Playing on the connection between spice and spirit, San Francisco’s venerable Michael Mina taps into the restaurant’s incredible spice library in a feat of modern mixology, brought from behind the bar and performed tableside. Before liquid touches a mixing glass, French herbal liqueur and Amaro are infused with a luxurious spice blend in a mortar and pestle, alchemy that creates an entirely new palette of flavor; that fusion joins The Macallan Rare Cask, all finished by the smoke-and-citrus aromatics of a flamed twist. Alongside, an Egyptian-spiced Scottish egg furthers themes of Scottish tradition and middle-eastern heritage.