Architects Cass Calder Smith designed the space, and the downstairs lounge with two suspended steel fireplaces is a stunner. We know where we'll be drinking away the winter!
ne of the bar's signature cocktails from Twenty-Five Lusk’s bar consultant Michael Musil, who says his inspiration was to make a drink in honor of the baby daughter of Chad Bourdon, the restaurant's general manager/managing partner. "She can have one in about twenty years."
- 1.5 oz Drouin Blanche de Normandie apple brandy
- 1 oz fresh lemon juice
- .75 oz Cointreau
- .75 oz simple syrup
- 2 dashes Lemon Verbena Spritz
Shake & double strain all the ingredients into cocktail coupe. Spray top with lemon verbena spritz. Garnish with a dried apple chip and two lemon verbena leaves.
To make the Lemon Verbena Spritz: Mix a few ounces of 100-proof vodka with an 1/2 ounce of Absinthe, lemon juice, lemon peel, verbena, lemon thyme, and let steep 48 hours.