Mt. TamTomato jam cowgirl creamery, point reyes station, california cow milk, soft, bloomy rind, mild, buttery
Pecorino GineproPeach jam emilia-romagna, Italy raw sheep milk, firm, hints of balsamic & juniper, sweet finish
9.00Buck's FizzFresh orange juice, monin grenadine, & champagne
13.00Seelbach CocktailBourbon, curaçao, peychauds, & angostura bitters, topped with champagne & an orange twist
9.00BelliniWhite peach purée & champagne
12.00Negroni SpagliatoGran classico, punt e mes, & cava. Served over ice in a pilsner glass with a slice of orange.
11.00Death in the AfternoonPernod absinthe & champagne
10.00Bloody MaryVodka, house-made bloody mary mix, & a splash of lemon juice
10.00Danish MaryChilled akvavit, house-made bloody mary mix, & a splash of lemon juice
10.00Red SnapperGin, house-made bloody mary mix, & a splash of lemon juice
10.00Ginger RogersGin, fresh mint, ginger syrup, & lime juice topped with ginger ale. Served on the rocks in a tall glass with a squeeze of lime. An adaptation of the ‘favorite cocktail’ from drinks (1914), by jacques straub.
11.0021 HayesDamrak gin muddled with cucumber, a healthy splash of pimm’s no.1, lemon juice, & simple syrup. Shaken & served up with a cucumber slice & a house-pickled onion. Concocted by dr. schwartz to provide relief to those arriving at our door by way of san francisco’s municipal railway.
10.00Darb CocktailGin, apricot liqueur, dry vermouth, & a touch of lemon juice. Shaken & served up in a cocktail glass with a lemon twist. A recipe adapted from the savoy cocktail book (1930), by harry craddock.
13.00MartinezRansom old tom gin, carpano ‘antica formula’ sweet vermouth, a splash of maraschino liqueur, & a dash of orange bitters. stirred & served up with a twist. professor jerry Thomas’s turn-of-the-century cocktail, which many argue is the forefather of the martini
10.00CasinoGin, lemon juice, maraschino liqueur, & orange bitters. Shaken & served in a cocktail glass with a brandied cherry. A recipe from the how and when (1938) by g. f. marco.
13.00Mujer VerdeHendrick’s gin, lemon-lime juice, simple syrup, & a dash each of green & yellow chartreuse. shaken & served up with a lime twist. this recipe was resurrected by our bartender “d Mexican” from his hometown, guadalajara.
12.00‘Uptown’ ManhattanFour roses small batch bourbon, cocchi torino sweet vermouth, & a dash each of orange bitters & angostura bitters. Served up with brandied cherries & an orange twist. This is our version of one of the all time great cocktails.
10.00SazeracRye whisky, a dash of peychaud’s bitters, & a touch of sugar. Stirred & served in a coupe glass rinsed with pernod absinthe with a lemon twist. A classic absinthe cocktail from famous new orleans drinks (1940), by stanley clisby arthur.
11.00Inner PeaceRye whiskey, cynar apéritif, amontillado sherry. Stirred & served up with an orange peel. Peace is where you find it (f#*@’n hippie proverbs). We hope this helps your search.
10.00Will P. Taylor's Hotel Nacional SpecialRum, lime juice, apricot brandy, pineapple gum, & orange bitters. Shaken & served up with a lime wheel. Adapted from charles h. baker’s gentleman’s companion, 1939. this cocktail was created by will p taylor, an american & onetime manager of cuba’s hotel nacional.
9.00Old HavanaGoslings dark rum, lime juice, simple syrup, a splash of orange juice, & a dash of orange bitters. Inspired by “the havana cocktail”, taken from the the savoy cocktail book (1930), by harry craddock.
11.00Citron LemonadeHangar one buddha’s-hand vodka, ginger syrup, lemon juice, ginger ale, & a splash of cranberry juice. This cocktail is a variation of our non-alcoholic beverage “absinthe lemonade” created by marcovaldo dionysos. A great drink made better when someone came up with the bright idea of putting a shot of booze in it.
11.00Perfect PearVodka, pear brandy, lemon juice, sugar, & a splash of orange juice. Shaken & served up in a cocktail glass with a sugared rim.
11.00Joy RideHangar one buddha’s-hand vodka, campari, grapefruit juice, & lemon wedges. Served long over ice with a lemon twist. An elixir by toni abou-ganim, designed for the bellagio, las vegas. A modern leap for cocktails in the 1990’s.
10.00CrustaBrandy, maraschino liqueur, curaçao, lemon juice, and angostura bitters.Shaken & served up in a sugar rimmed wine glass with a long lemon twist. This ‘big easy’ classic originally created by joe santini in the 1850’s is an arguable precursor to the sidecar, although we think this adaptation from here’s how (1941), by W.C. whitfield is a bit of an improvement.
