Made with Banks '5 Island' Rum, bittersweet Cocchi Americano, and Campari, the real star of this seasonally-inspired libation is the house-made Honeycrisp apple and pear shrub. “Fruity fall drinks can be tricky—the shrub is a good way to incorporate those super juicy, fruity flavors. The Campari and Cocchi balance out the acidity, and the couple dashes of Peychaud’s bitters add a nice licorice-y accent," says Carlson. “This is my favorite drink on the brunch list right now,” he adds.
According to Carlson, this cocktail “is probably the most accessible—it’s light, crisp, fruit-forward, and refreshing.” The Zubrowka-based concoction features St. Germain, Aperol, and lemon juice. “It’s one of my favorite combinations—you can basically sub in any base spirit and you’re going to have a pretty good drink.” Pineapple juice, orange bitters, and a splash of soda water add to the cocktail’s fruity, fizzy profile.
Kent & Kyoto
Carlson infuses “smooth but aggressively juniper and pine-forward” St. George Terroir gin with shiso and cucumber for this riff on a classic Pimm’s Cup. It also calls for house-made ginger agave syrup, yuzu, and a little soda water for texture. “It’s got a bit of an Asian jam going on,” says Carlson, "a little spicy, a little vegetal."
For this variation on a classic Airmail, Carlson uses a duo of rums—Premiere Canne Rhum Clement and Ron Cubaney. To that base he adds orangey Creole shrubb (“think of it as Grand Marnier with a rum base”), honey-mint syrup, lime juice, and tops it all off with Nino Franco Rustico prosecco. “The Nino Rustico is a Saul favorite, we’ve always carried it—it’s what we would send out to guests if they were celebrating a special occasion, that kind of thing,” explains Carlson.
Paloma y Perro
“This is basically a hybrid between a Paloma and a Salty Dog,” explains Carlson. He borrows tequila—n this case, Gran Centenario Reposdao—from the former, salt from the latter, and their shared use of grapefruit juice. “Here, salt comes in the form of a fleur de sel salt water solution—that way it gets fully incorporated into the drink and really brightens all the other flavors in the drink.” Also in the mix are St. Germain and Maurin Quina, whose bittersweet cherry profile Carlson says serves to “balance the acidity of the grapefruit.”
Apple Blossom Mocktail ($6)
“When it comes to the mocktails, I like to try and use the same syrups and more interesting and obscure ingredients that we use in the cocktails,” explains Carlson. This one combines the Red Leaf’s Honeycrisp apple and pear shrub with yuzu, lime juice, and mint.