Anderson stocks his bar with the expected mix of bitters, infusions, and American whiskies, alongside Mexican-made specialties like bacanora.
American Firing Squad ($12)
"A Mexican Firing Squad is tequila, lime, grenadine, and Angostura," explains Anderson. He replaces the grenadine with a syrup of Malbec and pomegranate juice flavored with allspice, nutmeg, and cinnamon—like a mulled wine— and the tequila with a mixture of Laird's Applejack and chamomile-infused rye whiskey. The bitters are Amargo-Vallet, flavored with angostura bark and a variety of roots and spices. "This is one of my favorites, it tastes like fall."
5 Island Horchata ($13)
"You have to drink this one pretty fast before it starts to separate," says Anderson. To make the 5 Island Horchata, he forgoes the traditional rice and almond horchata base, instead using coconut and vanilla with a touch of cold-brewed coffee. The kick comes from 5 Island Rum and Fernet-Vallet.
Salvation Michelada ($10)
"I f*&king love this drink, but what bartender doesn't love a michelada?" asks Anderson. Salvation Taco's is made with a smoky chipotle-based hot sauce, grenadine, and lime, served with Modelo lager on the rocks. Rather than rimming the glass in salt, Anderson serves his with a lime dipped in salt flavored with guajillo chili and cumin, "so that people can adjust their own salt level if they want."
Fly By Night ($12)
"This one is April's favorite," Anderson says of the Fly By Night, a Spring 44 Gin-based cocktail flavored with lemon, cinnamon, and vanilla. "I wanted to do a gin-based drink that steered clear of those grassy, herbal notes you're used to in a gin drink, so I chose to bring out the cinnamon flavors here. It works a lot better with the food that way."
The fresh vanilla pod is scraped into the cocktail before shaking to add body. It's finished with orange blossom and a touch of salt.
Sonora Old Fashioned ($12)
"Bacanora's a spirit made in Sonora. It's a cousin of tequila and mezcal, and it has a slight smokiness somewhere in between the two," says Anderson. "It was only introduced in the U.S. in December of 2011, so you won't see it on menus much. I'm pretty excited about it."
Here, Anderson mixes bacanora with silver tequila, chipotle-flavored honey, and a touch of grapefruit bitters. The result is a variation on the Oaxaca Old Fashioned.