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

A frothy raspberry gem with Gin, housemade raspberry syrup, fresh lemon juice, and egg white (or vegan substitute).

Vodka, Allspice Liqueur, apple cider, fresh lemon juice, and old fashioned bitters.

Applejack, housemade Pumpkin spice syrup, and Ginger Beer to top.

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

This original from Brooklyn bartender Jay Zimmerman combines Gin, Laird’s Applejack, and Apricot Liqueur.

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

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. 

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

For pure vodka lovers – VKA Italian vodka, a drop of blue Curacao, and an ever-so-slight brine mist. Sublime.

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 classic’s classic, this very old cocktail predates the motor company by at least 8 years: with Old Tom Gin, Dry Vermouth, Benedictine, and orange bitters.

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 known favorite of John Steinbeck and also appearing in Hemingway’s “The Sun Also Rises,” this prohibition era classic has Laird’s Applejack, fresh lemon juice, grenadine.

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.

This classic revived by bartending legend Jim Meehan uses Laird’s Applejack Brandy, maple syrup, fresh lemon juice, and fresh orange juice.

A Sweet tart throwback from the 80s withVodka, pineapple juice,Whidbey Distillery’s Blackberry Liqueur, and a squeeze of fresh lime 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 Lett’r Buck Canadian Whiskey, grade A amber maple syrup, Aromatic and Walnut Bitters. Garnished with a piece of candied bacon. Thank you, Canada.

(BARREL AGED COMING SOON – Its' aging right now.)

Gin, house infused cinnamon Whiskey, house-made spruce tip pine syrup, muddled with fresh ginger root and cranberries, and topped off with ginger beer, a splash of cranberry juice, freshly grated nutmeg, and allspice. Served in a rocks glass adorned with a tiny hand-knitted Christmas sweater.

YOU KEEP THE GLASS AND THE SWEATER.

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.

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.

Dry Vermouth, Benedictine, absinthe rinse.

Poire Eau-de-Vie (pear brandy) and Prosecco, garnished with a sugar cube doused with walnut bitters.

Cherry Hearing liqueur and Sprite - topped with a house-made bourbon cherry.

Sweet Vermouth leads, then Bourbon, and 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.

Label will vary, just ask.

Label will vary, just ask.

Currently, Willamette Valley Winery 2020, Oregon. Label will vary.

Label will vary. Currently, Cotes des Roses CMS 2020, Gérard Bertrand Rosé Grenache/Syrah/Cinsault

Currently, Bordeaux style,  Hedges CMS 2018, Columbia Valley. Label will vary.

ECurrently, Erath 2019, Oregon, Willamette Valey. 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.

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. 

Tap Water available by request for $12. Just kidding, it's free!

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 famous Sell’s Liver Paté 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.