No. 2 ($11)
This light and crisp sparkling-wine cocktail is made with Leblon Cachaça, Velvet Falernum, North Shore Absinthe, Regan’s Orange Bitters #6, Chateau Moncontour sparkling Vouvray, and a floating garnish of meadow clover, plucked from the Homestead rooftop garden. It goes down smooth with flavors of tart green apple and walnut.
No. 4 ($11)
Schneider features Green Chartreuse in this refreshing yet boozy cocktail, combining it with Templeton Rye, lemon juice, her own hand-crafted Le Sirop Lemon Thyme Syrup, and a topper of soda water. A sprig of thyme from the garden adds fragrant herbal embellishment to tease out the Chartreuse's latent complexities.
This fruity, approachable Cognac cocktail capitalizes on blackberry and mint's well-matched flavors. Garden-grown mint leaves and fresh blackberries are muddled with Pierre Ferrand 1840, lemon juice, and simple syrup to create this aromatic, red-fruit-driven smash.
No. 5 ($11)
This cocktail has many of the building blocks of a classic margarita—Cazadores Blanco Tequila, lime, and a salted glass—but from there it goes off the hacienda. Domaine de Canton ginger liqueur subs in for the traditional Cointreau, and the flavor profile is rounded out with Bittercube Cherry Bark Vanilla Bitters, Le Sirop Blueberry Lavender Syrup, and vanilla-lavender salt, which clings to the vivid blue glassware.
No. 7 ($11)
The fresh lavender blossom that crowns this drink may be homegrown, but most everything else in the glass hails from far afield—namely Encanto Pisco, Swedish Punsch, Rothman & Winter Apricot Liqueur, and Del Maguey Mezcal Vida. Yet this thoroughly international affair turns out harmonious, with a deep well of intriguing flavors to explore.
No. 10 ($20)
Meant to be shared, this is a playful, boozy riff on afternoon tea service. The pitcher arrives at the table filled with English breakfast tea-infused Bacardi Select Rum, jasmine syrup, Bittercube Jamaican #1 Bitters, and lemon juice, all on ice. It's sweet but not cloying, with a robust floral profile.