ oz. pineapple juice

• ¾ oz. lime juice, freshly squeezed if possible

• ⅓ oz. chilled water

• Garnish: thyme sprig (optional)

• To make: Pre-chill a coupe glass and add all ingredients to a shaker tin. Shake and strain into glass. Add garnish. Enjoy.

Other places I visited that didn’t make the cut

• Anvil’s “The Brave” in Houston’s Montrose District

• Refuge’s “Stepfather” in Houston’s Montrose District

• Bar Doko’s “Eternity” and “IMO Negroni” in Houston’s Hyde Park neighborhood.

Bottles cracked in March

Here are bottles that were unopened at the start of the month and were cracked by the end of it. Some I’ve had before; others are a first-time sip. Bottles in bold are favorites.

• Laphroaig 10

• Lobos 1707 Reposado Tequila

• Old Overholt Rye Whiskey