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!



Soul at the Joseph, 04.13.17
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, 03.29.17
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.

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

Madre Tierra

Paulie Gee's, 03.22.17
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.