Directions: In a champagne flute combined ingredients and top with sparkling cider.
Directions: Place the herbs in the ice so they appear suspended. Add 1/2 oz. agave nectar, 1/2 oz grapefruit juice. Stir ingredients, add fresh ice and top with DRY Lavender Soda.
Dominic Venegas has worked in the spirits industry for over 10 years. During this time he has been instrumental in working and setting up spirit and cocktail programs throughout San Francisco. His career began by gathering a selection of the finest spirits for the world class bottle shop, John Walker & Co., and he has gone on to use this knowledge to help become a part of amazing cocktail programs.Venegas has worked with restaurants such as the classic cocktail-driven bacar, as well as the innovative Michelin Star rated restaurant Range. Additionally, he has created some of the world's top beverage programs at the speakeasy Bourbon & Branch, and the Nuevo- Latino Cantina, which have helped him leave his mark on the national scene.After having many of his cocktails published and used around the world, Venegas now feels like spreading the "gospel" of cocktails by consulting and educating. Most recently, Venegas created the cocktail program at Pampas Restaurant in Palo Alto and will also produce the list at the the soon to open Gitane on Claude Lane in downtown San Francisco.