Double Deuce Manhattan ($11)
This play on the Manhattan pays homage to the movie "Roadhouse", starring Patrick Swayze. "I wanted to make a Manhattan that's legit, boozy, strong, with a dry flavor profile...but using sweet tea and peaches," says Simon. Peach black tea from Rare Tea Cellar in Chicago is brewed to make the sweet tea base. The tea is then vacuum sealed with agave nectar, allspice, lemon, orange curacao, Rothman & Winter Orchard Peach Liqueur, Dolin Dry Vermouth, and Perucchi Red Vermouth. He batches this mix with some Balcones Brimstone smoked corn whisky (distilled in Waco, Teas).
To serve, Simon stirs Buffalo Trace and house made orange bitters and Angostura bitters with the tea concoction, then garnishes the drink with cherry infused peaches.
The Gold Price ($12)
The classic Algonquin cocktail is made with rye, French vermouth, and pineapple juice. Simon substitutes a roasted pineapple reduction for the juice, made by roasting the fruit and basting it with a mixture of brandy, peppercorns, cinnamon, vinegar, and local honey. The roasted fruit is then pureed and strained. To complete the drink, Simon stirs the pineapple reduction with Rittenhouse rye, Dolin dry vermouth, Maraschino liqueur, and Yellow Chartreuse.
The Iron Price ($12)
Simon's riff on a Blood and Sand bears a name inspired by Game of Thrones. He says he chose Dolin Rouge Vermouth for its herbaceous quality, which plays well with citrusy Alipus San Andres mezcal. He uses tart grapefruit instead of orange, and heightens the citrus notes with a house made yuzu tincture. Rothman & Winter Orchard Cherry Liqueur sweetens the drink, which is served in a port glass with an aromatic grapefruit peel.
Lena Dunham's Super Nightlife Mule ($8)
Simon says he's is not above making familiar drinks like the Moscow Mule. "I make things that are approachable, that people love, things like the Mule that make people happy and comfortable." He named it after a silly inside joke he has with Paul about the show "Girls". Most of the prep happens before service, so the drink can be completed in 10 seconds once ordered.
The mule begins with a homemade celery lemongrass ginger beer, made by vacuum-sealing together lemon grass, ginger, crystallized lemongrass oil, simple syrup, salt, gin, and lime. The sealed mixture is cooked at a low temperature, then pureed and combined with fresh celery and cucumber juice. The mix is carbonated using a Sodastream, and then served with Tito's Vodka and fresh lime juice.
Lemongrass Swizzle Sticks
Simon uses lemongrass hearts to make swizzle stick garnishes. The lemongrass is vacuum sealed with apricot liqueur, housemade grenadine, Aperol, and vinegar.
Old Gods & The New ($10)
This drink is Simon's play on the Archbishop cocktail (traditonally made with Jamaican rum, port, lime juice, and simple syrup.) Simon's version uses Smith & Cross rum, Banks 5 Island rum, Rothman & Winter Orchard Apricot Liqueur, white port, housemade pistachio orgeat, Angostura bitters, and lemon juice. He chose the apricot to draw out the pistachio's subtle nuttiness, and finishes the drink with freshly grated nutmeg.