1721 W. DIVISION ST  Tues. to Sat. 4pm-1:30am // Sun. 4pm-10pm 

TROPICAL

Gin, Mango Syrup, Tonic, Lime

CITRUS

Gin, Indian Tonic, Grapefruit Peel, Mint

FLORAL

Gin, Blackberries, Elderflower Tonic, Rosemary

SPICY

Gin, Serrano Chili-infused Sherry, Saline, Mediterranean Tonic, Lemon, Thyme

R

E

S

E

R

V

E

FOOD ALLERGIES

D Dairy E Egg F Fish G Gluten P Peanut SF Shellfish S Soybean TN Treenut

Should you have an allergy to the items listed here - or any food sensitivity in general - please alert a member of our team prior to ordering.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness

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BEATNIK WEST TOWN // BEATNIK ON THE RIVER // MAMA DELIA // BORDEL // BOTÁNICO // CAFÉ BONHOMME // CELESTE // DISCO // PORTO

HOUSE COCKTAILS

$15 Each

CAROLANS WITH CAROLINA

Vodka, Kahlua, Banana & Coconut Liqueurs, Cream

D

MAR DE SALVIA

Gin, Le Verger Orchard Liqueur, Lemon, Sage Agave, Egg White

E

CLEAR DRINK, FULL BELLY, CAN'T LOSE

Vodka, Maraschino Liqueur, Simple, Citric Acid, Saline, Cava

DELIA'S DETOX

Gin, Cocolero, Fresh Celery Juice, Saline, Spice Dust

SPANISH COFFEE

Orange Liqueur, Demerara, Coffee, Cinnamon, Malted Cream, Pure Magic

D

AN OLD FASHIONED AFFAIR

Bourbon, Amontillado, Pedro Ximenez Nectar, Cherry Bitters

PINK’S IN SEASON

Rye Whisky, Grapefruit, Passionfruit, Vanilla Syrup, Lemon

NEVER TRUST A SPANIARD

Mezcal, Manzanilla Sherry, Salted Red Pepper Syrup, Lemon, Orange Juice

EAST MEETS WEST

Yuzu Sake, Aperol, Champagne, Passionfruit, Lime

PUERTO ESCONDIDO

Mezcal, Guanabana Juice, Smoked Salt, Lime, Peychaud Bitters, Simple

Like the food, the cocktails aren’t afraid to utilize exotic ingredients and sometimes wander into savory territory. Beverage Director Ricardo Alvarado, a member of the Bonhomme team for nearly a decade, began as a barback and now heads up Mama Delia and Bordel’s dynamic beverage programs. Practices inspired by the anti-waste movement are incorporated by Alvarado, collaborating with the culinary team to cross-utilize and re-purpose perishable