Berry, citrusy, minty, fruity sweet, easy drinking
French 75-style. Lightly spicey, fruity, slightly bitter, dry, effervescent
Aperol = bittersweet aperitif
Scrappy's fire tincture = spicy bitters
Pisco sour-style. Frothy, herbal, tropical, vegetal, nutty
Pisco = south american brandy originating in Peru or Chile (or pisco is Chilean)
Boomsma cloosterbitter = Dutch herbal liqueur similar in style to Chartreuse
St. Germain = French elderflower liqueur
Chard = leafy green in the beet family / Orgeat = almond syrup
aquafaba = garbanzo bean juice. Used as a vegan alternative to egg white
Gimlet-style. Silky, fruity, savory, soft yet bold
Gin infused with black truffle oil / clarifying is a method of infusing & straining impurities from a cocktail, leaving the fats and essence of the milk used, while not imparting a creamy look
Daiquiri-style. Silky, buttery, soft and delicate
Clarifying is… (see above)
Elevated whisky & soda. Bubbly, refreshing, fruity essence
Elevated vodka/soda. Refreshing, briney, bubbly
Moxie mule bianco vermouth = local, black-owned vermouth. Slightly sweet with notes of citrus and gentian
Wine spritzer-style. Low abv, bittersweet, effervescent, refreshing
Cocchi rosa = Italian aromatized wine, similar to vermouth. Made with cinchona bark, citrus, ginger, vanilla, and rose petals
Moxie mule = (see above) / Cynar artichoke amaro = italian bitter herbal liqueur made with artichoke and other herbs and botanicals. Earthy, vegetal, slightly sweet
Soju = Korean neutral-grain spirit made from rice
Dirty martini-style. Bright, vegetal, briney
Boquerones = white anchovy. The oil from the tin is infused into vodka
Cocchi bianco = Italian aromatized wine, similar to vermouth. Made with cinchona bark and citrus
Negroni-style. Bittersweet, full bodied, silky, hint of coconut and chocolate
Punt e mes = Italian vermouth with a mix of quinine and sweet vermouth
Zucca = Italian rhubarb amaro. Vegetal, herbal, bitter with slight sweetness
White negroni-style. Bittersweet, hints of chocolate, nutty
Suze = French bitter aperitif, made from gentian root. House infused with sesame oil
Cocchi rosa = (see above)
Old fashioned-style. Smokey, funky, earthy, hints of dried fruit
Demerara = syrup made with turbinado/raw sugar
Oaxacan rum = Mexican spirit derived from sugarcane. Savory, vegetal, high proof
Classic old fashioned with a split base of tennessee whiskey and rye. Nearest green tennessee whiskey is named in honor of the man, a freed slave, named Nathan “Uncle Nearest” Green who is credited with creating tennessee style whisky (essentially bourbon with the added process of filtering the whiskey through maple charcoal). Uncle Nearest taught his method to a young Jack Daniels, who went on to start his famous whiskey company.
Demerara = (see above)
Espresso martini-style. Silky, hints of banana, malt and chocolate
Black beer = holy mountain dark ale, adds a creamy full bodiedness
Borghetti = Italian espresso liqueur
Banana peel brown sugar syrup = syrup made by covering banana peels with brown sugar to extract flavor from the peels, the peels are discarded & the flavored brown sugar is dissolved in water to create a syrup
Non-alcoholic. fruity, nutty, slightly bitter, citrusy
Dhos apertivo = non-alcoholic aperitif, similar in style to Aperol
Falernum = sweet, spiced syrup made with almond, vanilla, allspice
Spicy margarita-style. Made by Aplos. Hint of spiciness, citrusy, effervescent. Made with mandarin, Persian lime, orange habanero, sea salt, and adaptogens for a naturally stimulating and elevating effect
Italian spritz-style. Made by Crodino. Botanicals are infused for 6 months to impart their unique bitter, herbal notes. Effervescent, slightly bitter, refreshing.
Negroni-style. Made by St. Agrestis. Bittersweet, herbal. made with Tuscan juniper, southern Italian citrus and florals