GreyhoundA classic made the way it should be. Fresh ruby red grapefruit juice over smirnoff vodka. Also, available w/ a pinch of salt, you salty dog.
BoulevardierThe boulevardier appeared in harry’s 1927 bar guide, barflies & cocktails. It was the signature drink of erskine gwynne, expatriate writer, socialite, & nephew of railroad tycoon alfred vanderbilt. A perfect combination of maker’s mark bourbon, carpano antica sweet vermouth & campari.
Moscow MuleThe cocktail was invented in 1941 by john g. martin of G.F. heublein brothers, inc., an east coast spirit distributor, & john “jack” morgan, president of **** ‘n’ bull products (which produced ginger beer) & proprietor of the **** ‘n’ bull tavern, a bar on sunset boulevard in los angeles popular w/ celebrities. Martin needed to figure out how to sell smirnoff vodka & morgan was trying to push his ginger beer. They put the two together w/ lime & took a picture of it in copper mugs being enjoyed by celebrities. Ours like the original is made w/ smirnoff vodka, fresh lime & house made ginger beer.
Monkey GlandSometimes known as the mccormick; it is named after a surgical technique of grafting monkey testicle tissue into humans. It was created in the 1920’s by harry macelhone, owner of harry’s new york bar in paris, france. Beefeater gin, fresh orange juice, & grenadine in a glass rinsed w/ pernod absinthe.
Grosellaa contemporary play on classic Mexican flavors. do julio anejo tequila, crème de cassis, agave nectar & fresh lemon juice.
Mamie TaylorThis pre-prohibition cocktail was named after a 1890’s opera star. Dewar’s blended scotch, fresh lemon & lime juice & topped w/ barritt’s ginger beer.
Pimm's Cupa classic version of this English favorite, fresh cucumber is the key to the balance. along w/ the cucumber we used pimm’s #1, fresh lemon juice, sugar & top it off w/ fever tree club soda.
Sophia & MarcelloA contemporary highball contributed by our friend adam seger. Equal parts of hum botanical & campari topped w/ gosling’s ginger beer.
French 75Said to have originated during the first world war when british soldiers w/ their gin, longing for the tom collins, found themselves w/ all components except club soda. Since champagne was abundant they substituted the sparkle of the wine for that of the soda. Harry’s new york bar in paris is most commonly credited w/ its commercialization, while the name comes from the 75 millimeter howitzer that packed a pretty good punch as well. Plymouth gin, fresh lemon juice, sugar, & bourillon- d’ orleans, vouvray brut.
Dark & StormyWhile our recipe is different from the trademarked “dark ‘n’ stormy” that is owned by gossling’s, we think you’ll enjoy it even more. We use gosling’s black seal rum, fresh lime juice & our house made ginger beer, finished w/ a drizzle of molasses.
SarsaparillaKnob creek bourbon & sprecher root beer.
Long Island Iced TeaNot that frat boy favorite, but a classic highball that when made properly w/ premium components, it is a great cocktail. Beefeater gin, smirnoff vodka, cruzan aged rum & el tesoro platinum tequila combined w/ fresh lemon sour & fentamin’s curiosity cola.
Mai TaiIt was purportedly invented at the trader vic’s restaurant in oakland, california in 1944. trader vic’s rival, don the beachcomber, claimed to have created it in 1933. cruzan light rum, myer’s dark rum, orgeat syrup, combier, & fresh lemon & lime juice. Garnished w/ fresh mint.
BuccaneerA great combination of england’s dandelion & burdock soda & sailor jerry’s spiced rum.
Bee's Knee'sThe first mention of the drink occurs in david embury’s 1948, the fine art of mixing drinks, but popular opinion has it the libation was created about twenty years earlier. Beefeater gin, honey syrup, fresh lemon juice & a touch of orange bitters.
Cuba LibreNot just a rum & coke! Ok, maybe it’s a rum & coke but it’s cruzan oak barrel aged rum & cane sugar cola from mexico.
Hemingway DaiquiriThis is the recipe perfected by ernest hemingway at the el floridita bar in havana, cuba. Cruzan light rum, fresh lime juice, fresh ruby red grapefruit juice & luxardo maraschino liqueur.
Clover ClubA drink that pre-dates prohibition (as early as 1911), & is named for the philadelphia men’s club of the same name, which met in the bellevue-stratford hotel. Hendrick’s gin, fresh lemon sour, grenadine & an egg white.
AviationThe aviation was created by hugo ensslin, head bartender at the hotel wallick in new york, in the early twentieth century. The first published recipe for the drink appeared in ensslin’s 1916 recipes for mixed drinks. The name comes from the pale blue color of the drink that is created by the crème de violette. Bombay sapphire gin, luxardo maraschino liqueur, fresh lemon juice, & crème de violette
TorontoA great drink at the end of a meal. Templeton rye whiskey, fernet branca, sugar & angostura bitter’s.
SidecarThe exact origin of the sidecar is unclear, but it is thought to have been invented around the end of world war i in either london or paris. The ritz hotel in paris claims origin of the drink. The first recipes for the sidecar appear in 1922, in harry macelhone’s harry’s abc of mixing cocktails & robert vermeire’s cocktails & how to mix them. We make a very clean & natural version without sugar. This gives a better balance & nicer mouthfeel. Martell VSOP cognac, combier & fresh lemon juice
The Last WordArguably one of the finest cocktails to come out of the prohibition-era. A cocktail introduced by frank fogarty, also known as the ‘dublin minstrel,’ who was very well known in vaudeville as a very fine monologue artist.” or so wrote ted saucier in 1951 when introducing this drink in bottoms up. Four ingredients–two of them fairly exotic–working in equal parts to create perfect harmony. Plymouth gin, fresh lime juice, luxardo maraschino liqueur & yellow chartouse.
Seelbach CocktailFrom the seelbach hotel in louisville, kentucky. Maker’s mark bourbon, combier, angostura bitters, peychaud’s bitters & bourillon- d’ orleans, vouvray, brut.