Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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naturally fermented seasonal selection by local pickles
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finca alcatraz, colombia
guji ethiopian
guji decaf
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bourbon, curaçao, maraschino, amer, angostura and peychauds bitters, served in an apothecary bottle
brandy, rum, citrus, black tea, pineapple and sparkling wine, served over ice with nutmeg
ransom old tom, lemon oil and juice, topped with seltzer and served tall
tanqueray and small hand foods tonic syrup, served over ice with a squeeze of lime
high-proof gin and lime cordial, ice cold
genever and white wine, served up with cinnamon
old tom gin, sweet vermouth, maraschino liqueur and orange bitters, served up
dry vermouth and gin, in the reverse proportions of a martini, served up with a lemon twist
gin, vodka and cocchi aperitif, shaken! served up with a lemon twist
gin, dry and blanc vermouths, dash of orange bitters, served up with a lemon twist
olive-infused noilly prat and navy-strength gin, garnish with olives and drops of extra-virgin olive oil
in oatmeal cookies
in sugar cookies
in cocoa krispies
silver tequila and pomegranate juice, aged, spiced pecans on the side
bols oude genever, served to the brim in a traditional tulip cup, spiced brandied raisins on the side
xicaru mezcal served with sour oranges, chile and salt
ice-cold zubrówka, pickle on the side
hot black coffee with vodka, no cream or sugar
vodka and black coffee, no cream or sugar we combine this swedish gem with the coffee-and-conversation tradition called fika and add a wedge of cinnamon short-bread; the richness and sugar temper the
vodka, orange juice, galliano, apricot rinse here we give the 60s classic by duke antone an old fashioned twist by turning it into a "bell-ringer", a term for any cocktail served in an apri
genever, lime and bitters over crushed ice a malty, dry and refreshing drink passed from ernest hemingway to our favorite bon vivant from the 1930s, charles h. baker jr.
scotch, citrus and egg white, served in a flute hailing from hugo ensslins 1916 "recipes for mixed drinks", smoky scotch lends complexity to an otherwise traditional fizz.
brandy, caraway and lemon, topped with sparkling wine a modern drink with classic nomenclature, this drink was created by david wondrich in homage to the white star line of ships docked at new yorks
gin, citrus, strawberries, a touch of cream why is it called "peach" when there are no peaches in it? why is it called a "blow?" no one knows, but it is delicious, and a more seri
vodka and black coffee, no cream or sugar
vodka, orange juice, galliano, apricot rinse
genever, lime and bitters over crushed ice
scotch, citrus and egg white, served in a flute
white star imperial daisy 11 brandy, caraway and lemon, topped with sparkling wine
gin, citrus, strawberries, a touch of cream
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golden road
the mead kitchen
berkeley
san diego
mexico
brut, 02008
veltliner 02013
chablis 02012
riesling 02007
de provence, 02012
zinfandel, 02012
aglianico, 02011
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