There is a moment that happens at almost every table at Nectar when a clarified cocktail arrives for the first time. The guest looks at it. Then at the menu. Then back at the drink. Then usually at whoever is with them, with an expression that sits somewhere between confusion and curiosity. The drink in the glass looks nothing like the ingredients listed next to it. It is clear, or close to clear, when everything about its description suggested it should be cloudy, rich, or d

Most bars make cocktails. They take a spirit, add a mixer, squeeze some citrus and call it a drink. There is nothing wrong with that. A well-made classic is a genuinely good thing. But it is not what we do. At Nectar, the cocktail menu starts not with what goes into the glass, but with what happens before that. Before the ice is added, before the first measure is poured, before a guest ever sits down at the bar. The work that produces what we serve happens in the preparation