9.00GalapagosPisco, kaffir-lime leaf & pepper syrup, lemon-lime juice, & a splash of grapefruit juice. Shaken & served up with sunken brandied cherries. This is a xanadoozle creation, named in honor of kurt vonnegut’s eponymous modern classic.
9.00ChaucaPisco, apricot liqueur, lime juice, & a float of black rum. Shaken & served up with a sunken cherry. Inspired by one of our restaurant’s more unfortunate personalities, our bar back mr. chauca. We hope that you get to meet him.
Juices and Non-Alcoholic
4.50Absinthe LemonadeFreshly squeezed lemon juice, ginger syrup, & cranberry juice, topped with ginger ale
Citron PresseFreshly squeezed lemon juice, served with simple syrup & water
Fresh-Squeezed Orange or Grapefruit JuiceOptions:
SeastackBourbon-caramel pear compote mt. Townsend creamery, port townsend, washington cow milk, ash ribbon, silky, earthy
Tome De BordeauxFig compote jean d’alos, loire valley, france goat milk, aged, semi-soft, herb-encrusted
Fourme D’AmbertHoneycomb jean d’alos, auvergne, france raw cow milk, blue-veined, semi-firm, smooth texture
15.00Absinthe HamburgerStorm hill angus beef, aïoli, lettuce, red onion, house-made pickles, French fries
Market Selection of BeefAll served with criminis, crème fraîche-whipped potatoes, black garlic jusOptions:
7 oz. Grilled black angus bistro filet (28.00)
, 10 oz. Grilled black angus rib-eye steak (37.00)
, 7 oz. Braised American wagyu zabuton (35.00)
9.00High CottonRye whiskey, Pimm’s No. 1, Dubonnet Rouge, dashes of peach & mint bitters. Stirred & served up with a mint leaf & a lemon twist. The name for this cocktail is inspired by L.B.J. and the hope for better times to come. Lord only knows, that if we’re not gonna be $#*%%!ñ in High Cotton, then we’ll soon be making this cocktail up north with Canadian whiskey!
9.00Ginger RogersGin, fresh mint, ginger syrup, & lemon juice, topped with ginger beer. Served on the rocks in a tall glass with a squeeze of lime. An adaptation of the ‘Favorite Cocktail’ from Drinks, (1914), by Jacques Straub
11.00L’OperaGin, Dubonnet Rouge, maraschino liquor, & orange bitters. Stirred & served up with an orange peel. A turn of the century classic, adapted from The Official Mixer’s Manual, (1934), by Patrick Gavin Duffy
10.00CasinoGin, lemon juice, maraschino liqueur, & orange bitters. Shaken & served up in a cocktail glass with a brandied cherry. A recipe from The How and When, 1938 by G. F. Marco
9.00Old HavanaGoslings dark rum, curaçao, fresh lemon-lime juice, simple syrup, a splash of orange juice and a touch of orange bitters. Inspired by “The Havana Cocktail” taken from the The Savoy Cocktail Book by Harry Craddock, 1930.
10.00CrustaBrandy, maraschino liqueur, curaçao, lemon juice, and Angostura bitters. Shaken & served up in a sugar rimmed wine glass with a long lemon twist. This ‘Big Easy’ classic originally created by Joe Santini in the 1850’s is an arguable precursor to the Sidecar, although we think this adaptation from Here’s How (1941), by W.C. Whitfield is a bit of an improvement.
9.00GalapagosPisco, kaffir lime-pepper syrup, lemon-lime juice, & a splash of grapefruit juice. Shaken & served up with sunken brandied cherries. A Xanadoozle creation named in honor of Kurt Vonnegut’s modern classic of the same name. Perfect pear Vodka, pear brandy, lemon juice, sugar, & a splash of orange juice.
11.00Shaken & served up in a cocktail glass with a sugared rim.
11.00NevadaRum, lime juice, simple syrup, Angostura bitters, & a splash of grapefruit juice. Shaken & served up with a lime wedge. A refreshing rum cocktail adapted from Here’s How, (1928), by Judge Jr.
11.00DaedalusJameson Whiskey, a whisper of ginger syrup & a touch of orange bitters. Stirred & served up with an orange twist. A recipe created by Uncle Jack Kelleher of the Gravedigger’s bar, Dublin, after he got hit by an early morning Guinness truck and needed a healthy elixir for his pains. Brought to these shores by the Man.
9.00SazeracRye whiskey, dashes of Peychaud’s bitters & a touch of sugar. Stirred & served in a cocktail glass rinsed with Absinthe, lemon twist. A classic Absinthe cocktail from Famous New Orleans Drinks (1940), by Stanley Clisby Arthur