The new cocktail menu at Sepia, curated by Joshua Pearson & Peter Vestinos
libations
sidecar à la grecque 11 metaxa 7, navan, cointreau, lemon juice, oregano
rites of spring 11 cutty sark blended scotch, lavender simple syrup, canton ginger liqueur, lemon juice, benedictine rinse
high road 12 rittenhouse rye, thatcher’s organic blueberry liqueur, st. germain elderflower liqueur, lemon juice, house made green tea bitters, topped by julien fremont brut cider
jalisco kiss 11 el jimador reposado tequila, hibiscus syrup, luxardo maraschino, lime juice, rambutan sugar rim
french 75 12 hendrick’s gin, fresh lemon sour, orange bitters, topped by bugey cerdon demi-sec sparkling rose
fig old fashioned 11 black mission fig infused 1792 bourbon, fee’s rhubarb bitters, regan’s orange bitters, orange flower water, honey, muddled orange and brandied cherries
lakeside daisy 12 el dorado 5 rum, luxardo maraschino, house made pomelo bitters, lime juice, muddled seasonal berries and thai basil, green chartreuse float
back of the yards 10 lairds applejack, punt e mes, passion fruit nectar, rosewater
pisco sour 10 don cesar pisco, lime juice, simple syrup, angostura bitters, egg white
No Alcohol Does Not Mean No Fun: The Rise of Spirit-Free Cocktails It may be a while before it becomes common to see a spirit-free section of the drinks menu, but there is a grass-roots trend toward genuinely delicious cocktails that contain not a drop of hooch. Starting a meal with an alcohol-free cocktail before switching to wine, beer or a spirited cocktail might be the best way to dip your toe…
