Spirit Guide
Whiskey
Old Fashioned
bourbon, angostura bitters, sugar cube, luxardo cherry, orange peel
Some say that the drink actually originated in Louisville, Kentucky in 1880 at a private social club called The Pendennis Club. The recipe is linked to bartender and bourbon distillery, James E. Pepper.
Smoke and Fire
blended scotch or rye, bitters, tobacco smoked glass
This is one of our own craft cocktails! Simple, to the point and packed full of flavor. “There are many like it but this is ours.”
Manhattan
rye whiskey, sweet vermouth, angostura bitters, luxardo cherry or lemon twist
The Manhattan was the most famous cocktail in the world shortly after it was invented in New York City’s Manhattan Club, some time around 1880 (as the story goes). Over the years, the whiskey classic has dipped in and out of fashion before finding its footing as one of the cornerstones of the craft cocktail renaissance.
Sazerac
rye whiskey, cognac, peychaud’s bitters, angostura bitters, sugar cube, absinthe, lemon twist
The Sazerac, which is a close cousin to the Old Fashioned, has been kicking around in one form or another since as early as 1838 (with other reports pegging its invention closer to the late-1800s) and was trademarked in 1900 by Sazerac Co. The Sazerac was crowned the official cocktail of New Orleans in 2008, a designation more suited to marketers than drink mixers. The truth is the Sazerac has always belonged to the Crescent City.
Tequila/Mezcal
Margarita
tequila, lime juice and agave syrup, lime wheel, salt rim
The history of the margarita is shrouded in mystery and folklore due to its numerous origin stories. There are many stories but this is one of the oldest and my favorite: One of the earliest stories is of the margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila.
Ranch Water
tequila, lime juice and sparkling water, lime wheel, salt rim
The exact origins of the cocktail are unknown, but it’s rumored to be the creation of a rancher in West Texas in the 1960s. The spirit of the drink supposedly had him following the stars all the way from Fort Davis to Marathon. At the end of his journey, he was found asleep under a piñon tree.
Paloma
tequila, lime juice, grapefruit juice, agave syrup, top with sparkling water, lime wheel or grapefruit wheel, salt rim
Little is known about the historical origin of the Paloma, the most popular tequila-based cocktail in Mexico. Some believe that it is named after La Paloma (“The Dove”), the popular folk song composed in the early 1860s. Diffords guide states it was created by the legendary Don Javier Delgado Corona, owner and bartender of La Capilla, in Tequila, Mexico.
Oaxaca Old Fashioned
mezcal, sugar and angostura bitters, orange peel
The Oaxaca Old Fashioned helped kick off the mezcal craze in the United States. Created in 2007 by New York bartender Phil Ward, the Oaxaca Old Fashioned introduced countless drinkers to the earthy spirit, which was unfamiliar to most consumers at the time.
Rum
Rum Runner
rum, banana liqueur and grenadine, blackberry liqueur, brandied cherry and pineapple wedge
The Rum Runner dates back to the 1950s, when it was created at a Tiki bar called Holiday Isle in Islamorada, Florida.
Mai Thai
rum, orange curaçao, fresh lime juice and orgeat, pineapple wedges, cherries or lime wheel, mint sprig
Victor “Trader Vic” Bergeron is often credited with inventing the drink at his Trader Vic’s bar in the 1940s, though it’s likely that Donn Beach laid the groundwork for the famous recipe during the 1930s at his Don the Beachcomber bar. This famous and popular cocktail even enjoyed a star turn in the Elvis film “Blue Hawaii.”
Mojito
rum, sugar, lime, mint, soda water, mint spring, lime wheel
The origins of this classic drink can be traced to Cuba and the 16th-century cocktail El Draque. Named for Sir Francis Drake, the English sea captain and explorer who visited Havana in 1586. It was supposedly consumed for medicinal purposes, but it’s easy to believe that drinkers enjoyed its flavor and effects.
Daiquiri
rum, lime, demerara syrup, lime wheel
The Daiquiri was supposedly invented in 1898 in the eponymous mining town of Daiquiri on the southeastern tip of Cuba by an American mining engineer named Jennings Cox. It was introduced in the United States a decade later, when a Navy medical officer brought the recipe from Cuba to Washington, D.C.
Gin
Bee’s Knees
gin, honey, lemon, lemon twist
The Bee’s Kees is a Prohibition-era cocktail. The unique name is a convention of the time: The phrase “bee’s knees” was popular slang used to call something excellent or outstanding. The drink is credited to Frank Meier, an Austrian-born bartender who plied his trade at the Hôtel Ritz Paris during the 1920s.
Tom Collins
gin, lemon, sugar, soda water, lime wheel
According to drinks historian David Wondrich, the Tom Collins is strikingly similar to the gin punches being served in London bars during the 19th century. An enterprising barkeep named John Collins named the concoction after himself, whether or not he invented it. But given that the cocktail was typically made with Old Tom gin, drinkers eventually took to requesting Tom rather than John Collinses.
Gimlet
gin, lime, sugar, lime twist
The Gimlet’s origin isn’t clear, but it’s believed to have been invented out of necessity by British sailors in the late 18th century. Sailors, as the story goes, needed the citrus to prevent scurvy, a disease caused by a deficiency of vitamin C. It didn’t take long to realize that this preventative drink was also delicious with gin. So, while scurvy may be a thing of the past, the Gimlet is here to stay.
