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FEATURED COCKTAILS
The cocktails below rotate from time to time. Featuring seasonal favorites or maybe just something that caught our eye!
Clover Club
14
A frothy raspberry gem with Gin, housemade raspberry syrup, fresh lemon juice, and egg white (or vegan substitute).
Bucky Done Gun
14
An amped up homage to the modern classic Paper Plane cocktail, (and also named after an M.I.A. song). Equal parts Rye whiskey, Compari, Amaro Ramazzotti, and fresh lemon juice.
Piña Peño
14
This is a spicy Pineapple Margarita made with Blanco Tequila, lime, pineapple juice, jalepeños, agavé nectar, and fire tincture.
Ready, Fire, Aim!
14
From bartender Steve Schneider, this smoky cocktail has Mezcal, pineapple peppercorn syrup, fresh lime juice, pineapple juice, and smoked chili bitters.
Murder Hornet
14
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.
La Penicilina
14
Tequila Reposado, house-made ginger agavé syrup, fresh lemon juice, and a Mescal float. Topped with a sprinkle of chili lime salt.
Fatter Elvis
14
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.
Winter Sprig
14
Aquavit is a traditional Scandinavian spirit influenced primarily by the flavors of carraway and dill. To this, we add spruce syrup, fresh lemon juice, celery bitters, and a sprig of Thyme.
OLD-SCHOOL CLASSICS
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.
Brandy Crusta
14
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.
The Doctor
14
This pre-prohibition, pre-tiki drink introduced us to the sweet/spicy/slightly funky Nordic liqueur Swedish Punsch. Add to that, Jamaican Rum, fresh lime juice, Demerera syrup, and Angostura bitters.
Vieux Carré
14
Another New Orleans classic: with Rye Whiskey, Cognac, Sweet Vermouth, Benedictine liqueur, Aromatic bitters.
Scofflaw
14
A Prohibition favorite named for “lawless drinkers.” mixes Bourbon, Dry Vermouth, fresh lemon juice, house-made Grenadine, and orange bitters.
Turf Club
14
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.
White Lady
14
This 1929 recipe from famed barman Harry MacElhone calls for Gin, Cointreau (orange liqueur), fresh squeezed lemon juice, and egg white (or vegan substitute).
Lion’s Tail
14
Bourbon, Allspice Dram, fresh lime juice, simple syrup and aromatic bitters. If you think you don’t like whiskey cocktails, try this one!
Aviation
14
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.
MODERN CLASSICS
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.
French Martini
14
A Sweet tart throwback from the 80s withVodka, pineapple juice,Whidbey Distillery’s Blackberry Liqueur, and a squeeze of fresh lime juice.
Dorchester
14
Invented by Erik Adkins for the Slanted Door restaurant in San Francisco. – London Dry gin, Maraschino liqueur, fresh lime juice, and grapefruit juice.
Paper Plane
14
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.
Penicillin
14
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.
Vesper
14
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.
New York Sour
14
The Whiskey Sour, elevated. Bourbon, fresh lemon juice, simple syrup shaken, then floated with red wine.
Revolver
14
Created by San Francisco bartender Jon Santer in the early 2000s: High Rye Bourbon, Coffee liqueur, orange bitters. Garnished with a flamed orange peel.
Espresso Martini
14
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).
HOUSE SPECIALTIES
Not much to say here. Just a couple of drinks whose recipes I've tinkered with enough over the years that I reached a point where upon tasting, I said to myself, "The tinkering is done."
Maple Bacon Old Fashioned from the barrel
15
Pendelton Lett’r Buck Canadian Whiskey, grade A amber maple syrup, Aromatic and Walnut Bitters. Garnished with a piece of candied bacon. Thank you, Canada.
TASTE LOCAL
The following selections proudly feature liquor from three impeccable local distillers here on Whidbey Island. It’s artisans like these wonderful people who put the foundation of “craft” in craft cocktails.
