Drinks
mixology masterpieces
Discover Alibi’s exquisite cocktail menu, where each drink is a blend of art and taste curated for your enjoyment.
Alibi
Cocktails
Sweetness Level
SPIRIT FORWARD
Old Fashioned
18
BOURBON & MESQUITE
CASHEW & PLANTAIN
Cashew & Plantain infused high corn mashbill bourbon with orange blossom honey, fleur de sel, & mesquite smoke.
Agave Zombie
18
GRAPEFRUIT & POMEGRANATE
FLAMING ABSINTHE
Low smoke mezcal, grapefruit & ceylon cinnamon cordial (Donn’sMix), pomegranate 1890s style grenadine, flaming absinthe.
Alibi Manhattan
18
RYE
AGED PORT, CHERRY
Dark Rye, 10 year tawny port blend, green & long peppercorn, lemon oil, amaro ciociaro
Watermelon & Feta Negroni
18
WATERMELON, BITTER ORANGE
HINT OF SALINITY
Feta infusion of citrus forward Gin, Campari, Punt e Mes, waterlemon
Tapenade Martini
20
EXTRA VIRGIN OLIVE OIL
UNBRINED OLIVE
Castlevetrano tapenade infusion of organic Vodka. Truffle & bleuc heese stuffed olive
FRUIT DRIVEN
Hawaiian Whiskey Sour
16
PINEAPPLE
UMAMI
Baconfat wash & sundried tomato infusion of Canadian Whisky. Acid adjusted pineapple cordial, eggwhite*
Kiwi Daiquir
16
KIWI, HONEYDEW
SUGARCANE, CELERY
Aloe & celery infusion of fresh Sugarcane juice & neutral column distillation Rum, acid adjusted kiwi & honeydew melon coulis. Sous vide beets & Sumac into avocado oil.
Tequila Gimlet
16
CUCUMBER & POBLANO
MINT & LIME
Mint & Cucumber infusion of blanco Tequila, poblano coulis, lime cordial.
The Cosmopolitan
16
TART CRANBERRY
FLORAL ORANGE
Cranberry infusion of Vodka, Aperol, lime cordial, orange flower water.
Passionfruit Pisco Sour
18
PASSIONFRUIT
CILANTRO
Avocado wash of Bolivian Pisco, Passion fruit Cachaca, passion fruit cordial, egg white*, cilantro.
APPLIED PASTRY
Matcha Cheesecake
15
MATCHA
VANILLA CREAM
Matcha latte. Ginger & Lemongrass infusion of Soju. Vodka, tahitian vanilla bean mascarpone foam.
Banana Bread Espresso Martini
15
WALNUT & BANANA
NEW ORLEANS COLD BREW
Walnut oil washed, banana infused demerara Rum used as liquid for chicory cold brew. Muscovado caramel, banana chantilly creme.
Mango Lassi
16
MANGOES
COCONUT SORBET
Black cardamom infusion of neutral column distillation & pot still light Rum, puree of fresh mangoes & coconut sorbet, lime juice, rosewater.
French Martini
16
PINEAPPLE
VANILLA, CHERRY
Vanilla, Cherry Madagascar vanilla bean infusion of Vodka, acid adjusted pineapple cordial, black currant liqueur, eggwhite*
Blood & Sand
22
SMOKED TEA, BLOOD ORANGE
RED CURRANTS
Lapsang souchong infusion of Highland Scotch, acid adjusted dryhopped hibiscus honey wine, red currant & blood orange coulis
*Consuming raw or undercooked meats, poultry, seafood, hellfish, or eggs, may increase your risk of food borne illness. Why use egg whites in cocktails? They give a light, airy viscosity and slightly higher fat and protein content, which affects the way that your tongue recieves flavor. The egg whites are “cooked” by citric acid and alcohol through a process known as denaturation.