Overview: Father Forgive Me in Detroit has been recognized as one of USA TODAY’s 38 Bars of the Year for 2026. The venue is celebrating this distinction by sharing a craft creation inspired by owner Joe Robinson’s journey into sobriety and Japanese green tea.
The Full Story
Father Forgive Me features a cocktail called “El Colmo de…” which translates to “The last straw.” Owner and operator Joe Robinson developed the menu item following an extended sabbatical from alcohol. The lifestyle change opened his palate to a new genre of beverage, specifically tea. Robinson stated he has been enjoying a wide variety of green teas at home, especially those of Japanese origin.
When a friend gifted Robinson a bottle of Alpeggio Hay Liqueur, he had an instinct to pair the alpine spirit with houjicha, a Japanese roasted green tea with a nutty flavor similar to that of toasted sesame seeds. The drink was featured in ‘Shake & Sip: Recipes from America’s Best Bars.’ Dan Reinisch, Beverage Director at Father Forgive Me, is proudly Mexican American and embraces his Latin heritage at the bar whenever possible.
Production & Profile
The cocktail combines all ingredients (tequila, sotol, syrup, hay liqueur and salt) into a mixing glass. Add ice and stir briefly to dilute and chill. Strain into a rocks glass with fresh ice. The recipe calls for 1 1/4 ounce Reposado Tequila from Corazón, 1/2 ounce Sotol from Weiss Distilling Co., 1/2 ounce Alpeggio Hay Liqueur, 3/8 ounce Houjicha Syrup, and a pinch of salt.
Houjicha syrup uses a ratio of 1:30 looseleaf tea to water. For example, 5 grams tea requires 150 grams hot water. If using tea bags, follow their brewing instructions. Houjicha can be brewed hot and fast. Steep for about 35 seconds at 190 F. Fine-strain tea through mesh strainer, or simply remove tea bag. Weigh strained tea and add 150% white sugar by weight. Stir to integrate until sugar solids are completely dissolved. Store, sealed, in the refrigerator.
The flavor profile includes the spicy grassiness of the sotol and soft caramelized barrel tones of the reposado tequila. The hay liqueur provides a nutty flavor similar to toasted sesame seeds.
Brand & Industry History
Father Forgive Me was named one of USA TODAY’s 38 Bars of the Year for 2026. The venue is located in Detroit, Michigan. The drink name is a play on the element of hay liqueur in the cocktail. USA TODAY editors independently choose their recommendations.
What This Means
Robinson touts the cocktail as an unfussy treat that can easily be recreated at home. He suggested stirring it with your finger or chopstick. While the bar serves this over a large ice cube, Robinson noted if making this at home one would just chuck a few cubes from an ice tray into a glass and be on their way.
Consumer Takeaway
To recreate the drink, combine all ingredients into a mixing glass. Add ice and stir briefly to dilute and chill. Strain into a rocks glass with fresh ice. The recipe serves one. Use 1 1/4 ounce Reposado Tequila (Corazón), 1/2 ounce Sotol (Weiss Distilling Co.), 1/2 ounce Alpeggio Hay Liqueur, 3/8 ounce Houjicha Syrup, and a pinch of salt.
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