Lost & Found OTR Menu

.75 pelaton mezcal.75 fino sherry.75 benedictine2 dashes habenero shrubstir with ice in mixing glass for 20 seconds.glass: N&Ngarnish: orange peel

1.5oz gin.5oz lemon.5oz. luxardoshake for 15-20 secondsdouble strain into coupetop with a kiss of creme de violetteGlass: coupeGarnish: lemon peel

2oz tequila1oz lime juice1oz oleo sacchrumshake for 15 seconds strain over ice in collins glassglass: collinsgarnish: lime wedge

2oz bourbon or rye.5oz sweet vermouth.5oz dry vermouth4 dashes angostura bittersstir with ice for 20-25 secondsGlass: coupeGarnish: orange peel + Cherry

1oz gin1oz campari1oz sweet vermouthstir with ice for 20-25 secondsGlass: Rocks w/big rockGarnish: orange peel

2oz bourbon1 barspoon sugar4 dashes angostura bittersstir with ice for 20-25 secondsGlass: Rocks w/big rockGarnish: orange peel

1 egg white2oz disaronno.75oz lemondry shake for 15 secondsshake with ice for 15 secondsdouble strain into coupeglass: coupegarnish: bitters

1oz gin (diamonds)1oz chartreuse (emeralds)1oz sweet vermouth (ruby)stir for 20-25 secondsglass: rocks on big rockgarnish: orange peelBijouin French means Jewels

1oz rye1oz campari1oz sweet vermouthstir all ingredients for 20-25 secondsglass: rocks on big rockgarnish: orange peel

2oz. cachaca1/2 lime1 heaping barspoon sugarcut lime into 1/8 pieces and muddle with sugar.add cachaca and shake for 10 seconds.dump everything (including ice and lime segments) into rocks glassno garnish

1.5oz silver rum1oz lime juice.5oz demerarashake for 15 secondsdouble strain into coupeglass: coupegarnish: lime wheel

1.5 oz gin.5 lemon.5 oleo sacchrumtop with sparklingshake for 15 seconds and strain into wine glass (normally flute, but we don't have any) top with sparklingglass: winegarnish: lemon twist

1.5oz gin.5 lime juice.5 simple syrupshake for 15 seconds, double strain into coupe glass

1.5 oz white rum.75 lime.5 grapefruit juice.5 luxardoShake for 20-25 secondsdouble strain into coupe

.75oz gin.75oz luxardo.75oz green chartreuse.75oz lime juiceshake for 15 seconds, double strain into coupe glass. Garnish: cherry

1.5oz gin1oz sweet vermouth.25oz luxardo3 dash angostura bittersstir for 20-25 seconds, strain in coupe glassgarnish: orange peel

2oz gin2 barspoons dry vermouthstir for 20-25 secondsglass: coupegarnish: lemon twist

2oz vodka (or gin or bourbon, but not all together)1oz ginger syrup1oz limeshake with ice for 15 secondsGlass: Rocks, top with sodaGarnish: lime wedge

.75 mezcal.75 yellow chartreuse.75 aperol.75 lemon juiceShake all ingredients for 20-25 secondsdouble strain into coupe glass

2oz blanco tequila1oz grapefruit juice.5oz lime juice.5oz honey syruppinch of saltshake for 15 seconds and strain into collins glass. top with soda

1 egg white1.5oz pisco (macchupicu).75oz. lime juice.5oz demerara

2 oz rye or cognac6 dashes peychaud's bitters1 barspoon sugarabsinthe rinse on nick & norastir for 20-25 secondsGlass: Nick & Nora (with absinthe rinse)garnish: lemon peel

2oz cognac.75oz lemon juice.75oz oleo sacchrumshake for 15 seconds, double strain into coupeglass: coupegarnish: lemon twist

.75 rye.75 cognac.75 sweet vermouth1 bar spoon Benedictine2 dash angostura bitters2 dash peychaud's bittersstir all ingredients together for 20-25 secondsglass: rocks w/big rockgarnish: orange peel

1 egg white1.5 oz. bourbon.75oz lemon.75oz oleo sacchrumdry shake for 15 secondsshake with ice for 15 secondsdouble strain into coupeglass: coupegarnish: bitters

Agave: EspadinNotes: rich smoke, floral-during 2nd distillation, a leg of lamb and wild fruits sit in the bottom of the still. Similar style as pechuga which the second distillation goes through a chicken carcass

Agave varietal blend: Espadin, Barril, Mexicano

aromas & flavors of tropical fruit, honey, orange, allspice, roasted agaveVillage of San Luis del RioAgave: Espadinnaturally fermented & twice distilled in wood fire copper pot stills.

Produced by 4th generation mezacaleroz.-Agave: espadin-hint of green apple & eucalyptus

4th generation mezcalitoz -Agave: espadin-aged in new and used american oak for 6 months. -carmelized pear on the nose-butterscotch, smoke & hints of vanilla and clove on the palate.

