"I was reading on this website about street food in Thailand, and across from food stalls there are often different stalls that sell only drinks. There's one they make by pureeing raw corn, with a little honey and cinnamon. That got me thinking about Mexican horchata vendors, because you'll also see them on the street near taco or torta sellers... and that got me thinking about Spanish horchata, made with almonds, which made me think of orgeat—which is when it hit me, I'll make a corn milk Mai Tai." So the orgeat figures in there, but Simó swapped out rum for bourbon ("which makes sense with the corn, of course")—a blend of the wheated Weller Special Reserve and a more rye-heavy Eagle Rare. Simó then carefully knots a long strand of orange zest that spills out of the glass. "If you're a bartender and you can't find drama in the presentation of a tiki drink, you should reconsider your line of work."
Bonita Applebum (all house cocktails are $14)
And the name? "We knew we wanted something fun and cheeky, something referencing apples… and on a plane I saw this Michael Rapaport documentary, about A Tribe Called Quest, and "Bonita Applebum" hit—I totally remember dancing to that on back patios in Miami. That song did a lot of good things for a lot of people." And the song is on the Pouring Ribbons playlist.