To make this spin on a Ramos Gin Fizz, Wiley dry shakes muddled white grapes, Milagro reposado tequila, egg white, simple syrup, lemon juice, and Fee Brothers plum bitters. The frothy concoction is then topped in the glass with a splash of Blue Point Toasted Lager for added texture. “The Fizz started out in Colonial times as a drink you had a breakfast—the combination of the booze and the protein from the egg white, it was considered a hangover cure,” says Wiley. “I like to think of this as a great hangover drink.”
Herbaceous and spirit-forward, this variation on the classic Derby cocktail calls for chamomile-infused Old Overholt Rye and a housemade apricot shrub. “Often, with juleps, the mint gets so muddled and shaken that you don’t get the full flavor. We dry shake the mint then cover it with pebble ice in the glass—that holds the mint at the bottom of the glass and forces you to drink from the straw so you get the added aromatics from the mint garnish as you sip,” explains Wood.
Wood and Wiley use Old Bardstown bourbon, Fee Brothers’ chocolate bitters, and Carpano Antica (“the Bentley of Italian sweet vermouths”) in this Manhattan variation. “Before we pour in the drink we mist the glass with absinthe—it gets under your tongue when you take a sip and really allows you to taste everything the drink has to offer,” says Wiley.
Spring 44 gin, Aperol, Fee Brothers grapefruit bitters, and locally-made Carroll’s mead star in this variation on a classic Negroni. “The mead replaces the traditional sweet vermouth and adds a nice subtlety,” says Wood. The cocktail is built in batches and then charged with CO2 to give it a slight effervescence. “We were in love with the idea of carbonating a spirit-on-spirit cocktail...It allows you to have a boozy, all-spirit cocktail without feeling like you have to be in the middle of winter to enjoy it,” says Wiley.
“This drink is very herbaceous,” says Wiley. “If you’re not ready for it, it’ll surprise you.” Named after Elizabeth 'Betty' Flanagan, (“She actually invented the first cocktail but doesn’t really get credit for it because it wasn’t particularly good,” says Wood) the drink features vodka they've infused with mint, rosemary, and basil. Grapefruit juice and a dram of Kümmel—a liqueur flavored with caraway, cumin, and fennel—round out the green drink, which is garnished with a rosemary salt rim.