The tasting room

Rye, fig-infused sweet vermouth, walnut bitters; served in a vintage coupe.

Rye, Amaro Nonino, coffee liqueur, Angostura; served in a teacup with a bookmark.

Bourbon, pecan-orgeat, chocolate bitters, orange peel; for the rare-books booth.

Cornbread-fat-washed bourbon, sorghum syrup, black walnut bitters, orange peel.

Aged rum, lime, demerara, a folded-page drizzle of vanilla syrup.

Vodka, fresh lemonade, muddled blueberries, mint; served tall over pebble ice.

Bourbon, spearmint, brown-sugar syrup, peach bitters; crushed-ice pebble served.

Gin, elderflower liqueur, lemon, magnolia-blossom tincture; white flower garnish.