Here's a refreshing dill and serrano-infused gin cocktail, along with red bell pepper juice, house ginger syrup, honey, and fresh lime topped with a pinch of smoked sea salt. This is a "good for you" libation.

This cocktail is the most approachable of all of the classics, with gin, Cocchi Americano, orange liqueur, and fresh lemon juice, served with an absinthe rinse. It’s an easy, flavorful favorite.

This is the cocktail that started it all. No more vodka; bring on the gin. With fresh raspberries, simple syrup, and orange liqueur, this is absolutely pleasing. But be careful, it is still a bit boozy.

Amontillado and PX sherries mingle with mulled wine syrup and bright citrus in a lush, spiced take on the classic cobbler

Why not cool off with a tropical cocktail featuring the flavors of kiwi and coconut? David has expertly combined a luscious fat-washed coconut rum with kiwi syrup, orange juice, coconut liqueur, pineapple juice, and a sprinkle of nutmeg for a truly invigorating experience.

Here we have gin infused with dill and serrano, along with our house ginger syrup, fresh lime, lingonberry, and soda. Extremely refreshing.

This one is quite a deceptive cocktail: it’s loaded with alcohol goodness that is hard to detect. The combination of gin, elderflower, pear, and citrus may keep you from ordering anything else.

I have seen a few different recipes for the Pimm's Cup. This is one of the most popular classics across the board that we make here. Pimm's #1, fresh lemon juice, smoked sea salt and house-made ginger beer makes the difference in this one.

Frey Ranch straight bourbon and cherry liqueur meet dark berries and bright citrus in this sparkling rosé cocktail that’s equal parts depth and delicacy.

Dark rum, honey, and ginger meet bright lime and orange for a smooth, sun-warmed balance of spice and zest.

Here we have a wonderful cocktail on the sweeter side of what normally do. Made with gin, peach liqueur, crème de mûre, our house ginger syrup and fresh lime juice.

A tasty tribute to the great Burt Reynolds. Bourbon, Cynar, Cherry Heering and house ginger syrup with a zested with a flamed grapefruit. R.I.P. Bandit!

Bourbon and Benedictine entwined with smoky Laphroaig and a hint of ginger — a darkly balanced sip with depth and intrigue.

Still Austin bourbon and apple liqueur strike a spicy chord with cinnamon and sarsaparilla — sweet and just a little sassy.

Have to have this classic on the menu. Your choice of either pre prohibition (sugar cube and orange peel), or post prohibition style (muddled orange and cherries) with rye whiskey or Larceny bourbon.

Mezcal Vago Elote is balanced with a spiced piloncillo syrup and xocolatl mole bitters — a rich, layered take on a timeless classic.

This libation is made with a heavy pour of scotch mixed with honey, lemon, and our house ginger syrup. Topped with a floater of Islay Scotch, the result is a boozy, refreshing, and smoky cocktail.

Tequila meets ancho pepper and mole bitters, layered with crème de cacao, and crowned with a light pistachio honey foam — a spicy, nutty, and decadent twist.

This the owner's personal favorite. One of the originals coming from New Orleans with a rye whiskey base, a lil’ absinthe and simple syrup. Tradition calls for a lemon zest, though, I prefer orange—your choice. Nice and boozy.

Happy would love this bourbon and Irish whiskey combo with maraschino, house ginger syrup, fresh lemon juice and peach bitters.

This one is served on a large ice cube with a flamed absinthe rinse. A bit of bourbon... well, a lot of bourbon, along with Amaro Nonino, honey and fresh lemon juice... delicious!

This bold riff on the classic Sazerac features our first barrel pick bourbon—Jeptha Creed The Big Deuce—blended with cognac and the bright, floral notes of Peychaud’s Aperitivo. Ginger syrup adds warm, spicy sweetness, while a rinse of absinthe delivers a fragrant, herbal finish. Complex, spirited, and unforgettable—this is a chase worth taking.

Bourbon, honey, ginger, sweet vermouth and fresh lemon juice topped with soda. A great summer, or any, time libation. Gotta love the South!

This refreshing but boozy cocktail is a riff of of the original daisy (the best known variant being the margarita meaning daisy in Spanish). Building on the original recipe of spirit (bourbon), sweetener (honey), and citrus (Grapefruit) we also add a significant amount of botanical influence using amaro's and bitters. This is not a Daisy but if you do try it you may find a new favorite.

A bold, high-energy cocktail with a perfect balance of sweet, tart, and bitter. Tequila, lime, and grenadine shine, while a dash of bitters adds subtle herbal depth.

Like dessert after dark — buttered Elijah Craig bourbon, sherry, and bread liqueur layered with orgeat, citrus, and blackberries for a rich, toasty indulgence.

Cognac and Cherry Heering warmed with vanilla–plum maple syrup and ginger, finished with a touch of bitters — a deep, northern comfort in a glass.

An amazing award-winning libation with a great, boozy balance. Redemption rye, Cocchi Americano, hibiscus liqueur, ginger syrup, fresh lemon juice and zested with a flamed orange peel.

Bourbon enriched with banana liqueur, ripe peach, and a touch of ginger, softened with cream for a lush, modern indulgence.

My version of the spicy cucumber with a ginger twist. The spirit has a dill and serrano infusion accompanied by fresh lime and cucumber juice.

This is an amazing variation of the Margarita. We infused reposado tequila with several peppers mixed with honey, fresh lime juice, and a lil’ of something else. Top it off with a smoked sea salt rim.

A collaborative blend of mezcal, creamy coconut liqueur, pineapple amaro, and a splash of lime and pineapple juice. This vibrant libation takes you on a journey through smoky, sweet, and refreshing notes.

This is a simple and delicious addition to our menu. Gin, hibiscus liqueur, fresh lime juice and our house ginger syrup.