Monday, May 29, 2017


1 oz Tequila
1/2 oz Averna
1/2 oz Giffard's Orgeat
1/2 oz Pineapple Shrub
1/2 oz Lime Juice
2 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.
Two Mondays ago, Andrea and I ventured over to Estragon for dinner. For a first drink, I asked bartender Sahil Mehta for one of his recent drinks of the day called the Xenia. Sahil named his drink this due to the pineapple shrub element in the drink; since pineapple is the international symbol of hospitality, Sahil thought of Xenia -- the Ancient Greek concept of hospitality. Once prepared, the Xenia brought forth a tequila and nutty almond nose with hints of pineapple vinegar notes. Next, a creamy lime and pineapple sip led into tequila, hints of pineapple, and nutty melding into herbal flavors on the swallow.

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