gin

gin, chartreuse, allspice dram, and lemon juice

Very sweet and herbal, this is a nice sipper at the beginning or end of any evening.

rye

rye, sweet vermouth, benedictine, absinthe, and peychaud's bitters

A twist on the Vieux Carré, but without the brandy and plus absinthe. Imagine a Manhattan with some herbals thrown in, and you'll see why it's such a hit in New Orleans. This is Dumo's special recipe.

amaretto

amaretto, coke

Simple, smooth and nostalgic

amaretto

amaretto, cask-strength bourbon, lemon juice, simple syrup, and an egg white

The best version of an amaretto sour. Sweet, sour, velvety mouth-feel, and a bourbon kick on the finish.

tiki

light rum, curaçao, lime juice, and maraschino liqueur

The only tiki drink of the night served straight up, it’s crisp and refreshing with a light rum base.

prohibition

gin, honey syrup, and lemon juice

With a simple mix of gin, honey, and lemon, this is a perfect sipper for a lazy afternoon.

shim

cynar, sweet vermouth, lemon juice, and orange bitters

Not a sour. Not a Manhattan. Something else. Delicious, and low ABV.

Halloween

Amaro, Peated Scotch, Banana Liqueur, Saline Solution

A bold, smoky stirred drink: two parts amaro to one part peated Scotch, rounded with a splash of banana liqueur.

bourbon / rye

bourbon / rye, amaro, and bitters

A twist on the Manhattan. Swapping out sweet vermouth for a nice Amaro adds herbal notes.

mocktail

blueberries, mint, lemon juice, and ginger beer

An Anders Erickson original. Mint on the nose. Light and refreshing.

scotch

scotch, vermouth, and benedictine

Deceptively smooth and sweet. Best enjoyed with a good book of Scottish poetry and biscuits (or a nice, fat haggis).

bourbon

bourbon, lemon juice, simple syrup, and an egg white

Best served straight up with an egg white. A perfect mix of sweet and sour and velvety mouthfeel.

bourbon

bourbon, sweet vermouth, and campari

Your classic Negroni's father, made with bourbon. It’s a bolder, more aggressive, but still approachable drink, perfect for relaxing on the porch after a long day.

espresso

espresso, lico 43, and bourbon

A twist on a (delicious in it's own right) Mexican cocktail adds bourbon and bitters. When you're ready to stop drinking espresso martinis and try a real coffee drink, ask for this.

tequila

tequila, orange liqueur, lime juice

Bright, crisp tequila-forward margarita with zesty lime and a hint of orange - simple, sharp, perfect. Ask for a dash of simple syrup if you want it sweeter.

rye

rye, simple syrup, and bitters

It's a classic for a reason. Sweet, bitters, and alcohol. The basic recipe that spawned a thousand variations.

wee beastie and mister black

wee beastie and mister black

This absolutely will not make you Don Draper. But, after a couple of these, you might try to land the Lucky Strike account...

gin

gin, campari, and sweet vermouth

It's a Negroni, but with coffee-infused Campari. Boom. Magic.

Classic

Gin, Triple Sec, Lillet Blanc, Lemon Juice, Simple Syrup, Absinthe

Harry Craddock's 1930 Savoy classic: equal parts gin, triple sec, Lillet Blanc and lemon, lifted by a touch of absinthe.

Halloween

Absinthe, Reposado Tequila, Lillet Blanc, Triple Sec, Lemon Juice, Simple Syrup

A stirred tequila take on the Corpse Reviver: reposado, Lillet Blanc, triple sec and lemon in an absinthe-rinsed glass.

gin

gin, cynar, and sweet vermouth

Equal parts gin, Cynar, and sweet vermouth. A delightful twist on a Negroni that is so simple you can't believe you haven't had it before.

light rum

light rum, lime juice, and demerara syrup

This is not a slushie, and it doesn’t come in mango or strawberry. It’s daiquiri the way God intended, and the way Ernest Hemingway and JFK enjoyed. Good rum, fresh lime juice, and demerara.

Classic

Dark Rum, Lime Juice, Simple Syrup, Angostura, Ginger Beer

A fuller Dark 'N' Stormy: dark rum shaken with lime, sugar and Angostura, then lengthened with spicy ginger beer.

Halloween

absinthe and champagne

Leave it to Hemingway to create his own cocktail, name it after his own book (about Spain), and try to out-French the French with the ingredients.