Mariel

1.5 oz Reyka Vodka 5 oz Bloody mary mix Mix all ingredients in a mojito glass. Add cube ice and top with crushed ice. Garnish with mint springs, olives and a lime wedge rim of Tajin and a celery stock

1.5 oz mezcal 1 oz sloe gin .5 oz lemon 2.0 oz goya Tamarindo .5 oz pineapple .25 oz simple syrup Shaken, dumped into stemless wineglass, garnish tajin rim

1.5 oz cachaca 2 oz coconut cream 1 oz Lime 1 oz simple Blended, garnished with lime salt and torched coconut shavings

1.5 oz rye whiskey 1 oz Campari 1 oz sweet vermouth .25 Allspice 3 dashes of Mole bitters Stirred, served in rocks glass Garnish with orange peel

Champagne | France

Raspberry compote, lychee confit, chocolate glaze, mascarpone chantilly cream

Spinach, ham & cheese puff pastry, sunny eggs, spring green salad $23 For this dish we are using puff pastry stuffed with Havana cheese blend, blanched spinach, seared ham (same as the Cubano sandwich), 2 sunny eggs, arugula salad on top dressed with sherry vinaigrette, cherry tomatoes, shaved onion, grated aged gouda. Garnished with garlic paprika oil, Aleppo Allergens: gluten, dairy, eggs

1.5 oz mezcal 1 oz sloe gin .5 oz lemon 2.0 oz goya Tamarindo .5 oz pineapple .25 oz simple syrup Shaken, dumped into stemless wineglass, garnish tajin rim

1.5 oz cachaca 2 oz coconut cream 1 oz Lime 1 oz simple Blended, garnished with lime salt and torched coconut shavings

1.5 oz Old Overholt Rye .75 oz lemon juice .75 oz simple syrup 5 basil leaves Shake all ingredients with cubed ice hard. Strain over crushed ice in a Rocks glass. Garnish with a Basil spring and a lemon twist.

1oz aguardiente 1oz gin 3/4 cucumber syrup 3/4 coconut 1/2 lemon juice 1/4 Orgeat Herbsaint rinse Rocks glass ( cucumber and toasted coconut shaves)

1.5 oz Reyka vodka 1 oz lulo syrup .5 oz lime juice .25 oz Ginger syrup .5 sprite Combine all ingredients in a rocks glass top with sprite, crushed ice and garnish with mint and a lime wheel.

1 oz El Dorado 12 1 oz Xaymaca  .5 oz Uruapan Rum .25 oz Panela syrup 2 dash each mole Bitters, decanter bitters, orange bitters In a rocks glass. Over a big rock Garnished with a lemon twist

2 oz Tequila blanco 1.5 oz Lychee syrup .5 oz Butterfly pea tea Lillet .5 oz Lemon juices .5 zo Aquafaba Shake and strain into a coup. Garnish with a flower and or a rambutan.

.75 oz Citadelle Gin .75 oz Lavender syrup .75 oz Lustau Manzanilla Sherry  .75 oz Lemon juice .5 oz Aquafaba Shake hard with light ice and double strain in a coup. Garnish printed Cuban flag

.75 rancho .75 mezcal .75 passion fruit .25 lime Spicy tincture Orgeat foam topping

1oz toasted coconut Condesa Clasica gin  1oz pineapple-infused Cocchi Americano  1 oz Lillet Blanc  Method: Stir 3oz of the batch with cubed ice. Strain over fresh ice into rocks glass.  Garnish: dehydrated pineapple 

1.75 Cochi Americano .75 Passion fruit syrup .5 Lemon .25 Pineapple Soda water Pinch salt Pour into Wine glass Garnish: Elderflower spray and dried hibiscus flower mix

2.5 oz Plantation 3-star rum 3/4 oz Lime juice 4 bar spoons of white sugar 4 oz Soda water Mint Garnish: 2 Full mint springs and 1 dehydrated lime wheel.

