Mostly Harmless Bar

Alcohol

We are very excited to announce the return of alcohol into our program. Going forward our menu will be split into two parts, n/a and spirited. We absolutely loved being a non-alcoholic space and want to keep that going but would like to make certain we are including everyone who comes through the door in what we do.

Beets

Playing around a bit with some new textures in our drinks. With alcoholic cocktails it's so easy to get body and complexity, but when you're working with other ingredients the texture adds to the complexity. What we are finding more and more is that we are playing within the boundary of teas and spirits.

This beet cocktail for exapmle:
White tea
Red and golden beet root
Corn cob
Honey
Non-alcoholic brown spirit

Cocktail:Dish

As we have been experimenting with new takes on non-alcoholic drinks we have found ourselves playing on both sides of the bar much more often than we previously have. Take for example this little beauty of a drink, made up initially of a 6month shio-koji pickling brine intended to make delicious Jackfruit dish. We then combined it with purple celery, red beets, a little citrus, and a non-alcoholic gin, to make something that steps outside of the classic cocktail template and leans much closer into the culinary world. What's even more incredible is that it tastes delicious!

Purple celery
6month aged jackfruit shio-koji brine
Purple celery
Red beet
Citrus
Non-alcoholic gin