The clink of glassware and murmur of anticipation filled the grand ballroom of The Woodlands Waterway Marriott on the evening of May 29. Guests, dressed in everything from elegant linen to tailored cocktail attire, mingled with a sense of expectation. This was not just another evening in the 21st annual Woodlands Wine & Food Week. This was “Crushing It With Cocktails,” a night dedicated to the craftsmanship, creativity, and subtle theater of mixology at its highest level.
Billed as “shaken, stirred, and absolutely sensational,” the event promised both competition and camaraderie. With the room arranged like a neighborhood of discovery, each station offered its own interpretation of art: innovative cocktail creations met bold flavors, and even the most time-honored classics arrived with fresh twists. Guests strolled between stations, sipping, sampling, and returning for second tastes of their favorites. By the evening’s close, two mixologists had captured the audience’s palate—and earned the panel’s high praise.
Afzal Kaba, Musaafer
Winner: Crowd Crusher and Best in Class
When Afzal Kaba took his place behind the bar, there was a sense of anticipation among the audience. Representing Houston’s celebrated Indian eatery Musaafer, Kaba’s winning creation, “Harvey Milk Punch,” named for the ’70s-era politician, was more than a cocktail: it was conversation in a glass.
“I love mixing,” says Kaba. “Mixing flavors is creativity. And for me, cocktails are an art and not just a drink. Currently, we are in an era where people drink to enjoy flavors. It makes me happy when I see people around me enjoying their time.”
The drink’s name honors Milk twice over—once as a tribute to the historical figure, and again for the traditional milk clarification method used in its preparation. From the first sip, guests were met with the brightness of fresh cantaloupe and lime, followed by the tropical elegance of Sauvignon Blanc. Hanson grape vodka gave it a silky depth, while a whisper of saffron brought intrigue. The milk clarification rendered it luminous and smooth, transforming complexity into clarity.
Kaba garnished the drink with a single edible flower, a symbolic gesture as much as a sensory one: a soft note atop a drink defined by balance and strength.
Thomas Marsella, 13 Celsius
Winner: Vineyard Visionary
For Thomas Marsella of Houston’s wine bar 13 Celsius, the “Vineyard Visionary” award represented more than technical skill; it reflected a life shaped by hospitality.
“Working in the service industry for over 10 years has opened so many doors for me and has changed my life,” says Marsella.
“After previously touring America as a musician, I can confidently say that there’s nowhere like home, and being able to impact our community directly by pouring wine and educating the masses is an honor.”
His creation, “Velvet Rebellion,” offered a layered complexity that lived up to its name: bourbon formed the foundation, mingling with the familiar comfort of Milo’s Sweet Tea. Plus, a deep, velvety note of red wine—cabernet or a blend wove into the profile, while Chambord lent a luxurious berry sweetness. Fresh orange and lemon juices brought brightness, balancing the richness with a citrus lift. The result was a cocktail that was at once bold and approachable, inviting a slow savor.
A Personal Pour
The Woodlands Wine & Food Week has long been a draw for both locals and culinary travelers, but “Crushing It With Cocktails” felt like a distilled expression of its spirit: an evening devoted to the pleasures of taste, executed with precision, passion, and an open invitation to discover something new.
Throughout the evening, the atmosphere remained a perfect balance of elegance and energy. Conversations flowed easily between sips, with guests trading impressions, favorite flavor notes, and recommendations for which station to visit next.
What set this night apart was its ability to blend high-end sophistication with genuine warmth. The mixologists were not hidden behind their craft; they were at the center of it, speaking to guests, explaining techniques, and sharing the inspirations behind their creations. Each pour felt personal, each garnish intentional, each glass a small story told well.
Raising a Glass to Next Time
By the time the winners were announced, the room was already buzzing with a shared sense of having been part of something rare. The applause for Kaba and Marsella was not polite—it was exuberant, filled with admiration for the artistry on display and gratitude for the experience itself.
When “Crushing It With Cocktails” returns next year, it will do so with an even greater sense of occasion—because this is not simply a competition. It is a gathering of visionaries, a celebration of craft and culture, and a vivid reminder that a cocktail, when placed in the right hands, can be as transporting as any fine wine or gourmet dish.
For those who attended, it was an evening to remember. For those who didn’t, the regret may last until the next pour in 2026.