EFD 81 Blood and Sand (CULTUS BAY DISTILLERY)
14
The venerable Blood & Sand cocktail gets a local upgrade with Cultus Bay’s EFD 81 125 proof Malt Whiskey, Sweet Vermouth, Cherry Heering, fresh squeezed orange juice, and blood orange bitters. This drink packs a wallop. A Scotsman might recommend it as "a hard swally for a soft day."
Mutiny of the GT (gin & tonic - MUTINY BAY DISTILLERY)
14
Mutiny Bay's astounding STRAIT GIN, plus our own house-made tonic syrup (made with Cinchona Bark, Allspice, Lemon Grass, and Citrus Peals), and topped off with seltzer.
ATTENTION: Contains Quinine
Blackberry Sour (WHIDBEY ISLAND DISTILLERY)
14
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.)
Blackberry Manhattan (WHIDBEY ISLAND DISTILLERY)
14
W.I.D.’s Bunker Rye whiskey with their Blackberry Liqueur, dry vermouth, sweet vermouth, and aromatic bitters.
'SOFTAILS'
Lower alcohol by volume – good for winding down... or avoiding future regret.
Sloe Gin Fizz
10
Sloe Gin, fresh lemon juice, simple syrup, and soda.
Redheaded Ginger
10
With Lillet Rouge, Ginger Beer and a dash of Grapefruit Bitters, this tasty aperitif is light, refreshing and perfect for light drinking.
Chrysanthemum
10
Dry Vermouth, Benedictine, absinthe rinse.
Kir Royale
10
You may not be Emily, and we’re not in Paris, but this classic sparkling sipper is every bit as enjoyable. We use Prosecco and a hint of Créme de Cassis.
Aperol Spritz
14
Prosecco, Aperol, and soda. We add a splash of orange juice. A classic low ABV sipper.
Nonino Sparkler
14
Refreshing and botanical, with Nonino Aperitif L'aperitivo, lemon, and sparkling water.
Surely Tipple
10
Cherry Hearing liqueur and Sprite - topped with a house-made bourbon cherry.
Bitters & Soda
5
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.
$8 MIX DRINKS (from the Well)
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.
Wine
So you're here with friends? A date perhaps? Or some other neerdowell who wants a cocktail but it's really not your thing? We understand. This is for you.
SAUVIGNON BLANC
GLASS 8
Label will vary, just ask.
CHARDONNAY
GLASS 8
Label will vary, just ask.
PINOT GRIS
GLASS 8
Currently, Willamette Valley Winery 2020, Oregon. Label will vary.
ROSÉ
GLASS 8
Label will vary. Currently, Cotes des Roses CMS 2020, Gérard Bertrand Rosé Grenache/Syrah/Cinsault
RED BLEND
GLASS 12
Currently, Bordeaux style, Hedges CMS 2018, Columbia Valley. Label will vary.
BEER
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 or bottles in the fridge because, when the mood strikes, a cold beer is a thing of beauty.
12oz CANS/BOTTLES - $5. 16oz CANS - $6.
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.
BEVERAGES (non-alcoholic)
Designated driver? Had enough for the evening? Had enough forever?
Flavored Soda
5
No alcohol whatsoever. Syrup flavors include:
Rose, Lavender, Violette, Black Cherry, Guava, Strawberry, Peach, and Blackberry.
Soft Drinks
4
The usual suspects, include: Coke, Diet Coke, Sprite, and Ginger Beer, or whatever else we can scrounge up.
Coffee/Tea
3
We'll French press it or drip-brew it depending on demand. Decaf available; ask for tea flavors.
Bottled Water
1.00/Free after 10pm
Tap Water available by request for $12. Just kidding, it's free!
FOOD
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.)
Charcuterie Plate
24
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.
Cheese Plate
24
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.
Paté Plate
18
A Tin of Henaff Pork Liver Pate with Mushrooms Pate de Foie. Served with Manchego cheese, flatbread & multigrain crackers*, baby dills, olives, grapes, and fig jam.
EXTRA TIN $10
Napoleon Seafood Tin Plate
18
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
Cocktail Snack Mix
3
You know, the yoozh... an assortment of zesty crunchy stuff with peanuts and other nuts - basically, kibble for humans.
