In an era overwhelmed with “bar chefs” and mixologists, creating drinks that thrill even the cocktail illuminati can be challenging. But Xavier Herit does precisely that at Wallflower, a tiny drinkery that attracts locals and booze geeks alike. As the head bartender at Daniel, Herit made extravagant tipples like one with flower petals frozen into the ice. Here, his ten-cocktail menu is overhauled seasonally, with offerings like the Sho-Sho, which blends shochu, sherry, carrot-ginger syrup, and Virgil’s root beer, or the Smoking Guns, with dark rum, smoked-pineapple syrup, habanero bitters, and a Laphroaig float. Pair those with oysters or elegant plates like rabbit ballotine, or blue prawns with lacinato kale.