The Fifth Floor restaurant has another new bar manager, this time Brian Means, who was most recently at Zero Zero. There's also a new cocktail list that just launched with a focus on gin and whisky drinks.
The full cocktail list has a few ongoing sections showing Kimpton Hotel Group mixologist Jacques Bezuidenhout's influence, the Martini Over Time menu and a page of Negroni variations.
There are two additional pages of drinks that I had a chance to try. Some notes are below the ingredients.
House infused Buddha Hand Tequila, Vida Mezcal, St. Germain, Rose Geranium, Habanero
Beefeater Gin, Rosato Vermouth, Pineapple gum, Orange bitters, smoked Absinthe
Clement Martinique Rhum, Blackstrap Gastrique, Lime, Ginger Ale
This drink was one of my favorites on the menu (vinegar!) and comes with a cocktail sphere. I believe the sphere flavor changes daily. This one had dehydrated Aperol on top of the sphere for a nice crunch.
Bulleit Rye, Navarro Pinot Noir, Amaro Ciociaro, House Black Walnut Bitters
A nice Manhattan variation with gold dust on top.
Nail in the Coffin
Yamazaki Whiskey, Dry Madeira, Liqor 43, Fernet
Sun Also Rises
House Spirits White Whiskey, Black Tea infused Vermouth, Peach bitters, Grapefruit
Sparrows in the City
Oro Pisco, Applejack, Pomegranate, Lemon
A delicious, juicy drink, and they "put a bird on it"
Cragganmore Scotch, Marie Daffau Armagnac, Ellestad’s Hercules, Velvet Falernum, Angostura bitters
Boston Tea Party
Greylock Gin, Meyer Lemon Cordial, Rooibos & Chai Tea
Espolon Reposado Tequila, Lustau Sherry, Daron Calvados, Orange Bitters
Sherry and tequila, one of my favorite combinations.
Square One Vodka, Limoncello, Lemon, Pomegranate
And for dessert, I tried the Fernet Three Ways - fernet ice cream, Jelinek fernet served neat, and a cocktail called the Fernet For All.