Barrel-Aged 1794 ($13)
The 1794 is rye-based, whiskey-forward variation on the Boulevardier, softened and aged in a barrel. Rosales says the aging results in a thicker drink, where the flavors have embraced each other and lost any hard edge they may have had.
This Buffalo Trace Bourbon drink is sweetened with Ramazzotti Amaro for a digestif feel—and a digestif might be necessary after the many meaty dishes on Radiator's menu. Housemade rhubarb bitters add complexity to the mix.
This Old Overholt rye based cocktail is infused with apple wood though a cold-smoking gun, then mixed into a Manhattan with Noilly Prat sweet vermouth and Fee Brothers Barrel-Aged bitters.
2Bar Spirits, just south of Radiator in the SoDo neighborhood, makes a whiskey from local grain, just for the bar. Many of the small wooden barrels drinkers see around the bar hold various batches of the whiskey as it ages.
A Manhattan made from 2 Bar's white dog (un-aged) whiskey. The roughness of the new spirit is tempered with gomme syrup and herbal Dolin dry vermouth. A hit of Xocolatl mole bitters adds an earthy intrigue.
Combining two of her favorite spirits, Rosales' Renegade packs a double punch of Buffalo Trace bourbon and Del Maguey Vida mezcal. The cocktail gets a lift, in color and flavor, from Yellow Chartreuse and a combination of Angostura and orange bitters.
Smoked Pig Face
Chefs Tyler Palagi and Charlie Garrison serve half of a pig face with a side of charcuterie, aioli, and pickled peppers.