Parliament Julep ($12)
This rosy-hued julep created by bartender Jesse Carr is made with hibiscus-infused Tanqueray Gin, Amaro Nonino, Acqua di Cedro (a clear limoncello-like grappa-based liqueur), and fresh lemon juice. "Juleps with juice in them aren't really a thing," says head bartender Maxwell Britten, but as soon as the team tasted an earlier version of this cocktail served straight up, they were inspired to turn it into a julep-style drink served in a mint-rubbed cup and garnished with bitters.
League of Missing Men ($11)
Britten named this cocktail after 'The Port of Missing Men,' a Hamptons estate in the 1920s where men would gather to hunt, smoke, and generally get into trouble. The cocktail features rhum agricole, rye, pineapple syrup, and Pineau des Charentes, a cognac-based dessert wine. "You don't see a lot of people mixing with this," said Britten, "But we always looking for weird new things to work with."
"We have a server here who is a burlesque dancer," Britten told us, "And she takes the name Tansy" when she's onstage. Bartender Natasha David created the Tansy cocktail, using rose petal-infused BarSol pisco, creme de violette, and fresh lemon for tartness, all shaken with eggwhite until frothy and garnished with aromatic bitters.
Rockefeller Royale ($12)
"I'm a sucker for Champagne and obviously a big fan of absinthe," said Britten, who refused to pick a favorite on the menu, but said that "the only drink that tops this is a Death in the Afternoon." For the Rockefeller Royale, bartender Christopher Flannery-McCoy combined Lucid absinthe with Combier, St. Germain, Green Chartreuse, mint, and sparkling wine. Britten told us that the Lucid was chosen for its balanced, understated profile: "It offers light fennel and mint flavors, with anise up front—it's a traditional, balanced anise spirit, which is sometimes all you need when mixing."
Drogo Frappe ($11)
A traditional absinthe frappe is simply a combination of absinthe and sugar shaken vigorously with crushed ice. But Maison Premiere has at least one unusual version on its menu at all times. Bartender William Elliot's Drogo Frappe is made with La Clandestine absinthe, Linie Aquavit, Laird's Apple Brandy, grenadine, lime, grapefruit, and aromatic bitters, shaken with crushed ice and poured unstrained into a serving cup, then topped with more crushed ice for a hot-weather refresher.