Negroni Corretto ($16)
Inspired by the Negroni Spagliato, the idea for this cocktail came to Bergquist after spending some time in Italy enjoying the local aperitivi and gelato. Here, the traditional sweet vermouth is replaced by a housemade pistachio orgeat (“We were trying to imitate pistachio gelato,” explains Bergquist). It stars alongside Citadelle gin, fresh clementine juice, Campari, and Perrier-Jouët Champagne.
Stockholm Syndrome ($14)
“I was born in Sweden but raised in New Zealand and I went to Stockholm for the first time last year and fell in love with pickled herring and wanted to recreate those flavors in drink form,” explains Bergquist. The cocktail mixes cumin and dill-infused Fair vodka, Linie aquavit, lemon juice, Peychaud’s bitters, and pink Himalayan salt.
Dreams of Sushi ($15)
Named after the popular food documentary, “Jiro Dreams of Sushi,” this savory cocktail was inspired by the flavors of a seaweed salad Bergquist recently enjoyed. “The seaweed gives it a nice maritime background,” he says of the cocktail’s hijiki seaweed-infused cognac. The infused spirit is shaken with lemon juice, fresh mint leaves, honey, and housemade green apple shrub, then garnished with a sesame oil-soaked mint sprig for aroma.
Time Boxing ($15)
“My wife is from Brazil and when we were there I had this amazing tomato Caipirinha and wanted to recreate it,” says Bergquist of the inspiration for this drink. This variation starts with cachaça infused with tomato, thyme, and sage, mixed with applejack, honey, and tawny port.
Bax Beet Yogi ($15)
A tribute to his former boss, Matthew Bax, this beet-based cocktail is spiked with yogurt mezcal. “We combine the yogurt powder with the Del Maguey mezcal, just as you would if you were making frozen yogurt, and it gives it a nice kind of sour profile,” explains Bergquist. Beet juice, lime juice, and dried strawberry-infused sweet vermouth complete the drink.
“It’s a riff on a classic French cocktail from the 1930s,” says Bergquist of this julep lookalike. It features mint, Pernod absinthe, Dolin dry vermouth, lime juice, pine nut orgeat, and peach bitters.
“This is our sweet vodka drink,” says Bergquist of this bottled concoction. “The menu always has a bottled drink on it—it’s fun, we try not to be too serious sometimes,” he continues. This one features a combination of rhubarb juice, Fair quinoa vodka, Fernet Branca, Lillet blanc, and saffron syrup. “Saffron and rhubarb are the base flavors in Fernet so we worked around that,” explains Bergquist.