Murder on the Ebullient Express ($12)
"It's been interesting to experiment with tweaking ratios to account for the sweetness of the base ingredients—none of these drinks uses simple syrup," notes Powell of working with fortified wines. Here, fresh celery and lime juice and Cocchi Americano act as bitter counterparts to the sweeter profiles of white port and the herbal wine-based and chinchona-bittered aperitif Bonal.
Spiritual America ($13)
"This drink is along the lines of a Cosmo—it has that same refreshing quality, and you could look at it from across the bar and think that's what it was, but it terms of flavor it's nothing like it," says Powell of this vibrant-colored cocktail. A combination of blood orange juice, lime juice, Lillet rosé, Dolin dry vermouth, and two dashes of Peychaud's and rhubarb bitters, Powell calls this the "easiest-drinking cocktail on the menu."
The Alley and The Icewagon ($12)
This cocktail is "like the perfect Manhattan, minus the whiskey," says Powell. Intensely aromatic coffee-infused Punt y Mes takes center stage, while Dolin blanc vermouth adds a touch of sweetness and brightness. As a finishing touch, a drop of savory soy sauce is added to take the place of the traditional bitters. "It's a great drink for someone who wants something that tastes a little boozier," Powell says of this sipper.
Dark Horse Candidate ($14)
According to Powell, the inspiration behind the flavors of this beer cocktail is a Tootsie Roll. Intensely creamy and chocolatey, the drink combines housemade orgeat, Pineau des Charentes, lemon juice, and McGovern's Oatmeal Stout, which was chosen for its slight sweetness.
"The name fits because I think beer cocktails are largely underrated," explains Powell. "This drink is the least likely you'd expect to succeed, and yet it has the greatest chance of winning you over."