SAZERAC |1873, THOMAS H. HANDY, NEW ORLEANS|$10
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|$14
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|$13
This classic delivers a crisp and herbaceous note with hints of orange. Gin, sweet vermouth, Green Chartreuse and orange bitters.
A little rye spice, a little apple jack fruit notes, with cynar and orange bitters for a well-rounded complexity and orange zest to give it a nice bright pop. This Modern cocktail created by Brant Boelts is a staff favorite.
PIMM’S CUP |1840s, JAMES PIMM, LONDON|$8
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.
OLD FASHIONED |1880s, JAMES E. PEPPER, LOUISVILLE|$12
Have to have this classic on the menu. Your choice of either pre prohibition (orange peel) or post prohibition style (muddled orange and cherries) with rye whiskey or bourbon. Up to you…enjoy!
Blood and Sand$9
The classic blood and sand cocktail with scotch, cherry herring, and sweet vermouth but we used a modern technique with an in-house juiced orange juice adjusted with some citric acid to elevate and enhance the flavor.
HORSES NECK [1910’s]$11
A wonderful refreshing cocktail for a nice fall afternoon. The bourbon and house made ginger beer with a touch of angostura bitters will have you coming back for more.
MARTINEZ [1884, O. H. BYRON, THE MODERN BARTENDERS GUIDE]$10
A go to for many patrons who know they classics. This boozy gin cocktail is nicely rounded with sweet vermouth and a little maraschino bitters and zest of lemon.
Il’ Viaggiatore [2015, Chris J Rolon, Regent Cocktail Club, Miami Florida]$12
Translating to the traveler this modern classic with fernet, cognac, Antica, Curacao and mole bitters is Complex, rich and herbaceous with a hint of bitter. I highly recommend giving it a sip or twenty.
WITHOUT A TRACE$12
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!
BLUE GRASS FIZZ$9
Bourbon, honey, ginger, fresh lemon juice and topped with soda…Great summer, or any, time libation. Gotta love the South!
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.
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.
Sumac My Bitch Up [2021, Spencer Wolsey$12
Heres a rich gin libation with some subtle tones of pine , sumac, cardamom, avocado leaf, anise and many more flavors… Lots of fun.
Stone Cold Still Austin [2018, Brian Trombley]$12
A heavy dose of our buddies up north’s bourbon, amaro, ginger, and bitters. Served on a large format ice, vanilla spray, and a lemon zest.
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.
Here is a Fruity Pebble infused rum (ya I said Fruity Pebbles) paired with a banana liqueur, our house ginger, and cream. Taste like the leftover milk from the loved cereal with a kick. This libation is dedicated to our beloved colorful Camo of 14 years.
THE Q CUM COCKTAIL$10
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.
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 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!
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.
Livin' the Dram [2021, Mike Wagner]$14
Stay with me here… Browned butter rye, toasted oat and apple juice, pumpkin pie spice syrup, and black walnut bitters. Simply amazing!
Everything Nice [2019, Spencer Wolsey]$13
Memories of homemade apple pie and cherry cobbler may cross your mind as you sip. Applejack, cherry, allspice, brown sugar, vanilla and cinnamon meld nicely together.