7 Celebratory Cocktails To Enjoy This Passover
There's a lot of tradition and food involved in celebrating Passover, but not too much attention generally given to cocktails.
This is a holiday associated with drinking several glasses of wine while celebrating the ceremonial seders, but why not incorporate some fun cocktails?
Whether having a welcome drink for the family meal or a celebratory nightcap, there's lovely cocktails to consider in honor of the holiday.
Charoset Old Fashioned at Rafael and Miriam in New York City's Park Slope and UWS.
At Rafael and Miriam in New York City's Park Slope and UWS, the Charoset Old Fashioned is made with brandy, apple syrup, walnut bitters, cinnamon stick, and orange peel. "Inspired by the traditional charoset, this rich and spiced take on an Old Fashioned combines apples, nuts, and cinnamon—flavors that evoke the symbolic Seder dish in every sip," said Beverage Director Will Rivas.
Arak Saint Germaine at 12 Chairs Cafe in New York City.
At 12 Chairs Cafe in New York City, Arak Saint Germaine is made with Arak, Saint Germaine, lemon juice, and dry vermouth. 'Nothing gets the party started like a shot or cocktail with Arak. This cocktail is a great way to toast the table with a digestif to support a big meal,' said bartender Cesar Duarte.
Tahini Chocolate Espresso Martini at Rafael in New York City.
At Rafael in New York City, a holiday spin on the classic espresso martini, incorporating vodka, oat milk, tahini syrup, chocolate, coffee, espresso, and molasses.
'Our Tahini Martini is the sweetness you're seeking for a Passover Seder. The creamy tahini adds a unique nutty depth that beautifully complement the rich chocolate and bold espresso creating a balanced yet decadent flavor. Perfect for post-Seder dessert cravings with coffee and a dessert,' said Beverage Director Will Rivas.
Exodus Elixir at Eden Roc Cap Cana.
At Eden Roc Cap Cana in the Dominican Republic's Blue Restaurant, this is a kosher cocktail steeped in history, where gin is paired with Luxardo and a skewer of black cherries with a breath of lemongrass. A sip of Passover: Sweet, bold, and full of remembrance.
'The Exodus Elixir is crafted to capture the essence of the Passover journey, a harmonious blend of tradition and rebirth. Each sip embodies the spirit of renewal that Passover represents," said Mathew Chanto, Bar Manager.
Fire & Ice Nana Mojito at La Mer at Nana Beach Club in Miami Beach.
On the menu at La Mer at Nana Beach Club in Miami Beach, a bold, cooling mojito with a touch of heat.
'This cocktail is all about balance—refreshing nana and zesty lime meet the warmth of spiced date syrup for a bold yet elegant sip. It's our way of bringing a little Miami heat to Passover celebrations," said Olivia Ostrow, Head Chef, La Mer at Nana Beach Club.
Mango Lemonada at Mesiba in the Williamsburg area of New York City.
Available at Mesiba in the Williamsburg area of New York City, a beautiful cocktail that blends Cazadores Tequila with elderflower, Chinola Mango, and the bright zest of lemon juice. Then, a bit of simple syrup is added for balance along with fresh mint for a finish.
"The Mango Lemonada was inspired by the Israeli Mint Limonana, which Executive Chef Eli Buli introduced me to during my R&D for the Mesiba menu. This cocktail perfectly balances citrus, herbs, and the vibrant sweetness of Chinola Mango, making it the ultimate refreshing drink. In the bar world, we'd call this a true crusher!" said Sebastian Corredor, head bartender.
On the menu at Canela Bistro Bar in San Francisco, The Burning Bush is a Passover-inspired cocktail made with mezcal, lime juice, Pedro Ximenez Sherry, cinnamon syrup and chocolate bitters. Executive chef and owner Mat Schuster says: "The smoking gun is always a fun tool to work with so we were thinking about smoke infused drinks. And of course smoke ties to mezcal and also the burning bush story so it really just fell into place!"
