Our Drinks

with Bulleit bourbon or Bulleit Rye whiskey

Jefferson's Very Small Batch Bourbon, Select Aperitif, Averna Amaro, Carpano Rosso

Stoli Vanilla, coffee liqueur, Espresso, simple syrup

Reposado, Hoodoo Chickory, Ancho Reyes, Giffard Banane du Bresil

Sweet or Spicy | Pueblo Viejo Tequila or Ghost tequila with lime, grapefruit, Campari, simple syrup & grapefruit soda

pineapple infused Ketel One, lime juice & ginger beer

strawberry infused Nolet's, lemon juice, simple syrup, and basil with a champagne float

Tito's, apple juice, Dolin Blanc, Allspice liqueur, cinnamon bitters

Spice infused white rum, Diplomatico Mantuano, Suze, Orgeat, Lime, Pineapple oleo, cinnamon bitters, nutmeg

T-Moon Cane and Grain Spirit, vanilla and Cognac liqueur, angostura, sparkling apple cider, fig preserve

St. George Terrior Gin, rosemary, maple syrup, lime

Overview: A “Boulevardier” is a classic cocktail popularized in the 1920’s as a whiskey-based riff on the classic gin cocktail, the “Negroni”. A Negroni is made with equal parts gin, Campari (a bitter Italian Aperitif liqueur), and sweet vermouth. Swapping the gin for whiskey (typically Bourbon) gives us a Boulevardier. In our version of this cocktail, we’ve barrel aged Jefferson’s Very Small Batch Bourbon (Aged 8-12 years, 82.3 Proof), Select Aperitif (a sweeter, slightly less bitter substitute for Campari), and a small portion of Averna Amaro in oak barrels for about 3 weeks. This cocktail is smooth, boozy and bold. There’s some definite sweetness in it from the bourbon and amaro; yet the aperitif adds a touch of bitterness. The barrel aging really brings all the ingredients together; it mellows and melds all the flavors together – the heat from the whiskey becomes more muted, the aperitif and amaro become less bitter in the barrel. This cocktail is surprisingly easy to drink considering its high ABV and the depth of flavor of each ingredient. To serve, a portion of the aged boulevardier batch will be stirred with unaged sweet vermouth and served over a big rock.

Overview: This is another boozy cocktail with Reposado Tequila as its base. The Mexican Banana is a potent and spicy drink made from Reposado Tequila (Tequila aged from 2 months to a year), Giffard Banana Liqueur, Ancho Reyes Chile Ancho Liqueur, and Hoodoo Chicory Liqueur. The Chicory Liqueur is a new ingredient and may be unfamiliar to some; Chicory is a woody, herbaceous plant native to western Asia, Europe, and the Americas. The root is grown as a coffee substitute and chicory is a common flavor in some coffees and espresso. Hoodoo Liqueur is made in Mississippi from the root of the chicory plant and it has a distinctly woody, roasted, and coffee-like flavor. As such, it pairs well with the Ancho Chile Liqueur. Ancho Chiles are dried poblano peppers from the Mexican state, Puebla. Ancho Reyes, the liqueur made with these peppers has mild to medium heat, a hint of sweetness, and a flavor like raisins or dried plums. Only a small bit of the Giffard Banana Liqueur is used in the cocktail so the banana flavor is not overpowering despite the name of the cocktail. Giffard Banane du Bresil is a French, Cognac-based banana liqueur; the bananas are sourced from the Caribbean and Brazil and have a flavor of roasted or flambeed banana in the liqueur. Overall, this cocktail is heavy, dark, boozy, barely sweet, and slightly spicy – it’s warming, perfect for cold weather, and can be catered to those who already like tequila, those who like spirit forward cocktails, and whiskey lovers apt to try a different barrel aged spirit.

Overview: At its core, this cocktail is a modern and revamped spiced appletini. It is light and fresh; an easy drinker. The cocktail is made with Tito’s Vodka, Dolin Blanc Vermouth, Apple Juice, The Bitter Truth Pimento Dram, and Cinnamon Bitters. With vodka as the base spirit, the apple juice and allspice liqueur shine in this cocktail. Pimento Dram, the allspice liqueur used here, is made from Jamaican Rum and pimento berries which yield main flavors of cinnamon, clove, and nutmeg. The apple juice together with the blanc vermouth give a fresh and light flavor with a crisp finish. The Blanc Vermouth is used to give the cocktail volume without the addition of too much ABV, and to add just a bit more sweetness than the juice can provide. Overall, this cocktail is light and fresh, it has a moderate flavor of apple, and is heavy on the cooking spices; it is lower in alcohol than the other cocktails and is recommended at the beginning of a meal or before other bolder cocktails are consumed.

Overview: Typically in the Fall/Winter the favor of cocktails made with dark, rick, and aged spirits tend to increase while rum and clear spirits are used less. As a way to push back against these ways, this cocktail, a variation on a rum based tiki-style cocktail was made. The base of this cocktail is made from a blend of two types of rum, a clove, nutmeg, and star anise infused white rum and Diplomatico Mantuano, a rich 8 year aged blended Venezuelan rum. The spices infused into the white rum play really well with the gentian liqueur, cinnamon bitters, and rich flavor of the Diplomatico. In addition, a small amount of Suze Gentian Liqueur is used - Suze is an aromatic French aperitif liqueur made from gentian root that is relatively bitter and earthy/herbaceous with floral and citrus flavors to boot. To sweeten the cocktail, equal parts of pineapple oleo/syrup (made from soaking pineapple rind with cane sugar) and almond orgeat is used. The orgeat provides an almond/cherry flavor that is common in tiki cocktails, and the pineapple syrup gives a faint amount of cooked pineapple and fruit flavors that pairs well with the cooking spices in this drink. Cinnamon bitters and grated nutmeg on top add to and complete the warm spice and holiday feel of this cocktail. There’s a good bit of ABV to this drink, but you’d never know – this cocktail is juicy and surprisingly fruity, almost like a CapriSun put on an ugly Christmas sweater. Warm spice, fruit, rich/dark rum, and cinnamon are the main flavors here.

