METRO NEWSPAPER NAMES US "AN INSTANT FAVORITE."
MERCURY NEWS NOTES OUR "DECADES OF HISTORY."
MEET OUR STAFF:
Jason is new to the bartending scene. He’s been our go-to for prep and as a barback since we opened, and moved up to being a bartender in February. Jason’s biggest passion? Art. With endless mediums to choose from and unbridled creativity, bartending was an easy segway for Jason to keep active in art and find a new passion altogether.
“It was a home sweet home for an artist. It was time to explore, create, and craft with everything I had access to. Bartending is an absolute passion. With art in every drink, I never truly am working, but enjoying every minute of what I do for a living.”
Jason’s favorite drink is a Tradewinds and favorite drink style is Tiki. He’s a big fan of rum, specifically of anything from Plantations “wonderful assortment of products.” Catch him at Five Points every Friday and Saturday night.
MEET OUR DRINKS:
A house recipe created by Brock Remington, Maryland’s Pineapple features Plymouth gin, Falernum, Green Chartreuse, Pineapple and Lemon juices. Refreshing with a hint of sweetness and perfect for our summer menu - try any time!
The Firecracker v.2 hits the 3 S’s: sweet, savory, and smoky. A mix of Mezcal, Falernum, mint syrup, lime juice, and a little blackberry jam balance out for someone who loves a smoky drink.
This drink is for the tiki lover at heart. Our version of a Tradewinds features a light and dark rum blend, Coco Lopez coconut cream, Campari, Apricot liqueur, and lemon juice.
The Aviation–first published in 1916–was featured in the last cocktail book published before the Prohibition! It's made with dry gin, lemon, maraschino & crème de violette.
Ah, the Sazerac. A house favorite.
A close relative to the Old Fashioned, the Sazerac is a rich, spirit-forward cocktail that was first created in the mid-1800’s. We make ours with Rye Whiskey, although it can be done with Cognac as well. Add in a bit of Absinthe, a sugar cube, and three dashes of Peychaud’s bitters, and there you have it. Grab a Sazerac on Wednesday’s for half off.
This is a cocktail we consider to be a modern classic: The Yellow Jacket. Concocted from the owners of Employees Only in NYC, Jason Kosmas and Dushan Zaric, this yellow colored cocktail blends Reposado tequila, St. Germain, yellow Chartreuse, and a dash of orange bitters.
The Pisco Sour derives from its base liquor - Pisco. Pisco is a fermented grape juice produced in Peru and Chile. We stick to the classic recipe by mixing Pisco, fresh lime juice, simple syrup, and egg whites then top with Angostura bitters.
The Gin Gin Mule was created by Audrey Saunders - the infamous owner of The Pegu Club in New York City. This drink mixes Audrey’s favorite spirit, gin, with ginger beer, lime juice, simple syrup, and muddled mint and comes off as refreshingly balanced and a little bit sweet.
Rum lovers unite! A house concoction inspired by the movie Django Unchined, the Polynesian Pearl Diver has a three rum blend with Falernum, honey, vanilla, cinnamon, and Allspice. Just as sweet as it is boozy.
The Monarch is another modern classic we love. Created by Douglas Ankrah, this is a refreshing cocktail that mixes gin, St. Germaine elderflower liqueur, lemon juice, and mint. The Monarch is currently on our Summer menu but feel free to ask for it any time.
The Bee’s Knees, a Prohibition-era cocktail made of gin, honey & lemon. Circa 1930, the honey & lemon were used to masque the smell & taste of bathtub gins. Now, the honey & lemon accentuate Barr Hill Tom Cat’s BARREL-AGED gin twice distilled w/ JUNIPER & HONEY.
Created by Steven Liles of Smuggler’s Cove in San Francisco, the RONGORONGO packs a punch with three types of rum, pineapple and lime juice, cinnamon syrup, and just a dash of Angostura bitters.
An ode to the classic daiquiri: the Pineapple Daiquiri is made with Plantation Stiggins’ Fancy pineapple rum, lime & sugar. Tart & refreshing, this cocktail is the glimpse of paradise needed on a gloomy day. The backdrop of this photo is one of our secret back rooms...shhh
The unanticipated show stopper of Erick Castro’s Johnny Utah is celery seed. Give this intriguing cocktail of Frida Kahlo Blanco Tequila, lime, celery seed & club soda a try.
"Scofflaw" was the winning entry of a nationwide competition during the Prohibition era to create a new word for "the lawless drinker." Appropriately named, flout all the rules as you sip the 1922 Scofflaw cocktail of Michter’s Rye Whiskey, Dolin Dry Vermouth, lemon juice, grenadine and house orange bitters.
Known as the Continental Sour then the Southern Whiskey Sour before becoming the New York Sour, this cocktail was created in 1870s by a Chicago bartender. Not only is this drink nice to look at, it tastes amazing too. The sourness from the lemon and the barrel from the whiskey draw out the raw fruit flavors of the wine.
The Last Word consists of equal amounts of gin, green Chartreuse, maraschino liqueur and freshly pressed lime juice. Hailing from the Detroit Athletic Club circa 1915, this cocktail has become a cult classic in the cocktail community.
The Vesper was invented and named by Ian Fleming in the 1953 James Bond novel Casino Royale. Named after his love interest, Vesper Lynd, James Bond order his signature cocktail "shaken, not stirred."
Considered a modern classic, the Old Cuban was concocted by the renowned cocktail maven Audrey Saunders in the mid-2000’s. The Old Cuban combines dark rum, fresh lime, house-made mint syrup, bitters, and is topped with sparkling wine. Ask for this favorite anytime.
A sour is one of the oldest variations of cocktails out with its base being the spirit, sugar (the sweet), and citrus (the sour). The Mandorla Sour is our twist on the OG whiskey sour. Our version has George Dickel Bourbon, Amaretto, egg white, and lemon juice.
A favorite from our “Bastard’s” menu. The Coocoombah Mule blends Re:Find Cucumber Vodka, ginger beer, and lime juice to create a refreshing twist on a classic. Plus, there’s electrolytes from the “coocoombah” vodka… we think?
One of Japan’s originals, the Bamboo was created circa 1912 at the Grand Hotel in Yokohama, Japan by German bartender Louis Eppinger. This recipe calls for Alvea Amontillado Sherry, Dolin Dry Vermouth and house orange bitters.