SAZERAC |1873, THOMAS H. HANDY, NEW ORLEANS|$9
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.
AVIATION COCKTAIL |1911, HUGO ENSSLIN, NEW YORK|$12
Here we have a nice gin cocktail with maraschino cherry liqueur and a lil’ citrus that stand firm in a classic that all genders enjoy.
BIJOU |1890s, HARRY JOHNSON, NEW YORK|$11
This classic delivers a crisp and herbaceous note with hints of orange. Gin, sweet vermouth, Green Chartreuse and orange bitters.
BUCK AND BRECK |1864, JERRY THOMAS, SAN FRANCISCO|$12
This libation pays homeage to the popular nickname of the two winning presidents who ran in the 1856 U.S. presidential election, James Buchanan and John Breckinridge. Cognac, Angostura bitters, Sugar and topped with bubbles.
PIMM’S CUP |1840s, JAMES PIMM, LONDON|$7
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 and house-made ginger beer makes the difference in this one.
RED HOOK |2005, ENZO ERRICO, NEW YORK|$10
Here we have another Brooklyn neighnorhood favorite consisting of Rye whiskey, Fernet-Branca and maraschino liqueur.
VIEUX CARRE |1938, WALTER BERGERON, NEW ORLEANS|$12
Had this one when we first opened...we’ve missed you! This is a marriage between the classic Sazerac and Manhattan with a lil’ bit of Benedictine.
OLD FASHIONED |1880s, JAMES E. PEPPER, LOUISVILLE|$10
Have to have this classic on the menu. Your choice of either pre or post prohibition style with rye whiskey or bourbon; muddled fruit or citrus peel. Up to you...enjoy!
CORPSE REVIVER #2 |1930, HARRY CRADDOCK, NEW YORK|$10
This cocktail is the most approachable of all of the classics. With gin, orange liqueur, fresh lemon juice, Cocchi Americano and absinthe. It’s an easy flavorful favorite.
FAIR ISLE COCKTAIL | UNKNOWN, KATHY CASEY, SEATTLE|$8
A refreshing Scotch cocktail with Cocchi Barolo Chinato, fresh grapefruit juice and grapefruit bitters.
BROOKLYN |1908, JACOB GROHUSKO, NEW YORK|$9
Inspired by a couple native classics of New York this libation has Rye whiskey, dry vermouth, maraschino liqueur, Ramazzotti amaro and orange bitters.
WITHOUT A TRACE$10
This one is served on a large ice cube with an absinthe rinse. A bit of bourbon...well, a lot of bourbon, along with Amaro Nonino, honey and fresh lemon juice...delicious!
This old style libation has Applejack brandy, Cruzan Black Strap rum, Benedictine, orange liqueur and Peychaud’s bitters. It’s a big, boozy cocktail with a touch of sweetness.
BLUE GRASS FIZZ$8
Bourbon, honey, ginger, fresh lemon juice and topped with soda…Great summer, or any, time libation. Gotta love the South!
RIGHTEOUS |2016, COREY FARMER|$10
This is 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.
DAISEY IF YOU DO$14
A heavy, bourbon-based libation with Benedictine, Amaro Nonino, honey, fresh grapefruit juice, bitters and nutmeg. Very boozy and complex.
BANGARANG! | 2019, COREY FARMER |$11
This rich, beer libation is an interesting approach to this winter season. Bonded rye whiskey, black strap rum, orange-vanilla spice tea simple syrup and of course a generous dose of Left Hand Milk Stout topped with fresh cinnamon. Here’s to never growing old...Bangarang!
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.
Happy would love this bourbon and Irish whiskey combo with Maraschino, house ginger, fresh lemon juice and peach bitters.
This one is along the lines of a boozy classic cocktail with a generous pour of rye, Irish whiskey, Peychauds liqueur, orgeat, absinthe and zested with a flamed orange.
BEARLY BERRY SPICE | 2019, SPENCER WOLSEY |$11
This boozy concoction begins with a heavy pour of rye whiskey and combined with Averna, crème de mûre liqueur, allspice dram and barrel aged bitters.
HELLO FROM TOKYO | 2019, BRIAN TROMBLEY |$20
Simple yet complex, this warming libation teams up Japanese whisky, Nardini Amaro, Fernet-Branca, ginger syrup and plum bitters.
SMOKEY AND THE BANDIT | 2019, LUKE GARZA |$11
If you’re looking for hints of smoked cinnamon and stiff ingredients this cocktail has your palate covered. Bourbon, bonded Applejack, Ramazzotti, orange-vanilla spice tea simple syrup and barrel aged bitters.
This is quite a deceptive cocktail: it’s loaded with alcohol goodness that is hard to detect. A gin base with elderflower, pear and citrus mixture, the combination may keep you from ordering anything else.
THE Q CUM COCKTAIL$8
My version of the spicy cucumber with a ginger twist. The spirit has a dill and serrano infusion accompanied by fresh lime and cucumber juices.
PEPPERMINT PADDY | 2019, JAMES MORENO |$9
With hints of a delicious thin mint this libation contains Paddy Irish whiskey, crème de cacao, Fernet-Branca and a house-made peppermint simple syrup.
This is a simple and delicious addition to our menu. Gin, hibiscus liqueur, fresh lime juice and house ginger syrup.
This is nice, refreshing, and lil’ spicy with a gin infused with dill and serrano. Add some fresh lime juice, ginger and lingonberry, and you are ready to go.
This is the one that will open you up to whiskey libations. Very well-rounded with our house-infused sweet potato and cinnamon Irish whiskey, ginger and white Lillet.
CHAI ME TO THE MOON | 2019, BEN CARDENAS |$11
A tasty combination of agave, holiday spice and fresh mint. Reposado tequila, Amaro Nonino, Fernet-Branca, house-made chai tea simple syrup and Angostura bitters.
This is the cocktail that started it all. No more vodka; bring on the gin. With fresh raspberries, simple and orange liqueur, this is absolutely pleasing. But, be careful: it is still a bit boozy.
This is a cilantro-infused gin (so tasty) with fresh cucumber juice, honey, lemon and one other goody. It’s delicious!
Here we have a wonderful summer cocktail with gin, peach liqueur, crème de mûre, ginger syrup and fresh lime juice.
This is an amazing variation of the margarita. We infuse reposado tequila with several peppers and serve with honey, fresh lime juice and a lil’ of something else. Top it off with a smoked sea salt rim, and you have one of the better cocktails out there.