Chicken Liver Pâté

Tears of Llorona Extra Añejo Tequila

The original cocktail, simple and perfect. Any spirit, demerara syrup, bitters, orange peel, Luxardo cherry

Old Fashioned

An Irish-whiskey Manhattan with our single favorite liqueur in the world. Redbreast 12 Whiskey, VEP Yellow Chartreuse, house vermouth blend

Tipperary

Fortaleza blanco tequila, lime, agave nectar, Madagascar vanilla bean, orange peel, black salt

Margarita

"Hits with remarkable precision." -Harry Craddock, Monkey 47 Gin, Champagne Pertois-Moriset, Meyer lemon cordial

French 75

Appleton 15+ RL Seale's 12 Rums, lime, demerara syrup

Daiquiri

Zero Proof, MacDougal No. 3, Jack Daniel's, Johnnie Walker, cinnamon, guajillo, orange, shoyu, Miraculous Foamer

Bird of Paradise

Scout's Honor

Zero Proof, Aplos Ease NA, shiso simple syrup, clarified lime acid

Modern Medicine

Diplomatico Reserva

Chinese Breakfast

traditional grassy, nutty sweet-umami aromatics

Kukicha Green

smooth and honeyed with woodsy, roasted herbs

White Peony

[caffeine-free] full-bodied, soothing mint, sweet herbs

Mystic Mint

Latte

[caffeine-free] floral, fresh peeled apples, orange blossom

Golden Chamomile Blossoms

Cappuccino

Drip Coffee

Slow Motion

Gradient

La Gritona reposado tequila, espresso, Licor 43, Borghetti espresso liqueur

Carry On

Braulio Shakerato

Pineapple Sorbet

Trim the chicken livers: remove any visible connective tissue or greenish bits and pat the livers dry with paper towels. Cut larger lobes in half so pieces are uniformly sized.

Prepare livers

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the finely minced shallot and sauté until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown the garlic.

Cook aromatics

Increase heat to medium-high and add the trimmed, dried livers in a single layer (work in two batches if needed). Sear the livers 1.5–2 minutes per side until browned outside but still slightly pink inside (internal temperature ~145°F/63°C). Remove livers to a plate and set aside.

Sear livers

With the skillet off the heat, add the brandy or cognac and carefully ignite with a long lighter if desired to flambé, or simply simmer for 30–60 seconds while scraping up browned bits to incorporate flavors. Allow alcohol to cook off for about 1 minute.

Deglaze

Return the skillet to low heat, add the remaining 4 tablespoons butter and let it melt. Transfer the seared livers, cooked aromatics, melted butter, heavy cream, Dijon mustard, thyme leaves, salt, and pepper to a food processor or high-speed blender. Pulse to combine, then run until completely smooth (about 45–60 seconds). Scrape down sides and taste, adjusting salt and pepper as needed. For an extra silky texture, push the mixture through a fine-mesh sieve with a spatula into a bowl.

Blend pâté

Spoon or pipe the smooth pâté into a small terrine, ramekin, or serving bowl, smoothing the top with a spatula. Pour the 2 tablespoons of melted butter over the surface to create an airtight seal that keeps the pâté fresh and glossy.

Pack and seal

Cover the pâté and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and firm the texture.

Chill

Remove chilled pâté from the refrigerator 15–20 minutes before serving to take the chill off. Serve with a small spoonful of Dijon mustard on the side, the seasonal garnishes (cornichons, pickled shallots, or thinly sliced pear), and toasted brioche slices. Garnish with fresh thyme sprigs if desired.

Serve

chicken livers

unsalted butter

shallot

garlic cloves

brandy or cognac

heavy cream

Dijon mustard

fresh thyme leaves

sea salt

freshly ground black pepper

unsalted butter (melted, for sealing)

Dijon mustard (for serving)

seasonal garnish (e.g., cornichons, pickled shallots, or thinly sliced pear)

brioche slices or toasts

fresh thyme sprigs (optional)

Lightly toast the dried ancho chile in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Remove seeds and stem, roughly tear the chile into pieces, then place in a small saucepan with 1/2 cup water. Bring to a simmer and cook 6–8 minutes to soften and infuse.

