Beattie described this cocktail as "a good spring drink," referring to its refreshing tartness and the pieces of simple-syrup infused rhubarb. Made of Hangar One Buddha's Hand Citron Vodka, ginger beer, lemon juice, fresh mint, and a simple syrup laced with shiso, galangal, and ginger, the cocktail will switch out rhubarb for blueberries in the summer. The color will remain the same, however, thanks to a beet-stained simple syrup.
Bali Spice Old Fashioned
"I went to Bali in December, and I got to see where a lot of the spices are grown. I brought a bunch of them back," Beattie told us about this spiced-up old fashioned. St. George Breaking and Entering Bourbon is blended with cinnamon, clove, and star anise acquired during his travels, and combined with orange bitters and a touch of simple syrup.
Templeton Rye, Evan Williams Bourbon, and Carpano Antica are mixed with three kinds of bitters: Jerry Thomas, Whiskey Barrel-Aged, and Angostura.
Coastal Pimm's Cup
Pimm's #1 joins St. George Terroir Gin, which has notes of laurel, Douglas Fir, coastal sage, and juniper. Balanced with lemon, seltzer, cucumbers, and bitters, the cocktail is topped with borage flowers from Beattie's yard, locally foraged Laurel Bay leaves, and fennel.
One of Pazdon's creations, the Planter's Punch is Goose & Gander's version of a tiki bar cocktail. Smith and Cross Rum, Neisson Agricole Vieux aged rum, St. Elizabeth allspice dram, lime, mint, and a sprinkling of nutmeg are kept balanced with house grenadine made from pomegranate juice.
"Slivovitz is our liquor of the moment right now," Beattie said. The Hungarian liquor is made from distilled damson plums and has what Pazdon describes as an "ethereal" flavor. Zwack Slivovitz is mixed with Meletti Amaro, lime, cinnamon, and bitters in this cocktail.