If you are after an immersive experience that truly transports you away from the every day, then join one of North America’s 50 Best Bars, Phoenix’s Platform 18, for a drink you can’t go past.
From the bar’s new menu, 54th Street Club was inspired by New York Prohibition speakeasies yet has Asian-inspired flavours that you might have found in neighbouring burrows.
A riff on a spicy margarita, the drink mixes Tequila and Cointreau with Togarashi Syrup and Pandan Tincture for a drink that is not only spicy but is complex in its flavour layers.
We are joined by bar manager Nicole Giampino to learn how it’s made and a bit more about the bar.
For more information, go to centurygrandphx.com
54th Street Club
Ingredients
- 2 oz Buttered Popcorn Distilled Milagro Select Reposado Tequila
- .5 oz Cointreau
- .75 oz Togarashi Syrup
- .75 oz Lime Juice
- .13 oz Lime Cordial
- 2 dashes Pandan Tincture
Instructions
Shake all ingredients in an ice-filled shaker, then strain into a chilled glass with fresh ice.
Garnish – Dusted with finely pulverized Togarashi seasoning and served with Togarashi-seasoned popcorn.