1.5 oz Bacardi 4 .5 oz Lime juice .5 oz Panela syrup 2 oz Cava 2 dash angostura bitters Mint Shake, double strain into a flute and top with cava.

2 oz Plantation 3 star .75 oz Lime juice .75 oz Simple syrup Shake and strain into a coup. Garnish with a lime wheel.

1.5 oz Bacardi 4  .75oz Tepache syrup  .75 oz Lime juice  2 oz Cava  Method: Shake and double strain into a flute, top with cava.  Garnish: 1 large mint leaf clipped to edge of flute 

1.5oz Plantation Pineapple  .5oz Daytrip Strawberry Amaro  .5oz Lime juice  .5oz simple syrup  Method: Shake with cubed ice, double strain into chilled Nick & Nora glass.  Garnish: strawberry oil / strawberry powder rim 

2.5 oz Plantation 3-star rum 3/4 oz Lime juice 4 bar spoons of white sugar 4 oz Soda water Mint Garnish: 2 Full mint springs and 1 dehydrated lime wheel.

2.5 oz Plantation 3 star 1.5 oz Lulo syrup .5 oz Lime juice 3 oz Soda water 1 whole mint spring in the glass, soda water, lulo syrup, lime juice, rum and stir. Top with crushed ice and garnish with 2 full mint springs and a lime wheel. 

2.5 oz Havana Club Blanco 1.5 oz Strawberry syrup .5 oz Lime juice 3 oz Soda water 1 whole mint spring in the glass, soda water, Strawberry syrup, lime juice, rum and stir. Top with crushed ice and garnish with 2 full mint springs and a lime wheel. 

2 oz Plantation 3 star  1 oz Lulo syrup .5 oz Lime juice Shaken hard and strained into a coup. Garnish with a lime wheel.

1.5 oz Plantation 3 star .75 oz Pineapple juice .5 oz Lime juice .5 oz Simple syrup Shaken hard and strained into a coup. Lime Wheel

1.5 oz Havana Club 1 oz Guava syrup .5 oz Lime juice 1.5 cups crushed ice blend  Cayenne pepper touch. Bocadillo picked into a lime wheel garnish with sprinkled Cayenne salt. 

1.5 oz Havana Club 1 oz Strawberry syrup .5 oz Lime juice 1 cup crushed ice blend Lime wheels

2 750ml Plantation dark or 3 star 12 oz lime juice 12 oz lemon juice 25 simple 750ml water

2 750ml Plantation dark or 3 star 12 oz lime juice 12 oz lemon juice 25 simple 750ml water

2 750ml Plantation dark or 3 star 12 oz lime juice 12 oz lemon juice 25 simple 750ml water

8oz Lime juice 5 oz Mint Syrup 5 oz Strawberry syrup 12 oz Havana Club 8 oz Soda water

1.5 Bribon 1 Mango syrup .5 Pina .5 Cranberry .25 Lime

1 oz Campari 1 oz Cinzano Sweet Vermouth Soda water Pour into a collins glass and top with soda water Garish with a long peel of orange

2 oz Aperol 2 oz Cava 2 oz Soda water Garnish with a long peel of orange

2 oz Citadelle .75 oz Lemon juice .5 oz Maraschino liqueur .25 oz Creme de Violet Shake strain into a coup Garnish with a cherry

2 oz Citadelle .75 oz Honey syrup .75 Lemon juice Shake all strain into a coup No garnish

1 oz Plymouth Gin 1 oz Green Chartreuse 1 oz Sweet Vermouth Stir and pour into a rocks glass Garnish with a lemon twist and discard

1 oz Bank Note 1 oz Sweet vermouth .5 oz Cherry heering .5 orange juice Shake with light ice and dump into a rocks glass and top with fresh ice. Garnish with a cherry picked to an orange twist

2 oz Bank Note Scotch 1 oz Cinzano Sweet .25 Benedictine Stir strain into a chilled rocks glass. Garnish with lemon twist and discard.

