Pouring a Bitter Melon Cocktail
Bartender Arley Marks fine-strains a Bitter Melon Martini into a cup.
Great Northern ($12)
Damrak Gin, fresh grapefruit juice, yuzu juice, and sparkling wine served tall with a shiso leaf.
"This one is based on the Corpse Reviver," says Marks. It's made with Damrak Gin, Cocchi Americano, lemon juice, and Combier triple sec in place of the traditional Cointreau. It's serve in a St. George Absinthe-misted cup with drops of parsley oil.
Damn Fine Cup of Coffee
"This is one of my favorites," says Marks of this creamy concoction based on Vietnamese coffee. Aalborg Akvavit, Tito's vodka, Cynar, sweetened condensed milk, and yeah, coffee, topped with a dusting of star anise. "I love having a kitchen full of great Asian ingredients to work with," he adds.
One Eyed Jack
Evan Williams Bourbon, mint, and lemon start off pretty normal, then a hit of mirin—a sweet, syrupy Japanese rice wine—makes things veer a little off course. Puckeringly salty-sour pickled umeboshi plums pureed into the drink take it into uncharted territory. "We have to warn people about the salt in this one," says Marks.
"We make orgeat from scratch by blending almond butter with hot raw sugar and Combier triple sec," says Marks. It's the main flavoring in the T-1000, a creamy drink made with Cana Brava rum, canteloupe, black pepper, and soy milk.
A nod to the Twin Peaks theme that runs through the restaurant, the Laura Palmer is an Arnold Palmer made with pu-erh tea, and lemon juice, spiked with Combier creme de framboise and Tito's vodka.
Bitter Melon Martini
Damrak Gin, bitter melon, and Dolin Blanc vermouth. "We really wanted to do a bitter melon cocktail to get that bracing flavor. We add a bit of citric acid to the mix to balance that bitterness a little bit, so it's really refreshing," says Marks.