The cocktails below rotate from time to time. Featuring seasonal favorites or maybe just something that caught our eye!
Grapefruit infused Vodka, Rosé wine, ruby red grapefruit juice. Sugar rim.
Grapefruit infused Vodka, grapefruit syrup, fresh lemon juice, and grapefruit seltzer.
A Summer beauty with London Dry Gin, St. Germain, fresh lemon juice, simple syrup, and soda. Topped with a float of Empress Gin.
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.
It’s back! Jim Beam Bourbon, Cocchi Americano, house-made Dandelion Syrup, Cardamom bitters, topped with a few drops of Fernet Branca.
This is a spicy Pineapple Margarita made with Blanco Tequila, lime, pineapple juice, jalepeños, agavé nectar, and fire tincture.
From bartender Steve Schneider, this smoky cocktail has Mezcal, pineapple peppercorn syrup, fresh lime juice, pineapple juice, and smoked chili bitters.
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.
A Prohibition favorite named for “lawless drinkers.” mixes Bourbon, Dry Vermouth, fresh lemon juice, house-made Grenadine, and orange 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.
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.
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.
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 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
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 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.
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.
Prosecco, Aperol, and soda. We add a splash of orange juice. A classic low ABV sipper.
Prosecco, St. Germain, mint leaves, a lemon wheel, and soda.
White Port & Tonic. Think Café sidewalk in Lisbon!
Refreshing and oh so Italiano! With Ramazzotti Amaro, fresh lemon juice, simple syrup, and Soda.
Cherry Hearing liqueur and Sprite, with a Luxardo cherry.
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.
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.
Designated driver? Had enough for the evening? Had enough forever?
No alcohol whatsoever. Syrup flavors include:
Rose, Lavender, Violette, Black Cherry, Guava, Strawberry, Peach, and Blackberry.
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: $6)
Tap Water available by request for $12. Just kidding, it's free!
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 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.
Every Tuesday, we shed the traditional buttoned up clothes, shake off our seasonal effectiveness disorders, don our flowery garb, and add these delicious tropical concoctions to our menu.
Do you like Piña Coladas, or getting caught in the rain? We've got you covered for the drink. Getting caught in the rain? That's just a typical Whidbey thing.
Victor “Trader Vic” Bergeron is often credited with inventing this drink at his Trader Vic’s bar in the 1940s. Since then, there have been more than enough variations. We stick (mostly) to the original.
– White Rum, Orange Curaçao, fresh lime juice, Orgeat (almond) syrup, and floated with Dark Rum. We top it with passion fruit foam.
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.
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.
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, fashionola syrup, and grenadine.
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.
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. Limit ONE per customer.
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