Our pre-dinner cocktails were so impressive we almost stayed at the bar all night.
Victoria H.
Yelp
COCKTAILS
To begin the evening Craft cocktails rooted in tradition and technique.
Barrel Aged
Cured and turned in oak — worth the wait. Limited quantities available.
2-Month Negroni
$17
Standard London dry gin, sweet vermouth, Campari
8-Month Old Fashioned
$20
Bourbon, rye, rum, Italian liqueurs, clove bitters
1-Year Manhattan
$22
Bourbon, sweet vermouth, bitters
Seasonal & Signature
Great Fire: 1788
$20
Overproof blanco tequila, house-made sweet vermouth, and a spicy tincture concocted with locally grown hot peppers. A blazing Manhattan twist to burn it all down.
Spec by Annie Delatte
Sanguine Scholar
$17
5 yr blended scotch and black walnut bitters finished with a fig and wine reduction. A culinary, fig-centric sendup of a Blood & Sand.
Spec by David Mastromatteo
[ LAB notes ]
$19
Red banana oleo rum, orange, honey and ginger liqueurs, and fermented peaches. A malted peach cobbler science project in the form of a Classic Daiquiri. Spec by Daniel Brooks
Porco Zio
$20
Pork washed local barrel-aged rum, house-made allspice dram, and a whipped tobacco cream. A rich, familial fusion of the Old Fashioned and Alexander cocktails.
Spec by David Mastromatteo
Dear Maggie
$17
Pour our house-brewed apple cider over salted butter and cardamom. This will blend with the bergamot liqueur, fresh citrus, and that gin you love (Bobby’s gin, the one you served at your party). This is a warm take on a Gin Sour, or a dutch angle on a Hot Toddy.
Yours, Annie Delatte
Wild Mary
$17
A local garden blend of fennel, creole tomato, and horseradish fermented for one month to a full, complex, and robust finish.
Our Bloody Mary.
Non-Alcoholic
Passione e Rosso
$5
N/A Italian aperitif à la Aperol Spritz
Baladin Botanic
$7
N/A Italian lager style malt beverage
Mill’s Shirley Temple
$6
An elevated familiar for the most discerning young palettes
Seasonal Wild Ginger Beers
$8
Naturally fermented in house with fresh produce and locally grown infusions.
Ask us about our current concoctions