Toast and steep chile

Add tamarind paste to the saucepan, stir to dissolve, then transfer mixture to a blender. Add the granulated sugar and blend until smooth (about 20–30 seconds). Strain the mixture through a fine-mesh sieve into a jar, pressing solids to extract flavor. Discard solids.

Blend and strain

Let syrup cool to room temperature. Refrigerate in a sealed jar for up to 2 weeks. Use 1/4 oz per cocktail.

Cool and store

Whisk the 2 tablespoons dulce de leche with 2 tablespoons hot water until smooth and pourable. Adjust with a little more hot water if necessary. Keep at room temperature until using.

Chill an Old Fashioned (rocks) glass by filling it with ice and setting aside. On a small plate, combine smoked sea salt. Rub the rim of the chilled glass with a cut of lime (optional) and very lightly dip the rim into smoked sea salt so it adheres. Discard the ice used to chill the glass and add one large ice cube.

Prepare glass

In a mixing glass filled with large ice, add 2 oz extra añejo tequila, 1/2 oz mezcal, 1/2 oz dulce de leche syrup, 1/2 oz fresh lime juice, 1/4 oz Cointreau, 1/4 oz chile ancho–tamarind syrup, and 2 dashes angostura bitters. Stir briskly for 20–30 seconds until well-chilled and slightly diluted.

Build and stir

Strain the cocktail into the prepared rocks glass over the large ice cube. Express the orange peel over the drink to release oils, rub the peel around the rim, and drop it in as a garnish. Optionally, torch the orange peel briefly to add a hint of caramelized aroma.

Strain and finish

Serve immediately. Encourage sipping to appreciate the layered notes of oak from the extra añejo, smoke from the mezcal, sweet caramel from the dulce de leche, and the gentle heat and tang from the ancho–tamarind syrup.

extra añejo tequila

mezcal (preferably joven)

dulce de leche syrup (or caramel syrup)

fresh lime juice

Cointreau (or triple sec)

chile ancho-tamarind syrup

angostura bitters

smoked sea salt (for glass rim)

large ice cube(s)

orange peel (for garnish)

dried chile ancho

tamarind paste

water

granulated sugar

dulce de leche (spreadable)

hot water

Combine demerara sugar and water in a small saucepan (2 parts sugar to 1 part water). Warm over medium heat, stirring until sugar fully dissolves. Remove from heat and let cool. Store in a sealed container in the refrigerator for up to 2 weeks.

Make syrup

Place a large old-fashioned glass on your work surface. If you prefer, chill the glass briefly.

Pour 0.25 oz (about 1/2 tablespoon) demerara syrup into the glass. Add 2 dashes of Angostura bitters.

Add syrup and bitters

Add 2 oz bourbon or rye whiskey to the glass. Add one large ice cube (or enough ice to fill). Stir gently for about 20–30 seconds until properly chilled and slightly diluted.

Add spirit and stir

Express the oils of an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm twist so oils spray onto the surface. Rub the peel's rim on the glass and drop the peel into the drink. Add one Luxardo cherry to the glass (skewer optional). Serve immediately.

Garnish and finish

Bourbon or rye whiskey

Demerara syrup (2:1 demerara sugar to water)

Angostura bitters

Orange peel (for garnish)

Luxardo or maraschino cherry

Large ice cube or ice

Demerara sugar

Water

Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

In a mixing glass add 2 oz Irish whiskey, 0.5 oz VEP Yellow Chartreuse, 0.75 oz sweet vermouth and 0.25 oz dry vermouth.

Combine spirits and vermouth

Add 2 dashes Angostura bitters and 1 dash orange bitters (optional) to the mixing glass.

Add bitters

Fill the mixing glass with large ice cubes (about 4). Stir gently for 30–40 seconds (roughly 20–30 back-and-forth strokes) until the mixture is well chilled, slightly diluted, and viscous-looking.

