Our Seasonal 1+1 Feature: Saoco
Prepared with two simple ingredients, plus garnish: Vizcaya Cristal Cuban-style white rum, produced in Dominican Republic... plus unsweetened coconut water. Garnished with lime.
Amaretto Sour | the modern bartender’s recipe
Almond and stone-fruit liqueur shaken with fresh lemon sour, egg-white and a wee splash of whiskey for depth. Finished with Angostura bitters and almond-water mist.
Bamboo Tonic | inspired by Stacey Swenson, Dante, NYC
Refreshing lemon tonic accented with Hidalgo fino dry sherry and Dolin dry vermouth, fresh rosemary and olive bitters. Pair with salads, fish or seafood.
Electric Circus | adapted from Little Jumbo, Asheville
St.George Terroir gin, Dolin génépy herbal aperitif, and fresh lemon shaken with Midori green melon liqueur. Finished with Sichuan peppercorn tincture and a light mist of absinthe for added complexity.
Enzoni | adapted from Vicenzo Errico, London
In short form, the Enzoni is a Negroni sour made with muddled grapes. Pine Grove Hall has taken the original concept and simplified the build with a Korean beverage, Sac-Sac Grape. Hayman’s Royal Dock gin and Campari shaken with fresh lemon and served over ice... topped with Sac-Sac Grape and finished with orange.
Far-Eastside Cocktail | adapted from Libations, NYC, 2004
Building upon several of the most notable craft cocktails of the early 21st century—Southside and Eastside, both variations on the classic gimlet—our take adds ginger and Vietnamese purple peppercorn to a base of Japanese gin, fresh lime sour, cucumber and fresh mint.
These Thymes (God’s Zoo) | inspired by Restaurant Eve, Alexandria
Riffing on an original recipe from D.C.-area Restaurant Eve [shuttered], Pine Grove Hall is stirring Hangar-1 makrut lime vodka, Drumshanbo Gunpowder Irish gin, and lightly bitter Cocchi americano bianco with Bangkok Betty Thai-inspired bitters. Garnished with pickled thyme.
Ichi the Killer | a riff on the classic Painkiller
A deliciously eyeraising combo of Japanese Roku gin and Toki whisky ...shaken with pineapple, OJ, and coconut milk. Served over ice and finished with nutmeg.
Mauresque | a French-Algerian classic, late 1830s
Dating to the time of the French occupation of Algiers, the Mauresque mixes pastis—the anisette popular across Europe and parts of the Middle East—with almond cordial and water. The name is often associated with the traditional white garb of Muslim women in North Africa. (When arak is in short supply, we substitute absinthe.)
Revolver | adapted from Bourbon & Branch, SF
A mix of bourbon and rye whiskeys—bou-rye, as they call it—stirred with St.George NOLA coffee liqueur and a flamed orange peel.
Salt & Ash | adapted from Maks Pazuniak, Jupiter Disco, Brooklyn
Milagro tequila blanco and Gracias a Dios mezcal reposado mixed with fresh lemon, smoked tea cordial, Luxardo Bitter bianco and maraschino liqueurs. Served up, finished with grapefruit bitters and alder-smoked salt.
Tropical Melon Spritz | a Pine Grove Hall original
Cîroc Honey-Melon flavored vodka shaken with pineapple-sour... topped with sparkling wine and peach-blossom mist, salt + pepper.