The cocktails below rotate from time to time. Featuring seasonal favorites or maybe just something that caught our eye!
We love the band, you’ll love the drink. Suntory Roku Gin, Ltd. Edtion Yuzu Dry Curacao, housemade Satsuma marmalade, Shiso bitters, and egg white.
A riff on the classic Bee’s Knees cocktail, except this one stings a little. 100 proof Rye whiskey, honey ginger syrup, fresh lemon juice, cardamom and aromatic bitters, absinthe rinse.
Freddy Schwenk of ‘Geist’ in Nashville, TN created this super-smooth take on a Boulevardier, with Bourbon, Averna amaro, Aperol, and Angostura bitters.
Embrace Autumn with Vodka, Allspice Liqueur, apple cider, fresh lemon juice, and old fashioned bitters.
The venerable Club in Louisville, KY is “a gathering of friends, where decency, decorum, civility, good manners and the social graces are still very much in style.” Sounds familiar.
– Gin, Apricot brandy, lime juice, Peychaud’s bitters.
This is a spicy Pineapple Margarita made with Blanco Tequila, lime, pineapple juice, jalepeño, agavé nectar, and fire tincture.
A Mezcal version of Jacques Bezuidenhout’s amazing La Perla cocktail, – with Joven Mezcal blanco, fino sherry, and pear brandy, this is like a dry Mezcal Martini with a smokey pear finish.
Tequila Reposado, house-made honey ginger syrup, fresh lemon juice, and a Mescal float. Topped with a sprinkle of chili lime salt.
Inspired by the Fat Elvis cocktail at the wonderful In- Between in Port Townsend. – Bourbon, Banana liqueur, black walnut bitters, and a peanut butter whiskey float.
We’re more than happy to pour you an Old Fashioned, Manhattan, or Martini. The cocktails below come from the same era, but never quite reached the same ubiquitous status.
A forbearer to the Sidecar and one of the oldest cocktails on record: Cognac, Cointreau (orange liqueur), maraschino liqueur, fresh lemon juice and Angostura bitters. Garnished with a lemon twist and sugar rim.
A frothy raspberry gem from the late 1800s at Philadelphia’s Bellevue-Stratford hotelmade with Gin, fresh lemon juice, raspberry syrup, and egg white
(or vegan option).
Another New Orleans classic: with Rye Whiskey, Cognac, Sweet Vermouth, Benedictine liqueur, Aromatic bitters.
This classic revived by bartending legend Jim Meehan uses our own Applejack Whiskey/Brandy blend, maple syrup, fresh lemon juice, and fresh orange juice.
A very old cocktail served at the legendary Gage & Tollner in Brooklyn, NY. – Gin, Dry Vermouth, Maraschino liqueur, a dash of Absinthe, and orange bitters.
This 1929 recipe from famed barman Harry MacElhone calls for Gin, Cointreau (orange liqueur), fresh squeezed lemon juice, and egg white (or vegan substitute).
It’s Fall. It’s Football. From David Embury’s 1948 book
The Fine Art of Mixing Drinks. – Dry Gin, housemade Orgeat, lemon juice, and Angostura bitters.
This turn-of-the century favorite that was almost lost to the ages mixes Gin with Crème de Violette, Maraschino, and fresh lemon juice. Garnished with a house-made boozy cherry.
Not as old but perhaps just as storied, these mid-century to present-day cocktails and their creators have earned their place in history as well as on our menu, and our grateful palates.
A Sweet tart throwback from the 80s withVodka, pineapple juice,Whidbey Distillery’s Blackberry Liqueur, and a squeeze of fresh lime juice.
Invented by Erik Adkins for the Slanted Door restaurant in San Francisco. – London Dry gin, Maraschino liqueur, fresh lime juice, and grapefruit juice.
The modern classic invented by Sam Ross at the Violet Hour in Chicago, and named after the M.I.A. song. Equal parts Bourbon, Aperol, Amaro Nonino, and fresh lemon juice. A master-class in balance.
Another Sam Ross masterpiece - this time, while at Milk & Honey in New York. Composed of blended Scotch, fresh lemon juice, honey-ginger syrup, and floated with Islay single malt Scotch.
In Casino Royal, Bond gives specific instructions: “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?” Oh, we got it.
The Whiskey Sour, elevated. Bourbon, fresh lemon juice, simple syrup shaken, then floated with red wine.
Created by San Francisco bartender Jon Santer in the early 2000s: High Rye Bourbon, Coffee liqueur, orange bitters. Garnished with a flamed orange peel.
British barkeep Dick Bradsell invented this at Fred’s Club in London for a model who asked for a drink that would “wake me up and f**k me up!” ...Vodka, Kahlúa, and espresso. A modern classic with a caffeine kick (or decaf if desired).