Add ice and stir

If you chilled the serving glass with ice water, dump the water or remove the glass from the freezer now. If you prefer, rinse the glass with a drop of Yellow Chartreuse (see note) for extra aroma.

Prepare the serving glass

Double-strain the stirred cocktail into the chilled coupe or Nick & Nora. Garnish with one Luxardo or brandied cherry on a pick. Express an orange twist over the drink to release oils, wipe the rim with the twist and drop it in or discard per preference.

Strain and garnish

Serve immediately. Sip slowly to appreciate the interplay of the creamy, fruity Redbreast, the herbaceous honeyed Chartreuse, and the rounded vermouth blend.

Irish whiskey (Redbreast 12 or similar)

VEP Yellow Chartreuse

Sweet vermouth (house blend)

Dry vermouth (house blend)

Orange bitters (optional)

Large ice cubes (for stirring)

Garnish: Luxardo cherry or brandied cherry

Garnish: Expressed orange twist (optional)

Scrape the seeds from one Madagascar vanilla bean. In a small bowl or measuring cup, stir the scraped seeds into the 0.5 oz agave nectar until evenly distributed. This releases the vanilla aroma into the agave and slightly thins it for easier mixing.

Infuse a small amount

Place the black finishing salt in a shallow dish. Run the lime wedge around the outer edge of a rocks glass (or coupe) to wet the rim. Gently dip the wet rim into the black salt so it adheres in an even ring. Set the glass aside to let the salt set while you mix.

Add the Fortaleza blanco tequila (2 oz), fresh lime juice (1 oz), and the vanilla-infused agave nectar (0.5 oz) into a cocktail shaker. Add the scraped vanilla pod (you may include the empty scraped pod for extra aroma if desired) and fill the shaker with 6 ice cubes.

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. This chills and dilutes the drink to the proper balance.

Double-strain the cocktail into the prepared glass using a fine mesh strainer and the shaker's strainer to remove ice shards and any large vanilla pod fragments.

Express the orange peel over the surface of the cocktail: hold the peel skin-side down about 3–4 inches above the drink and give it a firm squeeze to release the oils across the top. Rub the peel around the glass rim (inside the salted ring if you like extra aroma), then drop the peel into the drink or rest it on the rim.

Garnish with a lime wheel on the rim and serve immediately. Advise the drinker to sip so they get the interplay of black salt, vanilla-accented agave sweetness, bright lime, and the Fortaleza blanco tequila.

Fortaleza blanco tequila

Fresh lime juice

Agave nectar (2:1 syrup consistency)

Madagascar vanilla bean (seeds scraped)

Orange peel (wide strip, for expression)

Ice (for shaking)

Black finishing salt (or black lava salt)

Lime wheel (for garnish)

Lime wedge (for wetting rim)

Combine 0.5 cup fresh Meyer lemon juice, 0.5 cup granulated sugar, and 0.5 cup water in a small saucepan.

Add 1 tsp Meyer lemon zest if using. Warm gently over medium-low heat, stirring, until the sugar is fully dissolved. Do not boil.

Remove from heat, let cool to room temperature, then strain into a clean jar. Refrigerate. Yields roughly 1 cup; keeps 1–2 weeks.

Place a coupe or flute in the freezer for a few minutes or fill with ice water to chill while you prepare the cocktail.

Chill glass

Add 2 tablespoons (about 1 oz) Monkey 47 gin and 0.75 oz Meyer lemon cordial to a cocktail shaker. If you don't have cordial, use 0.5 oz fresh lemon juice + 0.25 oz simple syrup as an alternative.

Fill the shaker with ice (about 6 cubes). Secure the lid and shake vigorously for 8–12 seconds until the exterior of the shaker is cold and slightly frosted. This chills and dilutes the base properly.

Discard ice or water from the chilled glass if you used it to chill. Strain the shaken gin–cordial mixture through a fine strainer into the chilled coupe or flute, leaving room for sparkling wine.

Top carefully with 3 oz chilled Champagne (or other dry sparkling wine). Pour slowly down the side of the glass to preserve effervescence.