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Forbes
5 days ago
- Forbes
How To Watch ‘The Chosen' Season 5: Prime Video And Livestream Streaming Schedule
"The Chosen" Season 5, Episode 5 After debuting in theaters in multiple parts this spring, the anticipated fifth season of The Chosen is finally making its streaming debut. Over the coming weeks and months, there are several ways to watch The Chosen season five, including on Prime Video, via livestream and on The Chosen app. Titled The Chosen: The Last Supper, the fifth chapter of the faith-based series focuses on Holy Week leading up to the crucifixion of Jesus Christ. The fourth season concluded with Jesus raising Lazarus from the dead – a miracle that prompted the Sanhedrin and the High Priest to plot against Jesus and hand him over to the Romans for execution. 'The table is set. The people of Israel welcome Jesus as king while his disciples anticipate his crowning. But—instead of confronting Rome—he turns the tables on the Jewish religious festival,' the official synopsis reads. 'Their power threatened, the country's religious and political leaders will go to any length to ensure this Passover meal is Jesus' last.' On Sunday, June 8, fans were treated to a free early viewing of season five, episode one via livestream, ahead of its debut on Prime Video the following week. The premiere episode will only be available to watch for 72 hours. After that, viewers will have to wait for Episode 2 to stream on Prime Video. Episode three will then be available via livestream in mid June, creator Dallas Jenkins revealed on June 9. 'Truth is, Amazon agreed to debut Episode 1 one week earlier, free to the whole world—and Dallas wanted you here. You joined him and some cast for a special early Season Premiere livestream from…well, that was a surprise,' the description for Episode 1's livestream reads. So, how long will you have to wait to watch the rest of the season – and which episodes are available on Prime Video versus livestream? Here's everything you need to know about streaming The Chosen: The Last Supper online (so far). "The Chosen" Season 5, Episode 5 Season five of The Chosen will begin streaming on Prime Video in the U.S. starting Sunday, June 15, and will roll out over a three-week span. Episodes 1 and 2 will be available on June 15, followed by Episodes 3 through 5 on June 22. The final three episodes will drop on June 29. For viewers outside the U.S., there's a slightly longer wait to watch the new episodes on Prime Video. The Chosen Season 5 will also be released in three parts across select international markets on a non-exclusive basis starting in July. These regions include Canada, Australia, New Zealand, Sub-Saharan Africa, the UK, and Latin America. "The Chosen" Season 5 During the global livestream on June 8, Jenkins announced that select episodes of The Chosen will be released via livestream before debuting on Prime Video. Here's what's been revealed so far. "The Chosen" Season 5 The Chosen: The Last Supper will be available to watch for free on The Chosen App on Sept. 13, 2025, which is 90 days after its debut on Prime Video, according to Jenkins. Stay tuned for more updates. Watch the official trailer for The Chosen: The Last Supper below.
Yahoo
02-06-2025
- Yahoo
Snapping Tel Aviv: Alex Levac on capturing the city that never sleeps
Israel's city that never sleeps was founded over Passover, 1909, during the counting of the Omer leading up to Shavuot. Photographer Alex Levac sees things the average person on the street doesn't catch. When we meet up at his Tel Aviv apartment, a stone's throw away from the beach, I ask the evergreen octogenarian, who was awarded the Israel Prize for his groundbreaking photography 20 years ago, where the notion of snapping incongruous yet complementary overlaps first emerged. 'I don't know. Perhaps I got it from the French photographers, like Robert Doisneau and Henri Cartier-Bresson,' he suggests bringing the lauded humanist documentarists into the philosophical equation. 'But, it was mostly a British photographer called Tony Ray-Jones.' Those men were powerful sources of inspiration, who shined a bright light on his own path to visual expression, Levac says. 'I didn't invent anything. You know, you see something you like and you think, 'I'll try to do something like that.'' The above lauded trio may have sparked the young Israeli's imagination and sowed the seeds for one of his main lines of thought and endeavor, but it was something of a slow burner. 'I left Israel for London in late 1967,' he says. 'I left Israel for a year and stayed 14 years. But I came back from time to time, to visit family and friends.' And snap a few frames, he may have added. Levac studied photography in London in its Swinging Sixties heyday, and subsequently worked in the field in Britain. But the time and, in particular, the place were not aligned with Levac's native cultural continuum. 'I don't think, then, I looked for these [idiosyncratic] confluences. That didn't interest me outside the Israeli context.' But the idea of getting into that after he returned here to roost was gestating just below the surface. 'I thought that it was more interesting to do in Israel because I am more familiar with the culture and the visual language.' Evidently, there is more to what Levac does than observing quotidian jigsaw pieces align themselves and pressing the shutter release button at exactly the right happenstance microsecond. 'It is not just a combination of all sorts of anecdotal elements. There is, here, also a statement about the Israeli public domain.' The dynamics of human behavior, of course, can vary a lot between differing societies. In Israel, we are much more physically expressive than the average Brit or, for that matter, Japanese. ONCE RESETTLED in the Middle East, the mix-and-match line of photography soon took on tangible form, without too much premeditation. 