The eponymous cocktail is a tart, savory punch made with a 5-year El Dorado rum, Plymouth gin, honey syrup, pine essence, yuzu, and lime. "It's meant to be forest-y," says Harris, "[it's] inspired by a Japanese myth about the origin of fireflies, which takes place in a pine forest." The yuzu juice and pine essence give it a complex, herbaceous flavor that evokes the feeling of walking through the woods. On special occasions, Harris will even drop a small luminescent globe in the mason jar to give the impression of catching fireflies in a jar.
Harris told us that the Malum Malum is in part inspired by Hidetsugu Ueno's Japanese Garden cocktail at the world famous Bar High Five in the Ginza neighborhood of Tokyo. "[Ueno-san] made a drink with Yamazaki (a Japanese scotch-style whiskey), Midori, and green tea liqueur. I thought the mix of Midori and Scotch was genius," said Harris. "You never see something like Midori on craft cocktail menus. It's generally considered low-brow in the spirit world. The idea I took from it is that no ingredient is off-limits and anything can be made into a proper classically styled drink with study and ingenuity." The Malum Malum is made with Tio Pepe fino sherry, Dewar's Scotch, Midori, and lime.
(On recent visit to Tokyo, I tasted the Japanese Garden myself. You can see my take on it here.)
"I'm from Chicago, so I like the name. I also like how it studies form and function in drinks. The drink itself is super dry, but the sugar on the rim helps balance it out." Made with Cognac G. Brisson, Cointreau, and Angostura bitters, Harris recommends it as an after-dinner sipper.
The Absinthe Suissesse is a classic New Orleans recipe involving absinthe, anise, orange flower water, and an egg white. Harris relished the opportunity to demonstrate his egg cracking ability and remarks that it's great with breakfast or brunch. It's not on the menu officially, but you can get the Absinthe Suissesse by request.