Mint Lemonade ($15)
"Vodka is a great canvas for herbs,” explains Kelly. In this spring sipper, Breckenridge vodka takes a backseat to the in-your-face blend of fresh mint, lemon juice, simple syrup, soda, and Regan’s orange bitters. The key to maintaining the intensity of the mint, Kelly says, is shaking the whole leaves with the liquid ingredients and serving the mixture completely unstrained.
“It’s essentially an Americano with the addition of citrus juice,” says Kelly of this riff on the classic Italian aperitivo. Here, fresh lemon and orange juices are mixed with Campari, soda, and sweet vermouth. “For the sweet vermouth I really like to use Carpano Antica Formula. It’s the richest, smoothest, most vanilla-y; it does a great job of adding sweetness without being cloying and balancing out the bitterness.”
Tom Yum ($15)
“This one was sort of put in place by our owner after spending some time in Thailand,” says Kelly of this bright, subtly spicy refresher. Lemongrass, kaffir lime, and Calabrian chili are infused with Breckenridge vodka to create the base, which gets shaken with a little lemon juice, simple syrup, and Cointreau. Served up with a salted rim, Kelly calls the drink a “delicious blend of savory, sweet, and spice—with that touch of heat from the chili, it’s a great way to whet the appetite before a meal.”
This cocktail gets its name—‘double’ in Italian—from the double dose of basil in the recipe. Aromatic Thai basil-infused Basil Hayden bourbon stars here alongside herbal Nonino Amaro, lemon juice, and Aperol. “It sounds boozier than it is,” says Kelly, “but really it’s just a nice, light summer bourbon drink.”
Venti Cinque ($14)
"The original inspiration was an apple Bellini but this doesn't drink like one," explains Kelly. A crisp cocktail for the start of a meal, it features Camut Pommeau (“they call it a cider, but the taste is somewhere between apple cider and Calvados”), Cocchi Americano, and prickly Prosecco. To finish, the drink is garnished with a grapefruit twist.