The new beverage program at Yellowbelly, the St. Louis concept from One Point Hospitality that gets culinary direction from Southern California chef and restaurateur Richard Blais, is a menu of “New School Cocktails.”
“We think of our menu with the mindset of old-school tiki in modern, non-tiki ways. We are really proud of this menu because it gives our guests a chance to try some spirits and ingredients that they most likely haven’t before,” co-owner and beverage manager Tim Wiggins said.
One such cocktail is the Shirts & Skins, which features a sweetener that Wiggins makes from pressed green grape skins mixed with simple syrup. He adds that to with Rhum Neisson, Château Arton Blanche Armagnac, Lillet Blanc, lemon, olive oil and nutmeg.
Availability: The next six or seven months