Tapping into the diverse and exciting world of spices, the bar team has curated a new cocktail menu built upon six Asian spices.
Beat the heat with Sichuan Pepper, a refreshing tangy concoction of vodka, lemon juice, basil, and lychee with a kick of pepper. Guests who love pisco sour can order the Black Cardamom, a smoky and aromatic rendition of infused pisco, cassia bark, cardamom syrup, egg white and lemon juice. A fizzy cocktail to welcome the hotter days is the Star Anise, made with mezcal, grapefruit juice, fennel, and soda and rimmed with freeze-dried soy sauce salt. Other new cocktails include Black Garlic, with burnt butter-washed whiskey and pepper-infused vermouth; Ginger, with honey wax-washed Bulldog Gin; and Clove, a sweet and tangy elixir made with fig-infused Wild Turkey Bourbon. It’s time to explore the wonderful nuances Asia’s spices can lend to seasonal cocktails.
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