Featured Cocktails

And at the end of each tour we ask our guests, which of the several cocktails they tried, was their favorite? 
Check back here often for recipes and pro tips from the mixologists who created them.

Be cocktail curious and drink outside the box. Cheers!

 
 
Unknown.jpeg

Margarita Murphy

The Citizens Trust

As he was preparing to be a contestant on I’m Not “Really” a Bartender, Barry Chandler worked with Logan create a margarita using Irish whiskey. Together, they developed an amazing cocktail and Barry told a wonderful tale of love and bridging cultures.

2 oz. Red Breast 12 single pot still Irish whiskey
.25 oz. Agave syrup
.75 oz. Fresh lime juice
.75 oz. Dry Curaçao
5 drops saline solution

Mix all ingredients and shake until cold. Serve up in a coupe and garnish with a slice of salted purple potato.

PRO TIP: We suggest making your own agave syrup and squeezing fresh lime juice. All of your cocktails will be better with fresh ingredients and it isn’t as hard as you think.


IMG_4012.JPG

The 1897

The Great Southern Whiskey Bar

It was an absolutely amazing scene to be greeted in the grand lobby of the Westin Great Southern Hotel with this delicious twist on a classic champagne cocktail.

.75 oz. OYO Stone Fruit Vodka
.25 oz. Simple syrup
4 oz. Prosecco 

Combine the vodka and simple syrup, chill over ice, and strain into a champagne flute. Add chilled prosecco and garnish with a Luxardo cherry.

PRO TIP: For those who prefer a sweeter version of the 1897, add a dash of Luxardo cherry juice.


IMG_3904.JPG

Negroni sbagliato

Chris Spinato — Sidebar

From our podcast, If This Bar Could Talk, Episode 5: Bartending Sober

Chris shared this delicious variation of the classic negroni. He also shared tales of cocktails, sobriety, service, and how every so often, some people might defile your restroom.

1.5 oz. Campari
1.5 oz. Carpal Antica Formula sweet vermouth
1.5 oz. Prosecco (or other sparkling wine)

Combine the Campari and sweet vermouth and stir until cold. Serve up or on the rocks, top with prosecco and garnish with a twist of orange.

PRO TIP: dehydrating orange slices makes a beautiful and fragrant twist on the traditional garnish.


Angostura Collins

Jillian Smith — Mouton

From our podcast, If This Bar Could Talk, Episode 4: Girl Power.

Jillian chatted with us about being a woman in the bar industry and blew us away with her simple yet delicious cocktail inspired by a cocktail she had at Porco Lounge in Cleveland.

1 oz. Angostura Bitters
1 oz. Fresh lemon juice
1 oz. simple syrup
Splash of club soda

Combine Angostura, lemon juice and simple syrup and shake until cold. Pour into a Collins glass filled with ice and top with club soda.


IMG_3725.JPG

Palabra de Kahlo

Denmark on High

From our podcast, If This Bar Could Talk, Episode 3: Cocktologist.

First, Garry and Francisco created something off their latest menu. At the time of taping this cocktail was still unnamed and the topic of much debate.

.75 oz. Cacao Cinnamon Mezcal
.75 oz. Ancho Reyes Chili Liqueur
.75 oz. Clement Creole Shrub
.75 oz. Grapefruit Juice

Shake all ingredients and serve in a coupe. Rim the outside of the glass with cinnamon sugar and garnish with a burned cinnamon stick


IMG_3727.JPG

Purple Nurple

Denmark on High

From our podcast, If This Bar Could Talk, Episode 3: Cocktologist.

Then, Garry and Francisco made us Denmark spin on a Negroni which has made its way back onto their menu.

1.5 oz. Old Tom Gin
1 oz. Concord infused Doiln Blanc
.5 oz. Aperol
2 dashes Orange Bitters

Combine all ingredients and stir until chilled (45 – 60 seconds) and serve either up. Garnish with fresh grapes.


IMG_3728.JPG

Spirited Away

Denmark on High

From our podcast, If This Bar Could Talk, Episode 3: Cocktologist.

