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MIXOLOGY BY PHILLIP WARD
"The learning curve for cocktails is one balanced drink..."
Violeta Hora - Siembra Azul Blanco, Rothman and Winter Violette, Fresh Lemon and Fresh Grapefruit Juice.
Market Paloma - Siembra Azul Blanco, Cinnamon Bark, Fresh Lime and Grapefruit Juice, and served with Salt and Club Soda.
Locust Street Swizzle - Siembra Azul Blanco infused with Raspberry Nectar Tea, Homemade Ginger Syrup, Fresh Lime Swizzled over Crushed Ice
Jalisco Swizzle - Siembra Azul Blanco, Del Maguey Mezcal, Fresh Lime Juice, and Angostura Bitters, and Mint Swizzled over Crushed Ice.
Short Rib - Siembra Azul Blanco infused with Jalapeno, Fresh Lime, and Pomegranate Molasses.
Chivas Sour - Siembra Azul Reposado, Orange Marmalade, Fresh Lemon, and egg white.
Cerveza Especial - Siembra Azul Blanco infused with Jalapeno, Fresh Lime, Salt, and Modelo Especial.
Rittenhouse Squared - Siembra Azul Reposado, Bianco Vermouth, Grand Marnier, Orange Bitters served with A Mezcal Rinse.
Oaxaca Old Fashion - Siembra Azul Reposado, Del Maguey Mezcal, Agave Nectar, and Angostura Bitters.
Pera Buena - Siembra Azul Blanco infused with Bartlett Pear, Cinnamon Bark, Benedictine, and Red Wine
La Piña Rosa - Siembra Azul Blanco infused with Pineapple, St. Germain Elderflower, and Rose.
"As a bartender it was fascinating to use spirits such as tequila... in drinks
because you don’t find those in the old books and it feels more original
and they can be a bit more challenging for their intensity" Phil Ward.
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