Made with bacon-infused vodka and garnished with candied bacon and bacon powdered sugar, it's a next-level brunch cocktail. Are-you-kidding good.
A garnish that immediately puts you face-to-face with an important decision: eat the freshly shucked oyster first, or drop it into the cocktail to let it macerate? Either way you win.
A healthy bacon rim features around a mix of Lapsong-Infused Tequila, Cointreau, and orange.
The key to this cocktail, made with organic tomato and cucumber vodkas, is the cracked pepper on the rim. It's not a move you see all that often, but it works, and you’ll seek out the little pieces as you rotate around the glass with each sip.
This cocktail, made with Corralejo Blanco Tequila, red pepper purée, cucmber, Summit blended bitters, is the bar's nod to the farm to table movement. The hickory-smoked salt on the edge smells like the air at a hot summer barbecue.
Pineapple-infused mescal, “tamed fresh grapefruit juice,” peach liqueur, lightly-toasted rosemary, a dash of Pernod. It's great to see an herb besides mint being used in a cocktail. Here, inhaling the toasted spring mellows the sour, tart notes.
The restaurant's popular Bloody Mary brunch menu famously goes beyond the traditional celery stick. This one is made with Absolut Vodka Wasabi and comes with a beef jerky swizzler.
The cocktail is mixed with Boodles gin, clam juice, and is garnished with a pickled egg.
Featuring homemade lemon vodka, and a skewer with pickled brussels sprouts, baby white turnips, caperberries, green beans and radishes.
Beefeater Gin, smashed cucumber, rhubarb, and bitter lemon soda. The cocktail is refreshing and effervescent like an alcoholic seltzer, with a sour tang from chewing on the rhubarb that makes your cheeks clench and lips pucker.