Spanish red wine, brandy, orange, clove & cardamom.

Can’t decide if your next adventure should be Phuket or Playa del Carmen? Have the best of both worlds with our East-Asian meets Mexican Margarita. Sweet & sour just got upgraded to first class (and Jimmy Buffet is flying stand-by).

If you’re new to the darker powers, this is the gateway drink for you. Bourbon, ginger, peach & lemon studded with almond & bitters. Suits a Lady Gaga or a Miles Davis.

A definitive case of fig knows best: Fig-Infused bourbon, orange & bitters.

Cava, Aperol, strawberry, with an antiestablishment kick. Most spritzes are ballet; ours is burlesque!

Lost your duende? Feeling bitter-sweet? Pineapple & Punt e Mes team up with Mezcal in this seriously delicious ode to entropy.

Like its iconic namesake, this smoky elixir, laced with ancho chile & grapefruit, is a little sweet, a little sassy & muy delicioso.

Spanish flair gives this classic its hips. Crank up the tropical, and boom: everybody’s dancing.

I Muddle fresh Mint & Lime | II Add Rocks, Rum & Pineapple | III Taste | IV Order two more.

Choice of Gin or Vodka, cardamom, clove, ginger, cucumber, mint, lime, & possibly your own caravan. Get your gypsy on!

gim·let \ˈgim-lət\ • adj. Having a penetrating quality: gimlet eyes | noun. A light, refreshing blend of gin, grapefruit, thyme & lime.

Gin, Chartreuse, Amaro Nonino & Lime.
Some say it’s superior to the original recipe. Naturally, we let them have the LAST WORD.

Elaborate Metaphor. Burlington, VT. Pale Ale. 5.4% ABV.

White. Portland, ME. Belgian-Style Witbier. 5.2% ABV.

Lunch. Freeport, ME. IPA. 7% ABV.

Nite Lite. Everett, MA. Craft Light Lager. 4.3% ABV.

Stratford, CT. Non-Alcoholic Hazy IPA.

Boston, MA. +/- 5 % ABV.

Cologne, Germany. Kölsch. 4.8% ABV.

La Coruña, Spain. Pale Lager. 5.5% ABV.

Bavarian Style Pilser. Framingham, MA. 4.7% ABV.

Newport, OR. Maibock/Amber Ale. 6.8% ABV.

Cambridge, MA. Hazy IPA. 6.8% ABV.

Middletown, NY. Double IPA. 8% ABV.

Longmont, CO. Milk Stout. 6% ABV.

Green pear & anise, notes of citrus. Light & pleasingly dry.

100% Trepat (Catalonian varietal). Strawberry, raspberry, rose petal. Light and fresh.

Hondarrabi Zuri, Hondarrabi Beltza | Bright & zesty with citrus & smoky minerality. Slightly (& naturally) effervescent!

Garnacha, Viura, Tempranillo | Elegant & complex. Stone fruit & brioche. The Queen of Roses!

Chardonnay, Parellada, Macabeo Blend|Stony and aromatic white with an intense lemon-oil aroma & flavors of melon, lime & wet stone. Reminiscent of Chablis.

85% Hondarrabi Zuri | Refreshing & clean with good acidity, salinity, & intriguing minerality. White peach, green apple & citrus capture the tangy essence of the Basque coast

100% Albarino | Perfect for New Zealand sauvignon blanc fans. Dry, all lime & zest on the nose; citrus, & honey-suckle on the palate.

100% Chardonnay |Barrel fermented in French oak. Savory notes of smoked almond, fennel & stone, with a core of pear & melon.

100% Mencia |Aged in French oak. Full-bodied; balanced & complex. Black fruit with spice & balsamic notes. Concentrated with firm tannins & a long finish. Vegan.

100% Bobal | Organic & biodynamic. Winner of several gold medal awards. Earthy with smoke, spice, loads of character &rounded tannins. Vegan-friendly. We encourage you to trythis little-known grape from Valencia!

Garnacha & Carignan blend |Fresh & fruity, luscious, yet light on its feet. Upfront it’s silky on the palate with black cherry, blood orange, sweet tobacco, star anise & cacao. An award-winning Priorat with integrated acidity & moderate tannins.

(90% Tempranillo, 10% Garnacha)*
Red & black fruit with hints of baking spice, sweet tobacco & leather. Round tannins, medium to full-bodied with a long finish.

Made from a base wine of white Grenache & Xarel-lo which is macerated with more than 50 herbal and botanical extracts (vanilla, wormwood and clove). After this, Vermut El Bandarra Blanco is sweetened with must nectar and will be aged for 2 months in stainless steel tanks.

A sherry-based vermouth blending Palomino & Moscatel. Clean, nutty & refreshing.

The go-to vermouth in Barcelona. Contains 50 botanicals with notes of cloves, cinnamon & bitter orange

Made with the same recipe since 1937. Not sweet, not dry, but rides the line perfectly between. Herbal with notes of dried orange & cinnamon.

Production limited to 9,000 bottles. Macerated for three weeks with 31 botanicals & aged 40 years using the solera system. A rich & complex reserve vermouth!

Sweet aromas of ripe fruit, laced with citric and herbal notes over a smoky wood background. Velvety, flavorful with a distinctive nutty aftertaste.

Crafted from 19 botanicals in oak barrels following the traditional Reus method. Elegant & warm with notes of vanilla, oregano, hazelnut & sage.