вЂњThe bottom is purple carrot with Dolin Blanc. вЂњWe are excited about the Sunset, a drink that is essentially an aperitif in three colored layers of granita,вЂќ said Day.

вЂњWe also use a circulator behind the bar to keep certain things warm throughout the night. вЂњWe constantly use our immersion circulators to cook ingredients, explore flavor cooking and cook ingredients at different temperatures,вЂќ said Day. They serve the drink on top of a cold piece of slate with some grey sea salt and aromatic herbs.ДЇor the Normandie Club and the Walker Inn, thereвЂ™s a prep space and test bar behind the scenes where Tarby, Day and Kaplan can play with ingredients for both bars. вЂњIt lingers over the ice and evokes the atmosphere of Big Sur, which is kind of foggy.вЂќ вЂњIt makes a beautiful vapor that we pour on top of the finished cocktail,вЂќ said Tarby.

Tarby and Day create the fog effect by combining some dry ice with warm AugustвЂ™s Civil Disobedience black tea infused with tobacco and cardamom. Made with blanc vermouth, Douglas Fir eau de vie from Clearcreek, a little bit of Islay scotch, fresh lime juice and a hint of Absinthe, the Big Sur is then shaken and served over a large block of ice.

Inspired by the iconic destination in the Central Coast, the elaborate presentation of the Big Sur cocktail is topped with tea fog. The opening Walker menu aims to capture the romantic spirit of Pacific Coast Highway.

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