Meriton Latroon's Bantam ($55 for 4 people, $75 for 6 people, $90 for 8 people)
"I started with punch and then built the whole menu after that," explains McGarry. Two sections of the menu are devoted to punch, which he calls the "king of mixed drinks."
McGarry says that for guests of the upstairs parlor, a drinking session will always start with a small cup of punch similar to this one. "It'll always be a white spirit-based punch, something tart, fresh, and palate-cleansing." This rendition is a mix of Batavia Arrack Van Oosten, tart lime sherbet, fresh lime juice, coconut palm sugar, and Earl Grey tea.
G. M. Gurton's Punch ($55 for 4 people, $75 for 6 people, $90 for 8 people
The use of Myer's Dark Jamaican Rum and Rémy Martin 1738 Cognac makes this punch more representative of the style that the upper echelons of society would have enjoyed in the mid 1800s. To the two dark spirits he adds nutty Amontillado sherry, lime sherbet, fresh lime juice, muscovado sugar, green tea, and mildly biting ginger syrup. Fresh nutmeg is ground on top as was common of the time period.
Explains McGarry of this cocktail's inspiration,"I was keen to show the versatility of Irish whiskey—it's not merely something to be enjoyed as a sip or a shot." This Planter's Punch variation is juicy, tart, and intensely aromatic, combining Redbreast 12 Year Cask Strength Irish whiskey with a mix of Jamaican rums, fresh lime juice, housemade Orinoco bitters, and dashes of Graham's LBV port.
Montana Club ($14)
McGarry says that this bitter sipper is illustrative of how the classic Manhattan started out. "This is more representative of the first style, which had more vermouth." His variation features a combination of Louis Royer "Force 53" VSOP Cognac, Bonal Gentiane, herbal Amaro Sibilla, Marie Brizard Anisette, housemade Orinoco bitters, and Boker's bitters.
Absinthe is a big focus on the list here, with about 30% of the drinks featuring at least a dash of the spirit. "Jerry Thomas was said to have put 'a dash of the green stuff' in every drink—it acts almost as a seasoning," says McGarry. In this riff on a Death in the Afternoon, the anise-flavored Pernod absinthe takes center stage, supported by a mix of Marie Brizard Parfait Amour, Bittermens Orchard Street Celery Shrub, and a splash of Piper Heidsieck Cuvée Brut Champagne that brings out the spirit's aromatics.