Alex Negranza

Tongue-Cut Sparrow | Houston | August 2019

Featured Cocktails


Sazerac Royale: Rittenhouse Straight Rye Whiskey, Pierre Ferrand Cognac, Absinthe, Crèmant de Loire, Gold Flake, Lemon Twist

Bobby’s Martini: Tanqueray No. Ten, Noilly Prat Vermouth, Lemon Twist, Kalamata and Castelvetrano Olives, Pickled Caper Berry, Cornichons

Brandy Crusta: Clear Creek Pear Brandy, St. George Raspberry Brandy, Singani 63, il Moscato di Nonino Grappa, Lemon, Maraschino, Cherries


Photography by Will Blunt



Previous
Previous

Chefs’ Culinary Exploration: The Netherlands

Next
Next

Aaron Verzosa and Amber Manuguid