Rum N' Oats
Hot beer may sound strange, but Codd's concoction of steamed Ninkasi Oatis with rum, cinnamon syrup, mole bitters, and rich Carpano Antica has him super-excited. "It's killer," he says as he tops the cocktail with whipped cream and freshly grated cinnamon.
A Bitterman's Lie
Codd tops this combination of Plymouth Gin, Carpano Antica, Pür Pear William Likor, orange bitters, and Angostura bitters with a foam he makes in the iSi whipper. The foam is a mix of Campari, grapefruit, lemon, simple syrup, and eggwhite. "It's a fun mouthfeel, the stirred drink with the bitter foam on top," says Codd.
This tart little devil brings together St. George Absinthe with Vida Mezcal, along with fresh lime, ginger, Combier Cassis, and ginger ale. "Absinthe and mezcal work surprisingly well together," notes Codd. He particularly recommends trying this slightly smoky drink with Wo Hing's shumai.
The Hot Blush
This toddy is made with El Dorado white rum, Lemon Hart 80, and Smith & Cross. "Each rum gives completely different flavors to the cocktail," says Codd. The rums are mixed with freshly pressed Fuji apple juice, lemon, and ginger, and topped with a clove-studded lemon for aroma. Codd suggests trying it with the cold yuba salad for contrast.
Made with housemade Pimm's spiked with Rittenhouse 100 rye and Germain-Robin brandy, this aromatic Pimm's Cup is shaken with fresh apple juice and topped with Fever Tree ginger beer.
The Lass O' Gowrie
Codd says he's been ordering Japanese whiskey by the case because this spirit-forward cocktail is so popular. It features the Hakushu 12-year from Suntory—"That's super-delicious stuff," he notes—stirred with honey, Punt e Mes, and bitters and served with hand-cut ice.