1 oz Citadelle 1 oz St Germain 1 oz Grapefruit juice 2 dash Peychaud bitters Shake and strain into a coup. No garnish

1.5 oz Larceny Bourbon .75 oz Campari .75 oz Cinzano Sweet vermouth Stir strain into a rocks glass. Garnish with an orange twist and discard

2 oz Cachaca Half a lime Healthy amount of white sugar Muddle lime with sugar, add cachaca and shake with light ice. Dump into a rocks glass and top with crushed ice

.75 oz Citadelle .75 oz Orange liqueur .75 oz Cocchi americano .75 oz Lemon Absinthe spray Shake and strain into a coup Garnish with a cherry

1.75 oz Reyka Vodka .75 oz Cranberry juice .5 oz Orange liqueur .5 oz Lime juice Shake and strain into a coup Garnish with a lime wheel

2 oz Plantation 3 star .75 oz Lime juice .75 oz Simple syrup Shake and strain into a coup. Garnish with a lime wheel.

2 oz Old port rum .5 oz Lime juice 1 oz Ginger syrup 3 oz Soda water Add ginger, lime and soda water into a collins glass. Add ice and carefully pour rum on top so it floats. Garnish with a lime wedge

1.5 oz Citadelle .5 oz St Germain .5 oz Aperol .5 oz Grapefruit shake and strain into a coup. No garnish

2 oz Havana Club dark .25 oz Dry Curacao .25 oz Dry Vermouth .25 oz Grenadine stir, strain into coup garnish with lime wedge.

1.5 oz Reyka .5 oz St Germain .5 oz Lemon juice .5 oz Simple Shake, serve in a coupe no garnish

1.5 oz Reyka Vodka .75 oz Coffee Liq .75 oz Espresso .5 oz Panela Syrup Shake all ingredients together and double strain into a coup. Garnish: Coffee dust.

2 oz Old Overholt rye .5 oz Punt e Mes .25 oz Benedictine Stir served up Garnish with a cherry

1 oz Citadelle .5 oz Lemon juice .5 oz Simple syrup Cava Shake double strain into a flute top with cava Garnish with a lemon swirl

1.5 oz Reyka 1 oz Pineapple juice .5 Casis Shake and serve up

2 oz Citadelle Gin .75 oz Lime juice .75 oz Lime cordial Shake strain into a coup Garnish with a lime wheel

2 oz Citadelle .5 oz Lime juice 1 oz Ginger syrup Mint Soda water Add all ingredients to tin without mint and shake vigorously. Double strain into a tall collins glass then add soda water and top off with crushed ice. Garnish with mint spings

2 oz Bank Note Scotch 1 oz Amaretto Stir strain into a rocks glass

2 oz Reyka 1 oz Luxardo Amaretto Stir strain into a rocks glass

2 oz Old Overholt rye .5 oz Green Chartreuse .5 oz Punt e Mes Stir and strain into a coup. Garnish with a cherry.

2 oz Reyka 2 oz Grapefruit juice Pour into a rocks glass add ice. Garnish with a Grapefruit twist.

2 oz Plymouth Gin .75 oz Cinzano Sweet .25 oz Fernet Stir and strain into a coup. Garnish with a lemon twist.

2 oz Reyka 3 oz Orange juice .25 oz Galliano Pour vodka and OJ into a rocks glass add ice and float Galliano on top. Garnish with a long orange twist.

2 oz Plantation 3-star .5 oz Lime juice .5 oz Grapefruit juice .25 oz Maraschino liqueur Shake with light ice dump into a wine glass top with crushed ice. Garnish with lime and grapefruit peel.

2 oz Plymouth 1 oz Cinzano Sweet vermouth 1 dash angostura bitter 1 dash orange bitters Stir and strain into a coup. Garnish with a lemon twist.

2 oz Plantation Originak Dark .25 oz OFTD 1 slice of spiced butter 3 oz Hot water Add spiced butter in glass and add OFTD and light on fire. Dissolve butter mildly add dark rum and then hot water.

2 oz Rowans Creek 3 oz Hot water Barspoon granulated sugar Pour all ingredients in a wine glass, stir and garnish with grated nutmeg.

