—1.5 oz. Sotol
—.5 oz. Luxardo Bitter Bianco
—.75 oz. lime juice
—.75 oz. mint simple syrup
—.25 oz. Amargo-Vallet

Combine Sotol, Luxardo Bitter Bianco, lime juice and mint simple syrup in a shaker, shake and strain into a Collins glass. Add ice and top with soda, slapped mint and a straw. Finally, top with an Amargo-Vallet float to create two distinct layers.

Named after the East Dock set in the 1993 classic “Jurassic Park,” this cocktail is both refreshing and medicinal. Housemade mint syrup, using herbs from Bar Biscay’s garden, blends well with Sotol, which is made from a wild desert plant, distilled in a similar manner to artisan mezcal and made to be an ideal mint topper. A splash of AmargoVallet, a unique Mexican bitter spirit with its own healing qualities in its use of the calming Angostura root, makes for a refreshing and restorative cocktail.

Courtesy of Bar Biscay

—3 oz. dry sparkling rosé
—1.5 oz. Ramazzotti Aperitivo Rosato
—.5 oz. Batavia Arrack (or Blanc Rhum Agricole)
—1 oz. tonic water

Combine ingredients in a wine glass, add ice and enjoy!


Crafted by award-winning bartender and spirits professional Peter Vestinos, this refreshing summer sipper—a gin and tonic at its heart—has been artfully infused by the spirits and flavors of Greece and the country’s cuisine. “The Chareau liqueur provides Mediterranean flavors of cucumber, mint, and lemon and the Verino Mastiha integrates a signature herbal resin flavor, while the cardamom adds a unique earthy and exotic note,” says Vestinos.


An unusual "glass" makes this drink the hit of any event.