Gin Punch ($45 for a pitcher, $10 for a glass)
This tart, sweet gin-based punch is a nod to spring, featuring whole cucumber and rhubarb blended with gin. The mixture is combined with lemon juice, lemon zest oils, and demerara sugar before being strained and kegged. This punch features two gins—Beefeater and Bols Genever—Smith says they selected the genever to lend a "flavorful, funky backbone" to the drink.
"The tropical aspect of this one is such a classic approach to punch," Smith said of this fruity, boozy concoction. Wray & Nephew rum forms the base; Bolton and Smith selected this variety for its distinctive, powerful flavor. "It's not something you'd put in a mojito or a rum and Coke," Smith explained. The punch also includes passion fruit, honey, and lime, along with Batavia Arrack, a sugarcane and red rice distillate from Indonesia that is a classic punch ingredient.
Leopold Bloom ($10)
A gin-based riff on a mint julep, this floral cocktail features hibiscus-infused Ford's gin instead of bourbon, and a housemade pineapple syrup instead of simple syrup. The fresh mint, paired with the delicate sweetness from the pineapple, suggests the porch swing attitude of a julep.
Atticus Finch ($10)
One of the most popular cocktails since opening, the Atticus Finch is "basically an Old Fashioned that's served up," Bolton said of the drink. "And we played with the sugar, and played with the bitters." Old Fitzgerald bourbon is stirred with balsamic bitters (Angostura bitters blended with balsamic vinegar), and a one-to-one honey simple syrup made with Earl Grey tea. A spritz of balsamic bitters garnishes the drink, as well.