Montelobos (mountain of wolves) -agave: espadin -5th generation mezcalero-roasted 5-7 days in volcanic stone oven-Partnered with the Wolf Conservation Center

agave: espadin- Angustifolia-abv: 50%-smoky toasted corn and minerals-honeycomb, green tropical fruit, minty finish

agave: Americana, Angustifolia, Karwinskii, Marmorata, Potatorum, Rhodacantha-earthy pine needles-pumpkin & chestnut finish

agave: espadin- Angustifolia-after initial sweetness, notes of mesquite pine and floral notes

ZAPPA'S VEGETAL ELIXIRgin, tarragon butter, cucumber + green pepper shrub, absinthe

EARTHY, HERBAL, UNCTUOUSgin, dill, beets, honey, lemon, dijon

CLARIFIED MILK PUNCHbourbon, cynar, sweet vermout, lemon, whey

STRONG, SOPHISTICATED, COMPLEXbourbon, barolo chinato, amaro lucano

PATIENCE PAYS TASTE BUDSbourbon, lemon, mulled wine

STIFF, SMOKY, SUBTLY SPICYmezcal, fino sherry, benedictine, habanero

bourbon, honey, lemon

bourbon, demerara, angostura, orange oil

cocchi americano, pineapple, cappelletti, falernum

misoo apertivo, passion fruit, lime, demerara, hazy pale ale

AlbarinoSanat Ynez Valley-Cali, USA

Savagnin, Trousseau, PoulsardJura, France

CidreBrittany, France

Gruner VeltlinerGottlesbrunn, Austria

White BlendMendoza, Argentina

Chardonnay, Albarino, Grenache BlancCali, USA

MalbecFrance

GamayColumbia Valley, USA

Cayetana, Pardina Spain

Muscat, Sauvignon BlancCali, USA

Petite SyrahCali, USA

Sangiovese Blend (1L bottle)Panzano-Tuscany, Italy

Cab Franc, Cab SauvLoire Valley, France

cinsautDeir Al-Ahmar, Lebanon

Montepulciano (1L bottle)Abruzzo, Italy

Barbera, Negretto, SangioveseBologna, Italy

Syrah, Merlot, Cab Franc, ZinCali, USA

IPAabv: 6.7%California, USA

midwest fruit tartabv: askCincinnati, OH

Lagerabv: 4.6%Wisconsin, USA

Lagerabv: 4.4%Mexico

Pull + Prayabv: 4.5%South Carolina, USA

IPAabv: 0%Stratford, CT

Agave: EspadinNotes: rich smoke, floral-during 2nd distillation, a leg of lamb and wild fruits sit in the bottom of the still. Similar style as pechuga which the second distillation goes through a chicken carcass

Agave varietal blend: Espadin, Barril, Mexicano

aromas & flavors of tropical fruit, honey, orange, allspice, roasted agaveVillage of San Luis del RioAgave: Espadinnaturally fermented & twice distilled in wood fire copper pot stills.

Produced by 4th generation mezacaleroz.-Agave: espadin-hint of green apple & eucalyptus

4th generation mezcalitoz -Agave: espadin-aged in new and used american oak for 6 months. -carmelized pear on the nose-butterscotch, smoke & hints of vanilla and clove on the palate.

Montelobos (mountain of wolves) -agave: espadin -5th generation mezcalero-roasted 5-7 days in volcanic stone oven-Partnered with the Wolf Conservation Center

agave: espadin- Angustifolia-abv: 50%-smoky toasted corn and minerals-honeycomb, green tropical fruit, minty finish

agave: Americana, Angustifolia, Karwinskii, Marmorata, Potatorum, Rhodacantha-earthy pine needles-pumpkin & chestnut finish

agave: espadin- Angustifolia-after initial sweetness, notes of mesquite pine and floral notes

hibiscus tea

Mexican mineral water

IPAabv: 0%Stratford, CT

Pilsnerabv: 0%North Germany

Hen of the Woods chips, everything onion dip + basque ketchup (both housemade)

romaine, parmigiano reggiano, garlic crouton

almonds, walnuts, hazelnuts, pepitas, cinnamon, angostura bitters, pimenton, aquafaba

marinated olives, cheese

chicken liver, shallot, cognac, espelette, berry preserves, pickled red onion, baguette toast

FANCY TINNED SEAFOODfull tin of sardines or mussels, evoo, pimenton, pickles, crackers, lemon

house-made bolognese, fontina, ricotta, parmesan, garlic confit, herbs, crostini

cheddar, fontina, provole, Allez durum bread, garlic butterbisque: san marzano, onion, garlic, cream, chili flake

medley of olives in our house marinade, cheese of the moment

FANCY TINNED SEAFOODfull tin of sardines or mussels, evoo, pimenton, pickles, crackers, lemon

romaine, parmigiano reggiano, garlic crouton

chicken liver, shallot, cognac, espelette, berry preserves, pickled red onion, baguette toast

house red sauce, parmigiano reggianocan substitute sauce w/ bolognese

house red sauce, parmigiano reggiano, served over house spaghetti noodles

house bolognese, parmigiano reggiano, served over house spaghetti noodles

bonded rye, Italian vermouth, angostura bitters

bonded bourbon, amaro lucano, Italian vermouth, angostura bitters

blanco tequila, dry curacao, lime, agave, house chili tincture

vodka, spiced cranberry cordial, dry curacao, lime

white rum, aged rum, orgeat, grapefruit, orange, lime, angostura bitters