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SUMMER MENU
MODERN COCKTAILS
SUMMER IN BUSAN
Highwire Vodka, St. George Spiced Pear Liquor, Highwire Amaro, Kimchi Pear Shrub (Contains Shrimp and Anchiovy), Lemon, Carbonation
16.00
BURN AFTER DRINKING
Don Julio Reposado Tequilla, Ancho Reyes, Vecchio Amara, Charred Watermelon, Agave, Rosemary, Lime
16.00
ALL BLUE
Agwe Rum, Giffard Blue Curacao, Absinthe, Fenugreek Seed, Coconut, Anise, Hazelnut, Lime, Orange Bitters, Grated Cinnamon
16.00
I SHISHITO YOU NOT
Ford's Gin, Ancho Reyes Verde, Cachaca, Planteray Coconut Rum, Shisito, Raspberry, Cucumber, Lemon
16.00
BOILED, BOOZED AND BOTTLED
Elijah Craig Small Batch Bourbon, Boiled Peanut Orgeat, Fernet Branca, Coke
16.00
CATCHING RED LIGHTS
Pierre Ferrand Cognac, Hat Trick Gin, Giffard Creme de Framboise, Select Aperitif, Punt E Mes, Peychauds Bitter, Lemon Expression
16.00
DOAR BROS. MANHATTAN
"Duck À L'Orange" Fat Washed Virgil Kaine Rye, Grand Marnier, Punt E Mes,
Angostura Bitters, Orange Expression
16.00
BOURBON & CLYDE
Woodford Bourbon, Green Chartreuse, Fernet Branca,
Vanilla Bean, Cinnamon, Egg White-Orange Foam, Crushed Pistachio
16.00
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