Apple Manhattan ($9)
The Apple Manhattan starts with a housemade tart apple shrub, Bulleit rye, Carpano Antica vermouth, and orange and Angostura bitters. The garnish is three "faux-cherries" made from balled granny smith apples cooked sous vide with pomegranate juice and Luxardo maraschino liqueur. They will rotate their Manhattan variations with seasonal fruits, herbs and spices throughout the year.
It may look traditional, but this margarita is made with chorizo-infused Pueblo Viejo tequila along with Combier orange liqueur, lime juice, and agave simple syrup. The cocktail is garnished with a sea-salt foam that is created by mixing salinated water with Versawhip soy protein and frothing it up in a high speed blender and KitchenAid mixer. The drink is topped off with grated lime zest.
House Tonic ($9)
The House Tonic is a non-alcoholic beverage meant to offer the complexity to stand up to any cocktail on the menu. The housemade tonic syrup is a deep, dark concoction flavored with cinchona and allspice, which is then mixed with soda water and Nikolaihof elderflower syrup before serving. The drink is garnished with pomegranate gelee.
The Racion martini looks like a familiar blend of Aviation gin, Noilly Prat dry vermouth, and orange bitters, but the olive in the glass is a classic modernist cuisine trick. Olive purée, olive oil, and pickle juice are mixed with agar agar which makes a gel that forms a skin when it's placed in a sodium alginate and vinegar solution. When the 'olive' breaks in your mouth, you get a salty burst of olive flavor.
Pisco Sour ($9)
A twist on the classic pisco sour, made with Encanto pisco and flavored with a roasted jalapeno simple syrup and smoked sea salt.