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Our holiday take on the Bolevardier cocktail – Bourbon, Lillet Rouge, Compari, and Maraschino. With a flamed rosemary sprig.

An Old Fashioned with blended Scotch, Earl Grey tea gomme syrup, and Bergamot bitters. Topped with a mist of smokey Islay Scotch and toasted cloves.

A riff on the Bee’s Knees cocktail, except this one stings a little. 100 proof Rye whiskey, honey ginger syrup, 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.

Pear Brandy, Apple Brandy, Cointreau, fresh lime juice, Angostura and lemon bitters.

Dry Riesling, Poire Eau-de-Vie (pear brandy), Cointreau, honey ginger syrup, and Peychaud’s bitters.

Tequila Reposado, house-made honey ginger syrup, fresh lemon juice, and a Mescal float. Topped with a sprinkle of chili lime salt.

This is a spicy Pineapple Margarita made with Blanco Tequila, lime, pineapple juice, agavé nectar, and fire tincture.

We love the band, you’ll love the drink. Suntory Roku Gin, Ltd. Edtion Yuzu Dry Curacao, housemade Satsuma marmalade, lemon, Shiso bitters, and egg white.

Absinthe rinse, Poire Eau-de-Vie (pear brandy), fresh lime juice, rich simple syrup, egg white (or vegan option).

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.

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.

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).

Bourbon, Allspice Dram, fresh lime juice, simple syrup and aromatic bitters. If you think you don’t like whiskey cocktails, try this one!

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.

A Sweet tart throwback from the 80s withVodka, pineapple juice,Whidbey Distillery’s Blackberry Liqueur, and a squeeze of fresh lime juice.

This Bourbon riff on the 20th Century Cocktail was created in New York by Brian Miller at the legendary Pegu Club in New York. – With Bourbon, Creme de Cacao, Lillet Rouge, and fresh lemon 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).

Pendelton Canadian Whiskey, grade A amber maple syrup, Aromatic and Walnut Bitters. Garnished with  candied bacon. Thank you, Canada.

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.

W.I.D.’s 2023 LIMITED RELEASE Boysenberry Orange Peel Liqueur, Bunker Rye, sweet vermouth, and a splash of Aperol.

Only 584 total bottles of this exceptional rye whiskey were produced. Enjoy neat, on ice, or as an Old Fashioned.

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, and Rhubarb.

*Bitters is made with alcohol but does not add an appreciable level by volume to our recipes.

Label will vary. Currently, Coppola.

Label will vary. Currently, Coppola.

Label will vary. Currently, Campuget.

Currently, Bordeaux style. Label will vary.

We feature local beers from our friends up the street at Thirsty Crab Brewery as well as our friends up the island at Penn Cove Brewing. We also keep Guinness Stout, Miller Lite and Rainier on hand.

Why? Because it's the right thing to do.

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. 

(Double: $7)

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 from the following Tins: Smoked Mussels, Smoked Oysters; Chili Pepper Smoked Oysters; Garlic Butter Smoked Oysters; and smoked Baby Clams.

Served with crackers, Manchego cheese, baby dills, olives, and grapes.

EXTRA TIN $10

Prosciutto, gruyere cheese, and butter on a toasted Seabiscuit Bakery baguette!

Flourless (gluten-free) chocolate torte from Seabiscuit Bakery, seved with a raspberry glaze.

You know, the yoozh... an assortment of zesty crunchy stuff with peanuts and other nuts - basically, kibble for humans.