Lychee Sake
Junmai sake and ripe lychee in a slow custard, the rice wine kept quiet and floral, the lychee doing the perfume work: a clean, faintly sweet finish that tastes like a summer izakaya.
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Mai Tai Macadamia
Appleton 12-Year, orange curaçao, orgeat, and toasted macadamia halves — the Mai Tai, frozen and improved.
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Coconut Rum Piña Colada
Roasted, caramelized pineapple and toasted coconut are folded into a coconut rum custard made with full-fat coconut milk. It’s a piña colada that traded the paper umbrella for a spoon.
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Vodka Honeycomb Crunch
Honey, honeycomb candy, flaky sea salt — vodka does the freeze, honey does the flavor.
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Chartreuse Honeydew
Green Chartreuse, ripe honeydew, mint — alpine herbs and summer melon, frozen.
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Falernum Ginger Lime
Velvet Falernum, fresh ginger, lime zest — the tiki cocktail, frozen.
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Génépy Alpine Herb
Génépy, fresh thyme, lemon zest — alpine meadow, frozen.
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Brandy Alexander
VS Brandy, dark crème de cacao, freshly grated nutmeg — the Brandy Alexander, frozen and slow.
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Maraschino Cherry Vanilla
Luxardo maraschino liqueur, dark candied cherries, real vanilla — the bar cherry, frozen and finally taken seriously.
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Japanese Whisky Matcha
Ceremonial-grade matcha whisked into a silky custard and finished with Japanese whisky for a flavor that’s earthy, smooth, and quietly complex. This one doesn’t shout — it doesn’t need to.