Extra Crackers
4
* Gluten-Free Crackers available. Just ask!
TROPIC TUESDAY! (first Tuesday of the month)
Every first Tuesday of the month, we shed the tradiotnal buttoned up clothes and the classic cocktails, shake off our seasonal effectiveness disorders, don our flowery garb, and present to you these delicious tropical concoctions.
Piña Colada
14
Do you like Piña Coladas, or getting caught in the rain? Chances are pretty good you can get either one here on Tropic Tuesday.
Blended Daiquiri
14
Your choice of Strawberry or Banana – Light rum, fresh fruit, sugar, and a touch of fresh lime juice – blended and served in a coupe.
MAI TAI
16
Now, we’re getting serious! Victor “Trader Vic” Bergeron is often credited with inventing the drink at his Trader Vic’s bar in the 1940s.
– White Rum, Orange Curaçao, fresh lime juice, Orgeat (almond) syrup, and floated with Dark Rum.
ZOMBIE
18
Now, we’re getting DEADLY serious! The Zombie is a classic Tiki drink by legendary bartender and restaurateur Donn Beach, of Don the Beachcomber.
– Jamaican rum, Puerto Rican Gold Rum, 151-proof Demerara Rum, a dash of Absinthe, fresh lime juice, Donn’s Mix, Velvet Falernum, Grenadine, and Amgostura Bitters.
Piankiller
16
Created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands and later trademarked by Pusser’s Rum.
– Pusser’s Rum, pineapple juice, orange juice, and housemade cream of coconut. Topped with freshly grated nutmeg.
Jungle Bird
16
Served as a welcome drink at the former Kuala Lumpur Hilton, which opened in 1973, and crafted by Jeffrey Ong inside the hotel’s Aviary Bar, hence the drink’s name.
– Blackstrap Rum, Campari, pineapple juice, lime juice, and demerara syrup.
Hurricane
16
The tropical boozy classic invented at Pat O’Brien’s
in New Orleans in the 1940s.
– Light Rum, Dark Rum, fresh lime juice, orange juice, passion fruit, simple syrup, and grenadine.
Missionary’s Downfall
16
Not as well-known as the Zombie, but still a favorite at
Donn the Beachcomber.
– White rum, Creme de Peche, fresh pineapple chunks, fresh lime juice, honey syrup, and mint leaves, roughly blended.
Winter Bird
16
A newer tropical discovery from Randy Hayden at
Nine Mile Station in Atlanta.
– Dark Rum, Fernet-Branca liqueur, Apricot liqueur,
fresh lime juice, orange juice, pineapple juice, and Angostura bitters.
Navy Grog
18
Another strong one! ...Grog is a concoction of rum cut with water served to British sailors in the 18th century. But this classic tropical boozer from Donn the Beachcomber is probably where the term “groggy” came from.
– Dark Jamaican Rum, Gold Demerara Rum, White Puerto Rican Rum, honey syrup, grapefruit juice, lime juice, and topped with seltzer.
Singapore Sling
16
Bartender Ngiam Tong Boon’s early 20th century classic at
Long Bar in the Raffles hotel in Singapore.
– Gin, Benedictine, Grand Marnier, Cherry Heering liqueur, pineapple juice, lime juice, Angostura bitters, and topped with seltzer.
Surfer on Acid
16
A modern tropical masterpiece created by Los Angeles
bartender Eric Tecosky in the 1990s. It’s like totally rad.
– Jägermeister, Coconut Rum, and pineapple juice.
Admiral Killdevil
16
There’s a framed portrait near our restroom of the notorious Admiral. It’s said he still haunts this establishment on occasion.
– Meyer’s Rum, White Rum, banana liqueur, Allspice Dram, fresh lime juice, and pineapple juice.
Hairy Nilsson
16
“You put the lime in the coconut and shake it all up...”
– White Rum, fresh lime juice, and housemade creme of coconut. Floated with Coca-Cola over crushed ice.
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Skein & Tipple is closed until Friday, March 31.
We'll be at the beach! Stay outa trouble.