Craft Cocktails, Spirit Forward and Made to Sip

Bacon Infused Old Fashioned

The barnyard meets the barroom when bacon washes Four Roses bourbon. Built in a rocks glass, the bourbon assimilates with maple syrup and Angostura bitters creating a masterpiece. Served over a massive ice cube to delay dilution; accompanied with an orange peel.

Martinez

This enigmatic drink represents the evolutionary missing link between the manhattan and the martini. In the 1880s, old tom gin, a style with a bit more sweetness than a London dry gained popularity in America. With recipes first appearing by 1884, this cocktail put old tom over the top. We add sweet vermouth, maraschino liqueur, and orange bitters to the gin and serve it up in a chilled coupe glass–garnished with a lemon peel.

Bee Sneeze
Milk-washed Hendricks gin, honey, and lemon juice shaken together; strained into a chilled coupe glass, this creamy gem comes garnished with fresh cracked black pepper.

1882 Manhattan

Image A manhattan from Harry Johnson’s 1882 Bartenders’ Manual. Contrasted with contemporary preparations of the manhattan, the addition of Grand Marnier and additional sweet vermouth to the rye, alongside Angostura bitters, leaves a more layered quality at work. We stir until it’s cold as the devil’s heart, then serve it up in a chilled coupe glass garnished with a lemon peel.

Saint Ambrose Cup
Reminiscent of a margarita, but more complex with a bold tequila and Campari base that forms a bitter blend. Muddled cucumbers, simple syrup, and fresh lemon juice shaken then double strained into a chilled coupe glass foils the boozy backdrop; visually striking with a cucumber garnish.

Lion’s Tail Swizzle
A curious mix of Woodford Reserve bourbon, lime juice, grapefruit juice, St. Elizabeth allspice dram, simple syrup, and pimento bitters built in a rocks glass. The scent and flavor of the allspice blend with the tartness of the citrus juice balancing the bourbon’s strength and sweetness; we lovingly top the concoction with crushed ice, orange peel, mint sprig, and a nutmeg dusting.

Craft Cocktails, Bright and Crisp with Fruit Elements

Pimm’s Cup
The official drink of Wimbledon: Pimm’s No. 1 with effervescent soda, lemon juice, and dandelion-burdock bitters. Presented in a tall glass with a king’s ice cube surrounded by cucumbers, lemons, oranges, strawberries, and mint.
Try This Papa
Our version of the daiquiri made famous by author and legendary bon vivant, Ernest Hemingway. Light rum, maraschino liqueur, grapefruit shrub, and lime juice vigorously shaken then delicately double strained into an icebound coupe glass with a rhubarb-cherry bitters wash. Topped with a dash of dark rum, a lime wheel, and a frozen luxardo cherry in the Hemingway style to complete the effort.
Apple Julep
Four Roses bourbon infused with apple and cinnamon, shaken with rich demerara syrup and sour mix then poured over crushed ice; topped with soda water in a frosted tall glass–ornamented with mint and apple.
Amber Road
Eminently drinkable while remaining mildly bitter and refreshingly sour; mixes bourbon, Aperol, fresh lemon juice, maple syrup, and Angostura bitters. Topped with soda water over a king’s ice cube, this drink awaits enjoyment in a tall glass decorated with a lemon wheel and mint sprig.
Nixon’s Mai Tai
Complementing rums Appleton Estate 12 Year Old and Clement VSOP combined with orgeat syrup, Rhum Clement Creole shrubb, lime juice, and rich demerara syrup create a magical elixir; delivered over crushed ice–jazzed with an island and a palm tree.
Autumn Thyme
Tito’s vodka, lime juice, simple syrup, muddled raspberries, thyme, and peach bitters shaken then double strained into a rocks glass. Topped with crushed ice and garnished with a thyme sprig.
War of the Roses
Easy drinking, light, refreshing, seductively herbaceous, and complex while remaining approachable. London gin, Pimm’s No. 1, St. Germain elderflower liqueur, simple syrup, fresh lime juice, and Peychaud’s bitters served up in a frosted coupe glass with a floating mint leaf.