Meet our bartender, Sean:
"I got my first bar job in 2012 as a bar back and immediately fell in love with the art of bartending. I had an instant appreciation for how each drink was constructed and how even the slightest variation in ingredients or approach could yield very different results. The more I learned, the more I wanted to know. These factors, and my penchant for sweeter cocktails, would later manifest in my love for the “rhum rhapsodies” and tropical cocktails of a bygone era, now more commonly referred to as tiki. Nine years later despite a pandemic, I am still striving to pick up more knowledge wherever I can while trying to stay sharp behind my home bar."
Add everything to a shaker with ice and shake hard to muddle and release oils from the rosemary and cucumber (about 20 seconds). Strain into a rocks glass with ice and garnish with a rosemary sprig and pinch of salt.
