Electric Circus | adapted from Little Jumbo, Asheville
St. George Terroir gin, Dolin Genepy herbal apertif, and fresh lemon shaken with Midori green melon liqueur. Finished with Sichuan peppercorn tincture and a light mist of absinthe for added complexity.
Carrot Kamikaze | a cocktail riff on a 1970s shot
Zyr multi-grain vodka, Boathouse Farms carrot juice, Bauchant orange liqueur, fresh lime and a hint of caraway, finished with cracked coriander seed.
Brooklyn Cocktail | a cocktail renaissance darling
Rye whiskey, dry vermouth, amer-style amaro, Luxardo maraschino. Stirred. Flamed orange peel.
Deacon Blues | adapted from Frenchette, NYC
Heaven Hill + Knob Creek 120° bourbons, smoky mezcal joven, Licor 43 vanilla-herb liqueur. Stirred. Fresh lime, Wink’s peppercorn tinc.
Eva Peron | from Bourbon & Branch, SF
Minty, herbaceous and refreshingly perfect. Fernet, bittersweet vermouth and Canton ginger liqueur... topped with ginger beer and fresh lime
GMLTV (aka Give My Love to Violet)
A Cîroc vodka gimlet with fresh lime and crème-de-violette (instead of simple.) Shaken. Rosewater mist.
Hot Lips | adapted from NoMad, NYC
Mezcal joven, green chili spirit, Licor 43 vanilla-herb liqueur, pineapple-lemon sour... habanero bitters, salted rim. (Limited 1 per visit.)
June Bug | a tropical classic
Coconut-rum liqueur, banana and melon liqueurs, pineapple juice and fresh lime.
Pama-tini | an easy-drinking modern classic
Pama pomegranate liqueur with a balanced blend of 360 multi-grain vodka and New Amsterdam gin, finished with Regan’s orange bitters and an orange twist.
Peppercorn-Plum Margarita | Sc'Eric Horner, StClg
Pine Grove Hall's take on this local favorite features tequila añejo, K. Schlegel Farm's plum shrub, plum liqueur, and fresh lime juice... finished with Wink's peppercorn tinc and fresh cracked pepper.
The “O.G. 1888” | an old-guard classic, now our own
Hayman’s Royal Dock and Plymouth gins, vermouth blanc, orange bitters. Stirred. Oil-packed grilled olive.
Salty Dog or Greyhound | 1920s or 1950s?
Grapefruit juice and a pinch of salt mixed with choice of... Drumshanbo “Gunpowder” Irish gin (Salty Dog) or 360°
vodka (Greyhound). Gin gets the salted rim. (No modifications.)
Swiss Kiss | adapted from The Violet Hour, Chicago
Hayman's gin, Dolin génépy alpine liqueur, fresh lemon sour. Shaken. Peychaud bitters, absinthe mist.
Black Mo-jito | our local version of the classic
Kraken spiced black rum, fresh mint, lime sour, sugar. Seltzer, Peychaud’s bitters. (Limit 2 mo-jitos)
Coco-jito | from Cuba Libre Restaurant & Bar, D.C.
Coconut milk, white and coconut-flavored rums, ginger liqueur, fresh mint, lime sour. Ginger beer. (Limit 2 mo-jitos)
Daiquiri Clásico | by Jennings Cox, c.1900
Vizcaya Cuban-style rum de Dominica, fresh lime sour, simple syrup.