At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


Winter Warmers at Mortar & Pestle

Anh-Minh Le | January 9, 2018 | Story Wine and Spirits

Keep your spirits high when the temperatures are low at Mortar & Pestle. Brought to you by the folks behind Indian-with-a-twist eatery Curry Up Now, the bar showcases seasonal libations at its San Mateo and San Jose locations.

“The winter cocktails were created with warm spice flavors and dark spirits in mind,” says Lucas England, beverage director for M&P.

Take The Big Kahn, made with bourbon, beer and a sweetly spiced foam; or the Romero Pacific, a combination of amontillado sherry, earthy gin and rosemary honey. The seasonal menu always includes a reinvention of the Mortar & Pestle cocktail, delivered in a spice-grinding mortar, with rotating flavors and spirits. According to England, “This winter’s is a blend of fine Willett bourbon, Pierre Ferrand cognac, freshly ground betel nut leaves and Italian cherries, served over crushed ice and garnished with an enflamed rum-soaked rosemary stick that releases an amazing winter aroma.”

All of the drinks are designed to pair well with the bites on offer. “The spicy food we serve needs bold, sweet and bitter-flavored cocktails to complement,” explains England. “The food excites the palate, and the cocktails excite the mind.”

Originally published in the January issue of Silicon Valley

Have feedback? Email us at
Email Anh-Minh Le at
Follow us on Twitter @siliconmag
Follow Anh-Minh Le on Twitter @ale


Photography by: