Gypsy Tan ($10)
The Gypsy Tan has a shandy-like flavor profile. Rittenhouse 100 rye, Mandarine Napoleon orange liqueur, Fernet Branca, ginger syrup, and lemon juice are topped with a float of Erdinger Weissbier. Fresh nutmeg is grated on top. "The Fernet and ginger combine really well," Harris says of the cocktail.
Baby Turtle ($12)
The Baby Turtle has been the number two seller at the bar, Harris tells us. The blend of Tequila Ocho reposado, Campari, grapefruit, lime, egg white, and freshly grated cinnamon, is frothy-sweet at first sip, mellowing to an almost savory fullness.
Polar Bear ($11)
This "deceptively simple" cocktail was conceived by Josh Harris in "a flash of genius," Morgan Schick said of the Polar Bear. This blend of Pierde Almas La Purita Verda mezcal, Dolin Blanc vermouth, and Tempus Fugit creme de menthe is based on a tequila-creme de menthe drink Scott Baird had made previously.
Trick Dog Aperitif ($7 for one, $35 for a bottle)
One of three large format offerings, the Trick Dog Aperitif is a sweet-bitter blend of Gran Classico, Carpano Antica vermouth, and amontillado sherry. You can share the bottle with as many friends as you'd like, though Harris expressed he'd happy split a bottle with one other person.
Sodas for Highballs
"I'm a big soda nerd," Harris says of the bubbly mixers used in the menu's three highballs. "Moxie was really hard to find—it's like if you took a capful of Fernet and added to cola." The Fizzery on Mission Street sources the soda for the bar.
Amaro and Moxie ($8)
"Highballs are good for the bartenders and the customers," Harris said of this section of the menu, noting that patrons can get these drinks quickly while waiting for more complex cocktails.