Gently stir once with a bar spoon (just one turn) to integrate the sparkling wine with the gin base — avoid over-stirring to keep bubbles.

Express a lemon twist over the surface to release oils, run it around the rim if desired, and drop it into the drink as a garnish.

Serve immediately. The classic balance is bright citrus, botanical gin, and crisp bubbles — adjust cordial quantity by ±0.25 oz to taste.

Monkey 47 Gin (or London dry gin)

Meyer lemon cordial (see recipe below) or fresh lemon juice + simple syrup

Champagne (Pertois-Moriset recommended) or other dry sparkling wine

Meyer lemon juice (fresh)

Granulated sugar

Meyer lemon zest (optional, for extra aroma)

Lemon twist (Meyer if available)

Champagne coupe or flute

Place a coupe or chilled cocktail glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Add 1 oz Appleton 15, 0.5 oz R.L. Seale's 12, 0.75 oz fresh lime juice, and 0.5 oz demerara syrup into a cocktail shaker.

Measure and combine

Fill the shaker with roughly 1 cup of ice. Put the lid on and shake vigorously for 10–15 seconds, until the exterior of the shaker is very cold and a good froth forms from the citrus.

Add ice and shake

If you chilled the glass with ice water, dump the ice water out now.

Double-strain the cocktail into the chilled coupe using a Hawthorne and a fine-mesh strainer to remove ice shards and any pulp for a silky texture.

Double strain and serve

Express a lime peel over the drink or place a lime wheel on the rim as a garnish. Serve immediately.

Garnish

Appleton 15-year rum

R.L. Seale's 12-year rum

Lime wheel or twist (garnish)

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Make the syrup

Add the seeded, broken guajillo chile piece, 1 cinnamon stick, and 2 large strips of orange peel (avoid white pith). Reduce heat to low and simmer gently for 6–8 minutes to infuse flavors. Do not boil vigorously.

Remove from heat and let steep for 15 minutes. Strain through a fine mesh sieve into a clean jar, pressing gently on solids to extract flavor. Discard solids. Cool to room temperature, then refrigerate. Syrup keeps up to 2 weeks.

In a small container combine 0.5 cup fresh orange juice with 1 tsp light soy sauce (shoyu). Stir to combine and taste: the shoyu should add an umami saltiness without overpowering—adjust by up to ±0.25 tsp if needed. Reserve chilled.

Chill a coupe or Nick & Nora glass by filling with ice water while you prepare the cocktail. Gather a shaker, fine strainer, julep strainer (if available), and measure tools.

Prepare glass and tools

Add to a cocktail shaker: 1 oz Zero Proof spirit, 0.5 oz MacDougal No. 3, 0.5 oz Jack Daniel's, 0.25 oz Johnnie Walker, 0.75 oz spice-orange syrup (from the syrup section), 0.5 oz fresh lemon juice, and 0.5 oz Miraculous Foamer (or aquafaba).

Seal the shaker and dry shake (no ice) vigorously for 20–30 seconds to activate the foamer and emulsify the citrus and syrups. This step builds a stable, silky foam.

Dry shake

Open the shaker, add 6 ice cubes, reseal and shake vigorously for 12–15 seconds until well chilled (outside of shaker becomes frosty).

Wet shake

Dump the ice water from the chilled serving glass and double-strain the cocktail into the chilled glass using both the shaker strainer and a fine mesh strainer to remove small ice shards and any solids.

Float a thin orange twist or a small wheel on the foam. Gently express the orange peel over the drink to release oils before placing it on top.

Light the cinnamon stick with a torch or match until it smolders, then cup it near the glass to capture the smoke and briefly pass the smoldering stick across the drink to impart a faint cinnamon-smoke aroma. Alternatively, hold the cinnamon stick above the glass to let aromatic smoke fold into the foam. Discard cinnamon after use.

Optionally, for a pronounced smoky presentation, trap smoke in the glass with a cloche or inverted mixing glass for 6–8 seconds, then lift at service to release a puff of cinnamon-smoke aroma.