a malpractice happy hour // 4-5 W-F only
blanco tequila / oaxacan rum / malort / champagne acid grapefruit / hibiscus / sparkling water
paranubes oaxacan aguardiente / pseudo seawater-brine / lustau dry vermouth / bay leaf oil
beeswax washed bourbon / fernet branca / yellow chartreuse / benedictine / peach liqueur & bitters / fennel pollen / gentle spanking of mint
autora sierra del fuego mezcal / cynar / aloe vera liqueur / japanese chili & lime bitters / torched shishito pepper
can of modelo & scoot of amaro
By Chef Stephen Malloy
fermented melon / yuzu kosho / white balsamic / roasted fig leaf oil
+5 for our little dirty martini pairing / limit one dozen per table
olive oil / fennel / citrus
cantabarian anchovies / toasted sourdough miche / sun-dried tomato and scallion bagna cauda / peperoncini powder / proprietary herb mix
whipped brown butter / honey / sea salt / lavender / herbs de provence / sourdough baguette
Italian fontina / cottonwood river cheddar / d'espelette pepper / potato chips