For the limencello:

We use TOPO Organic Vodka.

1 750mL bottle of vodka
10 lemons
2.5 cups white sugar

Use a vegetable peeler to peel the skin off 10 lemons (try to avoid the white rind as much as possible this will make it a little more bitter).

Pour the vodka into a container with the lemon peels and let stand at room temperature in a dark place for about 10 days.

Mix equal parts white sugar and boiling water and chill to create simple syrup.

Mix the lemon vodka and simple syrup.

Todos Bien

By Counting House Beverage Manager Jennifer Salome

2 oz. Plantation 5-year rum (use an aged rum)
1 oz. coconut milk
.5 oz. simple syrup
.5 oz. Korbel brandy
1 drop Bittermens Xocolatl Mole Bitters

Combine all ingredients in a shaker with fresh ice. Shake and double strain into a coupe glass. Garnish with grated nutmeg.

 

 

“I grew up watching my family enjoy this drink. For me, it’s comforting and nostalgic. A hug in a glass.”

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Pisco Brightleaf

By Luna Rotisserie & Empanadas Managers Anthony Kofler & Rob Montemayor

(Makes 2 Drinks)

4 oz. pisco
1 oz. Cointreau
1 oz. Brightleaf simple syrup (recipe below)
1 oz. lemon juice
6 dashes orange bitters

Fill two 5.5 oz. martini tumblers or rocks glasses with ice. Pour all ingredients into a cocktail shaker with ice. Shake vigorously, strain and split into the two glasses. Garnish with fresh lemon peel.

We developed this infused simple syrup with the intent of creating a pisco cocktail to fit our ‘South American meets American South’ fusion cuisine.

For Brightleaf simple syrup:

1 qt. sugar
2 cups water
½ cup fine loose pipe tobacco
1 ½ tsp. nutmeg
1 ½ tsp. allspice
3 cinnamon sticks
4 cloves

Mix sugar and water in a medium-sized pot and bring to a simmer. Add all other ingredients and simmer for 15 minutes. Remove from heat and let steep for one hour. Pour through a cheesecloth or fine china cap to strain.