Bar manager Leo Robitschek
Satan's Circus ($15)
The cocktail is made with made with Old Overholt Rye, Thai bird chile-infused Aperol, Cherry Heering, and lemon juice. They use a nitrous-oxide rapid infusion process to spice up the Aperol with the chiles (seeds and all), but the heat in the final cocktail is subtle. "It creeps up on you." says Robitschek.
The Gilsey ($15)
Why both gins? "It seems a little silly, but when we were making this cocktail, we used Tanqueray and it just wasn't right, and tried Tanqueray 10, and it just wasn't right, so we combined them, and it worked." The glass is sprayed with a bit of of Green Chartreuse to enhance the aroma.
Basil-Fennel Soda ($8)
Is it easier to think up non-alcoholic drinks? "Oh no," says Robitschek, "It's a lot harder. In the beginning it seems fun and easy; we were just sort of playful trying to make a cocktail without booze. But then when you challenge yourself, it's harder. How do you make something that's not your typical variation on a lemonade? We try to hit all the slots, just like a cocktail list: something citrus-based and refreshing, something spicy, something bigger that's dessert-like, something a bit more savory like a soda with fresh tomato water, and something that doesn't have any citrus at all."
The Haymarket ($13)
The tradition is carried on at The Nomad with the lightly bitter Haymarket, which features Suze, a cinchona-based liqueur that Robitschek describes as "bitter, woody, and delicious", along with cucumber, lime, and a bit of bitter beer (currently they're using Victory Headwaters Pale Ale.) "It's a great spring drink that's a little lower in alcohol."
Clip Joint Cup ($13)
This cup skips Pimm's, though, in favor of Averna amaro and Punt e Mes, "a sweet vermouth that toys with the bitter side," according to Robitschek, plus housemade ginger-lime cordial, muddled grapefruit peel, muddled cucumber, lime juice, and Fever Tree tonic water, plus an elaborate mint and grapefruit peel garnish.