Mint Julep ($10)
Also unique is the addition of tangy currants and a sugar cane stick to the traditional spearmint garnish. "The sugar cane makes me think of the South," says Horowitz. "I love chewing on the stuff behind the bar, it's like a little present in your glass," adds Laycock.
Coco 'ti Punch ($10)
To make the drink, Laycock combines a simple syrup flavored with lemongrass, Kaffir lime, black peppercorn, and palm sugar with peach nectar, coconut cream, and Thai chili-infused overproof rum. Most unexpected, however, is how they achieve the cocktail's thick, foamy texture: "We charge a NO2 canister with all the ingredients and then it comes out into the glass like whipped cream," says Horowitz.
Mezcal Paloma ($9)
Watermelon Gimlet ($10)
One of those favorite summer things? Watermelon. Here, the freshly pressed juice is mixed with lime juice and Perry's Tot Navy-Strength gin from the Brooklyn-based New York Distilling Co. It's served in a mason jar over ice, garnished simply with a lime wedge and a sprig of lavender (which they buy from a farm near Horowitz's family home on Long Island).