Spice Trade ($14)
"Genever lends itself to warmer spices due to its malty quality," says Laura Lashley, so this Bols Genever-based drink includes a star anise and galangal syrup, shaken along with fresh lemon, Dolin Blanc, and persimmon water ("it's like tomato water, but with persimmons.")
Horse and Carriage ($60)
This punch features chamomile tea, St. Germain, Combier, and Beefeater 24 Gin along with sugar flavored with aromatic lemon, lime, grapefruit, and orange zest. It's topped off with sparkling wine and a slow-melting ice block studded with pomegranate seeds. "This punch is pretty and fruity but stays strong and doesn't turn into a watery mess," says Naren Young.
Forever Crisp Chicken Wings ($10)
Though he wouldn't reveal the secret recipe, Chef Farmerie did tell us that these spicy-tangy-sweet chicken wings are marinated with a mixture that includes miso, mirin, chiles, and soy. Finger-licking is encouraged, though wet naps will also be available.
Tiger's Milk ($14)
This gin-based spin on a pina colada uses Bombay Sapphire East, which is flavored with lemongrass and black peppercorns. Fresh pineapple juice, coconut milk, star anise, and a chili tincture are added, but the drink remains cooling—perfect for offsetting the heat of Chef Farmerie's spicy chicken wings. Toasted coconut on top adds a nutty aroma.
"This drink gets great texture from eggwhite and kalamansi," says Lashley, "and green Chartreuse and Thai basil echo each other really nicely." The fresh, tart cocktail is shaken with Beefeater gin and a pinch of salt and garnished with additional Thai basil.
Madam's French 75 ($14)
Lashley uses Brooklyn Gin in this floral and delicate French 75 variation. "The gin has great citrus notes and enough power and balance to not get lost in the cocktail," says Lashley. Rosewater is added for a floral aroma, and pomegranate seeds add interest to the sparkling drink.
Gin & Tonic ($14)
Madam Geneva's crisp, slightly vegetal house tonic is made with lemongrass and fresh cucumber juice that's added before carbonation. "It has 1/5 the amount of sugar that normal supermarket tonic has, and is lighter and more botanical," says Lashley. It's served with Tanqueray gin, which has enough juniper flavor to stand up to the bittersweet tonic.
Duck Steamed Buns ($10)
"We don't buy the crappy premade bun dough and stick it in the steamer—we make our own dough every day," says Chef Farmerie of the secret to his remarkably fluffy steamed buns. The filling is made with five spice duck confit, scallion, and cilantro. "We want to show people that drinking food doesn't have to be heavy," says Farmerie.
That Elderflower Drink ($14)
Don't expect something frilly and feminine here—the primary flavor of this sake cocktail is from kaffir-lime infused Plymouth gin. There's just a touch of St. Germain and lemon bitters to fill out the drink.
Far Eastern Gimlet ($14)
"This is a bright version of a gimlet with a superfresh kick from yuzu and homemade lime cordial," says Lashley of this cocktail made with Spring 44 gin from Colorado. The drink also features sweet and peppery Vietnamese mint.