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  • Amanda Chen

new cocktail menu at pray tell


I'm so grateful to have had the chance to create the latest 2018 Fall cocktail menu at Pray Tell. Come out and try these six delightful cocktails crafted by yours truly!


Of course I had to slip in some Salty Paloma products, one of which is Dynamite, made with Himalayan sea salt, grapefruit, chilli and raw cacao. This cocktail is called Bad Things, made with tequila, mole-infused amaro, lime, agave and a spritz of mezcal. And of course kissed with Dynamite on the rim! It's a very weird margarita, part chocolatey, very tequila-ey, it's got everything you need if you're in the mood for no good.



And how can we make a fall cocktail menu without some pumpkin spice! Called Penny, Penny, Penny, this very easy-to-drink vodka mix will creep up on you. Also rimmed with our Sweetie Pie cinnamon sugar, this super basic drink is unbelievably delicious.



This new menu was put together with the fantastic Jacob Sharpe. I can't thank him enough for his creativity and enthusiasm (and his patience in tolerating me and my nonsense). He currently works at Bangarang, a sister bar from the Pray Tell / Track & Field family, and was actually the old bar manager there. Who else to help put together the new menu than the legacy bartender himself! With a passion for Tiki he made easily my new favourite drink called The Upside Down, a rum-based cocktail with a delicious pineapple spice syrup that he describes as "Fall Tiki." I dig it.



Now we really struggled on a whiskey-focused drink so the Shady Pines will definitely not disappoint. We began at making a twist on the Hot Toddy, to tea-infused syrups and drank A LOT of whiskey to get to it. Made with Earl Grey-infused Lot 40 Whiskey, Benedictine, Cynar, Sweet Vermouth and Chuncho Bitters, this booze-forward cocktail is like Grandma's hard lemonade. Dangerously delicious.



If you're around stop by and have a drink. Let me know what you think of the new menu!

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