The Drinks.

The Drinks.

A taste of the 300+ recipes we possess to create custom menus.

Why cocktails? There is a reason the term “Cocktail Party” has such a strong image in our minds, though it’s been decades since proper cocktails have been served at them. Cocktails offer us an explosion of flavor, arguably more intense than that of food. We want to re-introduce the true spirit of cocktail parties, with lively libations, and a staff that knows how to ensure everyone has a great time.

Why not? Just because some of your guests will opt out of alcohol, doesn’t mean they can’t enjoy a good drink! We love concocting mock-tails too. Our understanding of drinks goes way beyond cocktails, so allow us to choose sublime wines, tasty brews, and natural sodas as well.

The Classics

Rum Rickey

Rum Rickey
Rum Rickey

Rum Rickey

-2 oz Cruzan Black Strap Rum -3/4 oz lime juice -4 oz Seltzer

Served on the rocks with candied ginger. The Rickey is named after Col. Joe Rickey. A politician who loathed the fact he was known more for having a drink named after him than being the political enthusiast he was in the 1880’s. It’s origination was from the combination of a base spirit mixed with lime juice (or apparently in his case lemon), club soda, and little to no sweetener. Delightfully refreshing.

Our Signatures

Bogberry Punch

Bogberry Punch

Bogberry Punch

-1 bottle of Aviation Gin -10 oz Cointreau or Grand Marnier -10 oz unsweetened cranberry juice (Vincent's is best) -10 oz freshly squeezed orange juice -2 teaspoons of almond essence (not the fake stuff) -1 bottle of dry sparkling wine (Gruet Brut, or very dry cava)

Served on the rocks with candied ginger

Combine all ingredients, except for the sparkling wine, in a punch bowl. Stir together, and chill. Add the bubbly, and garnish with Orange twists. Ladle this fun and festive liquid over ice.

Fireside Stir

Fireside Stir

Fireside Stir

-2 oz Rye Whiskey (Old Overholt, or Russell's Reserve) -1/3 oz Pomegranate Black Pepper Syrup -3 Drops Dutch's Colonial Style Bitters -Stir over ice, and strain into an Old-Fashioned glass over ice

Served on the rocks with candied ginger

Garnish with a twist of grapefruit and a smacked sprig of rosemary. This Old-Fashioned variation celebrates pomegranate season, while spice berries (the main flavoring in the bitters) and black pepper give a snappy edge.

Pappy's "Tea"

Pappy's

Pappy's "Tea"

A bourbon old-fashioned with notes of black tea & citrus. -2 oz Four Roses Bourbon -1/4 oz Demerara Syrup -3 dashes Black Tea bitters -Twist of an Orange Peel

Served on the rocks with candied ginger

Served in an old-fashioned glass with a large ice cube. Think of porch swings and campfires, as you sip this ever-so-slight variation on an Old-Fashioned. A bit more refreshing than you’d think something so full flavored could be.

Tonic & Gin

Tonic & Gin

Tonic & Gin

A classic refreshed by a blend of fresh & dry herbs in our home-made tonic. -2 oz Aviation Gin -1/2 oz Tonic Syrup -4 oz Seltzer -Squeeze of lime Served on the rocks.

Served on the rocks with candied ginger

Served in a cocktail glass with an apple sliver. This wonderfully crisp, yet rich, variation on a Sidecar is recommended in David A. Embury’s “The Fine Art of Mixing Drinks” 1948. It belongs to the cocktail family of Daisy’s, being a Sour, and replacing the sugar with a liqueur.