Spring Swizzles

A sour-style drink served with fine ice that is churned using a swizzle stick. Some contend that a swizzle’s ingredients aren’t as important as the actual technique of swizzling. If done properly, the drink will be foamy and the glass frost- ed. These drinks require both skill in the person making them and patience in the person ordering them. A proper swizzle is a labor of love and definitely worth the wait. 

LETTER OF MARQUE – $13

White rum, overproof rum, Velvet Falernum, pineapple, lilikoi syrup, ginger syrup, lime juice, cinnamon syrup 

THE MACHINIST – $12

Tequila, fino sherry, celery juice, lemon juice, celery shrub bitters, Suze, pinch of salt and pepper 

VOODOO – $13

Cachaca, lime juice, grapefruit juice, lilikoi syrup, honey, allspice dram 

 

Punches

Our friendly neighborhood cocktail historian, David Wondrich, defined punch perfectly as, “…a large bore mixture of spirits, citrus, sugar, water and spice.” Punch is the grandaddy of all mixed drinks. There are recipes that go as far back as the 1600′s. They’re a symbol of the communal spirit and meant to be drunk among friends and colleagues. Remember to share.

SERVES 4-6

PHILADELPHIA FISH-HOUSE PUNCH– $46

Jamaican rum, Cognac, peach brandy, lemon shrub

MAGIC HOUR PUNCH – $46

Lillet Rosé, yellow Chartreuse, grapefruit juice, prosecco

New Takes on Gin

Less than a decade ago, there were 70 distilleries in the U.S. Now there are over 600. No spirit has seen growth, both in sheer numbers and in diversity of styles, than gin. Compared to spirits like Cognac and American Whiskey, the restrictions on how gin can be made are relatively loose. Basically, it just has to contain some juniper. This makes gin a blank canvas for the industrious distiller. We’ve selected three gins, all released in the last 5 years,
that illustrate gin’s endless versatility.
These new expressions, and many others, prove that gin is still the ultimate cocktail spirit. 

NORTHEAST KINGDOM – $13

Barr Hill Gin, bianco vermouth, Cointreau, lemon juice, raspberry syrup, soda 

DREAM TEAM – $13

Oxley gin, cream, raspberry syrup, lemon juice, orgeat, elderflower liqueur, orange juice 

BROOKLYN VIP – $13

Brooklyn gin, dry vermouth, Velvet Falernum, fino sherry, rose water, dash absinthe

Collins and Fizzes

Collins and fizzes are both, in essence, sours topped with soda. For example, the Tom Collins and the Gin Fizz are made virtually the same way, except the Collins has ice and is made in the glass that it is served in while the fizz is shaken, strained, and served with no ice. Oh, and to keep things interesting, sometimes if you simply add soda water to a drink, that makes it a fizz too. No one said this was easy. Cheers.

WELCOME TO THE DOLLHOUSE – $12

Aquavit, bianco vermouth, dry vermouth, rhubarb syrup, crème de peche, lemon juice, Campari, soda 

WILLOW’S FIZZ– $13

Gin, lavender syrup, grapefruit juice, lime juice, soda

PECOS COUNTY FIZZ– $12

Gin, raspberry syrup, grapefruit juice, cantaloupe juice, soda

Sours & Daisies

Sours seem as basic as a drink can get: just liquor, lemon and sugar. But they can be served in a rocks glass or a wine glass, be mixed European-style, with a bit of egg white, or sweetened with something other than sugar, grenadine, Cointreau, raspberry syrup, etc. and splashed with a little texture-lighteningsoda water, in which case you have to call them “Daisies.” And if you make them with lime juice instead of lemon, some say you have to call‘em something else entirely. 

LA SONAMBULA #2 – $12

Jalapeño-infused tequila, lemon juice, chamomile tea syrup, Peychaud’s bitters, mole bitters

GREEN GIANT – $12

Old Tom gin, lemon juice, sugar snap peas, tarragon, dry vermouth

PEP TALK – $13

Blanco tequila, lime juice, demerara syrup, red bell pepper, apricot liqueur, Hellfire shrub bitters

SMASH OF THE TITANS – $12

Bourbon, muddled kumquats, lemon juice, oregano

PART AND PARSLEY – $12

Gin, fino sherry, lemon juice, cane syrup, parlsey, dill 

 

Cocktails

Two hundred years ago, cocktails were a mixture of liquor, bitters, sugar and water–and that’s all. More than two hundred years later, the meaning of the word “cocktail” has swollen to envelop any concoction we can think of that has booze in it. Conveniently, and history be damned, this gives us a category where we can park drinks that might fit into several of the other families of drinks, or maybe none at all.

CLOVER CLUB – $13

Gin, dry vermouth, lemon juice, raspberry syrup and egg white

GIN BLOSSOM – $12

Gin, apricot eau de vie, bianco vermouth, orange bitters

TREE HOUSE– $12

Rye whiskey, aged rum, macademia nut syrup, mole bitters

IMPROVED WHISKEY COCKTAIL – $12

Rye whiskey, maraschino, absinthe and bitters

PRIVATEER PUNCH – $12

Agricole rum, house-made lime cordial

PINEAPPLE JULEP – $12

Bourbon, pineapple syrup, mint  

THE SLOPE – $12

Rye, sweet vermouth, apricot brandy and bitters

Royales

Drinks made with Champagne or sparkling wine. In the words of Napoleon Bonaparte, “I drink champagne when I win, to celebrate. I drink champagne when I lose, to console myself.” Bubbles make everything better, right?

MAGIC HOUR – $12

Gin, clementine juice, lemon juice, yellow Chartreuse, Champagne 

FALSE ALARM – $13

Pisco, Campari, raspberry syrup, lemon juice, prosecco

BECAUSE IT’S JUNE – $12

Esprit de June, lemon juice, Javier’s grapefruit-basil sorbet, rosé Cava

The Hotel Bar

Though the tide is beginning to turn, generally, hotel bars are not synonymous with great cocktails. But half a century ago that was far from the truth. Some of the most iconic cocktails of all time originated in hotel bars – the Manhattan for one. The tradition of the hotel bar stretches back well into the 19th century when many of the best cocktail bars in the country were in hotels. In this section we dug up some old favorites to honor the tradition of the hotel bar’s past glory and we raise a glass to toast its impending revival. 

GREEN SWIZZLE – $12

Queens Park Hotel, Trinidad, 1932

Gin, Velvet Falernum, lime juice, absinthe, soda, Angostura bitters

VIEUX CARRE – $13

Swan Bar, Hotel Monteleone, New Orleans, 1938

Rye whiskey, Cognac, Carpano Antica, Benedictine, Angostua bitters, Peychaud’s bitters

HURRICANE BUSTER – $12

Caribe Hilton, Puerto Rico, 1957

Ron del Barrilito, white rum, bonded apple brandy, dry curacao, guava syrup, lime juice