Instead of using the typical Disaronno, they make this with a higher-quality Luxardo Amaretto, which has a fresh almond pastry smell and buttery sweetness but doesn't trespass into marzipan headache zone. Lemon juice brightens up the almond liqueur, and a foamy layer of egg whites on top. The final touch: spritzing the coupette glass rim with bitters from Bitters Old Men from a spray bottle.
Beet enthusiasts should be real excited for this one. Gin gets infused with beets in cryovac bags to develop a robust beet-iness. Sweet vermouth rounds out the already sweet profile of the beet juice, plus Campari for a slight bitterness, which also deepens the red color.
In the words of low-tolerance-drinker Ed Levine, "you could get plowed on this." It's firmly in the doesn't-taste-like-alcohol camp. Tea-infused gin, sweet cherry, and Aperol to cut it with bitter orange flavors. Served with a straw and a fat lemon wedge.
Served in a frosted mug, this tastes like an innocent root beer from a drive-in with rollerskating waitresses at first, but gets more complex. Maine Root's ginger beer and vanilla is enhanced with the Root liqueur from Art in the Age, which has a big herbal kick from wintergreen, spearmint, cardamom, anise, and other spices.
Black Olive Martini
Emphasis on dirty. Dry, juniper-forward Blue Coat Gin and salty, briny Dirty Sue Olive Juice. A trio of skewered black olives hangs out on the side. Why black? "It's our nod to the Little Italy neighborhood," said the bartender.
Another "Ed cocktail." (Translation: doesn't taste that boozy, yet we all know it is.) Contains both white and dark rum (they use the spiced Sailor Jerry) with a housemade mulberry jam. Tangy, pink-sweet, rummy.
Applejack with upstate New York cider and fresh-whipped cream dolloped on top that melts into the spiced, boozy cider.
Sangria-like with plenty of red fruits and wine blended with citrus and triple sec. A grown-up fruit punch.
Bloody B&G Mary
It's not listed on the menu, but they've been known to make these in the morning. B&G brand olives and picked peppers from the yellow-lidded jars are skewered, siting in a tall glass of tomato juice spiked with Sriracha, sambal, and fresh horseradish.