'I don't remember exactly when it started but I took one of the first shots one day when I was in Ashkelon. I lived there at the time with my first wife. I started seeing a lot of contrasts on the street, coming together at the same time.' It was around that time that still largely conservative Israel got its first tabloid newspaper, Hadashot, which shook up the industry and Israeli society, and introduced it to risqué material and full-color photographs. Levac was soon on board and, before too long, also found himself in hot water as a result of the now-famous news picture he took. 'That was Kav 300 (Bus 300),' he recalls. The said snap was of a terrorist being led away from the scene after IDF soldiers stormed an Egged bus in which passengers were being held captive. The initial official IDF report was that all four Palestinian terrorists had been killed in the attack. However, Levac's picture provided irrefutable evidence that one of the terrorists was still alive after the operation was over. 'They shut the paper down for a while after that.' Brief hiatus notwithstanding, Levac had, by then, established himself as a bona fide photojournalist here. 'I had a regular column in a Hadashot supplement called 'Segol' (purple). They had very visual-oriented editors at the time, so photographers were given a lot of column space. Then I got my regular weekly spot. I've been doing that for around 40 years, every single week. That's crazy!' That may be wonderful, but it comes with a commitment to produce the visually left-field goods, week in and week out. 'Sometimes I can just pop out and I'll find something really good, very quickly. Other times, it can take a while, and there are times I come back without having taken a photograph,' he says. After all these years, Levac's sixth sense is constantly primed and ready to pick up on some unexpected sequence of events that could fuse into an amusing or captivating frame. Anyone who has seen his candid snaps, which have been running in the Haaretz newspaper for the past three-plus decades, will have a good idea of his special acumen for noting and documenting surprising, and often humorous, street-level juxtapositions. 'By now, I see those kinds of things more than I see the ordinary stuff,' he smiles. 'I also look for that, like Gadi.' GADI ROYZ is a hi-tech entrepreneur and enthusiastic amateur photographer. Levac recalls that 'Gadi came up to me one day and told me he'd attended a lecture of mine and began taking photographs,' he recalls. At first, Levac wasn't sure where it was leading. 'You know, you get nudniks telling me how much they like my photographs and all that,' he chuckles. 'You have to be nice when people do that, but it can get a bit tiresome.' However, it quickly became clear that Royz was in a different league and had serious plans for the two of them. 'Gadi didn't just want to be complimentary; he said, 'Let's do a book together.'' Producing a book with high-quality prints can be a financially challenging business. But, it seems, Royz didn't just bring boundless enthusiasm and artistic talent to the venture; he also helped with the nuts and bolts of putting the proposition into attractive corporeal practice. In fact, the book, which goes by the intriguing name of A City of Refuge, is a co-production together with Royz, who, judging by his around 40 prints in the book, also has a gift for discerning the extraordinary in everyday situations, and capturing them to good aesthetic and compelling effect. The city in question is, of course, Tel Aviv, where Levac was born and has lived for most of his life. 'Gadi said he had the money to get the book done,' Levac notes. That sounded tempting, but Levac still wanted to be sure the end product would be worth the effort. 'We sat down together, and I saw some of his photographs. I liked them, so I said, 'Let's go for it.'' And so A City of Refuge came to be. There are around 100 prints in the plushly produced volume. All offer fascinating added visual and cerebral value. There is always some surprise in store for the viewer, although it can take a moment to absorb it, which, in this day and age of lightning speed instantaneous gratification, is a palliative boon. The unlikely interfaces, which can be topical or simply contextually aesthetic, may be comical, arresting, or even a little emotive. Every picture demands a moment or two of your time and, as Levac noted in the dedication he generously wrote for me in my copy of the book, can be revisited for further pondering and enjoyment. The book is great fun to leaf through. One of Levac's more sophisticated items shows a man sitting on a bench with a serious expression on his face, which is echoed and amplified by a childish figure on the wall behind him of a character with a look of utter glumness. There's a smile-inducing shot by Royz (following in Levac's photographic footsteps) with a young, heavily pregnant woman walking from the left, about to pass behind a spiraling tree trunk with a hefty protrusion of its own. Royz also has a classic picture of Yaacov Agam's famed fire and water sculpture, in its original polychromic rendition in Dizengoff Square of several years ago. The picture shows two workers cleaning the work, each on a different level. The worker on the top level is visible from his stomach upward, while his colleague, on the street level, can only be seen from his waist down. Together, they looked like an extremely elongated character, something along the lines of a Tallest Man in the World circus performer. It is often a matter of camera angle, such as Royz's shot of a wheelie bin in Yarkon Park with a giant hot balloon-looking orb looking like it is billowing out of the trash can. And Levac's delightfully crafted frame of an elegant, long-haired blonde striding along the sidewalk led by her sleek canine pal, which appears to have an even more graceful step, poses a question about the human-animal grace divide. I wondered whether, in this day and age if – when we all take countless photos with our smartphones, of everything and everyone around us – his job has become harder. 'Quite the opposite,' he exclaims. 'Now that everyone takes pictures, people notice me less, which means I can do what I want and snap with greater freedom.' Long may that continue. ■
Eater
27-05-2025
- Eater
The Best Old Fashioneds in D.C.
