A new cocktail for spring, the Moss Oak—Scotch, Lillet Blanc, Cardamaro, lemon peel, and house-made Pu-Erh bitters. Pu-Erh is a fermented black tea that is pressed into cakes and aged. We’re using a 2007 Yunnan Ying Xiang Pu-Erh with a dark and earthy richness and full body, like a heavy cigar. As the bittering agent, it makes for a cocktail with intense dimension.
As we approach the end of January and really consider the year ahead, we toast to the triumph of all our endeavors. May all your efforts over the last year be proven fruitful, and when the gavel strikes, may the verdict be in your favor. We wish you a good and prosperous new year.