New tricks at Brick

Recently I checked out the new cocktail menu at Brick, designed by Ryan Fitzgerald of Tres Agaves. They keep it simple with just seven specialty drinks. The Elder Sour has been on a few menus around the city and country (bourbon, St. Germain, lemon juice) and the Spiced Pear seems like a popular flavor profile for Winter 07/08 (except he uses pear nectar and plain vodka instead of pear-flavored vodka). I didn't try the Grapefruit Royale though it would be hard to go wrong with sparkling wine, cassis, grapefruit juice and grapefruit bitters, but did have the terrific Floridinho (pronounced "floridinyo") with Beleza Pura cachaca, maraschino, grapefruit, lemon, and agave nectar, served over ice. That one is a total winner and a perfect use for cachaca. I also had a sip of the Mexico 70- a nice take on the French 75 with Partida Reposado and agave nectar instead of gin or brandy. Overall, the drinks were modern, bright and refreshing, tending toward sour or tart end of the spectrum, and seemed to pair well with the food. (I only had a few snacks, but the country-fried mushrooms are a must order.) A short cocktail list, but nicely done.