Drink Menu

A floral-aphrodisiac winter margarita infused with warmth and desire — damiana, marigold, and hibiscus preserved with agave and citrus to keep cold nights alive. Build & Presentation: Altos Olmeca Tequila, fresh-squeezed lime juice, Damiana Liqueur, marigold agave preserves, hibiscus/canela/black lava salt, flamed orange, fresh petals, and dehydrated lime wheel. Served over ice in a cantarito de barro.

An alchemical elevation of the classic Gold Rush, this cocktail unites the entire story of the bee — wax, pollen, honey, fermentation, and flower — as a celebration of nature’s most ancient collaboration. Build & Presentation: Beeswax-fat-washed Breckenridge Bourbon, 4-hour oxidized lemon juice, fresh and fermented honey syrup, honey-cured egg. Served up with dehydrated honey/pollen dust and homemade perga/edible gold dust paint.

A winter translation of tropical warmth — the Piña Colada reborn as a Negroni, balancing coconut, strawberry, and pineapple with alpine restraint. Build & Presentation: Nitrogen cavitated pineapple–infused Harmony Gin, coconut-oil-fat-washed Campari, Dolin Chambéryzette aperitif strawberry vermouth, Dolin Blanc, Duke’s lemon and orange peels. Served up or over ice.

Launch Date: 01/01/2026 A story in three chapters — house-blended local Colorado bourbon and ryes aged in a barrel that once held a Manhattan, now reborn as an Old Fashioned. Rich, aromatic, and layered with the memory of cocktails past, finished with an orange olfactory experience. Build & Presentation: Manhattan barrel-finished Colorado Rye whiskey, demerara sugar, bitters, flamed orange, orange-oil liquid nitrogen vapor, dried orange peel, and oak smoke. Served over large ice.

A tropical winter elixir — buttery, spiced, and alive with the fermented soul of pineapple, balancing warmth and funk in perfect holiday harmony. Build & Presentation: Diplomático Venezuelan Reserva, Rhum Clément Agricole, house tepache (fermented pineapple cider), spiced coconut sugar syrup, hot buttered rum batter, lemon juice, canela, star anise, and orange peel.

A seductive Aviation variation — bright, nutty, and dangerously smooth, made for fleeting moments that linger. Build & Presentation: Germain-Robin Brandy, fresh-pressed grape juice, lemon juice, roast chestnut/Dolin Blanc syrup, egg white, Crème Violette, and Angostura bitters. Served up in a liquid nitrogen–chilled glass.

Perfect Peruvian Pairing of Pisco & Passionfruit Subtly Enhanced with a Hint of Peach, Bitters Blended Citrus & Whipped with Egg Whites

House Cold Brew, Espresso Vodka, Vanilla Bean Vodka, Espresso Liqueur, A lot of Love, Whipped with Egg Whites for Peak Velvety Lucious Texture

Whether cacao is a childhood ritual or a sacred ceremony, this drink is meant to dance between dualities — comfort and awakening, innocence and reverence. Build & Presentation: Hot artisanal indigenous ceremonial cacao and cocoa blend, candy cap mushroom honey syrup, milk, chipotle, cinnamon, and anise. Chamomile marshmallow with rose, lavender, chamomile, and spices. Optional ritual: burning copal smudge, blessing/intention setting, and a small copita of Chagual Mezcal.

The ultimate root beer experience — a botanically complex brew made with sassafras and tea blends, layered with liquid nitrogen ice cream, torched house-made marshmallow, and signature herbal infusions for mood and memory. Build & Presentation: Blend of teas, sassafras bark, wintergreen, spearmint, fennel, licorice, sarsaparilla, St. John’s wort, botanicals, and marshmallow root. Layered with liquid nitrogen creme brûlée ice cream and topped with a torched sassafras marshmallow. Served in a liquid nitrogen–chilled glass. Optional sidecar: Chilled Root Beer Infused Aspen Vodka.