What goes into the brew
Botanicals
Inspired by the Japanese chu-hai. Real juice, real botanicals, no preservatives. Lighter than a cocktail, more interesting than a seltzer.
Lemon Balm
A mint-family herb with a soft lemon scent. Bright and green, it rounds out the citrus without adding sweetness.
Ashwagandha
A root with a long history in Ayurvedic tradition. Earthy and a little nutty, it gives the brew its grounded base note.
Holy Basil
Tulsi, the sacred basil of Indian tradition. Peppery with a hint of clove, it adds warmth under the fruit.
Schisandra Berries
Known in East Asia as the five-flavor fruit: sweet, sour, salty, bitter and pungent at once. It gives a tart, layered finish.
How it drinks
Crisp and clean up front, with the herbs coming through on the finish.
Ask about the house mixes at the bar.