It’s the signature bevvie because: Fire from Lima (cilantro-infused Fontana Pisco, lime juice, jalapeño simple syrup, egg whites) exemplifies Edison’s seasonal cocktail menu.
“We try to use all local in-season ingredients,” bartender and cocktail menu creator Ryan Pinés (above) said. “We had a lot of boozy cocktails for winter, but spring will have all new drinks.”
The masterminds behind it:“It’s basically a spicy pisco sour infused with cilantro to mellow out the spice a bit,” Pinés said. “I’ll tell Chef what I’m thinking and she tells me what works well with those flavors,” he said of Edison’s Executive Chef Jeannie Pierola.
Ambience: Cocktails are carefully coordinated with Pierola's inventive food. It’s all about culinary innovation.
Best time to go: Order your Fire from Lima through the end of March. “There’s something for everyone’s palate here,” Pinés said. “There are always great boozy cocktails because I’m a boozy cocktail drinker.”
Don’t miss: Edison’s barrel-aged Sazerac gets released soon. The barrel was rinsed in absinthe and aged over five weeks. The spring menu debuts Friday, March 28th. “There will be a couple Tiki drinks,” Pinés said. “And I’m working on some molecular cocktails, too.”