1 oz Old Port Rum 1 oz Plantation 3-star .5 oz Lime juice .5 oz Orange juice .75 oz Passion fruit puree Barspoon Grenadine Shake with light ice dump in a tall vase glass.

2 oz Redbreast 12 .5 oz Demerara syrup 5 oz Coffee Whipped cream Pour all ingredients into glass. Whip cream with granulated white sugar and top Garnish with grated coffee.

2 oz Lairds 7 1/2 Apple brandy .75 oz Grenadine .75 oz Lemon juice 2 dash peychaud bitter Shake strain into a coup.

2 oz Citadelle .5 oz Pierre Ferrand Dry Curacao .25 oz Campari .5 oz Lemon juice Sake strain into a coup.

.25 Lejay Casiss 7 oz Cava Pour into a flute. Garnish with a lemon swirl.

.75 oz Citadelle .75 oz Green Chartreuse .75 oz Luxardo Maraschino .75 oz Lime juice Shake strain into a coup. Garnish with a cherry.

2 oz Old Overholt rye .5 oz Maraschino liqueur .5 oz Dry Vermouth bar spoon absinthe Stir, serve up garnish with a cherry

2 oz Cynar 2 oz Carpano .25 oz Lemon juice 4 dash orange bitters Pinch of salt Pour over a large ice cube stir to taste, sprinkle salt over the top.

1.75 oz Old Overholt .75 oz Cinzano Sweet vermouth .5 oz Cynar Stir strain into a chilled rocks glass. Garnish with a flamed orange twist and discard twist.

2 oz Old Overholt .5 oz Lime juice .5 oz Demerara syrup .25 oz Allspice dram 2 dash Angostura bitter Shake strain into a coup.

.5 oz Reyka .5 oz Citadelle .5 oz Plantation 3-Star .5 oz Bribon .5 oz Pierre Ferrand Curacao .5 oz Lemon juice .5 oz Simple syrup Coke Pour in collins. Garnish with a lemon wedge.

1 oz Plantation 3-Star 1 oz Plantation dark .5 ozPierre Ferrand Dry Curacao .5 oz Orgeat 1 oz Lime juice Shake with crushed ice pour in tiki mug. Garnish with mint and cherry

2 oz Bank Note Scotch .5 oz Ginger syrup .5 oz Lime juice Soda water Pour into a collins glass. Garnish with a lime twist.

2.25 oz Old Overholt .75 oz Cinzano Sweet 2 dash angostura bitters Stir, strain into a coup. Garnish with a cherry.

2.25 oz Lairds 7 1/2 Apple Brandy .75 oz Cinzano Sweet vermouth 2 dash orange bitters Stir, strain into a coup. Garnish with an orange twist discard

2 oz Bribon blanco 1 ozPierre Ferrand Orange liqueur .75 oz Lime juice Shake with light ice dump into a rocks glass and top with fresh ice. Garnish with a lime wheel.

2 oz Ransom Old Tom .75 oz Cinzano Sweet vermouth .25 oz Luxardo Maraschino Stir and strain into a coup. Garnish with a lemon twist and discard twist.

1.5 oz Plantation 3-Star 1 oz Pina juice .25 oz Luxardo Maraschino .25 oz Grenadine Shake, strain into a coup. Garnish with a cherry.

1 oz Bribon 1 oz St Germain .5 oz Punt e Mes .5 oz Lemon juice Shake, served up no garnish

Build separate Strawberry daiquiri Pina Colada

1.5 oz Plantation Original Dark .5 oz Plymouth Sloe gin .25 oz R&W Apricot .5 oz Lime juice Shake, strain into a coup.

2 oz Citadelle .75 oz Orange juice .25 oz Grenadine Barspoon Herbsaint Shake, strain into a coup.

1.5 oz Reyka .75 oz Ginger syrup .5 oz Lime juice Soda water Pour all into a rocks glass add crushed ice.

1.5 oz Rowans Creek 1.5 oz Punt e Mes Pour on a large ice cube and stir to taste.

