Whiskey Skiffer ($11)
Old Overholt rye is mixed with Cynar and Dolin Rouge in this variation on a Boulevardier. A dash of Bittermens chocolate bitters adds a sultry note to the cocktail.
Wild Celery Shrub ($5)
Wild celery, celery root, cane sugar, and white balsamic are boiled and then steeped together to form the syrup that is the base of this savory Italian soda.
Wild Turkey bourbon is shaken with Amaro Nonino (an oak-aged grappa-based Italian digestif), fresh lemon juice, and egg white for a rich, foamy result.
Big Sky ($11)
Lunazul tequila, subtly smoky Sombra mezcal, bitter Aperol, and sweet/sour blood orange puree make for a tangy combination that bartender Gaba Vallone recommends pairing with seafood dishes.
Pomegranate and Sour Cherry Soda ($5)
Made with tart cherry molasses, pomegranate juice, and a touch of rose water.
Behind the Bar
Beverage director Jesse Cason and bartender Gaba Vallone.