Sleight of Hand ($9)
"If I were to sit down and drink just one kind of cocktail all night, it would be this drink," says Wise. It's a delicate blend of Campo de Encanto pisco, Lilllet Rose, and Pamplemousse, a grapefruit liqueur from Combier. The drink is finished with a mist of Campari sprayed from an atomizer through a flame to caramelize and add depth to the bitter spirit.
Peychaud's Mimosa ($7)
"So simple and so good," says Wise. A hefty dose of Peychaud's bitters takes the classic orange juice and bubbly to new heights.
Imperial Fizz ($8)
The Imperial Fizz is a classic cocktail made with rye, rum, egg white, demerara sugar, soda water, and lemon. Wise opts for the funky and fruity Smith & Cross rum and spicy Jim Beam rye to balance the creaminess of the egg, aiming for a tart and refreshing drink.
Brandon Wise with some ice
Imperial has a blast chiller that freezes boiling water in about 35 minutes. This method allows Wise to quickly freeze a medium-sized block of fresh ice from which to carve many small spheres destined for cocktails like the New Money (shown next.)
New Money ($9)
The New Money is a twist on the Manhattan, blending Four Roses bourbon, Nardini Amaro, house infused hickory vermouth, and bitters. The drink is smoky and spicy with a chocolate cherry finish.