.75 oz Vida Mezcal .75 oz Aperol .75 oz Yellow .75 oz Lime juice Shake, strain into a coup.

1 oz Citadelle 1 oz Campari 1 oz Cinzano Sweet vermouth Stir and pour over ice Garnish with orange peel

2 oz El Tesoro Reposado .75 oz Vida .25 oz Panela syrup 2 dashes mole bitters Pour over a large ice cube and stir to taste. Garnish with an orange twist and discard twist.

1.5 oz Bacardi 4 .5 oz Lime juice .5 oz Panela syrup 2 oz Cava 2 dash angostura bitters Mint Shake, double strain into a flute and top with cava.

2.5 oz Old Overholt .5 oz Panela syrup 2 dash angostura bitter 2 dash orange bitters Pour over a big ice cube and stir to taste. Garnish with lemon twist. Discard twist

1.5 oz Old Overholt .75 oz Campari .75 oz Cinzano Sweet vermouth Stir, strain into a chilled rocks glass. Garnish with an orange twist and discard twist.

1 oz El dorado 12 1 oz Smith n cross 1 oz Coconut cream 1 oz Orange juice 1 oz Pina juice Shake light ice and dump into tiki mug. Garnish with pineapple frowns dust cinnamon on fire

2 oz Rayka vodka .75 oz Lime juice .75 Simple syrup Mint Shake all ingredients vigorously. Double strain into a coup. Garnish with a lime wedge and mint spring bird.

1.5 oz Bribon blanco 1 oz Grapefruit juice .5 oz Lime juice .5 oz Pamplemousse .25 oz Simple syrup Soda water Shake light ice, dump in collins glass add fresh ice top with soda and grapefruit peel.

.75 oz Larceny .75 oz Aperol .75 oz Nonino .75 oz Lemon juice Shake, strain into a coup

2 oz Citadelle .5 oz Pierre Ferrand Curacao .75 oz Lime juice 2 dash orange bitters 1 dash angostura bitters Shake strain into a coup

1.5 oz Flor de Cana Oro .5 oz Pierre Ferrand Curacao .5 oz R&W Apricot liqueur .5 oz Lime juice Shake, strain into a coup.

1.5 oz Plantation Dark rum .5 oz Orange liqueur .5 oz Apricot liqueur .5 oz Lime juice Shake, strain into a coup.

2 oz Pimms .75 oz Lemon juice .75 oz Simple syrup Cucumber slices Ginger ale Shake, double strain into a collins glass top with ginger ale and garnish with cucumber.

1.5 oz Citadelle .5 oz Lairds 7 1/2Apple brandy .5 oz Lemon juice .5 oz Grenadine Egg white Shake with light ice and double strain into a coup. Garnish with peychaud bitters.

2 oz Machu Pisco .75 oz Lemon juice .75 oz Simple syrup Egg white Shake with light ice double stain into a coup. Garnish with angostura bitters.

2 oz Plantation Original Dark .5 Lime juice .5 Lemon juice .75 Orange juice .5 Grapefruit juice 2 dash angostura bitter 2 dash Peychaud bitters Shake with light ice dump into a tiki mug. Garnish with grated nutmeg

2 oz Old Overholt rye .5 oz Yellow Chartreuse .5 oz St Germain .5 oz Lemon juice Shake and strain into a coup No garnish

2 oz Plantation Original Dark .75 Lime juice .5 Panela syrup 2 dash angostura Muddle mint Bud vase glass. Crushed ice with mint on the bottom. Garnish with Angostura bitters over the top and mint tops.

1.5 Citadelle 1.5 Heavy Cream 1 Simple syrup .5 Lemon juice .5 Lime juice 3 drops orange blossom water 1 Egg white 1 oz Soda water Shake hard with light ice double strain into a chilled collins glass with soda water until hitting the rim. Let it settle for a half a minute and carefully pour the rest into the glass making the foam rise. Garnish with an orange swirl.

