Discover new twists on classic cocktails
Moscow Mule
MIXED BYMichael J. Neff
Michael J. Neff is a veteran bartender who has helmed projects across the country from Los Angeles to Omaha to Houston and New York City. Like his hero Jack Kerouac, he brings his dapper hats, banjos, and story-telling to many cities over his 25 years as a bartender and playwright. Attracted to extremes, Michael brings a delicious balance of yin and yang, combining the sharp spiciness of ginger beer with the grassy sweetness of the pot-distilled vodka.
ALL-NATURAL INGREDIENTSGriffo Pot Distilled Vodka — Petaluma, California
Ginger Juice — Assam, India
Lime Juice — North Aurora, Illinois
Jalepeño Flavor — Oxnard, California
ABOUTGriffo Pot Distilled Vodka
Petaluma, California, USAProduced by master distiller and Ph.D. Michael Griffo in Petaluma, California, showcasing the beauty and bounty of Sonoma County. Griffo Vodka is a small batch, pot distilled vodka that is six times distilled. The result is a smooth, flavorful vodka that pairs with the spicy ginger beer in the American cocktail developed at the Chatham Hotel in Midtown Manhattan in the 1940’s.
Passion Fruit Caipirinha
MIXED BYMariena Mercer Boarini
Mariena Mercer Boarini is an anchor of the Las Vegas resorts bar world and has a love for whimsical cocktails that reflect her desert home. She was inspired by the romance of Cachaça and the warmth and passion of Brazilian cuisine as well as its classic cocktail the Caipirinha. Enamored with alchemy, Mariena focused on the lushness, “hogo”, and passion of Avuá, while balancing it with the brightness of passion fruit and exotic spices.
ALL-NATURAL INGREDIENTSAvuá Prata Cachaça — Rio De Janeiro, Brazil
Lime Juice — Guangdong, China
Passion Fruit Juice — Bukidnon, Philippines
Vanilla Flavor — Long An, Vietnam
Cardamom Extract — Oxnard, California
Lemon Grass Oil — Oxnard, California
ABOUTAvuá Cachaça
carmo, rio de janeiro, brazilProduced by third-generation master distiller Katia Espirito Santo in the hills four hours inland from Rio de Janeiro. Avuá harvests single-estate cane from Katia’s farm, presses, and ferments with wild yeast, and then distills in a traditional pot still fired by the remnants of the cane and a waterwheel. Avuá is an homage to 1950’s Rio de Janeiro jetset of Bossa nova and Copacabana Beach.
Spicy Margarita
MIXED BYNico de Soto
Nico de Soto is a bar figure that can be found at any given moment tending bar or DJing in Paris, New York, or Dubai. The magic of the bar brought him to Lebanon, the Philippines, Miami, Berlin, and many other outposts. An ode to wanderlust, this recipe evokes a journey through Mexico, and its culinary variety. For the Spicy Margarita, Nico sampled notes from Pueblan mole, the spiciness of Guadalajara, and the tropical paradise of the Yucatán.
ALL-NATURAL INGREDIENTSPaladar Blanco Tequila — Jalisco, Mexico
Triple Sec Flavor — Saumur, France
Pineapple Juice — Long An, Vietnam
Orange Flavor — Oxnard, California
Chipotle Extract — Oxnard, California
ABOUTPaladar Tequila
TEQUILA, JALISCO, MEXICOProduced by the Orendain family, who have made tequila since 1844 and is the last of the independent founding families of tequila. Paladar harvests Blue Weber agave on their own farms, roasts, and pine-box ferments the agave with wild yeast and distills it in a steel pot still for a rustic and rounded taste. Paladar is an homage to the traditions and volcanic land of Mexico, with a futurist take on this ancient category.