New York's Rayuela calls its cuisine Estilo Libre Latino, or "Freestyle Latino." The restaurant's name, which is Spanish for "hopscotch," comes from the title of a novel by Julio Cortázar. The novel's experimental format allows the reader to jump between chapters, creating their own freestyle experience.
Rayuela features a cocktail menu that features extensive use of fresh fruit and fruit juices. One drink, the Rising Star, is made with Canadian icewine, lychee puree and dry champagne. The ingredients are poured in order into a champagne flute, stirred gently, then garnished with star fruit and red currants. The cocktail was created by mixologist Junior Merino and is available for $12.