View as Map Bourbon or rye, a sugar cube, and bitters. It's a simple drink that focuses on highlighting its base and is a great way to start a meal or end a night. But in a city with creative mixologists and a global palate, an Old Fashioned don't have to stay so, well, old fashioned. Here's just a few places that are taking these three basic ingredients and trying something new: bringing in some sweet, some heat, and a lot more banana than you'd expect. Did we miss your favorite spot? Drop a note at the tipline or email dc@ and we'll consider it for the next update. Read More Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy. Although Cana markets itself as a caipirinha bar (and believe me, they do the signature Brazilian cocktail well), they have one of the city's best new Old Fashioneds hidden away on their menu too. The bar strips back everything you know about the drink, leaving just the bourbon base (but finished with amburana) and then adding its own Brazilian flavors, including guava, banana, and the signature tamarind. Its namesake ingredient gives it a tangy caramel flavor that feels like it could easily be found on a beach in Rio. Signature Old Fashioned at Jack Rose Dining Saloon Jack Rose, with its 2,700 different whiskeys, doesn't make an Old Fashioned. They make the Old Fashioned. Wild Turkey, demerara, and bitters. That's it. This is for the staunch traditionalist who wants an alcohol-forward drink and they want to have it in a dimly-lit room while sitting in a smooth leather booth. If you want to switch it up a bit though, they'd be happy to switch out the Wild Turkey for something else from their robust selection. Alchemist Old Fashioned at The Alchemist Tucked away behind a hidden door, this speakeasy is secretly serving up a simple and smooth Old Fashioned with just a hint of pageantry. As the name would suggest, they love to play with fire at the Alchemist and their eponymous Old Fashioned runs with that idea. Served with a blowtorch and a skull head that looks like something out of Indiana Jones, the drink is smoked at the table while sugar and orange rind are charred beforehand. This brings out a real depth of flavor from every ingredient while keeping things quite traditional. Daddy Issues at Service Bar Recently re-anointed as one of North America's 50 best bars, Service Bar is sure to impress with not one but two Old Fashioned options. While those looking for something traditional and alcohol-forward may want to go with the Whiskey Whiskey, the Daddy Issues is something a bit more unique than your own father's preferred pour. A combination of black cardamom-infused Michter's, fig balsamic, and creme de cacao give it a smoky, verging on umami profile. It is not too sweet but still has the richness of a good dessert making for a great nightcap. Cigar Old Fashioned at Bar Pilar Bar Pilar promises to take you on a journey through Ernest Hemingway's life in Cuba and this Old Fashioned feels like the perfect way to honor The Sun Also Rises author. The focus here is on the blend of Nearest Green bourbon and Laphroaig scotch with just sugar, bitters, and a bit of cinnamon to round it out. It's a stiff drink and makes for a great sipper. There is a reason that this is the first cocktail the wait staff at Korean hit Anju will tell you to order. Taking the light and gentle flavor of Japanese Iwai whiskey and washing it in sesame oil gives the drink a rounded nutty flavor with a creamy mouthfeel. This melts together perfectly with black tea-infused tart cherry juice and rhubarb bitters which makes the whole concoction very refreshing and just a little bit too easy to drink. If you're looking for something a little more classic, the Seoul Fashioned is also available but this one is just too special not to highlight. Capital One Dining Book primetime tables set aside exclusively for eligible Capital One customers. Capital One Dining is the presenting partner of the Eater app. Sign up for our newsletter. With a spectacular Roman cocktail menu (available now through the end of the summer) it makes sense that beverage director Jonathan Henriquez insists on putting on a show for every guest. For the menu that took him over a year to put together, he made sure that every drink has a performative element and he made no exception here. As a small plume of smoke billows out from the top of the skull-shaped goblet, you'll notice a custom-made ice cube (courtesy of the Ice Queen) with a picture of Mount Vesuvius frozen into