The Doctorate ($13)
For this aromatic cocktail, Amaro Montenegro, Amaro Nonino, Old Overholt rye whiskey, and Jerry Thomas bitters are stirred and strained into a rocks glass and garnished with grapefruit peel.
The Surgeon General ($13)
The Surgeon General is the same as The Doctorate (previous slide), save for the fact that the cocktail is strained into a mason jar. And instead of a grapefruit peel providing aroma, Baranda first fills the mason jar with hickory smoke via a Smoking Gun food smoker. The resulting drink is indeed smoky, yet the herbal flavors of the amari, along with the spicy rye, remain distinct from the hickory smoke.
"The smoke gives this drink that whole manly campfire thing," said Baranda.
Pomegranate Smash ($12)
Tito's Vodka, herbal Green Chartreuse, St. Germain, fresh lemon juice, pomegranate juice, Angostura bitters, and Peychaud's bitters are shaken and poured over crushed ice, then garnished with pomegranate seeds and mint leaves. "This is one of our lighter cocktails," said Baranda. "But you get a lot of freshness and tang from the fruit juice, and some complexity from the Chartreuse and St. Germain."
Barrel-Aged Negroni ($12)
The mixture of Campari, Plymouth gin, and Martini and Rossi sweet vermouth for this cocktail is aged in a whiskey barrel for two weeks. The aged mixture is stirred with ice, then strained into a rocks glass and garnished with orange peel.
"This is a very simple and classic Negroni, but the barrel aging really helps to round off the bitterness of the Campari, while adding a nice earthy, woody flavor to the drink," said Baranda.
Eve's Desire ($12)
Baranda infuses Evan Williams Bourbon with Macintosh apples and sage, then shakes the infused bourbon with fresh lemon juice. The drink is finished with celery bitters, grated cinnamon, and a sage leaf.
"This is a really interesting and complex drink that is sweet and savory," said Baranda. "The celery bitters provides that savory note to tie together the apples and sage."
Italian Necktie ($12)
Templeton rye whiskey is stirred with Punt e Mes, Amaro Meletti, and mole bitters, and finished with a twist of grapefruit peel. "I really like the combination of rye and chocolate," said Baranda. "Both the amaro and the mole bitters in this drink give it that nice chocolate flavor to balance the rye."