Harry Lime at The Third Man ($12)
As a variation on a Last Word, the Harry Lime is lovely—unabashedly smoky, and deliciously tart from the combination of El Buho mezcal, Green Chartreuse, fresh lime, and maraschino. But don't disregard the charm of this drink's supporting star: a shot of sparkling wine. Add a little at the beginning to lighten the mood, slam it back at the end, float it on top of the electric-green elixir, sip it as you go—how you choose to attack it is player’s choice. Fortunately for you it’s a win-win game.
Lomax refers to this cocktail as “the physical embodiment of what we’re about. One day Edi gave me a big pile of fennel to juice and suggested the pairing of apples and fennel, which I wouldn’t have thought of.” The result is a variation on an American Trilogy, which pairs fresh fennel juice with Laird's bonded apple brandy, Cynar and Peychaud’s. The drink is garnished with fennel and served over a block of hand-carved ice.
Inspired by Huckleberry Bar’s Article 57 cocktail, Lomax says this drink is an homage to his time bartending in Brooklyn. This simple, but brightly flavored refresher mixes Brooklyn Gin with tonic, lime juice, house-made grenadine, and the cutting spice of fresh ginger juice.
Warsaw Morning ($12)
Lomax calls this bubbly, aromatic concoction his secret weapon. “We’ve got vodka and Champagne on the menu, but it still tastes like food.” A combination of grassy Zubrowka, dry Champagne, and the always-pretty St-Germain, this cocktail is actually a relic from his time at Rye House. “This drink is about meeting people halfway—if we can put together something with spirits people like and are familiar with, but introduce them in a new or different way, I think that’s great.”
The Spirit of '49
“This is one of those drinks that I think is emblematic of the way the next generation of cocktail places is going to be—it’s accessible, it presents as basic but tastes more complex,” he explains. A riff on a Gold Rush, this juicy, fruit-forward sipper combines Four Roses Yellow Label Bourbon and honey with vibrant Tremontis Mirto, a myrtle berry liqueur from Sardinia.
Lomax Cutting Ice
Lomax uses a serrated knife to cut down the large blocks of ice he freezes in hotel pans.