This week’s bar: Buccan

The scene: Almost two years since Buccan’s open kitchen plated its first saffron gnocchi, Sonoma Rabbit Ravioli and Hudson Valley foie gras, the Palm Beach hot spot continues to generate buzz for its creative fare that’s affordably priced (by island standards, anyway). With a “living room” lounge area to the right of the front door and a small bar to the left, not to mention a welcoming staff throughout the 150-seat restaurant, Buccan manages to feel homey to locals and tourists alike.

The signature cocktail: What gives the Astro Pop ($11) its pop? For starters, its pale lavender color. “You don’t find that many purple drinks out there,” says Buccan mixologist Levin Glane. “Not that many that taste good, at least.” Then there’s the beverage’s intense blueberry aroma — that’s the blueberry vodka talking — and the sweetness provided by a layer of prosecco on top. “It makes it a fun drink,” Glane says.

Other noteworthy drinks: A relatively new addition to Buccan’s cocktail menu is The London ($11), a gin-based drink aswim with fresh cucumbers, basil leaves, lemon juice and honey water. “I guarantee you’ll love gin after you try this,” Glane promises. And, just in time for Halloween, the bar delivers Rosemary’s Baby ($11), in which the Brazilian spirit cachaca cozies up to rosemary-infused triple sec, lime wedges and ginger beer. Says Glane of the use of rosemary, “It’s an unexpected flavor to get out of a drink.”

Bar bites: Chef Clay Conley’s big-flavored small plates include shortrib empanadas ($6 a piece), a hot dog panini ($12) and Korean-style Wagyu tacos ($8).

Deals: Drop by for happy hour, 4 to 7 p.m. weekdays, and enjoy half-priced glasses of wine, draft beers, well drinks and specialty cocktails.

Info: 350 S. County Road, Palm Beach; 561-833-3450; BuccanPalmBeach.com

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C O C K T A I L

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Astro Pop

2 ounces blueberry vodka

1/2 ounce simple syrup

1/2 ounce lemon juice

Prosecco

1 raspberry

Combine vodka, simple syrup and lemon juice in a mixing glass. Add ice, shake and strain into a martini glass. Top with Prosecco and garnish with the raspberry.