booze clues 11/19

(tips on drinking well in Tulsa)

The Bistro at Seville  // 10021 S. Yale Ave. #103

the server: Phillip Hassell

the cocktail: The Bloody-tini

the ingredients: Citrus vodka infused in-house with jalepeños and cilantro, shaken with Zing Zang and lime juice and poured into a chilled martini glass with a salted rim, finished with an olive.

the lowdown: “We put fresh jalepeños—seeds and everything—into the infusing jar with citrus vodka,” said Brett Clark, owner and manager. “When we make the vodka for ourselves, we go all out on the jalepeños, but we tone it down a bit for the batch we serve at the bar—but it’s still spicy.” Clark recommends pairing it with the Chokes and Cheese (cream cheese, artichoke hearts and Parmesan cheese served with toasted pita chips) during happy hour (4-6 p.m.), when appetizers are half-price.