Evander Berry Wall ($10)
“I’m sort of obsessed with Cocchi products,” says Wright as she pours this cocktail, made with new-to-the-US Cocchi Americano Rosa, mixed with Averell Damson Gin Liqueur. Cocchi Rosa is similar to sweet vermouth, but slightly sweeter and more fragrant. That sweetness counters the tart plum juice in the gin-based liqueur, which is made by macerating Damson plums in small-batch gin. The drink is finished with a bubbly splash of Prosecco None of the ingredients are too high in alcohol: this drink is meant for daytime sipping.
Zelda Caplan ($10)
This riff on a Salty Dog mixes Seneca Drums Gin from Finger Lakes Distilling with grapefruit juice, candied grapefruit, and club soda. The gin is made from a local Finger Lakes grape spirit flavored with 11 botanicals. It’s a bright, floral, citrusy gin that Wright finds works especially well with tart grapefruit.
Brooke Astor ($12)
Wright says, “This is our margarita-y drink.” It's made with Lunazul Blanco Tequila, Finger Lakes Raspberry Liqueur, thyme syrup, tonic, and lemon. The earthy thyme gives the drink a savory kick and the raspberry liqueur offsets the bright spike of tequila.
Barbara Hutton ($10)
“You should smell this; it smells like buttered popped corn,” Wright said of the Glen Thunder Corn Whiskey that’s the base of this cocktail. Dutch’s Peach Brandy, roasted jalapenos, peach bitters, and lime make up the rest. “The idea with this drink is spicy, jalapeno cornbread,” she added. They char jalapenos over an open flame and simmer them in simple syrup to give the drink a smoky, spicy complexity, while the double dose of peach (brandy and bitters) softens the aggressive nature of the corn whiskey.