Flatbush Swizzle (all drinks are $13)
"I started trying to adapt an old daiquiri variation with nutmeg, but ended up with something pretty different," bar manager Dan Greenbaum told us. It starts from a blend of Flor de Caña Extra Dry 4-year and Wray & Nephew overproof rum ("It's vegetal and funky, and plays really well with the Flor de Caña—rums blend so much better than other spirits"). It's swizzled with lime juice, angostura bitters, and housemade falernum, with nutmeg grated on top. "I see this as sort of a tiki drink, but still a little funky. And accessible. A good end-of-summer drink."
Cape Town Cobbler
Greenbaum kept the sherry cobbler from his original drink menu and is now adding the Cape Town, with Byrrh quinquina (a French red-wine-based aperitif), Blandy's Madeira ("It's got a lot of acidity but a really full, nutty flavor"), lemon, housemade orgeat, and Darjeeling tea. Over tons of crushed ice, and topped off with blanc de blanc. "I love playing with tea in cocktails. Most things we use in drinks are strong, sweet, or sour, and tea is something totally different than that, and doesn't contribute more alcohol. Complexity, but not alcohol."
"This is your dark, broody drink. It's a total angry drink." Adapted from The Old Waldorf-Astoria Bar Book, it's Punt e Mes, Fernet, and Rittenhouse Rye stirred and served up. "I'm doing a lot of less alcoholic drinks… but not all of them. Most of them are either pretty low in alcohol, or really goddamn boozy."
"At this point, you can see my obsession with sherry. It's sort of my every-occasion drink." It's Pedro Jimenez here, while the base of the drink is Elijiah Craig 12-year bourbon, Daron calvados, and Angostura bitters. "This is one that'll really carry well into fall."
"I've always thought this was a gorgeous cocktail," says Greenbaum, "and Matt [Piacentini, The Beagle's owner] had an old recipe for gomme syrup." Theirs is gum arabic with pineapple and demerara sugar, which joins muddled pineapple and Macchu Pisco; it's shaken and strained. "This tastes like a light one, but it's really pisco. And a little bit of sugar. But mostly pisco."
"This is two things we really love: rhum agricole and mezcal. I hope that people who haven't had these flavors before try it, and it sort of turns them on." Greenbaum calls it a sort of rustic take on a caipirinha—lime and sugar muddled, shaken with Mezcal Vida and St James amber rhum agricole and cracked ice, and served with drops of Angostura bitters on top. "If you're not a cocktail person, you probably don't know rhum agricole or mezcal, which is why I want this to be accessible."