
Botanist's Secret
A gin sour shaken with whole fresh basil leaves, lemon juice, simple syrup and orange bitters, double strained and served up in a coupe with a basil leaf.
The house
These are the drinks that began here: original recipes developed for The Fabled Pour, not classics from the record.

A gin sour shaken with whole fresh basil leaves, lemon juice, simple syrup and orange bitters, double strained and served up in a coupe with a basil leaf.

A hot rum and coffee drink: dark rum, coffee liqueur and cinnamon syrup topped with fresh hot coffee in a preheated glass, with an optional cream float and grated cinnamon.

A stirred bourbon drink with pear liqueur, cinnamon syrup and aromatic bitters, served over a large ice cube with an orange peel and a pear fan.

A brandy old fashioned sweetened with a house spiced fig syrup and finished with aromatic and orange bitters, stirred over a large cube with an orange peel and a fig slice.

A shaken mezcal sour with fresh pink grapefruit, lime, Aperol and honey syrup, served up with a grapefruit twist.

An old fashioned built on rye whiskey infused with black tea, sweetened with rich demerara syrup and seasoned with aromatic and orange bitters, stirred and served over a large cube with lemon oil.

A built vodka highball with fresh lemon, soda and rosemary, finished with a sinking layer of pomegranate juice and grenadine for a two-tone look.

A shaken sour of aged rum, fresh lime juice and a house toasted-spice demerara syrup with aromatic bitters, served up in a coupe with orange oil and nutmeg.

A stirred, spirit-forward nightcap of cognac, sweet vermouth, Cherry Heering and unsweetened tart cherry juice with aromatic and orange bitters, served up with a lemon peel and a brandied cherry.

A tall tequila drink with fresh lime, house ginger syrup and a pinch of salt, shaken and topped with soda water over ice; garnished with a lime wheel and candied ginger.

A gin sour with cloudy apple juice, lemon, a house thyme honey syrup and egg white, shaken and served up in a coupe with a thyme sprig and an apple slice.
The classics are in the Recipe Book.