Not much to say here. Just a drink we've tinkered with over the years.
Pendelton Canadian Whiskey, grade A amber maple syrup, Aromatic and Walnut Bitters. Garnished with candied bacon. Thank you, Canada.
We proudly offer Whidbey Islands Ditillery’s award-winning spirits featured in the cocktails below. It’s artisans like these wonderful people who lay the foundation of “craft” for craft cocktails.
W.I.D.’s award winning Blackberry Liqueur* with their Bunker Rye, plus fresh lemon juice simple syrup, served on the rocks.
* Beverage Testing Institute - Platinum Medal, 98 Points, Superlative. (The single highest rated spirit produced in North America.)
W.I.D.’s Bunker Rye whiskey with their Blackberry Liqueur, dry vermouth, sweet vermouth, and aromatic bitters.
Lower alcohol by volume – good for warming up or winding down... or avoiding future regret.
Sloe Gin, fresh lemon juice, simple syrup, and soda.
With Lillet Rouge, Ginger Beer and a dash of Grapefruit Bitters, this tasty aperitif is light, refreshing and perfect for light drinking.
Shorty Doebber’s 1952 classic created for two oilmen in North Dakota. Kahlua, cream, and soda.
Poire Eau-de-Vie (pear brandy) and Prosecco, garnished with a sugar cube doused with walnut bitters.
Our own Applejack Whiskey/Brandy blend, housemade Pumpkin spice syrup, and Ginger Beer to top.
Refreshing and oh so Italiano! With Ramazzotti Amaro, fresh lemon juice, simple syrup, and Soda.
A 19th-century classic featuring dry sherry, dry vermouth, Angostura bitters, and orange bitters.
Refreshing and delicious with almost no alcohol.*
Bitters flavors include: Traditional Aromatic, Orange, Grapefruit, Lemon, Cherry, Cranberry, Peach, Plum, Rhubarb, and Violette.
*Bitters is made with alcohol but does not add an appreciable level by volume to our recipes.
So maybe you don’t want a fancy schmancy cocktail. Maybe you just want to stick to your favorite Whiskey & Seven or Rum & Coke, or Screwdriver. Well, you’re still in the right place, because truly the best drink is whatever your favorite is. We classify a ‘Mix Drink’ as a single beverage such as soda or juice with liquor added to it, typically consisting of just 2 ingredients. We
Are you here with friends? A date perhaps? Or some other ne'erdowell who wants a cocktail but it's really not your thing? We understand. This is for you. (Gentle Reminder: You are in a cocktail bar.)
Label will vary. Currently, Coppola.
Label will vary. Currently, Coppola.
Label will vary. Currently, Campuget.
Currently, Bordeaux style. Label will vary.
We don't have room for taps & kegs. And there are SO many excellent brewers nearby (which we urge you to visit). However, we do keep a few cans and bottles in the fridge because, when the mood strikes, a cold beer is a thing of beauty.
Designated driver? Had enough for the evening? Had enough forever?
The usual suspects, include: Coke, Diet Coke, Sprite, and Ginger Beer, or whatever else we can scrounge up.
We'll French press it or drip-brew it depending on demand. Decaf available; ask for tea flavors.
You're here for cocktails. We're here to make them for you. Food is secondary - but still important! We offer a few cold plates, and we are happy to have you bring your own food in. (Just remember, it's a small space. So, don't be like that guy Kevin at work who puts fish in the microwave and stinks up the whole lunchroom.)
Selection of cuts from Seattle’s renowned Coro (‘Salumi’) Artisan Cured Meats: Classic Original Salumi, Hot Sopressata, and famous Mole – plus sliced Prosciutto, Manchego cheese, baby dills, olives, almonds, fig jam, grapes, and flatbread & multigrain crackers.
AgEnglish Bleu, French Brie, Spanish Manchego, Dutch Gouda, and local Goat Cheeses. served with flatbread and multigrain crackers, baby dills, olives, grapes, and fig jam.
A Tin of Henaff Pork Liver Pate with Mushrooms Pate de Foie. Served with Manchego cheese, flatbread & multigrain crackers*, baby dills, olives, grapes, and apricot fig jam.
EXTRA TIN $10
Locally owned since 1903. Choose your Tin: Smoked Mussels, Tiny Smoked Oysters, Chili Pepper Smoked Oysters, Garlic Butter Smoked Oysters Served with crackers, Manchego cheese, baby dills, olives, and grapes.
EXTRA TIN $10
You know, the yoozh... an assortment of zesty crunchy stuff with peanuts and other nuts - basically, kibble for humans.