Monk's Dream ($12)
Pedro says the menu owes much to Lowell Edmunds, author of The Silver Bullet: The Martini in American Civilization. There's an an entire section dedicated to the Martini, mapping out its evolution with a selection of six variations. "It was this sweet, throwaway cocktail and now it's the Sphynx, the Ice Queen of cocktails," he explains.
The Monk's Dream is Pedro's original creation, a take the Martini about half way between where it started and where it is now. To look at it, you might think you'd been handed the wrong cocktail. The amber-toned drink, which first gets a dry curaçao rinse, owes its color to the inclusion of brandy and Benedictine.
Hobo Julep ($11)
“This drink is doing what the Dil Pickle Club would have done to the classic Mint Julep: Heckle it,” he says. The many-shades-of-green cocktail calls for three ounces of high-proof whiskey (“I figure hobos like to drink”) and features some ingredients that would make a cocktail purist cringe, namely club soda and mint bitters. The club soda cuts the sweetness of the rock candy syrup and the mint bitters doused over the drink’s Sno-Cone-like crushed ice cap help give it the desired candy store element.
As you drink, the mint bitters-soaked crushed ice gets pushed down to create a unique interplay between the menthol-flavored bitters and the vibrant muddled fresh mint in the glass. “I’m not trying to destroy the drink, just referencing it in a different way—we want it to be fun and interesting and nostalgic," says Pedro.
Red Emma ($11)
The name of this cocktail references Emma Goldman, a Russian immigrant, anarchist, and lover of one of the Dil Pickle Club's founders, Ben Reitman. The apéritif cocktail combines blanco tequila, Dubonnet, local verjus, and strawberry-infused pisco, which gives it a flavor center as well as its bold hue.
Pedro confesses, "I think Emma might be a little disappointed, it's a bit of a retiring cocktail—a little quiet, sitting on the banquette hoping to be noticed. But at least it's red."
Pineapple-Rye Crusta ($11)
"Another mission of mine is to bring out drinks I think people should know better," says Pedro of the inspiration behind this bright cocktail. For his tropical variation on the classic Crusta, Pedro adds muddled pineapple to the mix of rye, Santa Teresa Rhum Orange Liqueur (to replace the orange curaçao), maraschino, and simple syrup. The result is a vibrant and fruity take on the original.