mini Negroni

mini Aperol Spritz

mini Kentucky Buck

mini The Cottage

Busker Irish Whiskey, Disaronno Amaretto, grapefruit, cream soda

Altos Reposado, Koch Mezcal, Ancho Reyes, Ms. Better Bitters Pineapple Anise Bitters, Scrappy’s Firewater Bitters, Fever-Tree Mediterranean Tonic served on pineapple chili ice cubes

Reifel Rye, ginger enhanced China China, Fever-Tree Ginger Ale

Tanqueray Ten, Bitter Truth Grapefruit Bitters, Fever-Tree Aromatic Tonic served on Silk Road Earl Grey Tea ice cubes

Odd Society Prospector Rye, honey shrub, lemon juice

Antidote Black Gin, Pacific Rim Distillery Salmonberry, Giffard Basil Syrup, lemon juice, Bitter Truth Cucumber Bitters, egg white

Stillhead Distillery Piercy’s Rye, Esquimalt Wine Co. Rosso, Rootside Aromatic-ish and Cascadian Bitters

hyme infused Devine Genever and Empress 1908, house lime cordial, egg white

Barsol Pisco, Lillet Rose, Giffard Coconut and White Chocolate syrup, lemon juice with a Horchata Foam

Sparkle infused Empress 1908 Elderflower and Rose Gin, roasted lemon, Winemaker’s Cut Rose Sparkling

Belvedere Vodka, Galliano, Okanagan Spirits Amaro served with a Wallbanger Air

Roku Gin, Sho Chiku Bai Sparkling Sake, watermelon blossom juice

Belvedere Vodka, Okanagan Spirits Cranberry Liqueur, Martini Bianco, Regans’ Orange Bitters, lime juice

Temper Rum, Plantation OFTD, Giffard Banane de Bresil, Ms Better Bitters Banana Bergamot Bitters shaken with house lime sorbet

Knob Creek, Courvoisier VS, house syrup, Angostura Bitters, Peychaud’s Bitters infused and aged in beeswax

Sheringham Akvavit, Alchemist Apple Nectar, Pere Magloire Calvados, lemon juice, Regans’ Orange Bitters

Leblon Cachaca, clarified Brazilian lemonade

Altos Reposado or Koch Espadin Mezcal, Herbal Cherry Elixir, lime juice, Fever-Tree Soda

Buffalo Trace Bourbon, Campari, Cinzano Rosso. Constantly aging in Cabernet Sauvignon, Riesling and American Oak Barrels

Cabernet Sauvignon Aged, Riesling Aged, American Oak

Yellowstone Bourbon, Amaro dell’Etna, Martini Rubino, Ms. Better Bitters Cypress Bowl and Smoke and Oak solera aged in an American Oak Barrel

Botanist Islay Gin, Sheringham Seaside Gin, Alvear Fino, diluted and frozen to perfection with an Antidote Black Truffle Vodka spritz served with a rainbow trout caviar bump

Ford’s Gin, Giffard Orgeat, orange flower water, lemon juice clairfied and topped with a citrus oleo foam

Clive’s Cognac Blend, 3 Orange Curacao,  Pineau de Charentes, roasted lemon juice

Dedicated to Sandy de Almeida.

El Dorado 12, Campari, Averna, Koch Espadin, Peychaud’s Bitters