West Ashely's new farm-to-table restaurant, Patois, has just released its cocktail menu. Jeremiah Schenzel, owner and operator of Daps, helped come up with the boozy (and spiritless) concoctions.
Some highlights include:
- “Take the Next Left” – Pimm's gin, lemon, pineapple, fresno and basil
- “Remember When” – white rum, lime, passion fruit, orgeat and cherry pepper
- “Mean Streets of Cancun” – Reposado tequila, grapefruit, ras el hanout, and mint
- “20th Century Kaleidoscope”- a gin-based cocktail infused with lime, maraschino, and creme de violette
- “Faux-jito” (right) – a spiritless mocktail with lime, mint and sugar
- “Rozata” – a spiritless mocktail with grapefruit, lemon and orgeat
You can see the full menu here.