Next, Francisco created one of his cocktails from their latest menu. This delicious cocktails utilizes several unique ingredients from Japan and the name references an Anime classic.

1.5 oz. Toki Japanese Whiskey
.5 oz. Yuzu Honey
.25 oz. Umeshu Liqueur
.5 oz. Green Tea
1 drop Yuzu Tincture
2 drops Bittermelon Tincture

Shake all ingredients and serve up in a rocks glass. Garnish with lemon peel.


IMG_3729.JPG

Black & Blue Manhattan 

Denmark on High

From our podcast, If This Bar Could Talk, Episode 3: Cocktologist.

Lastly, Garry and Francisco shared Denmark’s twist on a Manhattan which has become one of the most popular drinks on their menu — and with good reason.

2 oz. Bourbon
.5 oz. Sweet vermouth
.5 oz. Blueberry shrub
5 dashes Black Walnut bitters

Combine all ingredients and stir until chilled (45 – 60 seconds) and serve either up or in a rocks glass with one large cube.

PRO TIP: You can learn how to make your own shrub here: Shrub 101


IMG_3863.JPG

The Pickled

The Table

This simple cocktail was the perfect end to our Sunday Funday tour. The Table’s unique garnish was what put this cocktail over the top to win fan favorite.

2 oz. Vim and Petal Gin
1 oz. Peach habañero honey shrub

Shake and double strain into a coupe. Garnish with a pickled honeydew melon.

PRO TIP: Here’s an easy recipe to pickle you own melon.


IMG_3778.JPG

Stone Age Love

The Bottle Shop

Barbara gave us a sneak preview of The Bottle Shop’s fall menu and wowed one and all with this refreshing cocktail. Utilizing two types of gin gave this cocktail a lot of character and complex flavor.

1 oz. Watershed Barrel-Aged Gin
1 oz. Ransom Old Tom Gin
1 oz. Cherry Balsamic Shrub
top with Topo-Chico sparkling water

Shake everything but the Topo-Chico. Serve in a tall Collins glass, top with the sparkling water and garnish with a sprig of fresh mint.

PRO TIP: Up your home cocktailing by making your own shrub. It’s simple and adds a lot of flavor to your cocktail. You can learn how here: Shrub 101


IMG_3721.JPG

Remember the Maine

Seth Laufman — Blind Lady Tavern

From our podcast, If This Bar Could Talk, Episode 2: Haunted Tavern.

Seth shared his favorite whiskey cocktail with us. This classic twist on the Manhattan from the 1930s adds depth and complexity to this deliciously balanced cocktail.

2 oz. Rye (or rye-forward Bourbon such as Old Grand-Dad)
.75 oz. Sweet vermouth
2 teaspoons Cherry Herring
Absinthe

Combine rye, vermouth and Cherry Herring and stir until cold. Rinse a coupe or cocktail glass with absinthe and pour out the excess. Strain the cocktail using a Hawthorn strainer and garnish with a Fabbri amarena or Luxardo maraschino cherry.


IMG_0035.jpg

French 75

Cris Dehlavi — M Restaurant

From our podcast, If This Bar Could Talk, Episode 1: Master of Spirits.

Cris created a traditional French 75 using Cognac as they did originally at the French 75 Bar at Arnaud’s Restaurant in New Orleans.

2 oz. Cognac
1 oz. simple syrup
1 oz. fresh lemon juice
Champagne
1 dash Peychaud’s bitters

Combine the Cognac, simple syrup, and lemon juice and shake until cold. Serve up in a coupe or cocktail glass. Top with Champagne and a dash of Peychaud’s and garnish with a twist of lemon,


daiquiri.jpg

Strawberry Daiquiri

The Citizens Trust

This marked both The Citizen Trust’s first time on the tour and winning fan favorite. Everyone was in awe of the craft and technique used to create this delicious cocktail.

2 oz. Plantation 3 Star Rum
.75 oz. strawberry water
.75 oz. lime juice
.25 oz. soda water
2 dashes distilled Worcestershire

Shake everything but the soda. Pour over fresh rocks, top with soda, and garnish with a basil or mint leave.

