Head barman (officially Beverage Director) Alan Napier flipped the majority of the menu this fall, with the exception of Nashville was an inside Job being back by popular demand and the menu staple Peachy keet.
“We are working with a lot of new spirits that we really love in this signature menu,” Napier says. “A lot of them complement fall flavors well, and we are excited to bring them out.”
One of the new spirits is a new version of Plantation rum, Xaymaca, which is going in the Redrum cocktail. This is a simple, spirit-forward cocktail using rum and curaçao. The simplicity allows the flavors of the spirits to come out strongly.
Along those same lines is the Pecan Pie Old Fashion. This is a traditional take on the old fashion using pecan pie liqueur and molasses simple syrup, topped with candied pecans. It is the perfect cocktail to warm up for holidays with the inlaws. Also, if you love fall classics going into cocktails, An Apple for Professor Plum is the perfect cocktail take on an apple cider. This is a mulled apple cider cocktail with gin and brandy as the base.
In the same flavor category is the Rox your Sox, it uses gin and Pimms as the base along with allspice dram to bring in a nice fall feel without being too heavy.
Some of the other lighter cocktails include the El Burro, which is a nice take on a mule with reposado (aged tequila) and chili liqueur for a slightly spicy take on a favorite. If you love that, you will also love the Cactus flower which uses Mezcal, port, and pineapple. It is a lighter and still fruit forward drink to help you bridge that gap between summer and fall.
The new menu is out now at Petit & Keet. Also be sure to check out their Wine Flight Wednesdays for some of the best ways to sample quality wines around.