COCKTAILS

Spring

14

JESSIE LANE
Vodka, Strega, strawberry, clove, lemon

BONSAI
Gin, Sake, sugar snap peas, mint, wasabi, lemon, sea salt

HANALEI BAY
Gin, guava, basil, grapefruit, lemon, Sparkling Rosé

WICKED GAMES
Tequila, Strega, Aperol, pineapple, lime, habanero shrub

EVITA
Mezcal, Cynar, rosemary, grapefruit, lime

ROCKY RACCOON
Mezcal, Amaro, Aphrodite bitters

DARJEEELING UNLIMITED
White Rum, Amaro, coconut water, curry, lime, ginger beer

THE LOCH NESS
Bourbon, Scotch, Cappelletti, clove, lemon

PARC de MARTISSANT
Haitian Rum, Génépy, green pepper, lemon, honey, celery bitters

KANE’S DREAM
Bourbon, Curaçao, Verjus, pistachio orgeat, cardamom bitters

HIGH STREET
Rye Whiskey, Cardamaro, chamomile, Peychaud’s bitters

BARREL-AGED

BINC BOWL

SERVES 4-5
Light rum, Jamaican rum, Batavia arrack, vanilla-infused Aperol,
lime, angostura bitters, strawberries, blueberries, soda
55

 

BARTENDER’S CHOICE

15
pick a base spirit, next shaken or stirred, up or on the rocks, and let the alchemy begin!


Visa & Mastercard only | 20% gratuity added for parties of 6 or more
Executive Chef Steven Flynn
The Binc uses organic and grass fed free-range meats
Raw organic eggs are used in some cocktails

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness