The Strawberry Blonde
Muddled cilantro, housemade strawberry syrup, and New Amsterdam gin from Modesto, California, topped with a float of Speakeasy White Lightning. The not-too-sweet summer drink has a nice tang from the fruit, and depth from the infusion of cilantro flavor.
The Bay Window
This cocktail is inspired by the restaurant's corner location—the "murky yellow" color with a white cream top is a tongue-in-cheek homage to the yellow-and-white paint job of the building above the restaurant. Capa Pisco joins muddled basil and pineapple syrup, and is topped with a green tea foam.
A boozy riff on a classic creamsicle, Hinrichs blends Straus Organic vanilla ice cream, orange marmalade, and a little bit of orange juice with Sailor Jerry spiced rum. "I found I had to scale back the booze a little on the shakes; the ice cream really heightens the flavor," he said.
Vanilla ice cream is blended with Tempus Fugit Creme de Menthe and Creme de Cacao (from Petaluma), and enlivened with a hint of La Sorciere absinthe (from Belmont). The absinthe is meant to act as "a background note," Hinrichs said, providing a touch of anise flavor to the cold and creamy drink.