Cocktail Menu

Cocktails, Wine & Beer

HOME ON THE RANGE
$17

RYE WHISKEY, COINTREAU, SWEET VERMOUTH, AND ANGOSTURA BITTERS. BUILT IN THE GLASS OVER A BIG ROCK WITH AN ORANGE TWIST. Adapted from ‘The Standard Cocktail Guide’ by Crosby Gaige, 1944
JALISCO LION
$17

TEQUILA, APRICOT LIQUEUR, FRESH JUICES OF LEMON AND ORANGE, CINNAMON SYRUP. SHAKEN AND SERVED DOWN ON A BIG ROCK. By Dana Skinner at Dutch Kills, NYC, circa 2018
ELECTRIC AVENUE
$17

BOURBON, CALVADOS, PASSION FRUIT, HOUSE-MADE GRENADINE, FRESH LEMON JUICE. SERVED ON CRUSHED ICE. By Matty Clark at Dutch Kills NYC circa 2013
WATER LILY
$17

GIN, CRÈME DE VIOLETTE, TRIPLE SEC, FRESH LEMON JUICE, ORANGE ZEST. SHAKEN, AND SERVED STRAIGHT UP. By R. Boccato at Milk & Honey, NYC, circa 2007
JUNGLE BIRD
$17

JAMAICAN RUM, GUYANESE RUM, CAMPARI, FRESH JUICES OF PINEAPPLE AND LIME, DEMERARA SYRUP, SMOKED SEA SALT. By Jeffrey Ong Swee Teik at the Aviary Bar in the Hilton Hotel, Kuala Lumpur, 1970’s
RAMOS GIN FIZZ
$17

OLD TOM GIN, FRESH JUICES OF LEMON AND LIME, ORANGE FLOWER WATER, DEMERARA SYRUP, HEAVY CREAM HOUSE-MADE CHARCOAL SALT, EGG WHITE. By Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans, Louisiana, 1888

BIN 'N' GITTERS

GIN, FRESH LIME JUICE, SIMPLE SYRUP AND ANGOSTURA BITTERS. SERVED ON CRUSHED ICE WITH A LIME WEDGE AND A CHERRY ON TOP. Adapted from “The South American Gentleman's Companion, Being an Exotic Drinking Book OR Up & Down the Andes with Jigger, Beaker & Flask” by Charles H. Baker, Jr., 1951
NIGHT FLIGHT

YOUR CHOICE OF WHITE OR DARK RUM, MAPLE SYRUP, AND FRESH LIME JUICE. SERVED ON CRUSHED ICE WITH GRATED CINNAMON AND A CHERRY ON TOP. Adapted from ‘Trader Vic’s Bartender’s Guide’, 1947
WHISKEY FIX

YOUR CHOICE OF BOURBON OR RYE WHISKEY, FRESH LEMON JUICE, AND SIMPLE SYRUP. SERVED ON CRUSHED ICE WITH A LEMON WEDGE AND A CHERRY ON TOP. Adapted from ‘Here's How’ by The Three Mountaineers, 1939

Brandy Alexander
$17

COGNAC, CRÈME DE CACAO, HEAVY CREAM. SHAKEN AND SERVED STRAIGHT UP WITH A DUSTING OF NUTMEG. Adapted from ‘The Savoy Cocktail Book’ by Harry Craddock, 1930
GRASSHOPPER
$17

CRÈME DE MENTHE, CRÈME DE CACAO, HEAVY CREAM, FRESH MINT. SHAKEN AND SERVED STRAIGHT UP. Adapted from The Savoy Cocktail Book by Harry Craddock, 1930
VANILLA COBBLER
$17

COGNAC, LICOR 43, MYRIS NUTMEG LIQUEUR, HEAVY CREAM, DEMERARA SYRUP. SERVED ON CRUSHED ICE WITH A CHERRY ON TOP. Adapted from "The Fine Art of Mixing Drinks" by David A. Embury, 1948
THE COFFEE HOUSE
$17

RYE WHISKEY, COFFEE LIQUEUR, ORANGE BITTERS. BUILT IN THE GLASS OVER A ROCK WITH AN ORANGE TWIST. Adapted from "A Saloon in the Home or A Garland of Rumblossoms" by Ridgely Hunt and George S. Chappell, 1930

The Gem Martini
$16

Your choice of vodka or gin. Have it on the rock, make it dirty, or both!
PREAKNESS
$17

RYE WHISKEY, BENEDICTINE, SWEET VERMOUTH, ANGOSTURA BITTERS. Adapted from ‘Jones’ Complete Bar Guide’ by Stan Jones, c. 1977

CAPEROL SPRITZ
$12

APEROL, APERITIVO CAPPELLETTI, WHITE WINE AND CITRUS CORDIAL, SODA. SERVED LONG. In appreciation of the legendary aperitivo cocktail from Padova, Italia, circa 1950’s
NEGRONI
$12

GIN, CAMPARI, SWEET VERMOUTH. SERVED ON A BIG ROCK. By Fosco Scarselli at Caffè Casoni in Firenze, Italia circa 1919
VODKA COLLINS
$12

VODKA, CITRUS CORDIAL, SODA. SERVED LONG. Adapted from a recipe presumably made with Old Tom Gin in the 1876 edition of Jerry Thomas’ ‘The Bar-Tender’s Guide.’

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