Pelo's Deli and Provisions

A timeless classic with Rebel Rye or Four Roses Bourbon, Demerara syrup, muddled orange peel, Amarena cherry, and Angostura bitters, served over ice

A New Orleans classic since 1838, this cocktail blends Rebel Rye whiskey, La Clandestine absinthe, Maison Surrenne Cognac, Demerara syrup, and Peychaud’s & Angostura bitters, finished with a lemon twist

Born in 1938 at Carlos Herrera’s Baja California restaurant, this cocktail blends Astral Tequila Blanco, Grove Street Orange liqueur, lime juice, and agave for a bright, balanced sip

A refreshing tequila cocktail popularized in 1950s Mexico, made with Astral Tequila Blanco, fresh grapefruit juice, and Demerara syrup

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask what it is made with. The menu does not list the ingredients.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

A 19th-century New York classic, this cocktail blends Don Q Cristal rum, Grove Street Orange Liqueur, raspberry simple syrup, and lemon juice, garnished with an orange slice and Amarena cherry

Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.

A turn-of-the-century “hair of the dog” classic, this invigorating cocktail blends Breckenridge gin, Grove Street Orange liqueur, Lillet Blanc, lemon juice, and a drop of La Clandestine absinthe

Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.

A 1940s Los Angeles classic, originally crafted to promote Smirnoff vodka. Made with Breckenridge vodka, ginger syrup, lime juice, and club soda for a crisp, refreshing kick

Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.

A refreshing Italian classic from 1919 Padova, made with Select Apertivo, Arte Latino sparkling wine, and club soda, served on the rocks with an orange slice

Ask if the sparkling wine is marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Originating at the Manhattan Club in the 1870s, this classic was reportedly created for a banquet hosted by Jennie Jerome, mother of Winston Churchill. Our is made with Rebel Rye whiskey, Carpano sweet vermouth, and Angostura bitters, finished with a cherry

Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.

A bold 19th-century Spanish tradition, first crafted by soldiers in Cuba. Made with Rebel Rye whiskey, Maison Surrenne cognac, Licor 43, double shot of espresso, garnished with an orange slice

Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.

Originating at the Detroit Athletic Club in the 1910s, this bold pre-Prohibition cocktail features Breckenridge gin, Dry Land Chartreuse, Luxardo maraschino liqueur, and lime juice. Bright, herbal, and crisp

Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.

A 1925 creation by Frank Meier at the Ritz Bar in Paris, this elegant cocktail blends chilled Arte Latino sparkling wine with blood orange soda for a crisp, refreshing sip

Ask if the sparkling wine is marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Born in Florence in 1919, the Negroni was created when Count Camillo Negroni asked for a stronger Americano. Our version blends Select Apertivo, Breckenridge gin, and Carpano sweet vermouth, garnished with an orange twist

Ask which vermouth they use and whether its producer marks it vegan.

Created in 1980s London by bartender Dick Bradsell when a supermodel asked for something to “wake me up and mess me up.” Made with fresh espresso, Mr. Black’s coffee liqueur, Breckenridge vodka, and Demerara syrup. Smooth and bold

Ask whether they use cream or a cream liqueur.

First stirred in 1920s Paris by American expatriate Erskine Gwynne—editor of The Boulevardier magazine—this refined cocktail swaps gin for whiskey in the Negroni formula. Made with Rebel Rye, Select Aperitivo, and Carpano sweet vermouth, garnished with an orange slice

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Dating back to early 1900s New York, the Dirty Martini was popularized when bartender John O’Connor added olive brine to a classic martini, giving it its signature savory edge. Made with your choice of Breckenridge gin or vodka, olive juice, and garnished with three olives

Ask which vermouth they use and whether its producer marks it vegan.

Named after the French Quarter—le Vieux Carré, or “old square”—this New Orleans classic was crafted in the 1930s by Walter Bergeron at the Hotel Monteleone’s Carousel Bar. Our version features Rebel Rye, Maison Surrenne Cognac, Carpano sweet vermouth, Benedictine, Peychaud’s, and Angostura bitters

Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.

A cocktail by bartending legend Gary “gaz” Regan, inspired by a surprise bottle of Mandarine Napoléon. Made with your choice of Dry Land Heirloom Wheat Whiskey or Cactus Mezcal-inspired spirit, Carpano dry and sweet vermouth, orange juice, Grove Street orange liqueur, and Angostura orange bitters

Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.

Ask for oat, almond or soy milk instead of dairy.

Ask for oat, almond or soy milk instead of dairy.

Ask for oat, almond or soy milk instead of dairy.

Ask for oat, almond or soy milk instead of dairy.

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Ask for oat, almond or soy milk instead of dairy.

Ask for oat, almond or soy milk instead of dairy.

Ask what it is made with. The menu does not list the ingredients.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

A bright, citrusy cocktail with Breckenridge vodka or gin, fresh lemon juice, and honey syrup, finished with a lemon twist

A modern take on the whiskey sour, created by T.J. Siegal at Manhattan’s Milk & Honey. Made with Rebel Rye or Four Roses Bourbon, lemon juice, honey syrup, and Scrappy’s lavender bitters

A bold mix of local 81 Spirits Whiskey, lemon juice, cherry syrup, and honey syrup, topped with soda water and finished with a cherry and orange wedge. Strong, smooth, and a little wild