Grilled Peach Wild Turkey Bourbon, Apricot Tea, Lemon, Honey Burrata Foam *

Curtain Call

Santa Teresa Rum, Averna, Coffee, Cinnamon, Poblano Chili Crema

Encore

Espolon Tequila, Amaro Nonino, Grapefruit, Lime, Cinnamon

No Apologies

Brown Butter Wild Turkey Rye, Banana, Chocolate

Crown Jewel

Espolon Tequila, Avocado, Citric Bell Pepper

The Red Script

Bacardi White Rum, Toasted Rice Falernum, Pineapple, Sticky Rice Coco Lopez

The Overture

Barrel Gged Wild Turkey Rye, Bénédictine, Sweet Vermouth, Chocolate

Love In The West Wing

Bacardi White Rum, Cointreau, Green Apple, Lime, Green Chartreuse, Mint

Prima Donna

Sandeman Ruby Port, Strawberry Aperol, Blackberry, Lemon, Orgeat, Egg White *

Little Lies

Sweet Gwendoline Gin, Lillet Blanc, Luxardo Bianco, Honey

The Headliner

Hazelnut Brittle, Candy Cap Mushroom Ice Cream

Warm Chocolate Cake

Assorted Flavors of Ice Cream, Sorbet & Sherbert

Frozen Trio

Malt Honey Gelato, Almond Brittle, Cinnamon Caramel

Almond Torta

Pot De Crème

Miso, Cashew Emulsion, Blistered Shishito & Oyster Mushroom

Roasted Japanese Eggplant

Spiced Baby Carrot, Oyster Mushroom, Kabocha Squash, Au Poivres-mélanges

Centennial Farms Beef Wellington *

Herbed Spaghetti Squash, Maitake & Peruvian Pepper, Bonito Beurre Blanc

Chilean Sea Bass

Pumpkin Velouté, Duck Confit Rosti, Carrot Ginger

Maple Farms Duck Duo *

Oak Fired Gai Lan, Soba Noodles, Brown Buttered Mushroom Bouillon

Plum Miso Black Cod

Mizuna’s Famous Lobster Macaroni & Cheese

Poached Quince, Spiced Walnut, Smoked Gouda Croutons, Tomato Apple Vinaigrette

Fall Bib Salad

Compressed Persimmon, House-Made Goat Cheese, Carrot Pearls

Koji Cured Beets

24 Mo Aged Parmigiano Reggiano, Mizuna Pickles, Cured Egg Yolk

Beef Tartare *

Pineapple & Ginger, Fermented Kanzuri, Tempura

Crudo *

Preheat a grill or grill pan over medium heat. Cut the peaches in half and remove the pits. Brush the cut sides lightly with a little oil to prevent sticking.

Prepare the Peaches

Place the peaches cut-side down on the grill. Grill for about 3-4 minutes until they have nice grill marks and are slightly softened. Remove from the grill and let cool slightly.

Grill the Peaches

In a shaker, combine the grilled peaches (mash them slightly with a muddler), Wild Turkey Bourbon, apricot tea, fresh lemon juice, and honey. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the mixture into a chilled cocktail glass, ensuring no peach pieces get through. Optionally, garnish with a slice of grilled peach.

Strain and Serve

In a mixing bowl, combine the burrata cheese, heavy cream, honey, and a pinch of salt. Use an immersion blender or a whisk to blend until smooth and frothy.

Prepare the Burrata Foam

If using an immersion blender, you can aerate the mixture a bit more to create a light foam. Set aside to rest for a few minutes.

Finish the Foam

Top the cocktail with a generous dollop of honey burrata foam just before serving for an elegant finish.

Serve the Cocktail

Fresh peaches

Wild Turkey Bourbon

Apricot tea (brewed and cooled)

Fresh lemon juice

Honey

Burrata cheese

Heavy cream

Salt

Gather all the ingredients needed for the cocktail, ensuring the coffee is freshly brewed and hot.

Prepare the Ingredients

In a cocktail shaker, combine the Santa Teresa Rum, Averna, freshly brewed coffee, and cinnamon. Add ice cubes to the shaker.

Combine the Liquids

Seal the shaker and shake vigorously for about 15-20 seconds to chill the mixture and combine the flavors.

Shake the Mixture

Strain the mixture into a chilled cocktail glass, leaving the ice behind in the shaker.

Strain into Glass

Carefully layer the Poblano Chili Crema on top of the cocktail using the back of a spoon for a beautiful presentation.

Add Poblano Chili Crema

Garnish the cocktail with a cinnamon stick and sprinkle a pinch of chili powder on top for an extra kick, if desired.

Garnish

Serve immediately and enjoy the unique flavors of the Encore cocktail!

Serve

Santa Teresa Rum

Averna

Freshly Brewed Coffee

Cinnamon

Poblano Chili Crema

Ice Cubes

Cinnamon Stick (for garnish)

Chili Powder (for garnish, optional)

Chill a cocktail glass by filling it with ice water while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Espolon Tequila, 1 oz of Amaro Nonino, 1 oz of fresh grapefruit juice, 0.5 oz of fresh lime juice, 0.5 oz of simple syrup, and 1 tsp of ground cinnamon.

Mix the Ingredients

Fill the shaker with ice cubes to the top.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Empty the ice water from the chilled cocktail glass. Using a strainer, pour the mixture into the glass.

Strain the Cocktail

Garnish the drink with a slice of grapefruit on the rim and a cinnamon stick placed in the drink.

