It’s always a constant conversation between our bar and the kitchen to share ingredients and byproducts to maintain a sustainable closed loop. Right now it’s finger limes - after using the pulp for our kampachi and pea dish, we infuse @empiricalcph soka with the finger lime hulls and served with @meadowsandmore grand fir, @empiricalcph Plum, I Suppose and lime juice in our take on the classic Hemingway daiquiri. hemingway daiquiri • soka, finger lime, courage