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Wine Tasting
Thursday the 21st 4:00-7:00
Slow & Low
Friday the 22nd 1:00-4:00
Domain Bousquet Tasting
Friday the 22nd 1:00-4:00
Papa's Pilar Marquesas Store Pick Barrel
Friday the 22nd 4:00-7:00
Black Saddle and J Seeds
Friday the 22nd 4:00-7:00
Puntagave Artisanal Mexican Spirits
Saturday the 23rd 1:00-4:00
Nelsons Tennessee Whiskey
Saturday the 23rd 4:00-7:00
VIEW ALL POSTS
TAP LIST CONTACT BLOG
HOME ABOUT SHOP
NEW PRODUCTS
NEW WINE
NEW BEER
NEW SPIRITS
OTHER PRODUCTS
TASTINGS

Wine Tasting
Thursday the 21st 4:00-7:00
Slow & Low
Friday the 22nd 1:00-4:00
Domain Bousquet Tasting
Friday the 22nd 1:00-4:00
Papa's Pilar Marquesas Store Pick Barrel
Friday the 22nd 4:00-7:00
Black Saddle and J Seeds
Friday the 22nd 4:00-7:00
Puntagave Artisanal Mexican Spirits
Saturday the 23rd 1:00-4:00
Nelsons Tennessee Whiskey
Saturday the 23rd 4:00-7:00
VIEW ALL POSTS
TAP LIST CONTACT BLOG

MONTHLY RECIPES

The Little Death 

 

  • 4 Parts Root Out Whiskey  

        -Root Beer Whiskey- 

  • 3 Parts Coffee Liquor 
  • 2 Parts Cola
  • 1 Part Whipping Cream 
  • 1 Tsp White Sugar
  • Piece of Chocolate 

Combine all ingredients in shaker with ice

(except whipped cream and sugar) Shake vigorously and strain into glass. 

Combine whipping cream and sugar in shaker with no ice! Shake until think creamy texture. Then carefully layer unto drink. 

Grate chocolate onto as garnish and enjoy!



Pecan Manhatten

  • 2 oz Hickory Rye
  • 1 oz Sweet Vermouth
  • 2 dash Angostura Bitters 

 

Stir ingredients in mixing glass. Strain into coupe or martini glass and garnish with orange peel.

INGREDIENTS

Serving: 1

  • 1 ounce Cynar
  • 1/2 ounce Punt e Mes
  • 1/2 ounce lemon juice
  • 2 dashes grapefruit bitters
  • American Pale Ale, to top

Garnish: half an orange wheel

DIRECTIONS
  1. Combine all ingredients except for the beer in a cocktail shaker and shake.
  2. Add ice to a punch mug and fill halfway with beer.
  3. Strain the shaken ingredients into the mug and garnish with half an orange wheel.

Recipe by 

Zac Sorensen | Chicago

photo: LIZZIE MUNRO

ONCE OVER 

INGREDIENTS

Serving: 1

  • 1 1/2 ounce Aperol
  • 3/4 ounce lime juice
  • 3/4 ounce orgeat
  • 1/2 ounce tequila
  • 5 mint leaves
  • 1/4 ounce mezcal, to float

Garnish: 1/4 ounce of mezcal, mint bouquet

DIRECTIONS
  1. Add all ingredients except the mezcal to a blender.
  2. Add two cups of ice, and blend until smooth.
  3. Pour into glass and garnish with a mint bouquet and a float of mezcal.
EDITOR'S NOTE

Start with less ice; add more as you blend until you've achieved your preferred texture.