Blog Posts

New Desserts | June, 2019

We’ve got some gorgeous new desserts to start off your summer with a well-earned treat.  Our pastry chef, Miriam Martinez Prisciliano, has rolled out a new Dessert Menu for June and we can’t wait to share it with you.  To start off we have a summery new play on our

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Tom Yum

savory, sour, shiitake, ginger, lime leaf White mirepoix-infused arrack, lemongrass, lime, kaffir lime leaf liqueur, ginger ale In Thailand, Tom Yum is a traditional spicy and sour soup consisting of three ingredients: lemongrass, galangal, and kaffir lime leaves.  We recreate Tom Yum’s evocative flavor by infusing arrack with a white

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Castle in the Sky

Juniper, angelica, gingerbread, lemon zest Old Tom gin, chambéry blanc, lemon, ginger liqueur, blue curaçao, orange bitters Like the legendary city of Laputa, many of the ingredients used here trace their lineage back hundreds of years.  We combine a sweeter, older style of piney gin with an herbaceous vermouth first

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Bird’s Eye Smash

spicy, sour, grassy, herbaceous, invigorating Bird’s eye chili-infused rhum agricole, lime, Thai basil, cilantro The Bird’s Eye Smash is our fiery riff on a Daiquiri, which we make with bird’s eye chilis imported from Thailand.  Infusing the young peppers in a grassy Martinique rum while they are still green allows

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Pearl Milk Toddy

Star anise, clove, coconut, honey, black tea Celyon black tea-infused cachaça, lemongrass, honey, coconut, cream, milk, Thai tea, tapioca pearls. Originating in Taiwan in the 1980s and spreading all across Southeast Asia, the bubble tea is a colorful mixture of tea, milk, and sugar, which is garnished with pearls, or

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Volume 5: Thailand

Thailand is more than a country.  Thailand is a melting pot of Southeast Asian flavors, ingredients, and cooking methods.  For hundred of years, Thai cooking has combined its own traditions with inspiration from other cultures: China introduced noodles and the steel wok; Cambodia contributed grilling; the New World brought peanuts

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