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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
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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,
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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.
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$16
Tom Kha Gai Guys
Bobby's Shirdram Gin, Pechuga,
Coconut, Lime, St-Germain
Chili Oil, Cilantro
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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!
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$16
Braga #1
Apple Brandies, Kummel,
Mustard Green Juice, Lemon,
Wasabi
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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!
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$13
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