"The Havane is a house-favorite cocktail," says Lindstedt. "It's both bright and bitter and perfectly balanced." What's in it? Aveze (a bitter gentian liqueur), lemon juice, Gordon's gin, Bärenjäger honey liqueur, and Rothman & Winter apricot liqueur.
Yellow Smoke ($10)
"I really like savory components in cocktails," says Lindstedt. "While mezcal isn't for everyone, the cocktail makes for a great introduction to the smoky spirit," he says. Fidencio mezcal lays the smoky foundation accompanied by the lighter, bittersweet aperitif Lillet and a tiny splash of chocolate Mud Puddle vodka.
The Cepage is Lindstedt's take on the equal-parts Sidecar cocktail, traditionally comprised of one part lemon juice, one part orange liqueur, and one part cognac. Lindstedt uses a Peychaud's cordial made from the bitters and simple syrup, plus Combier Orange liqueur, and verjus instead of lemon. "The lack of citrus means this cocktail doesn't require constant re-balancing for acidity like the traditional Sidecar, making the cocktail both consistent and time efficient", says Lindstedt.
"Creme de Cassis doesn't make its way into a lot of cocktails, and I wanted to work it into a new drink," says Lindstedt. "Lustau Los Arcos Dry Amontillado sherry leaves a really great finish, and our housemade Picon works in harmony with the Barbancourt 8 year rum. We took a gamble with these flavors, but the risk was well worth it," says Lindstedt.
La Vie En Rose ($10)
"La Vie En Rose is our 'vodka drink', without having any vodka," says Lindstedt. "It's an approachable cocktail that introduces many people to pisco, a spirit they may have never experienced." The cocktail is made with Cocchi Americano Rosa, Alto Del Carmen pisco, Combier pamplemousse liqueur, and lemon.
The Pégoud is Lindstedt's riff on the Aviation cocktail. For this drink, he mixes together Citadelle Gin, Crème Yvette, Peychaud's bitters, simple syrup, and lemon.