Stuart Jensen brought years of cooking experience to his latest role as bar manager at Mercantile Dining & Provision, with all that time in kitchens shaping his approach to creating cocktails. The Brom Bones, for example, one in a series of Jensen's steamed cocktails, is prepared in much the same way as the jams and preserves available for sale in Mercantile's marketplace. In a tiny, four-ounce Mason jar, Jensen combines whiskey, maple syrup, roasted pumpkin, pumpkin seeds, cloves, allspice berries, peppercorns, orange peels and Angostura bitters. He steams fifty jars at a time at 212 degrees for exactly two minutes. Order one, and the (cooled) jar arrives with a screened lid; you pour it over ice, and the solids remain. The steaming infuses the flavors together, creating a stunning winter cocktail.