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Avant Garde
Some new stuff here
Parmigiano Sour
IIchiko Saiten Shochu infused with Parmigiano Reggiaono, Ginger Honey, Lemon, Egg White, Black Pepper
Inspired by Bartender Shingo Gokan.
Infusing Salty Parmesan into a Shochu full of Umami results in a very savory mixture. Rich yet fruity to drink.
$16
Umami OF
iichiko Saiten Shochu, Black Truffle Infused Honey, Umami Bitters,
iichiko Saiten is a Japanese Shochu made with 100% koji-fermented Barley. Distilled only once to 93proof
It's an Umami-focused spirit so I went all in with Honey infused with shaved Black truffles, and Savory bitters.
$16
Tom Kha Gai Guys
Bobby's Shirdram Gin, Pechuga,
Coconut, Lime, St-Germain
Chili Oil, Cilantro
Based off of a famous Thai soup.
My wife and I own a Thai restaurant called "Ka-Tip Thai Street Food"
Tom Kha soup is one of my favorite and I wanted to make a cocktail out of it!
$16
Braga #1
Apple Brandies, Kummel,
Mustard Green Juice, Lemon,
Wasabi
Im friends with a local Farmer called "Braga Farm" in Irving.
I built a cocktail around the seasonal greens they grow. First one is with their Mustard Greens!
$13
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