Vandal—the newest restaurant/lounge by TAO Group and Chef Chris Santos—is filled with unexpected surprises—picture: an 11-foot, purple lacquered bunny in a breakdancing pose upon entrance and graffiti-tagged walls throughout the 22,000-square-foot space. It’s only expected that a place with such a unique vibe have a food and cocktail menu to match. That’s why Santos and Jonathan Kavourakis, partner and executive chef at Vandal, traveled to 14 different countries searching for the perfect street-food to pair with the innovative drink creations they had in mind. One of their signature favorites is Las Palmitas.
“The food menu at Vandal uses South American and Asian flavors, so we fused the two,” says mixology Jason Dyer. “The smoky spice from the Thai chili-infused Mezcal, the herbaceous quality of Thai basil and citrus notes of the lemon and grapefruit create an easy-drinking cocktail that pairs well with many dishes that we serve.”
4 Torn Thai basil leaves
½ oz. Thai chili-infused Mezcal
½ oz. Lime juice
½ oz. Lemon nectar
3 Dashes Grapefruit bitters
1 oz. Grapefruit beer
Combine all of the ingredients except the beer in a shaker over ice. Shake vigorously and strain over fresh ice into a highball glass. Top with beer.