French 75 Martini
gin, lemon, sugar, sparkling wine, lemon twist
The French 75 is named after the 75 millimeter field gun, utilized by the French during WW1. Discerning drinkers in the 19th and early 20th centuries were known to combine gin and Champagne, but when the combination was given the French 75 moniker, its fate was sealed as a classic.
Negroni
gin, campari, sweet vermouth, orange twist
The Negroni is said to have been invented in Florence by the dauntless Italian Count Camillo Negroni in the early 20th century. While at Bar Casoni in Florence, he demanded that the bartender strengthen his favorite cocktail, the Americano, by replacing the usual soda water with gin. To further differentiate the drink, the bartender also employed an orange peel rather than the typical lemon peel.
Aviation
gin, creme de violette, maraschino liqueur, lemon, brandied cherry
The Aviation is a classic gin cocktail dating back to the turn of the 20th century, and it first appeared in Huge Enslinn’s book “Recipes for Mixed Drinks” in 1916 while he was tending bar at New York City’s Hotel Wallick. In the ensuing decades, it was all but forgotten. That’s because one of the drink’s primary ingredients, crème de violette liqueur, disappeared from the market during the 1960s. In 2007, Minneapolis importer Haus Alpenz began importing Rothman & Winter crème de violette from Austria right at the height of the craft cocktail renaissance.
Gin Martini
gin, dry vermouth, olive juice, orange bitters, skewered olives, cocktail onion, lemon twist
Who mixed the world’s first Martini? Was it a California prospector during the 1849 Gold Rush or the barman at a flossy New York City hotel 50 years later? Most likely, the Martini is a cocktail that came onto the scene in multiple places at once, as bartenders began to experiment with gin and dry vermouth. One fact we do know: The drink’s original form was sweet. Nineteenth-century cocktail books regularly called for Italian (sweet) vermouth. The Dry Martini took its current form around 1905, when the new order of the day was dry gin, dry vermouth and perhaps a dash of orange bitters for good measure.
Vodka
Vodka Martini
vodka, dry vermouth, olive juice, skewered olives, cocktail onion, lemon twist
Purists will argue that a true Martini employs gin rather than vodka (and a higher proportion of vermouth to the main spirit, at that), but who are we to disagree with 007, whose oft-repeated request for a Vodka Martini is as closely associated with the series of films as his famed introduction as “Bond. James Bond”? We will, however, that it should be stirred in order to produce the most silky-smooth cocktail, or shaken for those delicious, crispy flakes of ice.
Cosmopolitan
vodka, orange liqueur, lime, cranberry juice, lemon twist
Bartender Neal Murray says he created the cosmopolitan in 1975 at the Cork & Cleaver steak house in Minneapolis. According to Murray, he added a splash of cranberry juice to a Kamikaze and the first taster declared, "How cosmopolitan."Murray's Cosmopolitan used 1.5 oz Gordon's vodka, .75 oz Rose's Lime, .75 oz Leroux triple sec, and .5 oz cranberry juice.
Espresso Martini
vodka, espresso, coffee liqueur, sugar, espresso beans
The now-classic drink was invented by British bartender Dick Bradsell at Fred’s Club in London. Legend has it that a "top model" asked for a drink that would “wake me up and f**k me up” at the same time. Bradsell complied, mixing vodka with espresso and coffee liqueur, and the Espresso Martini was born. The cocktail has been jumpstarting outings and extending nights ever since making its debut in the 1980s.
Icelandic Lady
vodka, aperol, honey, lemon, sparkling wine, lemon peel
Our most mysterious cocktail on the menu. We can only guess that is it s drink from Iceland that was spun off of a sweet martini style cocktail (maybe).
Limoncello Mule
vodka, limoncello, lemon juice, ginger beer, lemon wheel
Here is a drink that has our variation of the traditional “moscow mule.” The mule was born in Manhattan but "stalled" on the West Coast for the duration. The birthplace of "Little Moscow" was in New York's Chatham Hotel. That was back in 1941 when the first carload of Jack Morgan's Cock 'n' Bull ginger beer was railing over the plains to give New Yorkers a happy surprise…The Violette Family helped. Three friends were in the Chatham bar, one John A. Morgan, known as Jack, president of Cock 'n' Bull Products and owner of the Hollywood Cock 'n' Bull Restaurant; one was John G. Martin, president of G.F. Heublein Brothers Inc. of Hartford, Conn., and the third was Rudolph Kunett, president of the Pierre Smirnoff, Heublein's vodka division. As Jack Morgan tells it, "We three were quaffing a slug, nibbling an hors d'oeuvre and shoving toward inventive genius". Martin and Kunett had their minds on their vodka and wondered what would happen if a two-ounce shot joined with Morgan's ginger beer and the squeeze of a lemon. Ice was ordered, lemons procured, mugs ushered in and the concoction put together. Cups were raised, the men counted five and down went the first taste. It was good. It lifted the spirit to adventure. Four or five days later the mixture was christened the Moscow mule.
We are able and willing to modify drink combinations, mixer upgrade’s/substitutions. Pricing will vary for certain situations. We want our customers and their guests to feel comfortable and relaxed during the experience. We have the industries top mixologist who are trained on our process and have the ability to modify on the go to accommodate all patrons needs.
However, we do recommend to stick to our menu combinations, simply for the reason we have done the research on our cocktails and find that there are no finer choices. Throughout the cocktail selection process, we focused on palatability, traditional ingredients and that hold an unbroken reputation throughout the globe (weather or not the origin is known of or not) -Cheers!