PRO TIP: The Citizen’s Trust is looking to raise the bar on spirits and cocktails, to do so a number of the drinks will incorporate techniques or liquors outside of the average home bar. Instead of trying to replicate the drinks at home they hope to inspire guests to step outside of their comfort zone — to the point that one would never be able to make the above drink at home. For the home bartender Logan suggests the following alternative:

Strawberry Daiquiri: Modified
2 oz. Plantation 3 Stars
.75 oz. fresh lime juice
.75 oz. simple syrup (1:1 sugar to water)
2 strawberries (muddled)
3 drops of balsamic vinegar 

Shake all ingredients hard and strain over fresh ice. Garnish with a lime wedge or mint leaves.


IMG_3355.jpg

The other side

Denmark on High

This delicious cocktail is one of Denmark on High's house concoctions. Inspired by the Last Word, the Other Side features Old Tom gin and utilizes Denmark's house-made garden tincture, made with fresh basil, thyme, mint, and oregano.   

1.5 oz. Haymans Old Tom Gin
.5 oz. Green Chartreuse
.75 oz. fresh lime juice
.75 oz. Green tea syrup
3 dashes garden tincture

Shake and double strain using a Hawthorn strainer and pour the cocktail through a mesh strainer to remove all of the ice. Serve up in a coupe or cocktail glass.

PRO TIP: Making your own tincture is easy and just a couple of dashes really add a lot of flavor to any cocktail. 


Pick me up

The Table

Just look at the ingredients and you'll immediately see why this is called the Pick Me Up. Jen served this with the Table's fresh peach upside-down cake for a perfect flavor combination and end to tour to become this week's fan favorite.

2 oz. Backroom Coffee Roasters Cold Brew
1.5 oz. OYO Honey Vanilla Vodka
.5 oz. Cointreau
.25 oz. Amaro Bràulio

Shake until cold and serve up in a chilled coupe glass.

PRO TIP: Visit Backroom Coffee Roasters in Galena, OH or you can find their coffee at several fine local retailers.


IMG_3092.JPG

Pimm's Copa

The Bottle Shop

This riff on the classic Pimm's Cup was a great end to the tour and the perfect blend of flavor and presentation. 

1 oz. of Pimm’s #1
1 oz. hibiscus-infused pisco
.5 oz. fresh lemon juice
.5 oz. simple

Shake, strain and top with soda. Garnish with cucumber ribbon, mint sprig and fresh strawberry.

PRO TIP: The garnishes are as important as the drink with a Pimm’s Cup — don’t skimp on fresh produce!


IMG_3018.JPG

Spring Fling

Denmark on High

This week's fan favorite checked all the boxes and hit all the right notes — boozy and complex yet balanced and with just a hint of the tropics. 

1.5 oz. Denmark House Rum Blend (or any dark, aged rum)
.5 oz. Falernum
.75 oz. Honey simple syrup
.75 oz. fresh lime juice
.25 oz. Grenadine

Combine all ingredients except for the Grenadine and shake over ice to chill. Serve in a rocks glass with one large cube and float the Grenadine near the edge of the glass so it settles at the bottom of the cocktail. Garnish with a fresh pineapple wedge and a sprig of mint.

PRO TIP: Instead of buying Roses (or other) Grenadine, make your own syrup by combining equal parts of Pom or other natural pomegranate juice and sugar and reducing it over heat.


Unknown.jpeg

Holiday in Saint-Tropez

The Bottle Shop

This refreshing cocktail was week's fan favorite. It was as delicious as it was beautiful and as the name suggests took us all away to a tropical place.

1 oz. Vim and Petal Gin
1 oz. OYO Stonefruit vodka
.75 oz. fresh lemon juice
4 dashes Peychaud's bitters
Frozen watermelon
Fresh mint leaves for garnish

Add all ingredients in a blender and blend until smooth.

PRO TIP: Mist the mint leaves with absinthe for aromatics


IMG_2639.JPG

Stockyard Pony

Thurber's Bar

Despite several strong contenders, James' Stockyard Pony hit all the right notes with our guests and came out on top this week to winner fan favorite.

