Toast & Marmalade
This play on a classic sour is a tribute to Bahmani's late grandfather: "He loved to have black tea with pumpernickel toast and marmalade, so I incorporated those flavors into a cocktail," he explains. "I know that rye whiskey works well with cognac, so I thought why not try infusing cognac with rye bread itself." The pumpernickel-infused cognac is combined with orange marmalade, fresh lemon juice, housemade black tea simple syrup, and orange bitters, and then dry-shaken with an egg white. For the cognac, LaPratt opted to go with Guillon Painturaud VSOP. “It has rich, darker flavors, a slight nuttiness, and great acidity thanks to the area’s chalky soils," LaPratt notes.
Lavender & Bergamot
“Part of Chef Kalkatour’s heritage is rooted in the south of France and Provence, so I immediately thought of lavender,” says Bahmani of the inspiration behind one of this cocktail’s star ingredients. The drink brings together Banks 5 Island rum with Luxardo maraschino liqueur, housemade lavender syrup, and bergamot.
Ras El Hanout
“There are lots of different funky flavors and subtle spices playing around in this cocktail, including cumin, cardamom, caraway, elderflower, and lychee,” says Bahmani. The base is a duo of sugarcane spirits: a “grassy, funky” California-made rhum agricole, and the more spice-driven Batavia Arrack from Indonesia. Floral Gewürztraminer wine is added "as a vermouth substitute of sorts" and a mist of caraway-flavored Kümmel liqueur and Bittermens Morrocan bitters adds savory spice.
Tea & Kalamansi
LaPratt, a self-proclaimed bourbon fan, says that he personally requested that Bahmani bit a bourbon drink onto the menu. This whiskey sour variation features Evan Williams bourbon, housemade black tea syrup, Cocchi Americano, Angostura bitters, and kalamansi juice. Bahmani notes that “when combined with the Assam tea and other ingredients, the kalamansi's tartness rounds out and begins to slightly resemble the flavor of an orange.”