The Paloma is "an example of a classic staple that we tweaked," Lazar says of the citrusy drink. Pueblo Viejo Blanco tequila, Del Maguey Vida Mezcal, lime, and Bitter Truth grapefruit bitters are topped with soda and a touch of St. Germain elderflower liqueur.
Bajan Rum Punch ($10)
This cocktail features Mount Gay Eclipse Black rum from Barbados. It's blended with Smith & Cross, fresh lime, and a housemade falernum made with nutmeg and almond. The flavors are accentuated with a garnish of Angostura bitters and freshly ground nutmeg.
Lazar notes that he found this cocktail in an old cookbook for the Sugar Reef restaurant, a hot spot for Caribbean food in New York in the 80s.
Jerk Mary ($10)
Lazar has repurposed Sugar Reef's jerk rub for a spicy-sweet twist on a Bloody Mary. The paste includes allspice, space, thyme, garlic, habanero, white onion, black soy sauce, apple cider vinegar, orange juice, lime, salt, nutmeg, and cinnamon. The vodka-spiked Mary is topped with a slice of jicama, cured in salt, lime, and sugar, and a sprinkle of chili powder.
Savory Seasonal Collins ($10)
Blade Gin (from Old World Spirits in Belmont, CA), fresh lemon, and pickling liquid are laced with tarragon and topped with soda in this subtly savory cocktail. The vinegary pickling liquid, from Beattie's book Artisanal Cocktails, is flavored with cinnamon, chili and fennel. Shaved pickled fennel tops the drink.
Fennel Old Fashioned ($11)
Not for the anise-averse, the rich whiskey drink is a blend of Eagle Rare 10-year Bourbon, star-anise fennel seed syrup, and orange bitters. "This and the Manhattan will go well with the ribs, when you want a big hit of bourbon," Lazar says of the drink.