I’ve been making this cocktail for seven years. It originated at Bar Stella, and was something I worked on for three months trying to get it right. I included as many people as I could in the process, asking for feedback from first time customers and regulars alike. Slowly, it took shape, and became an amazing drink that is still on Stella’s menu to this day. This particular drink marked a monumental shift in my cocktail bartending career, realizing that cocktail culture can be one of inclusiveness and collaboration instead of preciousness and territorial ego. It was in this moment that I said, ‘Yep. I can do this forever.’ To be here now, in my own bar, thinking of how to bring out something that can make it truly unique to B.B., is the quintessential definition to me of a dream come true. If you’re in the hood, come help me with this one; it might take a couple of tries, but we’re pretty damn close. . ‘Homecoming’ . - Nuestra Soledad Mezcal - Giffard Orgeat - Lime - Cucumber - Bittermens Hellfire Habañero Shrub - Angostura float - Kosher/Espelette pepper mix *Thanks Sam, for the name.