Absinthe's bar manager Carlos Yturria and executive chef Adam Keough host Pickled on the last Monday of each month (except December). It's essentially a pop-up bar within a bar, with a set menu that features a selection of seasonal cocktails and bites that aren't typically available elsewhere. While the permanent cocktail menu is a page-turning read of literary references and historical adaptations, Pickled is a jumping-off point for even deeper experiments into the beyond. Artichoke aperitifs, anyone?