The drinks match the ambition: a pisco sour, a mojito caballito, an Old Fashioned built on coconut fat-washed Mexican whiskey, and a barrel-aged hot chocolate pu-erh cocktail that reads more dessert than nightcap, plus a rotating lineup of frozen and mezcal-based drinks.
Like several of this year's standout openings, it runs two shifts in one space — coffee shop by day, full cocktail bar by night — a format that earned it a spot at No. 7 on Chicago Magazine's best-new-bars ranking.
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