1.5 oz. Bulliet Rye
.5 oz. Aperol
.5 oz. fresh lemon juice
.5 oz. simple syrup
2 dashes Angostura bitters

Build this refreshing cocktail over ice in a rocks glass and stir and garnish with lemon peel.

PRO TIP: Try this by substituting the Aperol with Campari, Cappelletti, or any other italian bitter aperitivo for an interesting new version of your own.


IMG_2575.JPG

The Shrug

Denmark on High

El Gato (Garry) created this refreshing cocktail on the fly and our guests helped name it. 

1.5 oz. tequila reposado
.5 oz. Orange liqueur
.25 oz. Green Chartreuse
1 oz. fresh lime juice
1 oz. green tea infused simple syrup
.5 tbs strawberry basil jam
3 dashes garden tincture

Combine all ingredients in a mixing glass, add ice and shake until chilled. Serve over fresh ice in a Collins glass and garnish with lime.

PRO TIP: Rub lime on the outside of one half of the glass to salt the rim, this prevents the salt from falling into your cocktail and gives you options while you are sipping the cocktail — salt or no salt.


The Old Man

Thurber's Bar

Delicious, smooth and boozy — this variation on an Old Fashioned hit all the right notes. 

2 oz. Watershed Bourbon
.125 oz. Luxardo liqueur
.25 oz. sweet vermouth
2 dashes walnut bitters
1 dash orange bitters

Combine all ingredients in a mixing glass, add ice and stir until chilled. Pour over one large artisanal ice cube and finish with a flamed orange peel. Garnish with a Luxardo cherry

PRO TIP: Practice makes perfect when lighting orange peels on fire — it's all in the wrist. 


IMG_1964.JPG

Spruce Lee

Service Bar at Middle West Spirits

This cocktail is a new addition to the Service Bar menu and Gerad wowed us with his custom smoke infusion dome. Boozy, complex, perfectly balanced, slightly smokey, and a beautiful presentation — the Spruce Lee checks all the boxes.

1 oz. OYO Michelone Reserve Bourbon
1 oz. OYO Wheat Whiskey
.75 oz. Pasubio vino amaro
.5 oz. Sherry
.25 oz. Allspice Dram
1 dash pine tincture
Black Walnut bitters

Combine all ingredients in a mixing glass, add ice and stir until chilled. Pour over one large artisanal ice cube and infuse with smoke.

PRO TIP: Get into Service Bar and watch their skilled staff serve up this impressive cocktail. You'll be gad you did.


IMG_1823.JPG

Blood and sand

The Bar at Hyde Park

This is the second time this classic cocktail has won fan favorite and two different bars used the exact same brands of ingredients. This delicious scotch-based cocktail, named after a silent movie about bullfighting, surprised and delighted even the non-Scotch drinkers — or at least until now, they didn't think they'd enjoy a drink made with Scotch. 

.75 oz Dewer's Blended Scotch
.75 oz Carpano Antica Formula Sweet Vermouth
.75 oz Cherry Heering
.75 oz orange juice

Shake and serve up in a coupe or cocktail glass and garnish with a twist of orange peel.

PRO TIP: Using the brands listed obviously makes a difference. 


We went to the downtown tour and it was a blast! We strolled to three different and unique establishments and got a front-row seat as the bartender (master mixologist) at each place
— Stephanie G, Worthington, OH

IMG_1784.JPG

Modern Medicine

The Bottle Shop

The Bottle Shop's tiki-inspired riff on the modern classic the Penicillin Cocktail was an instant hit and cured all that could have possible been ailing anyone — the perfect cocktail for the height of flu season. 

1 oz. Appleton 12 Rum
1 oz. Rhum Clement VSOP
.75 oz. lemon juice
1/3 oz. ginger syrup
1/3 oz. honey syrup
2 dashes Bitterman’s Elemakule Tiki bitters

Combine all ingredients in a shaker, shake lightly and serve over crushed ice. Garnish with fresh mint, a Luxardo cherry and candied ginger.