Serve immediately and enjoy your No Apologies cocktail!

Espolon Tequila

Amaro Nonino

Fresh Grapefruit Juice

Fresh Lime Juice

Ground Cinnamon

Simple Syrup

Grapefruit Slice

Cinnamon Stick

In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Stir continuously until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly before mixing with the rye.

Prepare Brown Butter Rye

In a cocktail shaker, add the medium banana and muddle it gently until it forms a smooth puree. This will release the banana's natural sweetness.

Muddle Banana

Add the brown butter rye, chocolate liqueur, simple syrup, and fresh lemon juice to the muddled banana in the cocktail shaker.

Combine Ingredients

Fill the shaker with ice (1 cup) and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass.

Garnish your cocktail with chocolate shavings and a slice of banana on the rim of the glass.

Brown Butter Wild Turkey Rye

Banana

Chocolate Liqueur

Fresh Lemon Juice

Chocolate Shavings

Banana Slice

Take a lime wedge and run it around the rim of a chilled cocktail glass. Dip the rim into salt to coat it evenly.

In a blender, combine the Espolon Tequila, avocado, chopped citric bell pepper, lime juice, and agave syrup. Blend until smooth and creamy.

Blend the Ingredients

Add ice cubes to the blender and blend again until the mixture is well combined and chilled.

Pour the blended mixture into the prepared cocktail glass, filling it to the rim.

Pour the Cocktail

Garnish the cocktail with fresh cilantro leaves on top. Serve immediately and enjoy your Red Script cocktail!

Garnish and Serve

Avocado

Citric Bell Pepper (Red)

Lime Juice

Agave Syrup

Salt (for rim)

Fresh Cilantro (for garnish)

Rinse 1 cup of sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain the rice and steam it in a bamboo steamer lined with cheesecloth for about 20-25 minutes until tender.

Prepare Sticky Rice

In a cocktail shaker, combine 2 oz Bacardi White Rum, 1 oz Toasted Rice Falernum, and 2 oz Fresh Pineapple Juice. Fill the shaker with ice, cover, and shake vigorously for about 15 seconds.

Add 1 oz of Coco Lopez to the shaker and gently stir to combine without shaking.

Add Coconut Cream

Strain the mixture into a glass filled with fresh ice. Top with the prepared sticky rice, allowing some of it to float on top of the drink.

Garnish the cocktail with a fresh pineapple wedge and a few mint leaves for freshness and presentation.

Bacardi White Rum

Toasted Rice Falernum

Fresh Pineapple Juice

Sticky Rice

Coco Lopez (Coconut Cream)

Fresh Pineapple Wedge

Mint Leaves

Fill a mixing glass with ice to chill it while you prepare the cocktail.

Prepare Your Mixing Glass

Add 2 oz of Barrel Aged Wild Turkey Rye, 0.5 oz of Bénédictine, and 1 oz of Sweet Vermouth into the mixing glass filled with ice.

Measure and Pour Ingredients

Add 2 dashes of chocolate bitters into the mixing glass.

Add Bitters

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stir the Mixture

Place a strainer over the mixing glass and pour the cocktail into a chilled coupe or rocks glass.

Express the oils from an orange twist over the drink and drop it in as a garnish. Serve immediately.

Barrel Aged Wild Turkey Rye

Bénédictine

Sweet Vermouth

Chocolate Bitters

Orange Twist (for garnish)

Wash and slice the green apple into thin wedges. Set aside for garnish and for muddling in the cocktail.

Prepare the Green Apple

In a cocktail shaker, add the fresh mint leaves and a couple of green apple wedges. Muddle gently to release the mint's aroma and flavor without shredding the leaves.

Muddle Mint and Apple

Pour in the Bacardi White Rum, Cointreau, lime juice, and Green Chartreuse into the shaker with the muddled mint and apple.

Add Ingredients

Fill the shaker with ice cubes, covering the liquid completely.

Secure the shaker lid and shake vigorously for about 15-20 seconds until well chilled.

Shake the Cocktail

Strain the mixture into a chilled cocktail glass, ensuring to leave any solid pieces behind.

Garnish with a sprig of mint and an additional wedge of green apple on the rim of the glass. Serve immediately.

Cointreau

Green Apple

Green Chartreuse

Fresh Mint Leaves

Mint Sprig (for garnish)

Gather all the ingredients listed above. Make sure the blackberries are fresh and ripe.

In a cocktail shaker, add the 5 blackberries and gently muddle them to release their juices.

Muddle Blackberries

To the muddled blackberries, add 2 oz of Sandeman Ruby Port, 1 oz of Strawberry Aperol, 0.5 oz of fresh lemon juice, 0.5 oz of orgeat syrup, and 1 egg white.

Add Remaining Ingredients

Fill the shaker with ice cubes (about 1 cup) and secure the lid. Shake vigorously for about 15-20 seconds until well combined and frothy.

Using a fine mesh strainer or a cocktail strainer, strain the mixture into a chilled cocktail glass to remove the blackberry pulp.

Strain the Mixture

Garnish the cocktail with a single blackberry on top. Serve immediately and enjoy your Little Lies cocktail!

Sandeman Ruby Port

Strawberry Aperol

Blackberries

Orgeat Syrup

Egg White

Blackberry for Garnish

Start by gathering all your ingredients and a cocktail shaker. Make sure the shaker is clean and dry.