Pours for Fire

Wine & Drinks

A curated list built for fire-grilled meat — bold reds, crisp whites, Brazilian
cachaça, single malts, and the Caipirinha that started it all.

The Bar

The Spirits Library.

Twelve spirit categories on the back bar — from Brazil’s national spirit Cachaça to single
malt Scotch. Neat, on the rocks, or built into a cocktail.

Cachaça

Brazilian sugarcane spirit — the soul of every Caipirinha. We stock both unaged (silver) and barrel-aged (amber) expressions.

Whisky

American bourbons and ryes — Kentucky to Tennessee. Sippers and old-fashioned builders.

Single Malt & Blended Scotch

Highland, Speyside, Islay. Smoky and sherried. Neat, with water, or one ice cube.

Vodka

From clean rye-based Polish to American craft. House martinis, mules, and cocktails.

Gin

London Dry classics and contemporary botanical-forward expressions. For dry martinis and G&Ts.

Tequila

Blanco, reposado, añejo. From margarita workhorses to sipping-quality añejos.

Rum

Caribbean light and dark rums. Daiquiris, mojitos, sippers.

Brandy

Cognac and Armagnac. The classic after-dinner drink.

Grappa

Italian pomace brandy. Bright, fragrant, traditionally served after dinner.

Cordials

Liqueurs — Amaro, Chartreuse, Cointreau, herbal and fruit. For cocktails or sipping.

Port & Dessert Wine

Tawny, ruby, vintage port. Madeira. Late-harvest selections. Pair with desserts or cheese.

Martinis

Stirred, shaken, dirty, dry, vodka or gin. Olives or twist. Built to your spec.

Don't Skip the Caipirinha

The signature pour.

Cachaça, lime, sugar — muddled fresh, every glass. We make four signature variations.
If it’s your first visit, start with the Classic. If it’s your fifth, try the Passionfruit.

Quick Guide

What goes with what.

A starting point — your server will tailor recommendations to the night’s pours.

Ready

Pour up.

Reserve a table or walk into the bar — either way, the bartender’s standing by.