Our Sangria is made in the house with different selectivities of liquor, fresh fruits, and herbs.

Spiced Sangria

Mezcal, Cointreau, Passion Fruit, Lime Heavy Cream and Agave.

Caramelized Passion Mezcal

Lyre’s dry London Gin, Lyre’s Aperitif Rosso, Lyre’s Bourbon, and a fresh squeeze of an orange twist.

Negroni

Banana infused vermouth, peanut washed rye whisky, strawberry infused chambord.

Peanut Butter Banana and Jelly

Tanqueray Sevilla, Fresh Lime Juice, Angostura, Simple Syrup, Spicy Oil.

Sevilla Ole

Infused vodka in chili pepper, carrot juice, ginger, orange juice, select.

ALFA

Cherry, rosemary, blackberry bitter aperitif, gin, vermouth.

Blacksmery Negroni

Lyre’s Italian spritz, with soda water, and fresh orange cut.

Apperol Spritz

Bourbon, popcorn syrup, bitters. Served with smoking aromas.

Popcorn Fashioned

Tequila blanco, house pesto, fresh lime juice, and celery bitters.

Pesto Sour

Carlos I, apple syrup, lemon juice, and ginger beer.

Pirata de Sevilla

Gin, vermouth, angostura, and house campari foam.

Spumante Martini

Cognac, luxardo marashino, pineapple juice, angostura, champagne.

Prince of Gala

In a large pitcher, combine the red wine, brandy, and orange liqueur.

Mix the Base

Add the sliced oranges, lemons, limes, and strawberries to the pitcher. Stir gently to combine.

Add the Fruits

Add the fresh mint leaves and cinnamon sticks to the mixture. Stir gently.

Incorporate the Herbs and Spices

Add honey or simple syrup to taste, stirring until dissolved.

Sweeten the Sangria

Cover the pitcher and refrigerate for at least 2 hours (or overnight for best flavor).

Chill

When ready to serve, add ice cubes and top off with sparkling water or soda. Garnish with additional mint leaves, if desired.

Serve

Red wine

Brandy

Orange liqueur (such as Triple Sec or Cointreau)

Fresh oranges, sliced

Fresh lemons, sliced

Fresh limes, sliced

Fresh strawberries, hulled and sliced

Fresh mint leaves

Sparkling water or soda

Cinnamon sticks

Honey or simple syrup

Ice cubes

Chill a cocktail glass by filling it with ice water. Set aside.

Prepare the Glass

In a cocktail shaker, combine mezcal, Cointreau, passion fruit puree, fresh lime juice, heavy cream, and agave syrup.

Mix the Ingredients

Add ice to the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake

Empty the ice water from the chilled glass and strain the shaken cocktail into the glass.

Strain

If desired, garnish with a slice of fresh passion fruit or a lime wheel.

Garnish

Mezcal

Cointreau

Passion Fruit Puree

Fresh Lime Juice

Heavy Cream

Agave Syrup

In a mixing glass filled with ice, combine Lyre’s dry London Gin, Lyre’s Aperitif Rosso, and Lyre’s Bourbon.

Stir gently for about 30 seconds until well chilled.

Stir

Strain the mixture into a chilled glass, ideally a rocks glass.

Strain and Serve

Express the oils from the orange peel over the drink and then garnish with the peel.

Lyre’s dry London Gin

Lyre’s Aperitif Rosso

Lyre’s Bourbon

Orange peel

In advance, infuse your vermouth with ripe bananas by combining sliced bananas with dry vermouth in a jar, sealing it, and letting it sit for 24-48 hours. For the Chambord, combine fresh strawberries with the liqueur and let it infuse for 24 hours.

Infuse the Vermouth and Chambord

Combine rye whisky with peanut butter, shake well, and let it sit for a few hours. Strain through a coffee filter to remove the solids, leaving a smooth peanut-flavored whisky.

Prepare the Peanut Washed Rye Whisky

In a cocktail shaker, combine the banana-infused vermouth, peanut washed rye whisky, strawberry-infused Chambord, simple syrup, and lemon juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the mixture into a chilled coupe glass. Optionally, garnish with a slice of banana or a strawberry on the rim.

Banana-infused vermouth

Peanut washed rye whisky

Strawberry-infused Chambord

Simple syrup

Lemon juice

In a cocktail shaker filled with ice, combine Tanqueray Sevilla Gin, fresh lime juice, Angostura bitters, and simple syrup. Shake well until chilled.

Mixing the Cocktail

Strain the mixture into a chilled cocktail glass.

Straining

Carefully drizzle the spicy oil over the top of the cocktail for added flavor.

Adding Spicy Oil

Garnish with a lime wheel or twist if desired.

