Scotch Marsala (cocktails $15)
"It's a meat-centric restaurant, so our chef, PJ [Calapa], wanted a Bloody or a Bullshot on the menu," said Freeman. He opted for a take on the Red Snapper, the gin version of a Bloody Mary. (The drink dates to post-Prohibition New York, when bartender Fernand Petoit bought the Bloody Mary over from France; he landed at the St. Regis, where the name "Bloody Mary" was deemed unacceptable and vodka was hard to come by. Thus: the Red Snapper.)
Freeman starts his with a purée of golden heirloom tomatoes, blended in the Vita-Prep and passed through a rough strainer, to retain a bit of texture. That forms the base of the mix, with fresh horseradish, Sriracha, and black pepper. It's joined by celery-infused Ford's Gin, lemon, and a bit of Maggi seasoning, adding a rich savory element.