
Aye Candy Speakeasy — cocktail bar in Spring Branch, Houston
Spring Branch, Houston
Aye Candy Speakeasy
A candy shop out front. A speakeasy behind the door.
Open Hours
- Tuesday – Thursday5 PM – 12 AM
- Friday – Saturday5 PM – 2 AM
- SundayClosed
Happy Hour
Tuesday – Wednesday5 PM – 7 PM
Love the Tunes
Live Music
Every Other Saturday

Behind the door
More than meets the eye
As you walk along Bingle Rd in Spring Branch, you’ll notice a cheerful storefront drawing a lot of attention. A bright blue and white awning tops what appears to be a quaint candy shop — but behind these doors, there’s more than meets the eye.
Step inside and you’re greeted by one of the coolest cocktail bars on the west side of Houston: a sophisticated, grown‑up room built for unwinding after work, lingering over something stirred, and staying later than you planned.
From the bar
Signature Cocktails We Recommend



The Bourbon Smash
17Bulleit Bourbon, house made blueberry syrup, mixed with fresh mint and lemon juice, served in a rocks glass garnished with mint and blueberry.
Cocosol
16Tequila Reposado with mint, Alma Finca, lime juice, Coco Lopez and lavender syrup. Served in a rocks glass with a hibiscus salt rim and garnished with a flower on the ice.
Wonka‑Tini
18Vodka, Crème de vanille, Licor 43, chocolate, heavy cream and Ghirardelli white chocolate. Garnished with a fine chocolate.
Gold Escalade
16Mezcal with pineapple juice, agave, lime juice and egg white. Served in a tall coupe.
Ancho Pancho
15Mezcal with Ancho Reyes, agave, Alma Finca, lime juice and passion fruit purée. Served in a rocks glass with a Tajín rim.
Espresso Flor Martini
16Rum with Flor Spresso, espresso and turbinado. Served in a tall coupe, garnished with cocoa powder and coffee beans.

Book the room
Private events at Aye Candy
Four packages, from a semi‑private corner for fifteen to the whole venue for a hundred. Valet, a fully staffed bar, and a charcuterie board available on request.
See detailsPull up a stool
Reservations go through Toast — grab a table, bring your people, and let the bartenders take it from there.


