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Trick Dog, San Francisco’s award-winning cocktail bar helmed by partners Josh Harris and Morgan Schick, just unveiled an aviation-themed drink menu with frequent fliers in mind. The Mission District bar — known for introducing a brand-new cocktail menu based on a different theme every six months — recently announced the arrival of Trick Dog Airways, running from now until July 5, 2018.

Riffing on in-flight information cards, TD Airways has a tri-fold menu with illustrations by Peter Gamlen and features plane model diagrams, international terminal maps and business class selections for those who like upgrades. (Proceeds from the sale of the menu itself benefit Seven Tepees Youth Programs, Trick Dog’s long-time non-profit partner.)

Trick Dog Airways menu

Named for international airport terminals — from Sydney to Boston — the drinks are divided into Spirit-driven and Citrus cocktails on the TD Airways “Where We Fly” map. Along with cocktails, patrons can find options in the Shots, Highball and Low-Proof sections; those in need of a boost may want to try the low-proof Red Eye, made with Aperol, Mezcal Unión, Combier Kummel, tomato, pineapple and lemon.

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In the business class section, Trick Dog Airways lists private barrel spirits on the menu, including a 2017 Mellow Corn whiskey and an Elijah Craig bourbon. “Passengers” may also opt for a selection of sherries, beers, sodas and local wines, along with non-alcoholic cocktails. As for how the drinking-meets-travel idea came to be, Harris admits it was a long time in the making.

“We travel a ton and we’re fully airline status people; we spend a lot of time in airports, we’re there enough that we can poke fun at the idiosyncrasies of travel that amuse us. And we thought people who also travel would be amused, too,” he says.  

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Adds Schick, “In general, we’re trying to go for a more universal travel experience. We really like playing with the verisimilitude of this menu — so that it’s not a totally personal thing. It’s supposed to mimic the experience of being on a plane, not our personal travels.”

The United loyalists admit that their own travel experiences involve drinking things they don’t normally drink. (“Airports are the only place I ever drink Sam Adams,” Schick admits, adding that he’ll only drink Heineken on airplanes.)

“It’s not really about me,” Schick says, “but I can say I’m especially pleased with the PIK (Glasgow Prestwick Airport), made with scotch, Campari, and a banana liqueur we’re making with orange pekoe tea and Islay Falernum bitters. It’s nuanced and deep and satisfying in its flavor.”

PIK

“Hopefully there’s something for anyone on this menu — no matter what their mood is,” Harris says.

“I don’t care about the drinks,” he adds with a laugh. “I just like the collateral: the wings, the coasters, the napkins. Five cities are represented on the cocktail napkins and the check presenters look like the sleeve that paper tickets used to go in. And the frequent flier program!”

Yes, the James Beard Foundation Award-nominated bar will reward drinkers for frequenting the “airline,” with more promotions rolling out over the coming months. In the meantime, check out the menu in full here.

All photos courtesy of Trick Dog

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