PRO TIP: A light shake with ice helps to mellow out the viscosity and spice of this drink, but remember that crushed ice will do most of the diluting for you.


IMG_1667.JPG

Benvenuto Invernale

Denmark on High

This aptly named cocktail (Italian for wintry welcome) warmed the souls and won the hearts of our guests. It was the perfect finish to a tour on a frigid January evening.

1.5 oz bacon-washed gin
1 oz Amaro Lucano
.5 oz maple syrup
.25 oz Solerno Blood Orange Liquor
3 dashes rosemary tincture

Stir over ice, strain, and serve in a rocks glass over one large ice cube. Garnish with a sprig of fresh rosemary.

PRO TIP: Get into Denmark and order this delicious cocktail while it's on their seasonal menu.


IMG_1556.JPG

Nocino Negroni

Paulie Gee's

In this riff on the classic cocktail, Adele substituted the sweet vermouth with Watershed's Nocino, a black walnut liquor, that created a complex and beautifully balanced cocktail that became this week's fan favorite. 

1.5 oz Vim and Petal Gin
.75 oz Watershed Nocino liquor
.75 oz Campari

Stir ingredients over ice, strain, and serve in a rocks glass over one large rock. Garnish with orange peel.

PRO TIP: Although the classic negroni calls for equal proportions of the three ingredients, Adele doubled the amount of gin to compensate for the bold flavors of the Nocino liquor.


IMG_1483.JPG

The Rebennack

The Bottle Shop

Although it was created only a few years ago in New Orleans by Chris Hannah of Arnaud's French 75, this delicious cocktail is quickly becoming a modern classic.

1.5 oz Rye
.75 oz Amaro Averna (italian bitter liquor)
.5 oz Rhum Clément Créole Shrub (orange liquor)
2 dashes Peychaud's bitters

Stir ingredients over ice, strain, and serve up in coupe or cocktail glass. Garnish with orange peel.

PRO TIP: Jordan impressed us all and upped the ante for this cocktail by flaming and expressing a lemon peel over the cocktail.


Goldrush.jpg

Gold Rush

The Table

The Gold Rush is a modern spin on a classic whiskey sour (or is it a whiskey version of the Bee's Knees? It's hard to say). Jen added Cointreau to her cocktail to bring out the citrus flavors and add a little more sweetness and topped it with a splash of soda to create a boozy, yet refreshing, fan favorite.

2 oz Watershed bourbon
.25 oz Cointreau
.25 oz fresh lemon juice
.125 – .25 oz honey syrup (to taste)
splash of soda water

Build in a rocks glass, stir and top with a splash of soda.

PRO TIP: Honey syrup can be made at home the same way you'd make simple syrup. 1:1 (water to honey), bring to a boil and let cool.


IMG_1317.jpg

Snap-Teaze

Thurber's Bar

Heather shared a new cocktail with us which will appear on Thurber's fall menu. She asked our guests to help her come up with a name and after several ideas they landed (for now) on Snap-teaze — referencing the ginger snap cookie and tea flavors that are so beautifully balanced with the rye in this cocktail.  

2 oz rye whiskey
.5 oz liquor 43
4 – 5 dashes of Angostura bitters
Top with ginger kambucha

Build in a rocks glass and garnish with candied ginger.

PRO TIP: You can bring out some additional amazing flavors by using black walnut or orange bitters instead of Angostura.


IMG_1157.jpg

The Pamala — A.K.A. Even Cowgirls get the Blues

Denmark on High

Garry created this unique cocktail for our birthday girl and it still needed a name, hence the Pamala! Fruity and delicious, the Pamala was our final cocktail of the tour and an immediate fan favorite.

1.5 oz Watershed bourbon
.5 oz house ginger liqueur
.75 oz fresh lemon juice
.75 oz honey syrup
1 teaspoon house blueberry ginger jam
3 dashes house orange bitters

Combine all ingredients, shake and double strain into a rocks glass. Add one large ice cube and garnish with fresh blueberries.

PRO TIP: Fresh and house-made ingredients are key to this cocktail. They could be substituted but get into Denmark on High and ask for this cocktail by name, you can thank us later.


