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.
Exploring our relationship with time, friends, and what we choose to drink.Explore More
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.
Our take on a Whiskey Sour.
Fresh lemon juice
1 oz (2 parts)
½ oz (1 part)
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.