Garnishing

Tanqueray Sevilla Gin

Angostura Bitters

Simple Syrup

Spicy Oil (Chili-infused oil)

In a clean glass jar, combine the vodka and dried chili peppers. Seal the jar tightly and let it sit in a cool, dark place for at least 3 days to infuse the flavors. The longer it sits, the spicier it will become.

Infusing the Vodka

Once the vodka has infused to your liking, strain out the chili peppers. In a shaker, combine the infused vodka, carrot juice, fresh ginger, fresh orange juice, and simple syrup. Fill the shaker with ice.

Preparing the Juice Mix

Shake the mixture vigorously for about 15 seconds until well combined and chilled.

Mixing the Drink

Strain the mixture into a glass filled with ice. Garnish with orange slices. Serve immediately and enjoy your spicy and refreshing ALFA cocktail!

Serving

Vodka

Dried chili peppers

Carrot juice

Fresh ginger

Fresh orange juice

Orange slices

In a mixing glass, combine gin, sweet vermouth, cherry bitters, and blackberry bitters.

Fill the mixing glass with ice cubes and stir gently for about 30 seconds until well chilled.

Add Ice

Garnish with a fresh blackberry and a cherry on top, and add a sprig of fresh rosemary for aroma.

Sweet Vermouth

Cherry Bitters

Blackberry Bitters

Fresh Rosemary

Ice Cubes

Fresh Blackberries

Cherry (for garnish)

Fill a wine glass with ice cubes to chill it.

Pour 3 oz of Lyre's Italian Spritz over the ice.

Combine Ingredients

Add Soda Water

Stir gently and serve immediately. Enjoy your refreshing Aperol Spritz!

Lyre's Italian Spritz

Soda Water

Fresh Orange Slice

Start by chilling an old-fashioned glass by filling it with ice water. Set aside.

In a mixing glass, combine the bourbon, popcorn syrup, and bitters. Fill the mixing glass with ice and stir well until the mixture is chilled.

Mix the Drink

Remove ice water from the chilled glass. Add a handful of smoked wood chips to a smoking gun and ignite. Direct the smoke into the glass for about 30 seconds, then cover it with a coaster to trap the smoke inside.

Smoke the Glass

Strain the bourbon mixture into the smoked glass over fresh ice. Garnish with a cup of popcorn on the side.

Serve immediately and enjoy the aroma as you sip your Popcorn Fashioned.

Enjoy!

Bourbon

Popcorn syrup

Bitters

Smoked wood chips (for smoking)

Popcorn (for garnish)

In a food processor, combine the fresh basil, Parmesan cheese, pine nuts, minced garlic, olive oil, salt, and black pepper. Blend until smooth and well combined. Adjust seasoning to taste.

Make the Pesto

In a cocktail shaker, combine 2 oz of tequila blanco, 1 oz of fresh lime juice, and 1 oz of the prepared pesto. Add ice and shake well until chilled.

Strain the mixture into a chilled cocktail glass. Add 2 dashes of celery bitters on top and garnish with a basil leaf, if desired.

Tequila Blanco

Fresh Basil

Parmesan Cheese, grated

Pine Nuts

Garlic, minced

Olive Oil

Salt

Black Pepper

Celery Bitters

In a shaker, combine the apple syrup and lemon juice. Shake well to mix.

Pour the mixture from the shaker over the ice in the glass, then top with ginger beer.

Combine with Ginger Beer

Garnish with a lemon slice on the rim of the glass and serve immediately.

Garnish and Serve

Apple syrup

Ginger beer

Lemon slice (for garnish)

In a cocktail shaker, combine egg white, Campari, simple syrup, and lemon juice. Shake vigorously without ice for about 15 seconds to emulsify the egg white.

Prepare the Foam

Add gin, dry vermouth, and Angostura bitters to the shaker. Fill the shaker with ice and shake again for about 20 seconds until well chilled.

Double strain the mixture into a chilled martini glass. Carefully spoon the Campari foam on top.

Garnish with a lemon twist for added aroma and presentation.

Dry Vermouth

Campari

Egg White

Lemon Juice

Lemon Twist

In a cocktail shaker filled with ice, combine the cognac, Luxardo Maraschino liqueur, pineapple juice, and Angostura bitters. Shake well until chilled.

Strain the mixture into a chilled champagne flute.

Carefully top the drink with champagne, pouring slowly to avoid overflow.

Top with Champagne

You may garnish with a pineapple slice or a cherry if desired. Serve immediately and enjoy your Prince of Gala!

Spiced Sangria

Caramelized Passion Mezcal

Negroni

Peanut Butter Banana And Jelly

Sevilla Ole

Alfa

Blacksmery Negroni

Apperol Spritz

Popcorn Fashioned

Pesto Sour

Pirata De Sevilla

Spumante Martini

Prince Of Gala