This drink "shows the versatility of mezcal," says bar manager Lucas Ranzuglia. "It's not only the smoky aroma that people think of—mezcal is a great sipping spirit." Here, he highlights the aromatics of mezcal by mixing Wahaka Joven Espadin with Hakutsuru Organic sake. It's essentially a martini—"but the vermouth is replaced by sake and the gin is replaced by a smooth and complex mezcal," notes Ranzuglia. The garnish: a radish pearl and lemon twist.
Mezcal and Cacao ($9)
The base of this drink is an unsweetened Oaxacan cacao prepared with vanilla, orange peel, cinnamon, cloves, and flowers, cold-infused into a water base. It's stirred with ice and Mina Real mezcal, with orange oil expressed over the top. "People think mezcal's flavors are smoky, but it's more that it has flavors of dried chilies and chocolate," says Ranzuglia. "This drink is all about the aromas," he says.
Betabeles y Chayote ($11)
Roasted and sous-vide beets, chayote, and carrots are dressed with habanero jam, cilantro, and cold-smoked crema in this salad, topped with chopped chapulines— toasted, chili-dressed grasshoppers, plus smoked almonds and puffed wild rice.
Huevos Con Chorizo ($6)
Mexican chorizo, blue corn chips, pickled jalapeno, lime crema, radish, and a 63° egg on top of potato purée.
Violet Flower Margarita ($12)
Ranzuglia says this cocktails has "the same flavors as a margarita, but different ingredients." Instead of Cointreau, he uses orange flower water and Bitter Truth Violet Liqueur. The drink is spiked with Don Julio tequila and mixed with lime, then topped with rosé cava for a color-banded effect.
Plato de Fruta ($8)
This 'fruit salad' is made with pineapple sorbet, cantaloupe sourbet, watermelon granita, strawberries, kiwis, candied lemon peel, and chili dust.