Pineapple Coconut Egg Cream ($14)
This foamy play on a pina colada manages to be light and refreshing, and can be ordered with rum or a different base spirit.
"This cocktail bridges savory and sour notes," Day told us, mixing together a cocoa nib infused Campari with Linie aquavit, Junipero gin, grapefruit syrup, fresh lemon, and a few drops of salt solution. "It's not necessarily chocolaty from the cocoa nibs, but you get the added body," said Day, along with a botanical edge and hints of licorice.
Wolf Tone ($14)
Tangentially related to the Old Fashioned, this rich pisco and grappa cocktail is softened with St. Germain, and features eucalyptus bitters from Salon 39 in Copenhagen. "These bitters have amazing depth and aromatics," said Day.
Second Wind ($14)
"This is essential a stirred sour, but there's no citrus in it," said Day. The tartness of the cocktail comes from verjus, which gets combined with cognac, Pineau des Charentes, a raspberry Pineau des Charentes, and bitters. The drink transforms if you squeeze the lime wedge into it.
Maxx & Lucy ($16)
This vivid pink cocktail from bar manager Scott James Teague is tart and fresh, with lemon, Massenez framboise, raspberry syrup, Aperol, Beefeater gin, and a touch of sparkling wine. Where did the name come from? "My best friend has an older brother who has two kids named Maxx and Lucy who are kind of the most adorable things on the planet," Teague told us. "This is an ode to them."
Heads Up ($14)
This fruity aperitif starts with Dolin Blanc vermouth infused with fresh watermelon, Aperol, and a teaspoon of acid phosphate. "An lower-alcohol aperitif allows you to have a number of drinks and still function," notes Day.