Persephone (all drinks listed $13)
The Devil Inside
And why the name? "We needed Crema de Mezcal to tone it down a bit, which I don't like using, but hey—the greatest trick the devil ever did was to convince you he didn't exist." So it's the Devil Inside. "It's interesting to see people taste this. I feel like some of them think it's a dare—but their faces light up when they realize how clean and light it is. It's a lot less terrifying once you taste it.
"This is, by far, my favorite cocktail I've ever made."
Pistachio Milk Punch
Resler salts and toasts pistachios before blending them into a nut milk, the base of the cocktail. It meets Dos Tequila Reposado ("it has all these salted caramel, toffee notes—it's great in cocktails, fun to work with") and Combier "to brighten it up with a pop of citrus." That's shaken before it's poured into a salt-rimmed glass and topped off with soda. Resler tends to steer clear of both those things—"I feel like soda often just dulls flavors, and I don't want salt on every margarita we make"—but he finds that soda lifts up an otherwise dense drink, and the salt heightens the pistachio flavor.