Rye Rocket ($10)
Rocket is the term of choice in Britain for what we in the US call arugula, which tops this riff on a gin gimlet. Gilka Kumma, a caraway eau de vie, is the rye element (there's no whiskey involved), and cane syrup is the sweetener. "Sometimes it gets so serious," says general manager Dan Latimer about the craft cocktail scene. "But hopefully we're having fun." To this point, he tries to name his drinks playfully.
Mr. Gold's Lost Love ($12)
Locally owned Belle Meade Bourbon, Zucca amaro, and Carpano Antica Formula get a lift with house-made strawberry vinegar. "Chef [Sean Brock] loves to use various vinegars in his cooking. The cocktails really play off of that," says bartender Shannon Wright.
Bergy and June ($8)
This tart and savory cocktail is made with Tito's Vodka and the bone dry Chenin Blanc of Pascal Janvier, garnished with locally foraged bergamot. "Most of this is born from and rooted in a sense of history," says GM Dan Latimer. The name Bergy and June recalls the Southern tale Porgy and Bess, evoking summertime while nodding to the foraged ingredients.
Ole Sorgy ($10)
Ole Sorgy started its life as bartender Mike Wolf's reinterpretation of an Old Fashioned. He wanted to showcase the nutty sweetness of sorghum by adding it to a wheated bourbon, spiced up and made rich by Bourbon Barrel Foods' cherry and tobacco bitters. Originally he was using W.L. Weller Special Reserve 90 proof, but when Chef Brock tasted it, he thought it could use more power and so suggested stepping up the presence of the alcohol by using the Old Weller Antique at 107 proof.
Andy's Parlor ($10)
"We've got some books, and we're really turning to history for inspiration," says bar manager and sommelier Kenny Lyons. The plan is to expand the cocktail menu to a full page, but for now they're taking things slowly. This subtly sweet cocktail shakes Barbancourt 8 year old rum with a portion of cold brewed coffee made by local shop Barista Parlor. The name is a nod to their java brewing friends, as well as to the restaurant's dessert menu atop which diners are quaintly directed To the Parlor.