Smoke has extended its scratch-made philosophy to its bar, debuting a new cocktail menu heavy on house-made jams, preserves and syrups.
"My focus is doing away with any purchased beverage bases," chef Tim Byres writes. "It will be fun to see this all develop."
Byres has also created a series of new infusions he describes as "definitely Southern and Texan." The lineup includes a "Polished Pepper," made with sweet chile vodka, jalapeno jelly and a pickled chile and a "Woodshed Margarita," featuring cedar tequila mixed with agave nectar, lime juice and Paula's Texas Orange, a liqueur from Austin.
Byres says he's "working on adding a homemade old-fashion soda section and more fresh non-alcoholic options" to the menu, which already includes sodas made with pomegranate grenadine and lime cordial syrup.
But what might be the most interesting offering on the list doesn't involve any freshly-squeezed juices: $140 buys "The Closer," described as "A bottle of Prosecco and a key to the best available room."
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