"Fruity, nutty, vanilla," are the main flavor components of this drink, says Laufman. Ron Zacapa aged rum is laced with a housemade pomegranate grenadine shrub (made from orange, clove, pomegranate syrup, and apple cider vinegar), Amontillado sherry, and a touch of lime juice. Laufman likes how the dry, nutty flavor of the sherry and the savory acidity of the shrub's vinegar brighten the sweet depth of the rum.
Stop Fenneling Me
Right gin is blended with Manzanilla sherry, Velvet Falernum, and Bar Keep fennel bitters in this pepper-bright "salad inspired" cocktail. "The black pepper notes in the gin, the fennel, and the apple garnish sprinkled with salt and pepper—it's salad," Laufman says of the drink.
Room With a Vieux
"It's the same basic formula as a Vieux Carre, but with some different ingredients," Laufman told us. Rittenhouse rye whiskey still forms the base, but Pueblo Viejo tequila replaces the brandy; Cocchi Americano stands in for vermouth; and Amaro Nonino is used instead of Benedictine. Angostura and Regan's orange bitters complete the drink, which is one of the most spirituous on the menu.
Laufman was drinking tea when he came up with this riff on the classic Bee's Knees cocktail. "What do you put in tea? Lemon and honey," he said. Here, chamomile-infused Damrak gin is blended with honey, lemon, and Carpano Antica. "It's more herbaceous than a Bee's Knees, you get some good different flavors in there with the sweet vermouth," Laufman explained.
The Campfire Fizz is a riff on one of our favorite drinks that Laufman created at the Burritt Room, the Smokin' Hops. Both feature mezcal and IPA, "The sweet, smoky mezcal is great with the grapefruit notes of an IPA," Laufman says of the combination. The Campfire Fizz includes Del Maguey Vida mezcal, Cherry Heering, lemon simple syrup, a float of bitter Lagunitas IPA, and a drizzle of Angostura bitters.