Four Roses Single Barrel Bourbon, Okinawa black sugar, Angostura + house bitters; precision-stirred with measured dilution.

Sazerac Rye and 1992 Marie Duffau single cask Armagnac, Okinawa black sugar, Peychaud's, absinthe rinse.

Willett 4-year rye, Carpano Antica, Angostura and house cherry bitters; lemon twist over a clear cube.

Bhakta 1928 (rye/calvados/armagnac), Cocchi di Torino, Benedictine, Peychaud's.

Wild Turkey Rare Breed Bourbon with Lucano Essenza Amaro Riserva, Angostura.

Rowan's Creek Bourbon, Brovo Aperitivo, Campari, Carpano Antica.

Woodford Reserve with genepy-rose accent, Okinawa black sugar, and mint over crushed ice.

Monkey 47 gin, royal raw honey syrup (pollen, royal jelly, vanilla, chamomile), fresh lemon.

Tri-split of Nikka Coffey / Roku / Ki No Bi; fresh lime and lime-peel oleo-saccharum.

Tequila Ocho Blanco and Amatiteña Blanco, Combier orange, fresh lime.

Heaven Hill 7-year, lemon, sugar, full egg white; single Kold Draft cube technique.

Rittenhouse rye, Angostura bitters, lemongrass orgeat, lemon.

Hampden Estate 8-Year, Ron del Barrilito 3 Star, Hamilton 151; Don's Mix, house grenadine, absinthe, bitters.

Worthy Park Overproof, Mulassano Red Bitter, pineapple, lime, gum syrup.

Worthy Park Single Estate + Monymusk Overproof + RL Seale 12; lemongrass orgeat, Brovo curaçao, fresh lime.

Joseph Magnus Cigar Blend and Lucky 7 Amburana, Bonal; individually cigar-smoked.

Elijah Craig with proofing water switched for 5-year rainwater Madeira; Old Elk Port Cask; miso-vanilla syrup, dashi & cocoa bitters.

Gin Mare, Riesling-switched Malört, Cocchi Americano, lavender bitters.

Chardonnay-switched Mellow Corn Whiskey, Amaro Nonino, Amaro Montenegro, Casoni 1814, lemon.

Rum with coconut milk + a touch of dry sherry; coconut palm syrup; clarified (gravity) to a silky milk punch.

Tobalá mezcal, Luxardo Maraschino, Green Chartreuse, clarified lime; built cold with precise dilution.

Lemon-peel sous-vided Wheatley vodka, clarified cranberry + lime, Combier D'Orange.

Glendalough Wild Botanical Gin, Maraschino, crème de violette (with butterfly pea), clarified lemon; tableside color shift.

Vanilla + chamomile infused Sazerac de Forge Cognac, Père Dom Napoleon French Brandy, Brovo curaçao, lemon.

Saffron-infused Bardstown Origin Wheated, spiced honey (cardamom, star anise, cinnamon, clove, allspice), lemon.

Orange + hibiscus infused Letherbee gin; umami Cocchi Torino; Mulassano Red Bitter; Gran Classico.

Legent Bourbon, lemon oil, ultra-carbonated Hoshizaki water; Kobe-style (no ice).

Genepy, lemon oil, ultra-carbonated Hoshizaki water; Kobe-style (no ice).

Buffalo Trace, house Hoshizaki ginger beer (rolling ferments + fresh ginger), Okinawa black sugar, fresh lime.

Providence Dunder & Syrup Haitian rum, mint, lime, proprietary Mojito sugar syrup; finished with Hoshizaki water.

Roku gin, house-made floral tonic (lime peel, lavender, rose petal, heather), lime; Hoshizaki water.

Our take on the beloved "dirty-leaning" 1:1 martini — cold, bracing, elegant.

Classic dry-leaning martini — gin-forward with a whisper of vermouth.

A redeemed Vesper — elevated balance while nodding to Bond's original inspiration.

The Paloma has always been Mexico's quiet masterpiece — effortless, refreshing, and somehow greater than the sum of its very simple parts. Our version keeps that spirit intact, but leans further into structure and clarity. Built on the bright minerality of G4 Blanco and the higher-proof intensity of Tapatio 110, it trades softness for precision — allowing the grapefruit to feel sharper, drier, and more alive. We acid-adjust fresh grapefruit juice to tighten its natural balance, then layer in a toasted grapefruit oleo-saccharum that adds warmth, bitterness, and a subtle caramelized edge without weighing the drink down. Finished with hyper-carbonated Hoshizaki water and served ice-cold, it drinks less like a beach cocktail and more like a perfectly tuned highball — crisp, electric, and quietly dangerous.

Born in the early 2000s at Milk & Honey, the Penicillin became the modern template for the "new classic" — smoky, bright, and quietly restorative. We keep the soul of the original but shift the center of gravity northward, building ours around Torabhaig Batch Strength — a young Isle of Skye whisky with maritime smoke, pepper, and enough raw character to stand up to the drink's bright acidity and spice. Fresh lemon and two forms of ginger bring heat and lift, while a rich honey syrup softens the sharper edges without dulling them. A final atomized veil of Lagavulin 16 settles across the top — not mixed in, simply hovering above the glass like fireplace smoke caught in winter air. It's equal parts comfort and tension. The sort of cocktail that feels medicinal in the way old remedies sometimes did: strong, smoky, and suspiciously effective.