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. Cheers!


The Last Call

Soul Bar 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.



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.


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.


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. 


Blood and sand


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. 

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


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.


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.


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.