El Camino Fort Lauderdale

Blanco Tequila + Agave + Lime + House Lime Bitters

Mezcal + Ancho Chile Verde + Fresh Lime + Cucumber Water

Reposado Tequila + Habanero Agave + Guava Nectar + Fresh Lime

Blanco Tequila + Passion Fruit + Vanilla Agave + Firewater Bitters

Blanco Tequila + Watermelon Juice + Jalapeño + Smoked Sea Salt

Blanco Tequila + Fresh Pineapple + Coconut Water + House-Made Coco Salt

Blanco Tequila + Fresh Lime + Agave + Blood Orange Cordial

Reposado Tequila + Strawberry + Mango + Chamomile Cordial

Blanco Tequila + Strawberries + Cocchi Rosa + Swank Farms Basil

Blanco Tequila + Combier + Avocado + Jalapeño + Fresh Lime

Mezcal + Blanco Tequila + Fresh Lime + Agave Nectar

Mezcal + Fresh Pineapple Juice + Vanilla + Cracked Pepper

Mezcal + Fresh Grapefruit + Apertivo + Aquafaba + Grapefruit Jarritos

Blanco Tequila + Tinto Vino + Jarritos + Grapefruit Bitters

Fresh Pineapple Juice + Cinnamon + Firewater Bitters + Negra Modelo

Añejo Tequila + Cinnamon Agave + Chocolate Bitters & Smoke

The unaged plata has a nice kick of roasted agave on the sweet nose, along with citrus, pepper and brine. The soft palate offers lime, agave and spice with grassy notes. The long finish lingers with more agave, fruit and pepper

Sweet and fruity on the nose with cooked agave, citrus, vanilla and oak. The rounded, smooth palate offers more agave, as well as allspice, nutmeg, crème brûlée and oak. The long finish features caramel, agave, orange peel and a whisper of smoke

A perfect blend between the fun and vibrancy of tequila with the intrinsic appeal of the craft and credentials of bourbon. Aged in oak barrels for 18 months. Añejo has a well-balanced and rounded aroma with notes of dried fruit and almonds

Another masterpiece out of San Luis del Rio, it has a nose of fruit aromatics, a hint of honey, vanilla and roast agave; the palate offers ginger, cinnamon, burnt sandalwood, banana and tangerine, with a long, soft finish. Viva VIDA

Montelobos (mountain of wolves) is an unaged mezcal produced from organic espadín agave. The agaves are sourced Loma Larga in Santiago Matalán Oaxaca. After roasting for 5-7 days in a stone pit, the agaves ferment

Made from 100% espadín from Santiago Matatlán, Oaxaca. The agaves are split and placed in an earthen pit lined with volcanic rocks heated by oak wood fire where they cook for 4-6 days. The cooked agaves are crushed by a horse-pulled stone tahona and the resulting aguamiel is allowed to ferment for 2-8 days

Blanco Tequila + Demerara + Mexican Cinnamon Sticks

Fair Trade Coffee + Vanilla Bean + Cinnamon + Bourbon Essence

A juicy, unfiltered hop bomb brewed with our good friends at Funky Buddha

Changes Weekly. Please Inquire!

This attractive Sonoma Coast Pinot is lively and bright from the outset. The nose literally pops with a potpourri of wild berries, perfumed rose petals, lavender and spice. Swirl a glass of this wine – scents of luscious strawberry-rhubarb pie, peach and citrus blossoms, pomegranate and red currant are revealed. Savory notes of sage, prosciutto and cedar are also present, complementing the profusion of fruit. Balanced, elegant and graceful, this wine's focused aromatic complexity glides evenly onto the palate. A flashy mouthfeel offers racy acidity, a perfect foil for the mellow, smooth tannins. The finish is lasting and sustains its fresh impression throughout

Our mountain-grown cabernet sauvignon is whole-berry fermented, not crushed, in order to capture its concentrated color and flavors, while preserving a fresh fruit profile and preventing excessive tannin extraction. We harvested at night to deliver naturally cooled grapes to the winery by early morning. The whole clusters were gravity-fed onto a vibrating table where we hand-sorted to remove any damaged fruit and sift out materials other than grapes. The resulting berries - ripe, plump and intact, were then gravity fed into our fermenters. After five days of cold maceration, the fruit entered primary fermentation for two to three weeks, then was gently pressed in our stainless steel basket. The wine was then transferred to barrel to finish malolactic fermentation and aged in 65% new French oak for 18 months