The 1760 ($10)
1760's namesake cocktail was more or less an improvisation, says Longoria. "When Gianpaolo [Paterlini,1760's wine director] first approached me about working with him, he was like, 'Why don't you mix something up for me?' And this was it."
The drink is a blend of La Vida mezcal, City of London gin, Cointreau, cumin, lemon, and fresh mint, topped with a pour of Fever Tree tonic water. "The botanicals of gin work with the mint; the smoke of the mezcal works with the earthiness of the cumin," Longoria explained. "My original idea was centered around mint and cumin; I figured out what spirits would work best from there."
Strawberry Shrub ($12)
"The first think you'll see when you order this cocktail is the sous vide bag," Longoria said of this shrub-based summer cocktail. "The bags are cut to order." Fresh strawberries, Thai basil, and Katz Viognier Honey Vinegar are combined with Strega liqueur in the flavor-loaded packages and cooked sous vide for three minutes. They're cooled in an ice bath before being shaken with Gruven vodka, Dolin dry vermouth, and lemon.