This is my personal favorite. One of the originals coming from New Orleans with a rye whiskey base, a lil’ absinthe and simple. Tradition calls for a lemon zest, though, I prefer orange—your choice. Nice and boozy.
Here we have a nice gin cocktail with cherry flavors and a lil’ citrus that stand rm in a classic that all genders enjoy. 12
This cocktail was named after the artillery gun in WW1 that “had a kick.” Gin is now the most popular, but we also make it with brandy, as well. It has nice citrus notes with a champagne topping.
Palm Beach Special
A heavy gin based libation with sweet vermouth and fresh grapefruit juice. Refreshing and gets the job done.
I have seen a few different recipes for the Pimm’s Cup. This is one of the most popular classics across the board that we make here. Homemade ginger beer makes the difference in this one.
Using the “poor man’s gin” Old Tom, dry vermouth, Benedictine and orange bitters. This is a simple classic.
The Last Word
Rumor is that this cocktail came out during prohibition. A gin base with herbal and sweet liqueurs and some lime goodness. 10
Had this one when we first opened...we’ve missed you! This is a marriage between the classic Sazerac and Manhattan with a lil’ bit of Benedictine
Have to have this bourbon classic on the menu. I judge all bartenders on how well this particular one is made. Let me know how we do.
Bourbon, sweet vermouth, orange liqueur and fresh lime juice rounds out this classic libation.
A big rye cocktail with Fernet-Branca, simple syrup and an orange zest.
Corpse Reviver #2
This cocktail is the most approachable of all of the classics. With gin, orange and lemon juices and Cocchi Americano, it’s an easy flavorful favorite.