SOUTH BEND SOIREE
BAR: JOSEPHINE ESTELLE BARTENDER: KYLE McELFRESH
“ This is a play on a spicy margarita that was inspired by the grilled shishito peppers on Josephine Estelle’ s menu. The spice in the cocktail comes from both the infused agave and the shrub. The mezcal adds a nice smokiness.”
1 oz. blanco tequila ½ oz. joven mezcal ¾ oz. hibiscus shishito agave ¾ oz. lime Dash Bittermens Hellfire Habanero Shrub
Mix all together, shake, serve in a rocks glass. Garnish with a lime wheel.
CREOLE APOTHECARY
BAR: JOSEPHINE ESTELLE BARTENDER: JENNA ROSENBLOOM
JOSEPHINE ESTELLE / PHOTO BY FRAN PARENTE
“ This is an ode to Antoine Amédée Peychaud, an apothecary in New Orleans who created his famous bitters in the 1800s. Peychaud’ s Bitters are the only bitters used to make the city’ s signature cocktail, the Sazerac.”
1 oz. rye whiskey 1 oz. Peychaud’ s Aperitivo ¾ oz. lemon juice ½ oz. ginger syrup
Shake and pour into rocks glass on crushed ice. Finish with a Peychaud’ s Bitters float.
MAYON MULE
BAR: ALTO BARTENDER: SOPHIE BURTON
“ We wanted to give the classic Moscow Mule a bit of a tropical and Asian vibe. This was actually inspired by my love of Filipino food, hence the coconut flavor.”
1 ½ oz. Aylesbury Duck Vodka ½ oz. Clément Mahina Coco ¾ oz. lime juice ½ oz. ginger syrup 2 oz. soda
ALTO / PHOTO BY FRAN PARENTE
Shake everything, add soda water, and strain into a mule mug. Garnish with an orchid.
18 FLOOD