Overview: The main idea with this cocktail was to make something that highlighted the base spirit, T-Moon Cane and Grain Spirit, while utilizing Fig Preserve in some way. T-Moon is a Louisiana-made aged spirit that’s somewhere in between whiskey and rum. Whiskey is made from grains (rye, wheat, corn, barley), and rum is made from some type of sugarcane (either a byproduct of sugarcane like demerara or molasses or from the sugarcane juice directly). Thus, this spirit is kind of a blend between the two, utilizing both grain and sugarcane, as the sugar source for the distillate. To add sugar to the cocktail, a fig preserve syrup (made from blending preserve with water at a 2:1 ratio) and with a cognac based vanilla liqueur. This combination gives a super creamy sweetness with a lingering smooth finish. To cut all the sweetness in the recipe, the collins is topped with a sparkling hard apple cider, Woodchuck Granny Smith. This cider is tart and refreshing with a fresh fruity bite and a dry finish. Together, the cider and the sweet preserve and liqueur form a nice balance between sweet and sour.

The Gimlet is a classic gin sour style cocktail that supposedly originates from when a British Navy ship provisioner mixed sugar with lime juice to increase its shelf life – the sailors then mixed the lime cordial with their ration of gin, and the Gimlet was born. Thus, traditionally the Gimlet was a two ingredient cocktail, gin and sweetened lime cordial, but, now, as modern palates call for less sweet drinks, the cocktail is made with fresh lime juice and sugar syrup. The sour style is a very simple cocktail that gives you nothing to hide behind – the quality of each ingredient is on full display and all three must be perfectly balanced to achieve a proper sour. The inspiration for this cocktail is the natural botanicals and forestry that is prominent in the winter time. St. George Terroir Gin, an American style gin from California is the base for this cocktail. As such, the juniper flavor is much decreased and instead herbs and foliage from the Northern Pacific coast, Douglas Fir, California Bay Laurel, sage, fennel, and coriander comprise the main botanicals used in this spirit. To stick with the theme of wild botanicals and natural winter-time growth in this recipe, the cocktail is sweetened with maple syrup. The syrup adds just the right amount of sweetness and it blends and fades nicely into the aromatics and sharp woody and herbaceousness of the gin. This cocktail is a winter-time riff of a simple classic where Douglas Fir and maple syrup remind the drinker of these nostalgic holiday flavors.

Valpolicella, IT

Ciligioli, IT

Nebbiolo, IT

Rully 1er Cru, FR

Sweet Wheat

Small Batch

Chardonnay Barrel Finished Hop Whiskey

Chardonnay Barrel Finished Wheated Bourbon

Port Cask Finished Rye

Port Barrel Finished Bourbon

Caribbean Rum Cask Finished Rye

7 Year Bourbon

Bourbon

Subtle Smoke

Toasted Bourbon

Dark Rye

Bourbon

Pour's Selection of Bulleit Barrel

Special Reserve

10 Year

Small Batch

Barrel Proof

Small Batch

Barrel Proof

Toasted

Single Barrel

Small Batch Select

President's Reserve Single Barrel Bourbon

American Prairie

Campfire

Double Rye

Mid Winter Night's Dram

Horizon

Rye

Single Barrel

Ocean

Ocean Rye

Reserve

Very Small Batch

Black Extra Aged

9 Year

Rye

Four Grain Single Barrel

Barrel Proof

No. 46

Small Batch

Single Barrel Rye

Toasted Barrel

Finished Rye

1870 Original Batch

1910 Old Fine Whisky

1920 Prohibition Style

Statesman

Rye

Barrel Strength

Barrel Strength Toasted

Cavehill

Dareringer Sherry Cask

Heigold

Emerald Giant Rye

Lost Monarch

Rye

Rye

Old Scout

Single Malt

15 Year Cask Strength

6 Year Cask Strength Rye

12 Year

Special Reserve

10 Year Small Batch

12 Year Rye

6 Year Piggyback

Farmstock

Smokestack

15 Year Estate Oaked Rye

6 Year Piggyback Rye

Summerstock

Kentucky Spirit

Long Branch

Double Oaked

Rye

Master's Collection

12 Year

10 Year

Wee Beastie 5 Year

12 Year

10 Year Irish

Black Bush

The Original Irish Whisky

12 Year

12 Year

15 Year

12 Year

14 Year

15 Year

18 Year

12 Year Double Oak

12 Year Sherry Cask

14 Year Port Cask

Harmony Japanese

Orange

Black Label

Blue Label

10 Year

12 Year

18 Year

Irish

14 Year

12 Year

Toki

12 Year

14 Year

12 Year Double Oak

12 Year Single Malt

Anejo

Anejo Cristalino

Mezcal

Blanco

Reposado

Anejo

Blanco

Cristalino Reposado

Reposado

Blanco

Reposado

Plata

Reposado

Chichicapa Mezcal

Vida Mezcal

Blanco

Reposado

Blanco

1942 Anejo

Spicy Blanco

Anejo

Anejo Cristalino

Reposado Cristalino

Blanco

Tradicional Cristalino

Anejo Cristalino

Mezcal

Reposado

Mezcal

Reposado

Blanco

Diamante

Reposado

Mezcal Joven

Blanco

Reposado