The Priest
1.5 fords gin*
.75 lemon
.5 park vs cognac*
.5 campari*
.5 pineapple gum
1 dash cardamom bitters*
Shaken & dbl strained into coupe.
No garnish
*batching @ 15 fords, 5 park, 5 campari, .25 bitter truth cardamom
tableside: bitter, spiced, & tart summer gin all-rounder sour
New Cocktails UPDATED
Trouble Child
1.5 Plantation 5yr*
.5 Plantation overproof*
.75 Lime
.5 Thyme-apricot liqueur* (11g thyme/750ml apricot liqueur for two days)
.5 orgeat
.5 ango *
coupe, no garnish
Dawntreader
1.5 Rye
.5 bank note scotch
.25 banana
.25 st george coffee
2 dash ango
4 drops salt
Big rock, lemon peel
Cactus tree (no more pineapple, add cynar, color not as good but more balanced and has more depth)
2 mezcal
.75 Bianco
.25 CYNAR
.25 cinnamon syrup
.75 lemon
2 dashes ango
-collins glass, grapefruit slice
Little green
1.5 gin*
.25 salers*
.75 coco
.75 snap pea syrup
.5 lemon
2 dash celery bitters *
2 dash cucumber bitters *
5 drops saline
-Collins glass, top with soda, sliced snap pea lengthwise over top
Coyote
1 bourbon *
.75 cocchi Rosa *
.5 suntory Toki *
.5 nonino *
.75 lime
3 drops fennel
- DELI ICE! rocks, rocks glass, Lime wheel
(2.75 batch)
Big yellow taxi
1.5 reposado *
.25 mezcal *
.25 yellow chartreuse *
.75 lime
.25 agave
2 dashes Corazon bitters *
-nick and Nora-
(2 batch)
Trouble Child
1.5 Plantation 5yr*
.5 Plantation overproof*
.75 Lime
.5 Thyme-apricot liqueur* (11g thyme/750ml apricot liqueur for two days)
.5 orgeat
.25 ango *
coupe, no garnish
Dawntreader
1.5 Rye
.5 bank note scotch
.25 banana
.25 st george coffee
2 dash ango
4 drops salt
Big rock, lemon peel
Cactus tree UPDATED (no more pineapple, add cynar, color not as good but more balanced and has more depth)
2 mezcal
.75 Bianco
.25 CYNAR
.25 cinnamon syrup
.75 lemon
2 dashes ango
-collins glass, grapefruit slice
Coyote
1 bourbon *
.75 cocchi Rosa *
.5 suntory Toki *
.5 nonino *
.75 lime
3 drops fennel
- rocks, rocks glass, orange peel
(2.75 batch)
Cactus tree
2 mezcal
.75 Bianco
.5 pineapple gum
.25 cinnamon syrup
.75 lemon
3 dashes ango
-collins glass, grapefruit slice
Big yellow taxi
1.5 reposado *
.25 mezcal *
.25 yellow chartreuse *
.75 lime
.25 agave
2 dashes Corazon bitters
-nick and Nora
(2 batch)
Little green
1.5 gin
.25 salers
.75 coco
.75 snap pea syrup
.5 lemon
2 dash celery bitters
2 dash cucumber bitters
5 drops saline
-Collins glass, top with soda
El Presidente
1.5 banks 5*
.5 cocchi americano*
.5 dolin dry*
.25 raspberry gum
2.5 batch*
Stir and strain into a n+n. Orange twist
Batching @ 15 banks, 5 dolin & cocchi
Tableside: rare stirred rum cocktail. Odd bird that’s appears faint crimson and is insanely crushable. Rich and delightful easy spring stirred beverage
History: named in honor of a string of Cuban presidents, the drink first appeared in Havana around 1910 and then underwent several incarnations. OG version includes curaçao & grenadine instead of our version of cocchi & raspberry so we’ve taken some liberties
studio tan
1.5 tapatio blanco*
.75 lemon
.5 jelinek fernet*
.5 giffard vanilla*
.25 allspice dram*
2.75 batch + .75 lemon. Shake + dbl strain into N+N
Tableside: spiced biscuity winter tequila sour. The jelinek is a softer fernet than the ubiquitous Branca.
*Batching @ 15 tapatio, 5 giffard vanilla, 5 jelinek fernet, 2.5 allspice
jazz from hell
1 fords gin*
.75 linie aquavit*
.75 cocchi rosa*
.75 lemon
.5 sloe gin*
3 batch* + lemon. Shake + dbl strain into coupe. Lemon wheel garnish
Tableside: tart, quite bitter tropical number w/ some hints of candy (sloe) and caraway (aquavit). Should remind a select few of the ole royal scam
*Batching @ 10 fords, 7.5 aquavit, 7.5 cocchi rosa, 5 sloe
casino
2 fords
.75 lemon
.75 maraschino
2 dashes orange bitters
shaken & dbl strain into a coupe. No garnish.