2 oz Old Overholt .5 oz Punt e mes .5 oz Luxardo Maraschino Stir strain into a coup and garnish with a cherry.

2 oz Larceny .75 oz Cinzano Sweet Vermouth .25 oz Cherry heering Bar spoon Herbsaint 2 dash Angostura bitters Stir strain into a coup with a cherry

2.25 oz Bank Note .75 oz Cinzano Sweet vermouth 1 dash angostura bitters Stir strain into a chilled coup. Garnish with lemon twist.

2.5 oz Bank Note .75 oz Drambuie Stir strain into a chilled coup.

3 oz Old Overholt .5 oz Simple syrup 9 dashes of Peychaud bitters Herbsaint rinse Stir strain into A chilled rocks glass that has been rinsed with absinthe. Garnish with a lemon twist.

1.5 oz Old Overholt .75 oz Dolin Dry vermouth .5 oz Lemon juice .5 oz Grenadine Shake strain into chilled coup.

2 oz Pierre Ferrand Amber .75 oz Pierre Ferrand Dry Curacao .5 oz Lemon juice Shake strain into a chilled coup

1.5 oz Citadelle 1.5 oz Pina juice .5 oz Lime juice .5 oz Pierre Ferrand Dry Curacao .25 oz Grenadine .25 oz Benedictine 2 dash angostura bitters Shake with light ice, dump into a tiki mug. Garnish with a cherry mint spring and a orange swirl

2 oz Citadelle .75 oz Lemon juice .75 oz Simple Syrup Mint Shake hard with mint and double strain into a chilled coupe glass.

1 oz Lejay Cassis 1 oz Campari 1 oz Lime juice Shake hard and double strain into a coupe

1.5 oz Jameson .75 oz Green chartreuse .75 oz Cinzano Sweet vermouth Stir strain into a chilled rocks glass. Garnish with a lemon twist.

1 oz El dorado 12 1 oz Pierre Ferrand Ambre 3 oz Hot Milk 2 scoops T&J batter add 1 scoop T&J batter rum and cognac to a hot coffee cup and mix in the hot milk. top off with the second scoop of T&J batter. Garnish with gratted nutmeg.

1.5 oz Citadelle .75 oz Lemon juice .75 oz Simple syrup Soda water Shake strain into a collins glass add soda water and ice. Garnish with an orange swirl.

2 oz Old Overholt .5 oz Fernet .5 oz Panela syrup Stir strain into a chilled coupe. Garnish with flamed orange twist.

1 oz Angostura bitters 1 oz Orgeat .75 oz Rittenhouse .5 oz Lemon juice Shake double strain into a chilled coupe.

2 oz Citadelle .75 oz Dolin Dry vermouth .25 oz Luxardo Maraschino Bar Spoon Herbsaint Stir strain into a chilled coupe. Garnish with lemon twist and discard twist.

1.5 oz Plymouth 1 oz Reyka .5 oz Cocchi americano Stir strain into a chilled coupe. Garnish with a lemon twist and discard.

1 oz Old Overholt 1 oz Pierre Ferrand Ambre 1 oz Cinzano Sweet vermouth Bar spoon Benedictine 2 dash Angostura bitters 2 dash Peychaud bitters Stir over large ice cube and garnish with a lemon twist.

2 oz Larceny .75 oz Lemon juice .75 oz Demerara syrup Egg white Shake all ingredients with light ice. Double strain into a chilled rocks glass.

2 oz Larceny .75 oz Lemon juice .75 oz Demerara syrup Mint Shake double strain into a rocks glass add crushed ice. Garnishes with a spring of mint.

1.5 oz Citadelle .5 oz Pierre Ferrand Orange curaçao .75 oz Lemon juice .75 oz Simple syrup Egg white Shake with light ice and double strain into a chilled coupe. Garnish with angostura bitter design.

1.5 oz Lairds 7 1/2 Apple brandy .75 oz Benedictine .75 oz Yellow chartreuse 2 dash Angostura bitters Stir strain into a coupe. Garnish with a lemon twist.