Evander Berry Wall ($10)
“I’m sort of obsessed with Cocchi products,” says Wright as she pours this cocktail, made with new-to-the-US Cocchi Americano Rosa, mixed with Averell Damson Gin Liqueur. Cocchi Rosa is similar to sweet vermouth, but slightly sweeter and more fragrant. That sweetness counters the tart plum juice in the gin-based liqueur, which is made by macerating Damson plums in small-batch gin. The drink is finished with a bubbly splash of Prosecco None of the ingredients are too high in alcohol: this drink is meant for daytime sipping.
Zelda Caplan ($10)
This riff on a Salty Dog mixes Seneca Drums Gin from Finger Lakes Distilling with grapefruit juice, candied grapefruit, and club soda. The gin is made from a local Finger Lakes grape spirit flavored with 11 botanicals. It’s a bright, floral, citrusy gin that Wright finds works especially well with tart grapefruit.
Brooke Astor ($12)
Wright says, “This is our margarita-y drink.” It's made with Lunazul Blanco Tequila, Finger Lakes Raspberry Liqueur, thyme syrup, tonic, and lemon. The earthy thyme gives the drink a savory kick and the raspberry liqueur offsets the bright spike of tequila.
Bloody Mary ($9)
“Chef was really insistent that we have not one, but several types of Bloody Marys,” Wright says. Runoff from San Marzano tomatoes is the base of the mix. Wright likes the acidity in the tomato juice and finds it works well with the rest of the ingredients she adds in: horseradish, Sriracha, black pepper, brown sugar, cayenne, lemon juice, and chopped basil and rosemary ("We're kind of an Italian restaurant," Wright said wryly on the inclusion of fresh herbs). But that's just the start.
For the anchovy and fennel Bloody (pictured left), white anchovies are pureed with roasted fennel, which sweetens slightly as it cooks, so there’s a balance of sweet and spicy. For the smoked olive Mary (pictured right), Taggiasche olives are smoked at the restaurant until meaty and fragrant, puréed, and added to the Bloody Mary mix. “As much as I love the other cocktails,” Wright says, “I think our Bloody Marys are going to be a thing.”
Barbara Hutton ($10)
“You should smell this; it smells like buttered popped corn,” Wright said of the Glen Thunder Corn Whiskey that’s the base of this cocktail. Dutch’s Peach Brandy, roasted jalapenos, peach bitters, and lime make up the rest. “The idea with this drink is spicy, jalapeno cornbread,” she added. They char jalapenos over an open flame and simmer them in simple syrup to give the drink a smoky, spicy complexity, while the double dose of peach (brandy and bitters) softens the aggressive nature of the corn whiskey.