A great rye whiskey classic with sweet vermouth and Angostura bitters. If you like this cocktail, try the Vieux Carre!
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.
This is my personal favorite. One of the originals coming from New Orleans with a rye whiskey base, a lil' absinthe and simple. Tradition calls for a lemon zest, though, I prefer orange- your choice. Nice and boozy.
A refreshing gin classic with fresh lemon juice, sugar, soda, and garnished with a maraschino cherry.
Cause were not 'Putin' that Russian stuff on our menu. Same classic cocktail using the same Ukrainian vodka (Kruto) we've always used, fresh lime juice, and house-made ginger beer.
A cilantro-infused gin (so tasty) cocktail with fresh cucumber juice, honey, lemon, and one other goody. It’s delicious!
Warm notes of cask strength bourbon and cinnamon are elevated by the sweet, tropical embrace of banana and coconut. Topped with a locally brewed hefeweizen, this cocktail is sure to carry you away to paradise.
Bourbon, honey, ginger, sweet vermouth and fresh lemon juice topped with soda. A great summer, or any, time libation. Gotta love the South!
This cocktail was created after Stephanie’s (AKA Bar Mom) beloved dog, Camo, who passed away at 14. We infused rum with fruity pebbles, then mixed that with cream, a banana liqueur, and ginger syrup. The result is a sweeter, delicious cocktail that reflects Camo’s personality and coat. Camo is playing cards with the kangaroo in the mural out front if you want to see him!
With the adventurous flavors of chili pepper and cinnamon-infused rye, fig, macadamia nut, and sherry, this cocktail invites you to embark on a flavor expedition like no other. Indulge in this cocktail and let its fiery embrace transport you to a realm of unparalleled taste sensations.
This herbal and refreshing cocktail is a variation of the classic Last Word, which traditionally features gin, lime, maraschino, and Green Chartreuse. In this version, Rick Dobbs has replaced the gin with mezcal. Given the current worldwide shortage of Chartreuse, we have opted to use Escorial as a substitute.
Playing off of the classic airmail cocktail, the introduction of a French herbal liqueur adds some complexity to the refreshing drink.
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.
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.
This collaborative masterpiece highlights the essence of Siete Misterios mezcal. Blending creamy coconut liqueur, pineapple amaro, and a hint of tangy lime and pineapple juice, this vibrant libation invites you on a flavorful 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.
Here we have a nice gin cocktail with maraschino liqueur, crème de violette and a lil’ citrus that stand firm in a classic that all genders enjoy.
A tasty tribute to the great Burt Reynolds. Michters Bourbon, Cynar, Cherry Heering and house ginger syrup with a zested with a flamed grapefruit. R.I.P. Bandit!
A heavy, bourbon-based libation with Benedictine, Amaro Nonino, honey, fresh grapefruit juice, bitters and nutmeg with a lemon zest. Very boozy and complex.
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.
This boozy mezcal cocktail promotes a harmonious blend of diverse flavors from either end of the globe. Featuring Siete Misterios Doba-Yej, the coconut fat-washed spirit is then complemented by a pandan syrup and a honey-anise rum liqueur.
Named after the USS Maine, this cocktail was first discovered in Cuba during the Cuban Revolution. A combination of rye, sweet vermouth, and cherry is enhanced by a touch of absinthe that is sure to warm your soul.
Named after my great uncle, who was a bootlegger. He was never caught, so you get the picture... lavender-infused bourbon with peach and elderflower liqueurs.
This is my 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!
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.
Though the original cocktail was crafted in the early 20th Century, we opted for the more modern version as cited in Dale DeGroff’s 2008 The Craft of the Cocktail. This refreshing fall sipper made from Cognac, orange liquor, benedictine, and lemon juice is a great twist on the sidecar.
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.
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.
So this is a classic refreshing tequila libation with our house ginger syrup, soda, fresh grapefruit and lime juice.
A simple drink that soared to popularity, this modern classic is a delightful, bitter bourbon libation crafted with Aperol, Amaro Nonino, and a touch of lemon juice.
This one is quite a deceptive cocktail: it’s loaded with alcohol goodness that is hard to detect. Farmers gin, with elderflower, pear, and citrus mixture, the combination may keep you from ordering anything else.
Our sweet potato and cinnamon Irish whiskey with a little ginger, fortified wine, and soda is a fantastic light sipper. Thanksgiving in a glass.
You could say that this cocktail is a mix between a French 75 and a cucumber cocktail. Made with gin, elderflower, ginger syrup, cucumber, and lime juice. Then we top it with bubbles. We never put this one on the menu until a certain event happened. Ask your bartender or server for the story.