Blog Posts

Great Old Ones: Improved Holland Cocktail

We’re all familiar with the Old Fashioned Cocktail but it’s less known that ‘Old Fashioned’ actually refers to a construction: sugar, bitter, spirit, and citrus rind. In the later part of the 19th century, it was very much the fashion to “improve” the Old Fashioned cocktail by adding maraschino, a

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Planter’s Punch

sweet tropical fruit, clove, allspice, big bold flavors Planter’s rum, lemon, oleo saccharum, grenadine, gunpowder green tea, pineapple juice, monk bitters The historic Planter’s Punch is a legendary recipe summarized by the rhyme, “One of sour, two of sweet, three of strong, four of weak.” An early ancestor to the

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Limmer’s Hotel Punch

flowery and fizzy, refreshing, a riff on a classic lemonade old tom gin, lemon, sugar, maraschino, orange blossom water, sparkling wine In the late 1800s, at the Limmer’s Hotel in London, England, an enterprising headwaiter created a Gin Punch so famous his guests named it after him: the John Collins.

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House Sazerac

boozy, herbaceous, aromatic, complex kentucky rye whiskey, cognac, gomme, peychaud’s bitters, monk bitters, rinse of kentucky absinthe The classic Whiskey Cocktail is made from whiskey, water, sugar, and bitters. Sometime in the mid-nineteenth century, a riff of this classic was created in New Orleans: the Sazerac Cocktail, named after the

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Guest Chefs @ West Main

This winter our team spent time discussing the ways to develop and show off the culture we care about, the culture around which we built our bar. What enamors us about the cocktail is its rich history, its ingredients, and its iconic characters and stories; the surprising and sometimes utterly

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Birch Mule

woodsy, wintergreen, citrus, bay leaf vodka, birch beer, mint liqueur, acid phosphate, bogart bitters Mules and Bucks are ginger-topped highballs developed in the first half of the twentieth century. For the Birch Mule, we use vodka distilled from corn and top it with our bubbly house-brewed birch beer. Made from

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