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When I lived in Guadalajara, this was very common, and my drink of choice =). Although often made with Jarritos, it was also often made with Squirt. It is definitely something that I have since made many times at home.
Salud

I was also thinking Fresca.....

May I suggest Pikesville Rye??

jpschust - nice theory; unfortunately it isn't one that's backed up by the historical record.

Manhattans were being served in, you guessed it, Manhattan decades before the enactment of Prohibition (it came out in the 1880s, if memory serves -- a more detailed exploration of the drink's history is included in the recent book Imbibe!, by David Wondrich).

At that time, the Northern states were awash in rye whiskey, which, in the mid- to late 19th century, was far more common to find in the area than the Southern bourbon, or Canadian whisky. It wasn't until Prohibition that many of the venerable rye whiskey distilleries were permanently shuttered; this was the era when calling for "rye" became the equivalent of asking for the far more available Canadian whisky. Today, many bartenders will still reach for a bottle of Canadian Club or the like when asked for rye -- this despite the fact that almost none of today's Canadian whiskies are made with mashbills composed primarily of rye.

And no, the recipe didn't change because better quality American whiskey became more widely available; the switch from vermouth-heavy to whiskey-heavy occurred, again, decades before Prohibition, when decent American rye was still widely available. Changing tastes had more to do with it than seeking to obscure the flavor of bad whiskey.

Finally, no, blended bourbon is NOT anything that's not a single barrel. This is required by federal statute: any whiskey labeled as a straight bourbon or rye must contain ONLY barrel-aged whiskey, plus any water added to bring it to the appropriate bottling proof. Single-barrel whiskies such as Blanton's Bourbon come from, you got it, single barrels; straight whiskies such as Jim Beam, Maker's Mark, Wild Turkey or the Sazerac Rye you mentioned are made by mixing the whiskey from a number of different barrels to obtain a certain flavor profile, then adding water to reduce it to the desired proof.

Blended bourbons/American whiskies such as Kessler, Beam's Eight Star or Monarch, on the other hand, are made from at least 51 percent aged bourbon or other type whiskey mixed with unaged grain alcohol and water (as far as I know, there are no blended American rye whiskies currently on the market). The effect is to take the flavor of the whiskey and stretch it using a lower cost ingredient. As a result these whiskies are typically more neutral in flavor and are generally considered inferior. (And keep in mind there's a difference in rules and procedures between American whiskies such as bourbon and rye and other whiskies such as scotch; my comments apply only to American whiskies). Again, this is all codified in federal law, and has been for more than a century.

More info on types of bourbon can be found here: http://www.straightbourbon.com/faq.html. More great info on the history of different American spirits and cocktails can be found in William Grimes' excellent Straight Up or On the Rocks, as well as in the previously mentioned Imbibe.

As far as blended bourbon- there's tons of it out there. Anything that's not single barrel is blended bourbon.

I find it revolting when people share food from their own plates. I thought it was my own little peculiarity until I went to France where they would no sooner share food from the same plate (or quel horreur from the same utensil!) at a restaurant than eat with their feet.

For real Mexican tacos served with a tray of 5 hot sauces (one was so hot I thought I was going to have to go the hospital and I thought I was tough) try Jarro Cafe on Gessner at I-10.

Champburger on Sampson east of Downtown in an industrial district makes great hamburgers and chicken fried steak sandwiches.

I like Pappas Bar-B-Q or Beef and Bun on Long Point (cheap sandwiches stuffed with meat and piles of my favorite french fries the owner hand cuts)

Try James Coney Island Hot dogs. Prince's Hamburgers are good. Both Houston favorites from 1920's and 30's.

Fajita Willies on Hwy 290 makes great burgers and fajitas.

You can't beat a What-A-Burger at any price.

In an Asian country like mine, we always have communal meal. If we dine out in western restaurant, my family, especially me are always so tense about ordering the same thing. Even amongst my friends I'm known as being Nazi about conformity. What's the fun of ordering the same things? Plus I never manage to finish my meal. Therefore, everybody knows that what goes in my plate are theirs to sample and even finish.

With an equally small appetite friend, we devise an eating game where we switch plates ever minutes or so. It helps to make finishing a meal less of a boring chore.

When my sister's then boyfriend (now husband) joined our dining out, things kind of gotten awkward. He's very well-mannered and he must've been weirded out by our barbaric habit. Solution? We used bread plates and offer him a slice of whatever in our plates and vice versa.

I don't think I'd be able to take it i i had to dine with some smeagols
When I dine with people I barely know (or on a date), I'd offer them to sample my meal, and if they seem reluctant, I'd do the bread plate technicque. I do decline politely even if they offered me to sample meals in their plates though

I can not stand it when people sample from my plate without asking. I ended a date one time because the girl thought it was cute to just scoop food off my plate with her fork. ASK FIRST! GRRRRRRR!!

I just have a weird personal rule where I love to offer people some of my food, but if someone asks me for a bite I get all tense and repulsed. I'm sure my therapist would juggle that around for a few hours. Anyway, that's the rule, if I feel like sharing I will offer, if you ask, I'll never feel like sharing.

Veering away from grapefruit, I'm a huge fan of Jarritos Tamarindo & tequila.

As someone who lived in NYC for a long time, I have been pleasantly and constitently surprised by the quality and value of the REALLY good food available in Houston. Can't help you outside the Loop, but sounds like you've already got that. Tony Mandola's on West Gray is consistently the best restaurant with impeccable seafood, a neighborhood atmostphere, and an owner who is often sitting at the bar and will ask your opinion on new wines he is trying. Dolce Vita on Westheimer, the little sister of De Marco, is not to be missed for pizzas cooked in a wood oven, imaginative vegetable starters, and comforting pasta dishes. For great hambugers, try Christian's Tailgate on Pierce and Bagby, or if you are feeling like a little more authentic atmosphere, try the original off of I-10 and Bagby. There is an embarrassment of riches on Washington now, with three great wine lists and food to match--Monsterville Horton's Cova, Catalan from the owners of Ibiza, and Max's Wine Dive from some of the people involved with the Tasting Room. Hugo's on Westheimer has divine interior authentic Mexican with lovely cocktails to match. If it's Thursday, best get to Langford's for lunch by 11:30 for the chicken fried steak if you want a table. Paulie's on Westheimer is perfect for a ladies's lunch. Vic & Anthony's downtown for steak . . .