Inspired by the rugged nature and raw beauty of Baja California, seeyamañana is focused primarily on
highball agave cocktails using botanicals from Baja served alongside plant-inspired Mexican dishes.
For our minimal protein selection, we use wild-caught fish and grass-grazed animals.
Chef Carlos Chavarria and the hospitality team behind Patent Pending are excited to welcome you!
cocktails
seeyamañana’s cocktail menu is an agave-forward, highball-style program, with a focus on botanicals found in and around Baja California.
coconut
oat-infused mezcal, overproof rum, coconut husk, toasted cashew, lemon, topo chico
“infusing a beautiful mezcal with rolled oats may sound strage, but when paired with a cashew coconut orgeat and the overproof rum, it becomes a smooth, complex, coconut dream”
rosemary
blanco tequila, rhum agricole, mezcal, jalapeño pepper, poblano pepper, cucumber, rosemary, topo chico, lime
“something margarita drinkers would enjoy - a simple spin on a classic cocktail, with our signature highball spin”
prickly pear
cactus flower-infused blanco tequila, mezcal, select apertivo, sweet vermouth, ruby red grapefruit, lime, topo chico
“ahhh prickly pear - a very interesting flavor that is very underappreciated in cocktails. The bitter apertivo and sweet vermouth add serious complexity while the grapefruit and bubbles make it very crushable”
sage
overproof rum, reposado, marjoram, arbol chili, lime, prosecco
“we were looking to riff a mojio and wanted to give non-agave drinkers an option. Although there is a bit of tequila in here it’s a small amount and works amazing with the bubbles of the prosecco”
date
date-infused whiskey blend, lemon, grapefruit, topo chico
“riffing off classic highball specs, this savory sipper gives those looking for an agave alternative a nice whiskey option”
sea salt
seaweed infused gin, oloroso sherry, melon, lemon, salt, topo chico
“had to have a gin option and went with a briny gin made by the ocean to match the intense umami flavors in this cocktail. It reminds us of a little enjoyable sip of….. the ocean??? ”
tomato
sundried tomato infused reposado tequila, mezcal, hot sauce, Jarritos guava soda
“an explosion of flavor. Tomato, guava, and hot sauce come together in this cocktail to produce something truly tangy, savory and memorable”
eucalyptus
eucalyptus-infused blanco tequila, madiera, green peppercorn, epazote, orange, lemon, topo chico
“we wanted something light that can really bring the attention to the subtle nose of the eucalyptus. Pairing the tequila with madiera and pepper spice makes something very nice :)”
A ‘lil bit of Baja in NYC
