Ground to Glass ($10)
Though his vision for incorporating red bell peppers into a drink worked on the flavor front, the practicalities of it soon proved challenging. "I started out muddling the red bell pepper fresh, but when this place started getting slammed, we had to re-evaluate every aspect of the drinks," Seider says. "I found that pureeing it and keeping it in a squeeze bottle kept it fresh while getting the flavor in there a little faster. There's already cucumber in the drink, so we had to try and avoid just having a massive salad bar back here for one recipe."
Charmane's Star ($11)
Despite its bold name, Charmane's Star has subtle, fresh, prismatic green flavors. The drink features Russian Standard vodka, muddled cucumber, fresh lime, Vietnamese cinnamon-infused agave, rhubarb bitters, and a shiso leaf garnish.
The Apology ($11)
To make an Apology, Seider shakes Old Raj 110 gin, Catena Chardonnay, apricot cordial, saffron orange bitters, and a dash of St. Germain, then serves it up, with a chewy, Bourbon-soaked apricot sunk in the cleft of the glass.
The Guv'nor ($12)
The drink features Yamazaki 12-year Whisky, toasted cardamom-infused agave, yuzu, and orange juice, shaken and served with a perfect, hand-crafted ice cube."The Japanese were the first to do cocktails with this perfect ice, designed to get the temp of a cocktail down without diluting it," Seider says, adding that a shift towards good ice has been the biggest difference in NY's cocktail scene since he got started: "If I'd made these recipes with the ice they had back when I got started, they'd all be slushy messes."
Lions in London, $11
"The Rooiboos gives this high, round, floral lift to the drink," he says. Seider achieves the effect by infusing the tea into Spring 44 gin, then finishing the drink with Aperol, Dolin Sweet Vermouth, and Summit's own orange bitters, spiked with cinnamon.