Pikesville Rye, Campari, sweet vermouth, absinthe rinse 9 House-made raspberry lemon vodka, Green Hat gin, Domain de Canton, barrel-aged orange bitters, bison grass raspberry garnish 10 : , Makers Mark, Apple Jack, blood orange liqueur, marachino liqueur, orange twist 10 Mezcal, Aperol, Lillet Blanc 9 13 Pikesville rye, simple syrup, egg white, bitters 10 Jameson Irish whiskey, St. Germain, fresh lemon juice 10 Bully vodka, sage spirit, St. Germain, fresh lime juice 11 Beneva mezcal, blackberry liqueur, bitter lemon 11 House-made hot vodka, St. Germain, Bully vodka, cucumber, fresh lemon juice 12 Bully vodka, St. Germain, grapefruit juice 10 Green Hat gin, mint, ginger syrup, fresh lime juice 10 Makers Mark, blackberry shrub, bitter lemon 11 Barr Hill gin, fresh thyme and thyme syrup, lime juice 11 Blush wine, pineapple wine, peach liqueur, club soda, fresh fruit 10 Mata Hari Absinthe Bohemian Viennese Bohemian absinthe. Reduced aniseed results in an absinthe without the dominant licorice taste. (AUS, 120°) 14 Absinthe de Vichy Light and refreshing; ideal absinthe for beginners. Gripping botanicals for the more experienced. (FRA, 90°) 15 Absinthe Roquette 1797 Brought back to life from an unpublished manuscript dating from the 18th century. (FRA, 150°) 18 Absinthe Libertine 55 Mellow and with a light aniseed flavor, it is a prim and proper absinthe. Very original. (FRA, 110°) 16 Absinthe Jade L'Esprit d'Edouard In the 19th C, Pernod crafted premiere absinthe. Based on samples drawn from pre-ban bottles. (FRA, 144°) 18 Absinthe François Guy Produced from a recipe a century old. This spirit won three golds times at the Absinthiades. (FRA, 90°) 16 Absinthe Libertine 68 Amer Savory and bitter thanks to grand wormwood. Medalist at the 2004 Absinthiades in Pontarlier. (FRA, 136°) 15 Absinthe Abisinthe Amer 72 A perfumed absinthe, powerful and full of aniseed flavors. Bronze medalalist at the 2004 Concours International des Eaux de Vie de Fruits in Metz (International Contest of Fruit Brandies). (FRA, 144°) 15 Absinthe Blanchette Replica of an ancient absinthe; fruity flavors of fennel & grand wormwood. Awarded the Cuillère d’Or at the 2006 Absinthiades in Pontarlier and the silver medal at the International Wine & Spirits Competition. (FRA, 120°) 18 La Maison Fontaine Blanche The most decorated blanche absinthe. Sweet and refreshing taste characterized by rich floral notes with hints of lemon and mint. (FRA, 112°) 16 Lucid A traditional, French-made absinthe verte. (FRA, 124°) 12 La Muse Verti Grande wormwood brings out the fresh bitterness, but it really is the secret blending with the other plants that gives it a perfect balance. (FRA, 136°) 12 Absinthe Túnel Cannabis High-proof hemp flavored. With marijuana and wormwood extracts and startling anise flavor. (SPA, 160°) 16 Absinthe Diable Noir Very high in alcohol. Lightly bitter. Best served over ice. (SPA, 85°) 16 Absinthe Philippe Lasala Fruity and refreshing; a favorite in Spain. (SPA, 100°) 13 Absinthe Maldoror The first blended absinthe. Gold Medalist at Absinthiades 2010. (GER, 133.2°) 14 Absinthe Angelique Verte Suisse A full flavour and complex aromatic palate. Something a bit different. Slightly more bitter than a traditional Swiss absinthe. (SUI, 136°) 18 Absinthe Marianne La Clandestine Awarded gold medals at the 2005, 2006, 2007 and 2008 Absinthiades. This is one of the first absinthes to be distilled in the Val-de-Travers, the cradle of absinthe distillation. (SUI, 