28 Pisco-Techa at Market Street Kitchen The Pisco-Techa is a play on the word discothèque and is a sophisticated sipper made with pisco (a type of brandy distilled from grapes), Benedictine, apricot liqueur, lime and a wisp of absinthe. “We spray the glass with a bit of absinthe, and Benedictine with its really nice spice profile is used as a sweetener. We tread lightly; Pisco is so delicate, I want that to really come through.” – Garrit Guthrie Hawaiian Julep at Crujiente Tacos Those in the know order this off-menu secret combining Basil Hayden’s bourbon with muddled pineapple, passion fruit puree, ginger-chili shrub, simple syrup and orange bitters. “We wanted to bring Hawaii in a glass, in a classic way with a modern twist as Chef Rich Hinojosa has Hawaiian influences on some of our tacos because of his tenure at The Westin Maui Resort & Spa. The Hawaiian components are passion fruit, ginger and Hawaiian chili pepper. The modern twist is utilizing the ginger and chili pepper in the form of a shrub” – Jason Morris Barrel-Aged Martinez at Doc’s Watering Hole at Nellie Cashman’s This spirit-forward libation is aged in charred oak barrels and utilizes Thumb Butte Gurley Street Gin from Prescott, Arizona as the base for this precursor to the Martini, along with sweet vermouth, Luxardo Maraschino Liqueur and AZ Bitters Lab Orange Sunshine bitters. “I age it for about four weeks, then bottle it up to stop the aging right where I want it. The current Martinez is four weeks and four days, which I think is perfect.” – Matt Allen
Danley Portfolio - Spring 2017
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