80 PUNCHMAGAZINE.COM the Maverick, which spices up a negroni by infusing the Campari with lemongrass, kaffir lime leaves and cardamom. Another crowd favorite is the Horse Trader’s Daughter, which blends Four Roses bourbon with Earl Grey tea, lavender, lemon, egg white and simple syrup. “It has a lot of depth to it, a lot of texture because of the egg white,” Juan reveals. The {food coloring} deep red Hibiscus Haze, mixed with lime, agave and reposado tequila, is poured over a towering rectangular ice cube, its intense flavor tempered as the ice slowly melts. While he likes to switch things up, Juan says they’ve dialed back on making too many big menu changes. “We always do tweaks, but we have crowd favorites that we wouldn’t be able to pull off the menu because people would not be too happy about it,” he confesses. It doesn’t go unnoticed when the Frozé Spritz, a summertime Aperol-spiked drink that mixes rosé wine with Velvet Falernum and lemon, takes its seasonal hiatus. “It’s always nice to hear from people that they liked it and want it back.” BARRELHOUSE PHOTOGRAPHY: PAULETTE PHLIPOT
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