Cocktails to go: A guide to Swordfish Tom's

🧪 My Fiona

Matcha green, minty and cucumber-clean, this seasonal summer cocktail is light and refreshing with a whiskey backbone.

• It's made with Toki, a Japanese whisky, a mint-matcha syrup and lemon, plus a hit of Boomsma Cloosterbitter, an herbaceous spirit akin to Green Chartreuse.

🔥 The Mangolorian

This silky, mango rice milk cocktail has heat, nostalgia and punch. It blends genever, rice milk and citric acid with drops of chili oil that float on top.

• Bartender Tim Whipple says it's his favorite drink he's ever made. The inspiration came from a grocery store epiphany: "I saw rice milk and was like, aha!"

🌺 Exorcism

This vivid magenta gin cocktail lands tart and floral, with a slow-building spice from housemade hibiscus-cubeb pepper syrup.

• It's finished with a candied hibiscus flower you're meant to eat — part garnish, part reward. The drink features Bombay Sapphire East, Green Chartreuse, violet liqueur and lemon.