Trevor Wheeler may be leading the bar team at The Eastman but it is the collaborative efforts of the entire crew that bring the unique flavors to the cocktails and non-alcoholic options offered.
Garnishes are something else the creative minds behind the bar spend much of their time on. It takes thinking outside of the box to come up with finishing touches that you haven't seen behind other bars. It might be a glass rimmed with your favorited childhood cereal, or a piece of saltwater taffy attached to the glass for that little something special.
Guests can expect the menu to rotate seasonally based on local ingredients while enjoying cocktails that have a big emphasis on playful combinations that evoke your curiosity while staying perfectly balanced.
Our favorite touch? The part of the menu dedicated to describing each cocktail in whimsical detail, providing a vividly painted picture of what to expect before your cocktail arrives.
“Cereal Killer”
Plantation 3 star rum, Pierre Ferrand cognac, Licor 43, Cinnamon, Lime, Clarified Apple Jack milk.
{milk punch, on a rock, innovative, nostalgic, lucious}
“Madam Gao”
Saltwater taffy lunazul, plantation fiji rum, velvet felernum, chinese five spice agave, acidifed orange, saline
{shaken, served tall, tropical, playful, spiced}
“Warlord” (Trevor’s favorite)
Curry-butter washed toki japanese whisky, lemon sherbert, chocolate bitters, fizz
{built, served tall, effervescent, courageous, alluring}
