The Latin-influenced cocktail menu at this John Sedlar restaurant is a natural progression from barman Julian Cox's work at Sedlar's Rivera. The Swarm ($12) was an especially potent concoction that involved reposado tequila, piney Douglas fir eau de vie, muddled mango, and a rounding touch of Fino sherry. A splash of Cox's own Hellfire bitters--which features a fiery combination of serrano, jalapeño and habanero chiles--delivers a slow burn.

4 pieces ripe mango
1 ounce fresh lime juice
½ ounce agave nectar
½ ounce Douglas fir eau de vie, preferably Clear Creek Distillery
½ ounce fino sherry
1½ ounces reposado tequila
6 dashes spicy bitters
Ice
Dehydrated bee pollen

In a cocktail shaker, muddle the mango. Add the lime juice, agave nectar, eau de vie, sherry, tequila, bitters and ice. Shake vigorously. Strain into a coupe. Top with a pinch of dehydrated bee pollen. Serve.