One thing I love about Neyah White's operation at NOPA is the care and attention he pays to the less heralded aspects of cocktail craft. Sure he cares about the base spirits, fresh fruit juices, and interesting herbs and spices. But the things most loves seem to be the liqueurs, bitters and tinctures that don't get all the same attention. Most of them he makes by himself, which is why it was a treat to get a tour of his own personal cellar space in NOPA's cramped store room, where his magical infusions and marinations all happen.
He's got crazy things like Inca berries and Balinese long peppers and less exotic but equally delicious peels, fruits and vegtables all releasing their flavors and oils into various rums, vodkas and whiskies. Look for things like his sunshine bitters in the Girasol, blackberry root tincture in the New Ideal, and Oaxaca bitters in the Improved Tequila Cocktail.
