To celebrate her partner’s birthday, Aplós co-founder, Emily Onkey, hosted an intimate 30-person dinner for friends with Feisal Lagos, chef and creative consultant.
Feisal, who designs extraordinary food experiences, is inspired heavily by his Latin and Semitic heritage. The menu included Roasted Honey Nut Squash with Salsa Verde, Portuguese Tomato Rice, Blistered Heirloom Cherry Tomatoes, and Charcoal Grilled Prawns all of which were grilled on Feisal’s Japanese Kaginushi grill, a clay cooking stoves made of Diatomaceous earth.
Aplós cocktails were created in collaboration with Arley Marks, a mixologist known for creating inventive, unique drinks that employ scents, opulent garnishes, and unexpected ingredients.
Get the Recipe
Aplós Sour
Our take on a Whiskey Sour.
Ingredients
Aplós Arise
- Arise
2 oz
Egg white
1 dash
Fresh lemon juice
1 oz (2 parts)
Gomme syrup
½ oz (1 part)
Instructions
Add all ingredients to a shaker and shake with ice. Serve in a glass over a large ice cube and garnish with a slice of orange and a cocktail cherry.
More Aplós Hours
Aplós Hour with Opening Ceremony founder Humberto Leon.