CourtReporter.jpeg

Court Reporter

Blind Lady Tavern

Seth started our tour with one his original recipes — the Court Reporter. Despite having several other wonderful cocktails on the tour, this refreshing cocktail was so delicious that it stayed on the minds of all of our guests and became this week's "fan favorite".

1 oz Gin
.75 oz fresh lime juice
.5 oz peach liquor
.5 oz house tonic syrup

Combine all ingredients, shake and strain into a flute or coupe and top with pink bubbles.

PRO TIP: Do not use peach schnapps instead of peach liquor, the low quality will be noticed. Also, homemade tonic, while preferred, is not required — most good liquor stores will carry tonic syrup.


IMG_0856.JPG

The White Lady

Thurber's Bar

This classic cocktail is refreshing and light and stole the hearts of many who thought they wouldn't like a cocktail made with egg whites. It dates back to pre-prohibition times and is still a classic for a very good reason — it's delicious!

1 oz Watershed Gin
1 oz Cointreau
1/2 fresh squeezed lemon
1 egg white

Combine all ingredients and shake vigorously. Strain and serve up in a martini glass. Garnish with a lemon twirl

PRO TIP: Heather used Watershed Four Peel Gin to enhance the citrusy finish of this cocktail.

 


I was surprised how easy-going and fun the CCCT was! So much so, that I’ve been twice! (Downtown & Short North) The hosts are gracious and let the group enjoy their time together. My friends and I sipped specialty cocktails made from spirits we never knew existed as well as some of our old favorites. There were plenty of great appetizers, too! The timing is perfect as we strolled the Short North after the tour and had more to eat and drink! My husband and I get inspired by the cool bartenders and try to mix our own cocktails at home. I highly recommend these tours!!
— Leslee I. — Worthington, OH

mexican75.jpg

Mexican 75

Blind Lady Tavern

Sami started our tour with this delicious twist on the classic French 75. 

2 oz Blanco tequila
1 oz fresh lime juice
.5 oz agave syrup

Shake and double strain into a flute and fill with sparkling wine.

PRO TIP: Simple syrup can be used if you don't have agave on hand


The Last Call

Soul at the Joseph

This refreshing tequila-based spin on the classic Last Word was our first cocktail of the tour but stuck in everyone's mind to win as our Sunday Funday fan favorite.

.75 oz Blanco tequila
.75 oz Aperol
.75 oz Yellow Chartreuse
.75 oz fresh lime juice
simple syrup (as needed)

Shake and double strain using a Hawthorn strainer and pour the cocktail through a mesh strainer to remove all of the ice. Serve up in a coupe or cocktail glass

PRO TIP: The lime juice was particularly tart so .25 oz of simple was needed. Adjust amount to taste.


Unknown.jpeg

Manhattan

The Bottle Shop

Barbara served up classic Manhattans three ways to showcase the importance of the main ingredient — whiskey, and show how it influences the cocktail. While the bourbon and scotch versions were enjoyed, it was the rye that stood out and won as fan favorite.

2 oz Old Overholt Rye
1 oz Carpano Antica Formula Vermouth
Two dashes Angostura bitters
Lemon peel (for garnish)
Luxardo cherries (for garnish)

Stir* ingredients over ice and serve up in coupe or cocktail glass. Express the lemon peel over the cocktail and garnish with Luxardo cherries.

PRO TIP: Splurge and get these exact ingredients for your bar. You can thank us later.

*A proper Manhattan should never be shaken.


IMG_0580.JPG

Corpse Reviver No. 2

Blind Lady Tavern

The Corpse Reviver No. 2 was originally concocted as a hangover remedy, of which Harry Craddock, cataloging it in the “Savoy Cocktail Book” in 1930, wrote, “To be taken before 11 am, or whenever steam and energy are needed.” He also famously cautioned: “Four of these taken in swift succession will quickly unrevive the corpse again.”

.75 oz Gordon's Gin
.75 oz Cocchi Americano
.75 oz Dry Curaçao
.75 oz fresh lemon juice
dash of Absinthe

Shake and serve up in a coupe or cocktail glass.

