Home Bar Network

Ever heard of yuzu kosho? 💥

This has been our latest obsession. A vibrant Japanese paste made from yuzu peel, chili peppers, and salt, fermented to develop its signature depth and complexity.

We transform it into a layered cocktail syrup with ginger green tea and organic cane sugar, creating something bright, nuanced, and gently warming on the finish.

Tonight’s cocktail brings it all together:�tequila blanco, yuzu kosho syrup, fresh-squeezed grapefruit and lemon, housemade cocktail foam, and a touch of Peychaud’s bitters.

BLOOMS, BUBBLES & WILD BLUEBERRY MARGS 🎉🍾🫐

Thank you and for celebrating Spring in style with Home Bar Network!