COCKTAIL RECIPE
Makes 1 cocktail
2 oz rye whiskey or bourbon
1 tsp white miso syrup
2 dashes Peychaud’s bitters
Absinthe, for rinsing the glass
Lemon peel, for garnish
Make the white miso syrup using the recipe in Notes from the Bar. Rinse a rocks glass with absinthe and discard the excess. Add the rye or bourbon, syrup, and bitters to the prepared glass with a large ice cube and stir until well chilled and properly diluted. Express a lemon peel over the drink and use it as the garnish.
NOTES FROM THE BAR
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White Miso Syrup
Combine ⅓ cup water and ⅓ cup sugar in a small saucepan over low heat, stirring until the sugar is fully dissolved. Remove from heat and whisk in 1 teaspoon of white miso until smooth. Let cool completely before using. Keeps in the refrigerator for up to 2 weeks.
Glassware Options
This cocktail can be served stirred and straight up in a coupe or Nick and Nora glass, or over a large ice cube in a lowball or highball glass. Both presentations work well depending on the moment.
Spirit Choice
Rye whiskey brings classic spice and structure, while bourbon creates a slightly rounder, softer finish. Choose based on your preference.
Absinthe Rinse
A quick rinse is all you need. Swirl the absinthe around the glass, then discard. It should perfume the drink, not dominate it.
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30 OF OUR MOST-LOVED COCKTAILS, GATHERED INTO ONE COLLECTION
A RITUAL WE RETURN TO
Our cocktails are part of something bigger for us. They’re the beginning of Date Nite, a connection-centered experience we created to help you slow down, share a meal, and enjoy time with the one you love.
Each Date Nite is thoughtfully planned for you, so you are not stuck deciding what to cook or how to pull the night together. We pair one cocktail with a complete menu, a simple flow from prep to plate, and small details that make the evening feel easy and connected from start to finish.
It is not about perfection. It is about presence, and creating space to reconnect, whether that is with your partner or simply with yourself, over a really good meal.
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