Sorrel acts as the main modifier in this Garden-of-Eden inspired Vesper variation, says Duff. “It has this sweet, herbaceous quality, a little acid too.” In the kitchen, the bar team borrows the Gastrovac to infuse the sorrel juice with an aromatic combination of marigold, elderflower, and anise. Gin, vodka, and Pineau des Charantes are added to the infused sorrel juice, and the mixture is served over a cube of laser-cut ice with a sorrel leaf garnish.
Sour Sumac ($15)
You’ll find more “red fruit acidity” in this cocktail than your classic Pisco Sour, says Duff. Here, sumac berries are infused into a syrup and shaken with pisco and lemon juice to create a refreshingly tart, frothy concoction, garnished simply with a dash of ground sumac.
As you might have guessed from the name, sassafras stars in this loose interpretation of a Manhattan. According to Duff, the inspiration for the drink came after a forager brought in an 100 year-old piece of sassafras bark for them to work with. “We shave it down to chips and steep in like a tea in a big pot,” he explains, “then we add a little sweetener to bring out the aromatics.” Rye is added to give the drink a spiced, malty quality, while Cynar provides a subtly bitter, herbaceous backbone.
Old Fashioned Ale ($15)
“It works great as an after dinner, cold night type of drink,” says Duff of this warm cocktail. Drawing on his barista background, Duff uses the bar’s Slayer machine to steam the dry-shaken mixture of egg yolk, brandy, lemon, ginger, and cream. The technique gives the cocktail its distinct airy, bubble-rich froth, to which he adds a splash of Tröegs Perpetual IPA for a slightly floral hoppy note.
"It started out as a much heavier, creamier drink, and I was talking to Chef Lightner, who suggested adding the lemon juice and using the lighter IPA to balance it out," he says.
Meyer Shrub ($15)
Juicing the entire lemon—peel and all—allows the oils and complex flavor of the fruit to really be incorporated into this bright, zesty cocktail, says Duff. “Vanilla-herbaceous” tonka beans are infused into the Meyer lemon juice base, which is then combined with tangy Champagne vinegar. Served over crushed ice, this prickly-effervescent sipper is topped with a splash of Saison Dupont.