Lazy Bird

London dry gin 12 oz aquavit 12 oz grapefruit juice 2 oz lime 12 oz myrtleberry hoz grapefruit simple syrup 1 oz himalayan pink sea salt 1 pinch bright and refreshing, this cocktail is all about the grapefruit. We add aquavit to make it more interesting, and myrtleberry for a note of fruity sweetness that complements the tartness of the grapefruit. A pinch of salt is what makes this dog salty, cutting through the citrus with just enough brine. preparation add all ingredients except soda to tins and shake vigorously. Double strain to small collins glass. Garnish with himalayan pink sea salt.

Old tom gin 1 oz house bitters mix % oz vermouth di torino % oz legend has it that this bold, balanced cocktail was born in italy around 1920, when an italian count (who definitely had the right idea) asked a bartender to strengthen his americano by replacing the soda water with gin. Our take on this vibrant drink uses a blend of bitters di torino to recall the original flavors of campari. preparation add all ingredients to mixing glass and stir. Strain to rocks glass with large ice and garnish with orange peel.

Vodka 2 oz house made red berry yoz triple sec 3/4 oz lime 34 oz born in the 80's, there's a million iterations of this modern classic. We take our own liberties by replacing cranberry juice with a sweetened berry cordial, adding a bit of richness to this playful drink. preparation add all ingredients to tins and shake vigorously. Double strain to martini glass.

London dry gin 15 oz raspberry syrup voz lemon % oz egg white 1oz a pre-prohibition classic of notable fame, we kept it pretty standard here. Raspberry and egg white smooth out the combination of briskly botanical gin and bright citrus. preparation add all ingredients to tins and shake without ice. Then add ice and shake vigorously. Strain to large coupe and garnish with freeze-dried raspberry pieces.

White rum 2 oz grapefruit juice 3/4 oz lime 1/2 oz leopold brothers maraschino 1/4 oz grapefruit syrup 1/2 oz fermented strawberry 1 barspoon ernest hemingway used to drink a lot. This daiquiri is named after him, and we give it our own twist with the addition of fermented strawberry preparation add all ingredients to tins and shake vigorously. Double strain to rocks glass with ice and garnish with lime wheel.

Aguardiente 1oz lime 3/4 oz hazelnut orgeat 1/2 oz triple sec 1/4 oz simple syrup 1/4 oz the mai tai's origins are disputed, but it became a tiki bar staple in the u.s. during the 1950's and 60's. While some recipes call for we use neither, preferring to highlight the combination of aguardiente, rum and triple sec with hazelnut orgeat for texture. preparation add all ingredients to tins and shake vigorously. Strain to rocks glass filled with crushed ice. Garnish with lime cap and mint bouquet.

Brandy 1 1/2 oz rainwater madeira 1/2 oz cointreau 1/2 oz lemon 1/2 oz bogart's bitters 2 dashes this is the first cocktail to use citrus, opening up a whole new age of drinking. An often forgotten classic, but very fun and drinkable. preparation add all ingredients to tins and shake vigorously. Double strain to coupe with lemon twist sitting in glass. Sugar rim optional.

Blanco tequila 2 oz grapefruit juice 1 oz lime juice 1/2 oz myrtleberry 1/2 oz soda 2 oz grapefruit simple syrup 1/2 oz although its origin is clouded in mystery, there is nothing overcast about this drink's flavor profile light, refreshing and grapefruit- forward, it's a summer days best friend. We add myrtleberry from italy for a touch of depth. preparation add all ingredients except soda to tins and shake vigorously, double strain to collins glass and top with soda. Garnish with lime wheel.

London dry gin 3/4 oz leopold brothers maraschino 3/4 oz lime oz genepy 3/4 oz angelica simple syrup 1/4 oz born in detroit in 1915, this cocktail is typically made with equal parts gin, green chartreuse, maraschino and lime juice. Pungent, fun and citrusy with an herbal kick on the finish, ours uses a punchy genepy instead of the classic chartreuse. preparation add all ingredients to tins and shake vigorously. Double strain to coupe.