PRO TIP: Use a mister to spray the Absinthe over a chilled glass before pouring the cocktail. This will help control the amount of Absinthe in the drink as well as incorporating it in the cocktail.


IMG_0241.JPG

The Oriental Cocktail

The Bar at Hyde Park

Originally published in the Savoy Cocktail Book, this classic cocktail is said to have been created by a man who nearly died of a fever and gave this recipe to the doctor who saved his life as a token of his appreciation. 

1.5 oz Rittenhouse Rye
.75 oz sweet vermouth
.75 oz Cointreau Orange Liqueur
.5 oz fresh lime juice

Shake and serve up in a cocktail glass and garnish with a Luxardo cherry or twist of orange peel.

PRO TIP: for your garnish, wrap an orange peel around the cherry and skewer both together. 


IMG_0058.JPG

Blood and sand

Sidebar

Named after a Rudolph Valentino movie about bullfighting, this classic Scotch cocktail is delicious when it's perfectly balanced but can easily fail, so precise measurements are a must. 

.75 oz Dewer's Blended Scotch
.75 oz Carpano Antica Formula Sweet Vermouth
.75 oz Cherry Heering
.75 oz orange juice

Shake and serve up in a coupe or cocktail glass and garnish with a twist of orange peel.

PRO TIP(s): Using the brands listed makes a difference. and buy a bottle of Cherry Herring now while you can still find it in Ohio. 


Plea Deal

Blind Lady Tavern

This incredible cocktail was so perfectly balanced that it won the hearts, and tastes, of our guests — who didn't think they liked gin, until they tried Seth's Plea Deal.

1.5 oz London Dry Gin
1 oz lime
.75 oz Manzanilla Sherry
.5 oz dill syrup
2 oz Saison

Build the cocktail in a rocks glass. Garnish with a sprig of fresh dill.

PRO TIP: Add ice to glass at the end so as to not dilute the drink too much.


Hemingway Daiquiri

Denmark on High

Simple. Classic. Refreshing. Delicious. And perfect for a hot summer afternoon.

2 oz white rum
.75 oz fresh lime juice
.25 oz Maraschino liquor
.25 oz fresh grapefruit juice

Shake and serve up in a chilled cocktail glass or coupe. Garnish with a slice of lime.

PRO TIP: Ty served up this classic cocktail by double straining it: using a Hawthorn strainer and pouring the cocktail through a mesh strainer to remove all of the ice. 


Sidecar

Soul at the Joseph

This classic cocktail has been enjoyed since the 1920s and for good reason — it's delicious!

2 oz VS Cognac
.75 oz Gran Marnier (may substitute Cointreau or Triple Sec)
.75 oz Lemon juice

Shake and serve up in a chilled cocktail glass or coupe. Garnish with an orange peel.

PRO TIP: The classic Sidecar recipe is a simple 2:1:1 proportioned cocktail. Ian upped the booziness with more Cognac. Save money and use VS Cognac for this citrusy cocktail.


IMG_8904.JPG

A Brief and Wondrous History

Denmark on High

This delicious and complex cocktail was created by Francisco for Denmark's Summer cocktail menu. 

1 oz tamarind infused Appleton
1 oz Pineapple-mango Brugal
.25 oz Turbino
3 drops Jerk bitters

Shake with ice, infuse smoke and serve neat in a chilled rocks glass. 
Garnish with dried mango and pineapple.

PRO TIP: unless you own a smoke gun, go to Denmark while this amazing cocktail is still on the menu.


IMG_8791.JPG

Madre Tierra

Paulie Gee's

This refreshing cocktail was created by Dom as a tribute to Earth Day 2017.

1.5 oz Ilegal Jovan Mezcal
.5 oz Green Chartreuse
.5 oz simple syrup
4 slices cucumber
Small bunch of arugula
Black pepper

Muddle 3 slices of cucumber and arugula in a rocks glass and fill with crushed ice, In a shaker, combine all ingredients, add ice and shake until cold. Strain and garnish with the remaining cucumber slice and fresh-ground black pepper.