Tableside: Savoy cocktail (heard that one before?) from 1930 that is a simple, naked, tart gin sour. Maraschino is a bitter cherry liqueur. Essentially an aviation w/o violette
little italy
2 james e pepper rye*
.75 cynar*
.5 antica*
2 dashes angostura
2.5 batch* + bitters. Long stir over big rock. Lemon twist.
Tableside: Modern classic courtesy of Audrey Saunders from the Pegu Club in NY. Ticks all the stirred boxes. Boozy & bitter, with a lotta depth. Perfect before and after dinner. Cynar is not just an artichoke liqueur but a delicious low-proof amaro as well.
*Batching @ 20 rye, 7.5 cynar, .5 antica*
cheap thrills
1.5 james e pepper rye*
1.5 amaro sibona*
1 lime
.5 pineapple gum
3 batch* + everyhing else. Shake and add 1 oz. soda to tin. Single strain into a highball. Fill w/ ice and garnish w/ straw & speared cherry/orange.
Tableside: Beautiful riff on a whiskey soda. Rye and amaro are old spring friends, and pineapple/bitter has always been a winner. Amaro sibona is a rather mentholated & full-on amaro somewhat reminsent to branca menta
*Batching @ 16 rye, 16 amaro sibona
flower punk
1.5 amontillado sherry*
.75 park vs cognac*
.75 lemon
.5 maraschino*
.25 cane
2 dashes angostura
2.75 batch* + everything else. Shake and dbl strain into coupe. Express lemon oil & discard.
Tableside: House take on a sherry cobbler. Nutty sherry as the base really shines, with a little barrel from the cognac, depth from the maraschino and fat from the cane. Tart and perrrrrrrrrfect aperitif.
*Batching @ 15 amontillado sherry, 7.5 cognac, 5 maraschino
claridge
2 fords*
.5 dolin dry vermouth*
.25 curacao*
.25 r+w apricot*
2 dashes orange bitters
2.5 batch* + bitters. Stir over a big rock. Lemon twist.
Tableside: Classic martini riff (martiki?) that is an unbelievably rich and delightful cocktail. The bitter orange/apricot angle only adds complexity and punches up what is otherwise a 4:1 martini.
*Batching @ 20 fords, 5 dolin dry, 2.5 curacao, .2.5 r+w apricot (not giffard)
over-nite sensation
1.5 pisco*
.75 lime
.75 coconut
.5 swedish punsch*
.25 cane syrup
Barspoon allspice dram
5 drops saline
2 dashes cardamom bitters*
2 batch* + everything else shaken & dbl strained into a coupe. Small centered grating of cinnamon
Tableside: spiced, fatty, complex winter coconut cocktail. More round than other versions. Swedish punsch is a spiced rum liqueur.
muffin man
2.5 batch*
5 drops saline
Stir over big rock. Lemon twist
(15 pepper rye, 5 amontillado sherry, 5 amaro nonino, 5 benedictine, .5 chocolate bitters, .25 angostura)
Tableside: round and complex and (dareisay?) sweet winter overproof rye old-fashioned riff. More direct than the peaches-benedictine and nonino lend the sugar, chocolate and sherry add some depth.
Dancin Fool
1.5 Park VS Cognac*
.75 lemon
.5 Bank Note blended Scotch*
.5 maraschino*
.25 pineapple gum
.25 giffard vanilla
3 dashes Angostura
2.75 batch*
Shake & dbl strain into N+N. Orange twist
Tableside: winter spiced cognac sour based on an old cocktail called an ‘East India’. Lotsa barrel richness from the cognac and scotch, and then all pineapple and vanilla custard on the end. Maraschino is a bitter, complex, ancient maraska cherry liqueur originally from Croatia
Recipes December 2017
Peaches en Regalia
2.5 batch*
5 drops saline
2 dashes angostura bitters
Stir over big rock. Orange twist
*(15 james e pepper rye, 7.5 amaro montenegro, 7.5 amontillado sherry, .5 peach bitters)
Tableside: summer in the south. Spicy peachy rye, nutty sherry, and sweet saffrony complex amaro giving it weight, stirred down w/ salt as a spirit-forward late-summer/fall sipper
Cosmik Debris/House Aperitivo
1 lunazul blanco
1 campari
1 carpano antica
.5 lime
Build in highball and fill w/ ice to top. Add 5 drops saline and top w/ tonic Lemon and lime half wheel garnish
Tableside: halfway between a tNt and an Americano. Addition of 1 oz tequila amps up the green saltniess of the drink. Bitter & tart and perrrrrrrrfect before-dinner quaff. Tequila and tonic (tNt) are old friends
Night School
1.5 rhum clement blanc
.75 lemon
.5 spiced honey syrup
.5 giffard banana
Shake and add 1 oz. IPA to tin. Single strain into highball and add ice. Lemon half wheel and dash of peychaud bitters for garnish
Tableside: simple beer highball w/ big flavors. Rum, honey, and banana are all timeless caribbean combos, and the bitter ipa helps mellow out the stinky rum. We use an agricole rhum (french spelling of ‘rum’) that’s very grassy and wild
