One of the greatest upsides of living in Houston is that pool season stretches well into fall (and possibly even winter). Enter this poolside bar and lounge concept, which sits over at the reimagined Heights House Hotel and comes from industry pros Greg Perez (Monkey’s Tail) and chef-partner Lyle Bento (Underbelly, Southern Goods). Former Monkey's Tail bartenders Samantha Ruiz and Karen Cervantes oversee the bar operations, stirring up super fun and quirky tropical drinks.

We may have said goodbye to the beloved OKRA Charity Saloon, but it really just reincarnated into Angel Share. New owner Mary Ellen Angel was a longtime general manager of the saloon, and the bar will continue on with one of OKRA’s most important features: donating a portion of its proceeds (this time, from a special menu) to a different local nonprofit each month. You can even help choose which organization gets selected by earning a vote with each food and bev purchase.

This second concept from Night Moves Hospitality (the minds behind Space Cowboy, also on this list) just opened up in Lindale Park. Owner Greg Perez and chef Lyle Bento teamed up with former Edison & Patton’s Chris Manriquez to revamp the place into a grungy cocktailery, the kind of spot that makes you channel your inner raccoon for the night (the bar’s official slogan is displayed in bright neon letters on the wall: “Death is Coming, Eat Trash, Be Free”).

This hidden gem puts a fresh-faced spin on the classic wine bar concept with its innovative “try before you buy” approach. Claim a spot on the super sleek patio then head inside to check in, grab a card, and hit the self-serve wine-dispensing machines offering one, three, and five-ounce pours of 50+ wines. There’s also a top-notch bottle list you can enjoy onsite or at home.

Japanese whiskey highballs, spiced milk punch, and fizzy gin drinks are just some of the enticing concoctions awaiting guests inside this shotgun-style cocktailery. Wagyu gyoza, fiery edamame, and curry fries are a few more. The tiny 10-seat concept comes from the team behind neighboring hand roll joint, Hando, which it shares a door with, serving as an overflow destination for diners while holding its own with a great happy hour, small plates, and late night goodies.

Sipping an umbrella-adorned tiki drink under the starlit palapa at this tropical oasis is something every Houstonian should experience. A refreshing venture from the crew behind Nobie’s, TTC serves mad vacation vibes with help from a rushing waterfall, adult sandbox, and punny, boozy cocktails like the Lychee Self Go (mezcal, lychee, housemade purple sizzurp) from bar director Sarah Troxell.

Sister concept to avant-garde tasting menu restaurant, Degust, Diversión focuses on pure flavors, scratchmade ingredients, and top shelf booze. Chef-partner Steven Salazar goes above and beyond to make sure your drinks are fresh, personally foraging and preserving Meyer lemons for year-round citrus as well as fashioning his own tinctures, ferments, and vinegars.

Channeling the spirit of Ozomatli (that’s the monkey companion spirit to the Aztec god of music and dance, obviously) this Mexican-American cocktail dive is one of Houston’s vibe-iest neighborhood hangouts. The indoor-outdoor setup is perfect for our ever-changing weather, with a dog-friendly patio on nicer days and a funky indoor space with billiards to keep you entertained during the inevitable rainstorm. There’s also an extensive draft system with 20 taps.

Outside of Bravery Chef Hall at Aris Market Square lies this not-so-secret garden, where you’ll find barkeep Jonathan Gallardo (Hughes Hangar, Prohibition) showing off his mad maestro skills inside a striking glass greenhouse engulfed in lush plants and flowers. It’s easily the best place to grab a stiff date night tipple, especially these days, since you can saunter out onto the 2,000-square-foot patio to enjoy it.

Bobby Heugel’s first bar put Houston’s cocktail scene on the map with a focus on form and a robust collection of housemade bitters, sodas, and infusions. The team at Anvil deserves to be taken seriously, too, as the staff goes through an intense training process culminating in a 50-count blind taste test, and a number of skilled alums have gone on to open some of the most exciting bars in town.