the center. Henriquez even made sure it was laminated so guests could bring it home as a memento. The drink itself leans on the delightfully smoky side thanks to a port-finished Woodinville bourbon, porcini mushrooms, and Ardberg Uigeadail. Capital One Dining Book primetime tables set aside exclusively for eligible Capital One customers. Capital One Dining is the presenting partner of the Eater app. Draft Old Fashioned at Last Call Bar If you're looking for a no-frills Old Fashioned that goes down smooth and is easy on the wallet, Last Call has what you need and the owners are so confident in it they keep it on draft all year round. It's alcohol-forward for those who don't want something too sweet and, at $8, is by the far the most affordable on this list. Beijing Old Fashioned at Chang Chang It might not be common to sip an Old Fashioned alongside mapo tofu, kung pao chicken, and fried rice but Chang Chang is not your common Szechuan restaurant. The wild banana chai-infused whiskey and cardamom clove syrup give the drink a balanced smoky sweet flavor that lends itself well to the restaurant's spicy menu. Lakhan's Old Fashioned at Tapori Co-owner Dante Datta and manager EJ Apaga take a yin and yang approach to developing their cocktail menu. While Dante is very interested in unique drinks you won't see anywhere else, EJ focuses on elevating the classics. Their perfect Old Fashioned falls more into the latter camp, taking Wild Turkey bourbon and marrying it with a slightly-spicy, smoky chaat masala and the delicious unrefined jaggery cane sugar that is popular across the Indian subcontinent. Ni De Aqui Ni De Alla at Providencia 'Ni de aquí, Ni de allá' is the immigrant experience summarized in a single sentence, describing the complexity of being between two cultures. Co-owners Pedro Tobar and Danny Gonzalez turn this sentence into liquid form; blending together classic Kentucky bourbon with small-batch Oaxacan mezcal. Plantains give the drink a distinctly soft sweetness that radiates through every sip. It reminds us that Latin American ingredients enhance the more traditional flavors of our shared America. Old Fashioned Habits at Dirty Habit Beverage director Aniceto 'JR' Rena knows what you need to start the summer, blending Rowan's Creek bourbon and Uncle Nearest whiskey (named after the original distiller of Jack Daniels) with sassafras sugar and root beer bitters to make for something very refreshing on a hot day. While this gives the drink a subtle vanilla/caramel flavor, it's not overly sweet. Finished off with picked hon shimeji mushrooms, there's always a fun bite at the bottom of your glass (don't be afraid to use a finger to fish them out). © 2025 Vox Media, Inc. All rights reserved. Link copied to the clipboard. Although Cana markets itself as a caipirinha bar (and believe me, they do the signature Brazilian cocktail well), they have one of the city's best new Old Fashioneds hidden away on their menu too. The bar strips back everything you know about the drink, leaving just the bourbon base (but finished with amburana) and then adding its own Brazilian flavors, including guava, banana, and the signature tamarind. Its namesake ingredient gives it a tangy caramel flavor that feels like it could easily be found on a beach in Rio. Jack Rose, with its 2,700 different whiskeys, doesn't make an Old Fashioned. They make the Old Fashioned. Wild Turkey, demerara, and bitters. That's it. This is for the staunch traditionalist who wants an alcohol-forward drink and they want to have it in a dimly-lit room while sitting in a smooth leather booth. If you want to switch it up a bit though, they'd be happy to switch out the Wild Turkey for something else from their robust selection. Open in Google Maps Foursquare Tucked away behind a hidden door, this speakeasy is secretly serving up a simple and smooth Old Fashioned with just a hint of pageantry. As the name would suggest, they love to play with fire at the Alchemist and their eponymous Old Fashioned runs with that idea. Served with a blowtorch and a skull head that looks like something out of Indiana Jones, the drink is smoked at the table while sugar and orange rind are charred beforehand. This brings out a real depth of flavor from every ingredient while keeping things quite traditional. Open in Google Maps Foursquare Recently re-anointed as one of North America's 50 best bars, Service Bar is sure to impress with not one but two Old Fashioned options. While those looking for