Evander Berry Wall ($10)
Zelda Caplan ($10)
Brooke Astor ($12)
Bloody Mary ($9)
“Chef was really insistent that we have not one, but several types of Bloody Marys,” Wright says. Runoff from San Marzano tomatoes is the base of the mix. Wright likes the acidity in the tomato juice and finds it works well with the rest of the ingredients she adds in: horseradish, Sriracha, black pepper, brown sugar, cayenne, lemon juice, and chopped basil and rosemary ("We're kind of an Italian restaurant," Wright said wryly on the inclusion of fresh herbs). But that's just the start.
For the anchovy and fennel Bloody (pictured left), white anchovies are pureed with roasted fennel, which sweetens slightly as it cooks, so there’s a balance of sweet and spicy. For the smoked olive Mary (pictured right), Taggiasche olives are smoked at the restaurant until meaty and fragrant, puréed, and added to the Bloody Mary mix. “As much as I love the other cocktails,” Wright says, “I think our Bloody Marys are going to be a thing.”