Drinks That Demand an Alias.

Mezcal, Genmaicha tea syrup, yuzu, activated charcoal salt rim

Smoky Oaxacan mezcal meets a house-made roasted rice tea syrup and tart yuzu — served over a single obsidian sphere ice, finished with a charcoal-dusted rim. The cipher begins here.

Empress 1908 gin, green Chartreuse, cucumber, basil, lime foam

Indigo-hued Empress gin balanced by herbal Chartreuse, muddled cucumber and basil — crowned with a delicate lime-acid foam. Complex, botanical, electric.

Blended Scotch, cold-brew Campari, black walnut bitters, dried orange

A brooding riff on the classic — Scotch replaces gin, Campari is cold-brew-infused for depth, and black walnut bitters add earthiness. A 40-second stir over hand-carved ice.

Aged rum, passion fruit, cardamom, coconut cream, overproof float

Rich aged rum shaken with ripe passion fruit and fragrant cardamom syrup, softened with house coconut cream and finished with an overproof rum float. Dense, tropical, dangerous.

Peated whisky, honey-thyme cordial, lemon, egg white, smoked cedar mist

Peated Islay whisky softened by a house honey-thyme cordial and fresh lemon, dry-shaken for a silky egg-white foam, then kissed with a cedar smoke mist tableside.

Pisco, lychee, rose water, aquafaba, Peychaud's bitters

Pisco shaken with fresh lychee, a breath of rose water, and aquafaba for a silky vegan foam. Three dashes of Peychaud's on the surface. Floral, bright, seductive.

Clairin agricole, coconut-washed bourbon, vanilla, Angostura

Fat-washed bourbon meets Haitian Clairin for a ghost-like funkiness. Coconut oil wash, pure vanilla sugar, two dashes Angostura. Stirred to perfection over a hand-chiseled block.

Navy-strength gin, kaffir lime leaf, turmeric shrub, tonic mist

High-proof navy-strength gin with a house kaffir lime leaf and turmeric shrub — golden, aromatic, served long over ice with a light tonic mist. Citrus-forward with a lingering heat.

London Dry gin or Ketel One vodka, dry vermouth, house olive brine

Stirred until it's cold enough to hurt. Three-to-one ratio, expressed lemon peel, house-cured olive on a steel pick.

Tanqueray 10, Campari, Cocchi Vermouth di Torino

Equal parts. Stirred. Orange peel. Non-negotiable.

Plantation 3 Stars white rum, fresh lime, house-made demerara syrup

The platonic daiquiri — rum, lime, sugar, nothing else. Shaken hard, served up in a chilled coupe. Deceptively simple, ruthlessly executed.

Bourbon, Aperol, Amaro Nonino, fresh lemon

Sam Ross's modern classic — four equal parts, shaken, strained. Bittersweet, tart, unforgettable.

Bulleit Rye, lemon, simple syrup, egg white (aquafaba on request)

The original sour — rye whisky balanced against fresh citrus and sweetness, shaken with egg white for froth. Angostura on top.

Ketel One vodka, Kahlúa, cold-brew espresso, demerara, three coffee beans

Double-shot cold brew, vodka, Kahlúa — dry-shaken for a thick crema. The after-midnight recalibration.