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Should you find yourself in need of an excellent adult libation, get thee to The Pastry War. This killer cocktail bar, named after the late 1800s war between France and Mexico, just launched a brand new menu under the direction of new general manager Kehlen Selph.
A Culinary Institute of America grad, Selph has infused a great deal of culinary technique into the menu at The Pastry War. The new menu focuses on modernized Mexican cocktails with plenty of housemade ingredients and extravagant garnishes. If straight-up spirits are more your speed, go for the Perfect Oaxacan Experience, which pairs shots of fine mezcal with chile-lime dusted pineapple and crispy chapulines (a.k.a. fried grasshoppers).
Equally interesting is the Mexican Jumping Bean. It’s mixed with uber-trendy aguafaba, the water that’s left over after soaking chickpeas, now used as an egg-white substitute for vegans. Equally interesting is bartender Houston Farris' riff on popular Mexican liqueur damiana, known for its libido-boosting effects. It's mixed with vermouth and orange bitters to produce La Afrodisiaco, a sexy, spirit-forward sip.
Also new to The Pastry War: actual pastry. The Gringo Star, a peach-infused bourbon cocktail mixed with blanc vermouth and lemon, is garnished with a small round of housemade almond shortbread.
Scope out the full menu below, and plan your Cinco de Mayo drinking accordingly.