Baby Snakes
3 batch*
1 lime
.25 gum (heavy)
Shake & dbl strain into coupe. No garnish
*(15 pisco encanto, 10 manzanilla sherry, 7.5 green chartreuse, .25 bitter truth celery bitters)
Tableside: green, tart, vegetal. Funky pisco, salty sherry, and woodsy chartreuse, with a heap of lime and little fat from the gum. Most unique drink we have
Little Umbrellas
2.5 batch*
1 lemon
.75 cream of coconut .75 pineapple gum
5 drops saline
Shake & dbl strain into highball. Fill w/ deli ice. Mint and half lemon wheel garnish
*(10 fords gin, 10 park cognac, 5 amaro meletti)
Tableside: pina colada variation that’s multifaceted & crushable. Cognac gives it a lil' barrel richness and meletti adds depth. Actually quite tart, despite how it reads
Mr Green Genes
3 batch*
.75 lemon
10 drops fennel bitters
5 drops saline
Shake and dbl strain into rocks glass w/big cube. Lemon twist
*(1.25 bianco vermouth, 1 fords gin, .5 zucca rhubarbo, .25 maraschino)
Tableside: bright and citrusy fall cocktail. Anisey fennel and earthy rhubarb are the major flavor combo. Salty, bitter sessionable aperitif
Father O’blivion
1.5 well mezcal .75 lime
.5 carpano antica .5 orgeat
4 dashes bitter truth cucumber bitters
2 dashes angostura bitters
Shake & dbl strain into a N+N. No garnish
Tableside: salty, bitter, tart, and easy. Cucumber and mezcal are a logical and ideal green pairing that has not been exploited enough. We’ve reached peak mezcal, as any cocktail with it will fly out the door regardless of ingredients
Big Swifty
2 amaro nonino
1 lime
.5 pineapple gum
Shake & dbl strain into N+N. Angostura float
Tableside: simple tropical amaro sour. Very complex for a 3-ingredient drink, which often make the best classics (see: margarita, sidecar, daiquiri etc.) Nonino is a wonderful spirit and one of the few amaris made from grain and grape
House Daiquiri
3 batch*
1 lime
Shake & dbl strain into rocks glass. Fill w/ deli ice. Lime wheel garnish
*(10 denizen three year, 10 plantation five year, 5 velvet falernum, 5 giffard pineapple)
Tableside: seasonal daiquiri version. Falernum (a spiced clove-heavy caribbean liqueur) and the giffard pineapple balance out the lime and the base is split between light (denizen) and dark (plantation) rums
Jet Pilot
2.5 batch*
.75 lime
.5 grapefruit
.5 cinnamon
*(15 denizen three year, 5 smith & cross jamaican rum, 2.5 plantation overproof rum, 2.5 curacao, .25 angostura bitters, .25 st george absinthe)
Shake and dirty dump into tiki mug. Straw and speared cherry/lime wheel garnish
Tableside: atomic age tiki cocktail that ticks all the tiki boxes. Grapefruit and cinnamon are the ultimate tiki combination, and in addition your left with two funky lingering rums and a nice shot of sweet from the absinthe What is tiki? Either post-war escapist exoticism or cultural appropriation or a combo of the two.
History: first appeared in Beverly Hills at the Luau Club in 1958. Itself a riff on the ‘Test Pilot’ from Donn the Beachcomber in the 30’s.
Hanky Panky
2.75 batch*
Stir into n+n. Orange twist
*(15 fords gin, 7.5 carpano antica. 3 jelinek fernet, .25 angostura bitters, .25 orange bitters)
Tableside: savory, round gin martini riff. We use Czech fernet, which is softer and not as bitter as the ubiquitous Branca.
History: developed at the Savoy in London around 1898 by head bartender and trailblazer Ada Coleman, the first female head bartender on record at a reputable cocktail establishment
Morning Glory Fizz- 2 batch*
1 lemon
.5 cane
.5 egg
Fill water glass with 1.5 oz’s soda. Dry/wet shake & dbl strain into water glass w/o ice. Absinthe rinse over top
*(24 bank note scotch, 8 cardamaro)
Tableside: easygoing New Orleans bred AM eye-opener. Classic hair-of-the-dog drink (and a lascivious nod to a byproduct of morning for certain men) that does not contain cardamaro but it’s a modern addition that adds depth. Fizzes are traditionally sour’s with the addition of egg white
History: first appeared in print in 1882’s Bartender’s Manual by Harry Johnson, although the origin is certainly much older
Army & Navy
2 fords gin
1 lemon
.75 orgeat
3 dashes angostura
Shake and dbl strain into coupe. Lime wheel garnish
Tableside: tropical gin sour. Arguably the best shaken gin cocktail, due to its complexity w/ 3 ingredients. Orgeat is an almond liqueur typical to tiki drinks popularized by Trader Vic
History: first appeared in print in 1948’s ‘fine art of mixing drinks’ by David Embury