110°) 18 Kubler Swiss clear or 'La Bleue' distilled in the Val-de-Travers region of Switzerland also known as the birthplace of absinthe using the same traditional method that has been employed for more than 100 years. (SUI, 106°) 12 Absinthe Obstinee Oak-barrel-aged absinthe verte. Slightly bitter, busty, little aniseed. Intense in color and flavor. (SUI, 124°) 22 St. George Absinthe Verte Made from an array of botanical ingredients, infused with brandy to create a highly spirituous, herbal elixir. Best sipped neat or lightly louched. (USA, 120°) 14 Vieux Carre Louching creates a dynamic opalescence & the complexity of each herbal layer comes to fruition. (USA, 120°) 10 The Green Villain A modern revival that walks the line between tradition and innovation. (USA, 120°) 12.50 Leopold Bros. Absinthe Verte Colorado made; won the Silver Medal at the International Wine and Spirits Competition. (USA, 130°) 12 Black Cat Coffee Liqueur Absinthe and coffee liqueur. Perfect drink to complement your coffee. You also can serve it over ice. (SPA, 60°) 13 Herbsaint Anise-flavored liquor (or pastiche) originally made in New Orleans, LA. (USA, 90°) 15 Maurin Quina Le Puy Liqueur Made from cherries, quinine and bitter almonds in noble wines with a fruity bouquet. (ITA, 32°) 16 5 oz Btl Baby Prosecco, Veneto, Italy 8 28 Thibault-Janisson ‘Fizz’ Blanc de Blancs, Monticello, Virginia 10 38 Detour Pinot Blanc, Willamette Valley, Oregon 8 28 McPherson Cellars Albarino, High Plains, Texas 9 33 Bedell Cellars ‘Taste’ Chardonnay/Sauvignon Blanc, Long Island, New York 10 36 Six Prong Chardonnay, Columbia Valley, Washington 9 32 Paradise Springs ‘Sommet Blanc’ Vidal/Gewurztraminer/Riesling, Virginia 11 40 Breaux Vineyards Nebbiolo/Cabernet Rose, Loudoun County, Virginia 8 30 McPherson ‘Tre Colore’ Mourvedre/Carignan/Viognier, High Plains, Texas 9 33 Girardet ‘14 Vines’ Pinot Noir/Merlot/Syrah Blend, Umqua Valley, Oregon 9 33 Brooklyn Oenology ‘Social Club’ Merlot, Long Island, New York 10 36 Sawtooth ‘Skyline’ Cabernet/Merlot, Snake River Valley, Idaho 9 32 Breaux Vineyards ‘Marquis de Lafayette’ Cabernet Franc, Loudoun County, Virginia 38 Boxwood Winery ‘Topiary’ Cabernet Franc/ Merlot, Middleburg, Virginia 48 Tedeschi ‘Maui Splash’ Pineapple/Passionfruit, Maui, Hawaii (25oz btl) 5 30 Ayinger Brau Weisse {GER, 5.1, .5L} 8.5 Bell’s Amber Ale {Mich., USA, 5.8%, pint} 6.5 Bear Republic Racer 5 I.P.A. {Calif., USA, 7%, pint} 7 Brooklyn Sorachi Ace Saison {Brooklyn, NY, USA, 7.6%, pint} 7 Crispin Original Cider {Minn., USA, 5%, pint} 6.5 Eggenberg Pils {AUS, 5.1, .5L} 6.5 Firestone Walker Wookey Jack Imperial Black Rye I.P.A. {Calif., 8.3%, 12oz} 7 Founders Porter {Mich., USA, 6.5%, pint} 7 New Holland White Hatter Belgian-Style Pale Ale {Michigan, USA, 5.5%, pint} 6.5 Petrus Aged Red Ale with Cherries {BELG, 8.5%, 12oz} 10 Abita Light (12oz, LA, 4%) 6 Oskar Blues Dale’s Pale Ale (12oz, CO, 7.2%) 6.5 Lindemans Framboise Raspberry Lambic (660mL, BELG, 2.5%) 6.5 Brunehaut Bio Belgian Blonde Tripel (BELG, 330mL. 6%, gluten free) 10 Goose Island Madame Rose Wild Ale (Chicago, 22oz, 6.5%) 40 Rogue Dead Guy Ale (Oregon, 12oz, 6.5%) 7 Rogue OREgasmic First Growth Oregon Pale Ale (Oregon, 22oz, 6%) 24 Bold Rock Cider (Nellysford, VA, 12oz, 5%, gluten free) 6.5 Smuttynose Finest Kind IPA (New Hampshire, 12oz, 6.9%) 7 Bard’s Gluten Free (12oz, %) 6.5 Blue Mountain Full Nelson Pale Ale (12oz, Afton, VA, 6%) 6.5 Steigl Grapefruit Radler (GER, 16oz, 2.5%) 7 .