What I envisioned as a quick after-dinner drink with friends at Macao Trading Co. ended up playing out as a late alcohol fueled night more suited to someone ten years younger. Being that it was my first time at Macao, a restaurant/bar with European and Asian influences, I felt it my duty to sample as many cocktails as my tolerance would allow. With the help of two charismatic bartenders and a laundry list of thoughtful, exotic cocktails, it's safe to say I far surpassed that point. Inventive pairings and names like Panda Poacher (Zubrowka Bison Grass Vodka mixed with black mission fig puree, honey & vanilla syrup, pressed apple cider, and yellow chartreuse) and Drunken Dragon's Milk (Charbay Green Tea Vodka shaken with young coconut puree, thai basil, and Macao five-spice bitters) made the extra cocktails much too tempting to pass up.
In addition to a restaurant and bar upstairs Macao boasts a swanky basement lounge
Our bartenders- whom I hold partially responsible for the hangover that ensued
The "Inventory"- a list of Macao's drinks including its dangerous cocktails
Pouring what will become a Westside (Charbay Meyer Lemon Vodka with mint, fresh lemon juice, and a splash of soda)
In action- mixing yet another cocktail
Dr. Funk (Mekhong Thai rum with homemade grenadine, ginger beer, fresh fruits and mint, and topped off with a drizzle of absinthe)
A happy patron wearing a Baby Brother t-shirt with our bartender Vincent- who sings and plays lead guitar in the band