The mixologists push the boundaries of flavor, transforming simple spirits into bold, layered sensory experiences.
· 1.75 oz Diplomático Reserva Exclusiva Rum
· .25 oz Amaro S. Maria al Monte Galliano Espresso Liqueur
· 1 bar spoon Galliano L’Autentico Liqueur
· .75 oz Gonzalez Byass Nectar Pedro Ximénez Sherry Monin Toffee Nut Syrup
· .5oz Bols Crème de Cacao
· Toffee Nut Cream made with Heavy Cream, Whipping Cream and Monin Toffee Nut Syrup
· Smoked Salt and grated chocolate espresso beans for the garnish
TOFFEE NUT CREAM
· 2oz Monin Toffee Nut
· 16oz Heavy Whipping Cream
· Combine in Isi. Charge 2x and chill.
1. Add all ingredients in glass.
2. Garnish with Toffee nut cream, smoked see salt, grated chocolate espresso bean.
· 1.5 oz Diplomático Reserva Exclusiva Rum
· 1 oz Café Bustelo Unsweetened Espresso Style Iced Coffee Beverage
· .5 oz Hot honey simple syrup
· .5 oz Gonzalez Byass Nectar Pedro Ximénez Sherry
· 4 Dashes Fee Brothers Fee Foam
· Chocolate Sauce drizzle and Chocolate Espresso beans for garnish
1. Garnish coup glass by drizzling with chocolate syrup.
2. Add ingredients to shaker tin. Add ice and shake vigorously.
3. Double strain cocktail into coupe glass.
4. Place chocolate espresso bean garnish to rest on foam.
· 1½ oz Diplomatico Reserva Exclusiva
· ½ oz Monin Banana
· ¼ oz Monin Crème de Cacao
· 1 oz Café Bustelo Unsweetened Espresso Style Iced Coffee Beverage
· 3–4 dashes Fee Foam Tiny pinch of salt or two drops saline
· If more sweetness is desired - add 1.4 oz sugar syrup.
1. Add everything to a shaker with ice.
2. Shake hard for 12–15 seconds.
3. Fine strain into a chilled coupe or Nick & Nora glass.
4. Garnish with fresh chocolate grated lightly over the foam + banana chip perched on the rim.
· 1.5 Tequila Herradura Blanco
· 1 dash Fee Brothers Habanero Bitters
· .5 oz Tio Pepe/Gonzalez Byass Sherry
· . 5 oz Lime Juice
· .05 oz Egg white
· 1 oz Icelandic Glacial Tahitian Lime Carbonated WaterFennel Frond for the garnish
· .75 oz PRPICKLED CARROT CORDIAL:
· .75 oz Pickled Carrot Cordial
· :4 Pickled Carrot Sticks6 oz Pickled Carrot Brine
· 3 oz Gin Mare
· 12 oz Simple Syrup
· .5 oz Filthy Pickled Onion Brine
1. Build in mixing tin.
2. Dry Shake.
3. Add Ice.
4. Wet Shake.
5. Double Strain.
6. Top with soda.
· 1.5 oz Herradura Blanco Tequila
· .75 oz Bols Orange Curaçao
· 1 oz pickled onion brine
· .75 oz fresh lemon juice
· .5 oz simple syrup
· Top with Q Mixers ginger beer
1. Fill Collins glass with ice.
2. Add syrup, juice, brine, and spirits to tin.
3. Add ice and shake vigorously.
4. Double strain cocktail into Collins glass and top with ginger beer.
5. Use matches or small butane torch to toast rosemary sprig.
6. Garnish drink with sprig, a lemon wheel, and a piece of pickled onion.
· ½ Pickled Watermelon Radish Brine
· 2 oz Tequila Herradura Blanco
· ¼ oz Monin Organic Agave Nectar
· ½ oz Filthy Olive Brine
· ½ oz Lime JuiceCracked Black Pepper
· ½ oz sweet watermelon-radish brine
1. Shake hard with ice, strain over one large rock in a rocks glass.
2. Salt Rim.
3. Garnish with pickled watermelon radish, small thyme sprig and cracked black pepper.
· 2 oz Jack Daniel’s Tennessee Blackberry Liqueur
· .5 oz Amaro S. Maria al Monte
· . 5 oz simple syrupBarspoon wasabi paste
· 2 dashes Turkish Tobacco bitters
· Salt rim and lemon twist for garnish
1. Prep rocks glass with a half salt rim. Build cocktail in a stirring glass.
2. Dollop wasabi paste in bottom of stirring glass.
3. Splash a little hot water and use barspoon to mix until broken down.
4. Add syrup, bitters, and spirits to mixing glass.
5. Add ice and stir for about 15 seconds
6. Strain cocktail into rocks glass over a large cube. Garnish with a lemon twist.
· 1.25oz Jack Daniel’s Tennessee Honey Liqueur
· 1oz Jack Daniel’s Bonded Tennessee Whiskey
· .5oz Mezzodì L’Apertivo Italiano.5oz Grapefruit Juice
· .25oz Lemon Juice
· .25oz Monin Spicy Agave Sweetener
· .25oz Cinzano Bianco Vermouth
· 2 dashes Fee Brothers Orange Bitters
· .5oz Cala Bennati Prosecco
· GARNISH: Grapefruit Wheel & .25oz of Red Bitter Caffo
1. Build in tin.
2. Shake.
3. Double strain.
4. Top with Prosecco.