You may think of the Kauffman Center for the Performing Arts as a renowned cultural arts center with top-notch performances and musical acts, but it’s also a great spot to grab a bite to eat or sip on a craft cocktail.
The Dining Experience, located in the Founder’s Lounge, offers small plates as well as a seasonal selection of libations from restaurant manager and cocktail expert Phil Carey. Just in time for spring, the restaurant has released 16 new drink options for diners and guests of the arts center’s performances.
Here’s a breakdown of the new offerings, from a coffee-infused option to an Apple Pie Mimosa:
A 16-ounce coffee press filled with libation and fruit.
I’m Your Clementine
Clementine Svedka Vodka, organic lemonade, seasonal berries and fruit.
360 Huckleberry Vodka, organic limeade, seasonal berries and fruit.
Ron Zacapa Rum, lime, mint, organic limeade and seasonal fruit.
Piggly Wiggly Manhattan
Bacon-washed Pendleton Rye, sweet house-made bacon syrup, sweet vermouth and a splash of bitters.
Restless Spirits Builder’s Botanical Gin, distilled in NKC, Maraschino Cherry liqueur, organic lemonade and butterfly pea flower extract.
Dizzy Three Roasterie Coffee Vodka, Corsair Vanilla Bean Vodka, RumChata and sweetened milk, nitrated and served slightly frozen.
17th Street Paloma
Herradura Anejo Tequila, house-made grapefruitcello and fresh-squeezed grapefruit with a touch of spice.
Apple Pie Mimosa
Absolute Apple Vodka and Stella Cidre topped with Brut and served in a caramel-rimmed flute.
Campari, San Pellegrino Blood Orange, and grapefruit bitters with roasted habanero syrup.
Made with Till American Wheat Vodka from Atchison, Kan., and house-made ginger beer.
Billie Q’s Sazerac
Tom’s Town Pendergast’s Royal Gold Bourbon.
House-made rosemary-infused limoncello, St. Germaine’s Elderflower Liqueur and Nonino lo Chardonnay di Grappa, shaken.
Smoked Free-State Manhattan
Smoke-infused Corsair Ryemageddon Whiskey, chocolate bitters, a splash of Fernet and a Grand Marnier cherry.
Burning Hemingway Star
Appleton Estate Rum, Corsair Quinoa Whiskey, Cointreau, fresh squeezed lemon and sweet ginger.
Dirty Bottoms Martini
A dirty martini made with J. Rieger Midwestern Premium Vodka distilled off Guinotte Avenue, and garnished with bleu cheese stuffed olives wrapped with bacon.