30 ml Zubrowka vodka
15 ml Del Maguey Mezcal
15 ml Fresh lime juice
15 ml Yellow Chartreuse
60 ml Lager
1/2 Birds eye chili
Rim a collins glass with salt (a smoked salt preferably). Remove the seeds from the chili and muddle in the bottom of the glass. Add ice than add ingredients finishing by topping up with the lager. Garnish with a lime wheel.
French influenced West Coast fare is paired with Sommelier Jake Skakun’s eclectic wine program and Barman Sean Layton’s innovative cocktail list to offer a truly unique dining experience.
Read more in the Summer 2012 issue of City Style and Living Magazine