Sanctity of The Gods

Sicilian-Vietnamese “Vinaigrette”
Combine 2 parts unfiltered extra-virgin olive oil and 1 part fish sauce, and shake until emulsified before using.


Salmon Martini

Salmon-Infused Gin
Add 8 ounces cold-smoked salmon per each liter of gin. Refrigerate for 3 weeks to infuse, and filter well to remove solids before using.

Summer Cobbler Cocktail Recipe

Easy Street

Chad Larson of Denver’s William’s and Graham, mixes Byrrh with gin, lemon, port and muddled berries for a summer-ready riff on the cobbler.