something traditional and alcohol-forward may want to go with the Whiskey Whiskey, the Daddy Issues is something a bit more unique than your own father's preferred pour. A combination of black cardamom-infused Michter's, fig balsamic, and creme de cacao give it a smoky, verging on umami profile. It is not too sweet but still has the richness of a good dessert making for a great nightcap. Open in Google Maps Foursquare Bar Pilar promises to take you on a journey through Ernest Hemingway's life in Cuba and this Old Fashioned feels like the perfect way to honor The Sun Also Rises author. The focus here is on the blend of Nearest Green bourbon and Laphroaig scotch with just sugar, bitters, and a bit of cinnamon to round it out. It's a stiff drink and makes for a great sipper. Book with OpenTable Book with OpenTable Open in Google Maps Foursquare There is a reason that this is the first cocktail the wait staff at Korean hit Anju will tell you to order. Taking the light and gentle flavor of Japanese Iwai whiskey and washing it in sesame oil gives the drink a rounded nutty flavor with a creamy mouthfeel. This melts together perfectly with black tea-infused tart cherry juice and rhubarb bitters which makes the whole concoction very refreshing and just a little bit too easy to drink. If you're looking for something a little more classic, the Seoul Fashioned is also available but this one is just too special not to highlight. Open in Google Maps Foursquare With a spectacular Roman cocktail menu (available now through the end of the summer) it makes sense that beverage director Jonathan Henriquez insists on putting on a show for every guest. For the menu that took him over a year to put together, he made sure that every drink has a performative element and he made no exception here. As a small plume of smoke billows out from the top of the skull-shaped goblet, you'll notice a custom-made ice cube (courtesy of the Ice Queen) with a picture of Mount Vesuvius frozen into the center. Henriquez even made sure it was laminated so guests could bring it home as a memento. The drink itself leans on the delightfully smoky side thanks to a port-finished Woodinville bourbon, porcini mushrooms, and Ardberg Uigeadail. Open in Google Maps Foursquare If you're looking for a no-frills Old Fashioned that goes down smooth and is easy on the wallet, Last Call has what you need and the owners are so confident in it they keep it on draft all year round. It's alcohol-forward for those who don't want something too sweet and, at $8, is by the far the most affordable on this list. Open in Google Maps Foursquare It might not be common to sip an Old Fashioned alongside mapo tofu, kung pao chicken, and fried rice but Chang Chang is not your common Szechuan restaurant. The wild banana chai-infused whiskey and cardamom clove syrup give the drink a balanced smoky sweet flavor that lends itself well to the restaurant's spicy menu. Open in Google Maps Foursquare Co-owner Dante Datta and manager EJ Apaga take a yin and yang approach to developing their cocktail menu. While Dante is very interested in unique drinks you won't see anywhere else, EJ focuses on elevating the classics. Their perfect Old Fashioned falls more into the latter camp, taking Wild Turkey bourbon and marrying it with a slightly-spicy, smoky chaat masala and the delicious unrefined jaggery cane sugar that is popular across the Indian subcontinent. 'Ni de aquí, Ni de allá' is the immigrant experience summarized in a single sentence, describing the complexity of being between two cultures. Co-owners Pedro Tobar and Danny Gonzalez turn this sentence into liquid form; blending together classic Kentucky bourbon with small-batch Oaxacan mezcal. Plantains give the drink a distinctly soft sweetness that radiates through every sip. It reminds us that Latin American ingredients enhance the more traditional flavors of our shared America. Beverage director Aniceto 'JR' Rena knows what you need to start the summer, blending Rowan's Creek bourbon and Uncle Nearest whiskey (named after the original distiller of Jack Daniels) with sassafras sugar and root beer bitters to make for something very refreshing on a hot day. While this gives the drink a subtle vanilla/caramel flavor, it's not overly sweet. Finished off with picked hon shimeji mushrooms, there's always a fun bite at the bottom of your glass (don't be afraid to use a finger to fish them out). Book with OpenTable Book with OpenTable Open in Google Maps Foursquare
