Rosewater Clear Lake Menu

Serrano pepper-infused tequila, pear, cucumber, limeOur answer to something spicy... with tequila since 2017

Lemon infused gin, RW's honey-gentian aperitivo, seasonal fruit syrup, lemon. Depending on the time of year this may be blackberry, strawberry or maybe some other fruit

An ever changing blend of whiskies, rums, & brandies resting in a 70-gallon French oak barrel that used to contain rye whiskey. We're always adding fun new spirits to it, so it's always changing a bit.

Aged Rum, Orgeat, Cold Brew Coffee, Amaro Averna:An early fav from our opening menu in 2016. This was our go-to coffee cocktail several years before everyone started asking us to develop an Espresso Martini recipe.

Gin, Shishito Pepper, Cantaloupe, Lemon.Kinda fruit and sweet with a vegetal, almost savory finish, the shishitos give it the flavor of peppers without any heat.

Black tea infused Markers Mark, Blackberry, Rhubarb, Lavender and Black Pepper BittersAn old fashioned style cocktail

Planteray Stiggins Fancy Pineapple Rum, Aperol, Lime, Habanero Tincture.A fruity twist on a classic Daiquiri with a little sting

Copper & Kings Butchertown Overproof Brandy, Planteray OFTD Rum, Amaro Zucca, Punt e MesAn aggressively boozy and bitter cocktail from 2016. You'll probably hate it, but it's ok, because it hates you too (Limit 1)

Overproof Bourbon, Amaro Montenegro, Blanc VermouthA perfectly boozy but balanced, slightly floral take on a classic Boulevardier

Vodka, Mathilde Peach, Aperol, St. Germain, LemonThe first vodka cocktail we put on the menu in 2016 - we designed this to be nearly impossible not to like.

Danish Aquavit, Cynar, Pineapple, LimeA sort of Nordic inspired Daiquiri variation. We introduced this one in the spring of 2017 and it's long been a favorite of the owner, but he's obsessed with aquvit and genever.

Vanilla infused vodka, rose wine cordial, passionfruit, lemonDespite the risque name, it's a legit modern classic. This is our version of the original Porn Star Martini, developed in London in the early 2000s. We incorporated the sidecar of sparkling rose (which we think is dumb) into the actual drink.

Wild Turkey 101 Rye, William Price Texas Pecan Coffee Liqueur, BittersCoffee and booze have been together for a long time. And the modern coffee old-fashioned came into new fashion about 15 years ago. This just adds a little extra Texas flavor.

Vodka, coffee liqueur, vanilla, cold brew, chili bittersThis is our interpretation of the modern classic. We think it's pretty tasty.

Compass Box Artist Blend Scotch, Ginger Honey, Lemon, Compass Box Peat Monster floatOne of the most iconic cocktails of the modern era, the original recipe developed by Sam Ross featured the subtle smoke and earth of Peat Monster specifically.

We've made small batches of this 400 year old style of punch over the years but we finally decided to add it to our program this fall. But we've also decided to incorporate a bit of the art of blending and the infinity concept to it. At its heart our clarified milk punch will always contain some form of tea. Our first batch was heavy on unpeated scotch whiskey, and when that runs out we'll transition towards genever and a smoked earl grey from Fortnam and Mason in London. Batch 3 will contain some batavia arrack for sure. We'll see how this goes. It'll always be a recipe in flux.

Arette Blanco Tequila, Pomegranate, Lime, Angostura BittersA really underappreciated and delicious tequila classic from the 1930s.

So way back in the day we used to have a different special every day. We were only like three people back then and now we're almost 30, but it's fun...so let's do it again. PS it's gonna be gin like half the time...because gin is GREAT!

Billecart Salmon 1818*champagne*France*

Torresella * pinot grigio * Italy *

Pedro Ximenez Mayu*white blend*Chile

Matua* sauvignon blanc * Marlborough*

Weingut Robert Weil* dry riesling * Germany*

Messina Hof *moscato *Texas *

Catena Vista Flores *malbec *Argentina *

Olema*pinot noir*Sonoma*

Honoro Vera *red blend *

Montucky Cold Snack * lager * Montana *

Bad Astronaut * Phazer Fight * IPA * Houston *

House blend of bourbon & rye, cane sugar, bitters, orange peel

Vodka, Ginger, Lemon

Arette Blanco Tequila, Pineapple, Lime(Make it Mezcal for $1)

Citadelle Gin, Cucumber, Lime

Blanco Tequila, Liquid Death Mango Chainsaw, Lime Dry and refreshing with less than 1 gram of sugar

Rose petal and dry irish gin, blanc vermouth, orange bitters, lemon twist.

Prosciutto served with your choice of either Brie or Honey Clover Gouda. Served with crackers.

Served with carrots, cucumber, & pita.Want it spicy but not too spicy but extra f **king delicious? Order it with our Zhug!!!!

Brie cheese, fig jam, granny smith apple,Add ham or turkey to your sandwich: $2

Five falafel, ground here in house daily, served with turnip pickles and your choice of any of our sauces (we recommend our zhug or ranch)

Served with a rosemary aioli (or ketchup if you'd prefer)We peel like a million potatoes every day just to keep up.

Beef & lamb chilli, seasoned with North African spices, queso fresco, and a mint chutney

Two 44 Farms beef patties, pickles, rosemary aioli, white onions, potato bun

Two 44 Farms beef patties, white American cheese, grilled onions, chipotle black pepper sauce.This burger f&&king SLAPS. That is all. Eat it. This one is inspired by the patty melts from the good ol days at Whataburger.

Grilled chicken breast, marinated overnight in yogurt and turmeric, served on a potato bun with greens, pickles, and a blend of our homemade ranch and zhug sauces.

Fresh cauliflower roasted al dente and tossed with our homemade harissa and roasted garlic, tossed with a yogurt sauce and an Egyptian spiced nut blend called dukkah.

Our hand cut fries topped with a French style cheese sauce, pickled jalapenos, and pico de gallo.

We make our falafels from scratch every day, grinding soaked chickpeas with tons of fresh herbs and spices. Our sandwich is served with arugula, pickled turnips, tahini sauce and our tzatziki on a greek pita

Cherry tomatoes and chopped cucumbers, sumac marinated red onions, tzatziki, Bulgarian Sheep's milk feta, and crushed pistachios

We bake brownies with a bit of tahini (sesame butter) and top them with cardamom ice cream, a strawberry rosewater sauce, and crushed pistachios.