Our team of six bartenders has been busy, infusing vodkas, muddling leaves, puréeing peaches and watermelons, and "taste-testing" variations of cocktails. It's tough work, but we're happy to do it.
This is no April Fool's joke: we've finally finished and we'll start slinging these new cocktails at 5 p.m. this evening.
For a sweet after-dinner drink, try Sweet Peach Pie. Adri, our lady bartender, made a fresh batch of peach purée this morning (her "secret" ingredients are ginger, cinnamon, and apple juice). The purée is mixed with vanilla vodka and topped with hand-shaken cream.
Bye Bye Becky is an up-drink made with gin, chartreuse, and muddled cucumber and lemon. It's crazily refreshing and a beautiful spring green color (named in honor of a server who's moving to Florida at the end of the summer.)
The Zombie Walk is a pretty classic Zombie, made with four kinds of rum (Bacardi, Bacardi 151, Goslings, and Mount Gay), combined with the power of pineapple juice that completely masks the booze taste. Our bartenders add orgeat syrup (an almond and sugar combo) and... to make sure the Zombie works its magic on you... a dash of absinthe. Wowzah!
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