At the Bridgehampton Inn, the cocktail list is ever-evolving.

For October 2025, two new additions join the lineup:

🍸 Recharge Your Batteries, an Irish coffee riff layering Irish whiskey with raspberry, coconut, vanilla coffee, cream, and toasted coconut.

🍸And Electric Dance Party, built on Sagaponack Distillery aquavit with dill, grapefruit, green apple, lime, and champagne — bright, cold, and perfectly pre-dinner.

Each new drink reflects the same approach that guides the bar year-round — thoughtful, playful and oh-so -flavorful.

🍸🍸🍸

Below is the cocktail philosophy of Kyle Fengler, co-owner of Loaves & Fishes and head mixologist of the Bridgehampton Inn, in his own words:

Beyond Smoke and Bubbles

My approach to mixology at the Bridgehampton Inn & Restaurant is quite straightforward - to deliver a very high bar of quality and introduce people to new characteristics and flavor profiles, all while keeping things fun and accessible.

I like to do complex craft but not make it too obtuse or obfuscated. You won't find too many funny bubbles or smoke-filled drinks just because I can. Everything should be more intentional, and if there's some degree of elaborate presentation, it should be functional as well.

Culinary Roots in a New Tradition

I've always had a love of culinary arts. My whole family is involved in the food business, and I grew up shucking oysters and cleaning green beans on my grandmother's bench at Loaves and Fishes.

If I hadn't started bartending, I would have gone to culinary school. Mixology offers a great creative outlet that's still being explored - the boundaries are still being pushed compared to millennia of cuisine with established traditions.

Cocktail culture historically grew around consistency and global reach, but in the last decade, we've been shifting toward regionality, quality, and freshness - approaching drinks more like culinary arts and less like the traditional bar approach.

From Spirit to Signature

I'm particularly drawn to spirits with unusual characteristics - herbaceous and botanical profiles that express something different. I use a lot of gin, along with aquavit, soju, and shochu - spirits made from different grain bases that take thought and care in fermentation and distillation.

What truly sets our bar apart is that everything is made in-house. I don't buy components to use as ingredients in cocktail work - I make all cordials, teas, fermentations, clarified juices, and other elements here, using techniques from centrifuge to sous vide. This gives me maximum control over the finished product.

Monthly Reinvention

We change our cocktail menu every month, drawing inspiration from seasonal ingredients, literature I'm reading, or recent travels.

While there's no single signature cocktail that remains year-round, I always ensure a range of flavors and textures is available. I'm known for egg white cocktails and sours - they add great flavor and texture, allowing me to approach something from a stronger base flavor profile that gets softened a bit. Plus, they present beautifully in the glass.

Contact 

🌐 Bridgehampton Inn

About

This card was written by Kyle Fengler. Kyle represents the new generation of his family's storied Hamptons culinary empire, which includes Loaves and Fishes Food Store, Loaves and Fishes Cookshop, and the Bridgehampton Inn & Restaurant. 

A Hamptons native with a Parsons School of Design education, Kyle pivoted from graphic design to hospitality, bringing a designer's eye and mixologist's palate to the family businesses. 

Images

Kyle Fengler / Bridgehampton Inn & Restaurant