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Shawnee, Kansas
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Wild Child offers a rotating selection of kakigori-style drinks in iterations both with alcohol and without, piled high with shards of shaved ice pulled from their custom gold-painted machine.
The genesis of Wild Child was simple: creating a bar in which low- and no-alcohol cocktails are given the same thoughtful attention as their alcohol-bearing counterparts. For owner Jay Sanders, who also operates the James Beard Award finalist Drastic Measures located next door, this meant bringing a high-concept approach to the category, not just to mirror the trends of the world’s best bars, but out of economic necessity as well. In a cocktail landscape where nonalcoholic spirits often cost more per ounce than traditional spirits—and in a market where it’s challenging to charge even $12 for a full-strength drink—Sanders thought: Why don’t we just make our own? That’s where the Girovap comes in. Sanders jokes that his Girovap distiller, an apparatus typically used to distill spirits in-house, is the hardest-working
All of Wild Child’s kakigori-style drinks come piled high with what the menu describes as “a shitload
of pillowy soft shaved ice.”
The epitome of Nine Bar’s approach, the house Mai Tai brings an “Asian-ish” bent to the tropical classic with its almond cookie orgeat, a nod to the sweets often eaten for Lunar New Year.
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One of the bar’s alcohol-bearing offerings, the Braggadocio takes the Tequila Sour template to the next level with a five-pepper infusion and maple-tamarind syrup.
Braggadocio
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One of the bar’s alcohol-bearing offerings, the Braggadocio takes the Tequila Sour template to the next level with a five-pepper infusion and maple-tamarind syrup.
Braggadocio
Sanders jokes that his Girovap distiller, an apparatus typically used to distill spirits in-house, is the hardest-working employee at the bar. At Wild Child, the technique is used to remove alcohol from difficult-to-replicate ingredients like Fernet-Branca, Campari and Chartreuse, the denatured versions of which are then put to use in drinks like the Cucumber Fernojito, a mixture of dealcoholized Fernet Branca Menta, clarified cucumber juice and lime juice served with a Mojito-like plume of fresh mint. Sanders admits that you might never be able to replicate an Old-Fashioned or Negroni without alcohol, but at Wild Child, what you’ll be served certainly won’t be an afterthought.
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employee at the bar. At Wild Child, the technique is used to remove alcohol from difficult-to-replicate ingredients like Fernet-Branca, Campari and Chartreuse, the denatured versions of which are then put to use in drinks like the Cucumber Fernojito, a mixture of dealcoholized Fernet Branca Menta, clarified cucumber juice and lime juice served with a Mojito-like plume of fresh mint. Sanders admits that you might never be able to replicate an Old-Fashioned or Negroni without alcohol, but at Wild Child, what you’ll be served certainly won’t be an afterthought.
The Cucumber Fernojito, a nonalcoholic riff on the Mojito, is made by removing alcohol from Fernet Branca Menta via atmospheric distillation, then replacing the lost volume with clarified cucumber juice and shaking the mixture with fresh lime juice before serving it with a plume of mint.
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This nonalcoholic cocktail does not require use of the Girovap; instead, carrot, mango and tomatillo juices are complemented by lime and habanero vinegar for an acidic kick.
Sound & Fury
TK
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