We Got the Beet ($12)
Apple Turnover ($12)
“I just wanted to make a cool Scotch drink for fall,” he explains, alluding to the drink’s principle spirit. Here, Farran opts for a Speyside single malt Scotch to lend a subtle weight and body to the sweet-tart-spicy creation.
Amargo Adios ($12)
Port of Call ($12)
A play on a classic sour recipe, the drink uses gin and ruby port as the base spirits—the former because Macy noticed it was lacking on the menu, and the latter because he thought it would work well to bridge the gap between the gin and cranberry preserves. Lemon juice and spicy cinnamon syrup complete the equation on this bright, juicy concoction. “I love this drink because it’s completely accessible and delicious but still feels new,” he explains.
Crystal Fall ($12)
Palo Negro ($13)
“I see this cocktail being enjoyed more as an aperitif cocktail during tapas or pinxtos; this is for after a long day of work during the fall or winter months when it’s already dark by the time the 'normal' workday ends and you just need a bite and a drink to wind down,” she explains.