Spiritless craft cocktails and artisan shaved ice, built the way a proper speakeasy builds a drink — fresh herbs, house-made syrups, bitters, and a slow hand. No alcohol, no compromise.
Back to the front door →Every drink on the eventual menu — cocktail or shaved ice — starts as a concentrate, built slow and tasted for weeks before it earns a spot. Here's what's on the bench for fall.
Eight roots and barks, slow-smoked instead of distilled — the barrel-and-oak character of a good bourbon, built entirely from plants. Dark, warming, a little dangerous-tasting for something with zero proof.
Hibiscus steeped overnight with ginger, cinnamon, clove, and allspice — the Caribbean Christmas drink, tuned for October instead of December. Tart up front, warm on the finish.
Tart pomegranate against bitter-bright grapefruit — the two fruits that actually peak as the weather turns. Built to look as good as it drinks, jewel-red in the glass.
Slow-steeped cold brew against dark Florida molasses — closer to gingerbread than to a latte. The one we keep testing at 4pm and calling it "research."
Every base on the bench is built to work both ways — a proper glass, or shattered over ice.
Muddled herbs, hand-cut citrus, bitters, and house syrups — shaken and strained like the real thing, minus the proof. Served in proper glassware, garnished like it matters.
Spiral-shaved and layered with the same cold-brewed infusions as the cocktails — the bar's finesse, built for a Florida afternoon on the porch.