Gin and Tonic ($10)
"I wanted to make a tonic water that was crisp and clean and not the overly sweet high-fructose corn syrupy finish," said Csanky. He recommends you try it out in a gin and tonic made with his full-bodied Aria Gin. The gin, produced with Erik Martin, is flavored with juniper, coriander, angelica, cardamom, grains of paradise, cubeb berry, orris root, cassia, and lemon and orange zest.
Csanky was inspired to create a Wildwood version of the Paloma by visiting bars in Mexico. "A guy at the end of the bar is cutting avocados with a machete, babies are in the bar and everyone is smoking. One sip of our house-made Squirt and Cazadores Blanco tequila takes me right back."
Takin' up the Acid ($10)
Csanky adds acidified carbonated soda to a single liqueur (currently L'Esprit de June) to open up new flavors by cutting through the sweetness of the liqueur without adding additional flavors in the acidifying ingredient.
Let Go ($10)
"I am crazy for Aperol," says Csanky. "Aperol is like Campari's beautiful little sister." He recommends trying it in this cocktail, which is a variation on a Tom Collins made with Aria gin, lemon oils, with the addition of pink-hued Aperol.
"We take our cocktail seriously, but we don't take ourselves too seriously," says Wildwood bar manager Ryan Csanky.