Pours for Fire
The Bar
Twelve spirit categories on the back bar — from Brazil’s national spirit Cachaça to single
malt Scotch. Neat, on the rocks, or built into a cocktail.
Brazilian sugarcane spirit — the soul of every Caipirinha. We stock both unaged (silver) and barrel-aged (amber) expressions.
American bourbons and ryes — Kentucky to Tennessee. Sippers and old-fashioned builders.
Highland, Speyside, Islay. Smoky and sherried. Neat, with water, or one ice cube.
From clean rye-based Polish to American craft. House martinis, mules, and cocktails.
London Dry classics and contemporary botanical-forward expressions. For dry martinis and G&Ts.
Blanco, reposado, añejo. From margarita workhorses to sipping-quality añejos.
Caribbean light and dark rums. Daiquiris, mojitos, sippers.
Cognac and Armagnac. The classic after-dinner drink.
Italian pomace brandy. Bright, fragrant, traditionally served after dinner.
Liqueurs — Amaro, Chartreuse, Cointreau, herbal and fruit. For cocktails or sipping.
Tawny, ruby, vintage port. Madeira. Late-harvest selections. Pair with desserts or cheese.
Stirred, shaken, dirty, dry, vodka or gin. Olives or twist. Built to your spec.
Don't Skip the Caipirinha
Quick Guide
The biggest, boldest cuts call for the biggest, boldest reds — full-bodied Malbec, Cabernet, or Tannat.→ South American reds
Bacon-wrapped chicken or Salmon Moqueca call for whites with acidity — Sauvignon Blanc, Albariño.→ Crisp whites
Tawny port with chocolate cake. Late-harvest white with flan. Brandy or grappa as a finisher.→ Port · Dessert wine
Ready
Reserve a table or walk into the bar — either way, the bartender’s standing by.