A sour-style cocktail with notes of blueberry, citrus, mint, and coconut
Sweet and approachable with a velvety mouthfeel
Served up
KISS FROM A ROSE
A tequila based French 75-style cocktail.
Bittersweet, fruity and effervescent with a touch of spice and dry finish
Aperol - bittersweet Italian aperitif liqueur
Scrappy's fire tincture - A bitter made of a blend of five distinct chiles with fresh habanero being the predominant flavor
Served up
CHARDS AGAINST HUMANITY
A frothy, earthy, tropical Pisco sour-style cocktail with subtle vegetal and nutty notes
Pisco - South American brandy originating in Peru and Chile
Boomsma Cloosterbitter - a Dutch herbal liqueur, noted for its vibrant green color, 15th-century monastic recipe, and 17 botanicals,
St. Germain - French elderflower liqueur
Chard - leafy green in the beet family Orgeat - almond syrup
Aquafaba - garbanzo bean water used as a vegan alternative to egg white to achieve frothiness in a cocktail
Served up
TRUFFLE SHUFFLE
A black truffle-infused gin gimlet-style cocktail with a silky mouthfeel and fruity yet savory palette
Milk clarification - clarification 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 or dairy flavor
Served up
PARSNIPPLE TWIST
An elevated rum daiquiri
The parsnip infused rum blend imparts a sweet, nutty flavor and smooth, silky, buttery mouthfeel
Milk clarification - clarification 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 or dairy flavor
Served up
JAPANESE HIGHBALL
A light, crisp, and refreshing whiskey highball with notes of green apple, honey, cucumber, citrus and baking spices
Served on the rocks
PICKLE RICKEY
A sparkling dirty martini highball that substitutes pickle brine for olive brine
Refreshing, briny, effervescent
Moxie Mule Bianco - a semi-sweet vermouth with tasting notes of pear, vanilla, citrus and jasmine
Served on the rocks
OKIE COCCHI ARTICHOKEY
A low abv, refreshing, bittersweet, slightly spicy highball spritz-style cocktail
Cocchi rosa - Italian aromatized wine, similar to vermouth. Made with cinchona bark, citrus, ginger, vanilla, and rose petals
Moxie Mule Bianco - a semi-sweet vermouth with tasting notes of pear, vanilla, citrus and jasmine
Cynar Amaro - Italian bitter herbal liqueur made with artichoke, herbs and botanicals. Earthy, vegetal, slightly sweet
Soju - Korean neutral-grain spirit made from rice
Served over large prism cube
BOQUERONES VESPER
Dirty martini-style cocktail made with white anchovy oil-infused vodka
Bright, vegetal, briny
Boquerones = white anchovy
Cocchi bianco = Italian aromatized wine, similar to vermouth. Made with cinchona bark and citrus
Served up
SHAME ON A NEGRONI
Negroni-style cocktail
Bittersweet, full bodied, silky with hints 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
Served over a large ice cube
WTF, CHOCOLATE?!
A mezcal based white negroni-style cocktail
Bittersweet with subtle nuttiness and hints of chocolate
Suze - French bitter aperitif, made from gentian root. House infused with sesame oil
Cocchi rosa - Italian aromatized wine, similar to vermouth. Made with cinchona bark, citrus, ginger, vanilla, and rose petals
Served over a large ice cube
OAXACAN SOCK ‘EM RUM BOTS
A mezcal and Mexican rum based old fashioned-style cocktail.
Smokey, funky, earthy, with hints of dried fruit
Demerara - a rich, caramel-flavored syrup made from raw 'demerara' sugar
Oaxacan rum - a vibrant, artisanal spirit crafted from fresh sugarcane juice, capturing the unique terroir of Mexico's mountainous cloud forests. Similar in style to rhum agricole, it is typically unaged, highly aromatic, and known for its savory, grassy, and herbaceous flavor profile
Served over a large ice cube
NEAREST AND DEAREST
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
Demerara - a rich, caramel-flavored syrup made from raw 'demerara' sugar
Served over a large ice cube
ESPRESS YOURSELF
Espresso martini-style cocktail with hints of banana, malt and dark 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
Served over a large ice cube
BALLARD AVE RAZZ (non-alcoholic)
A non-alcoholic sour-style cocktail
Bittersweet citrus forward with fruity and nutty notes
Dhos apertivo - non-alcoholic aperitif, similar in style to Aperol
Falernum - sweet, spiced syrup made with almond, vanilla, allspice
Served up
CHILI MARGARITA (non-alcoholic)
A sparkling, non-alcoholic margarita-style cocktail made by Aplós
Crafted with Aplós Arise, mandarin, Persian lime, orange habanero, sea salt, infused with adaptogens and nootropics for a naturally stimulating and elevating effect
Subtle spiciness, citrus, effervescent and refreshing
Served on the rocks
APERITIF SPRITZ (non-alcoholic)
Botanical-infused Spritz-style non-alcohol cocktail made by Crodino.
Effervescent, slightly bitter-sweet, refreshing
Served on the rocks
PHONY NEGRONI (non-alcoholic)
A non-alcoholic negroni-style cocktail made by St. Agrestis.
Bittersweet, herbal, and slightly effervescent. Made with Tuscan juniper, southern Italian citrus and florals