We have two bars: downstairs and upstairs.
We have an extensive array of product behind the bar, which means we can make most things you can think of.
You can check the Bar Selection page to see what products we are carrying, as these will change from time to time.
All of our servers and bartenders have been trained by the state and by us to serve responsibly. Our goal is to insure that you have a good time but that you also make it to your next destination safe. Enjoy responsibly!
We have several different bitters, many of which we make here inhouse. Bitters are a great accent to liquors or cocktails. They help to provide potent flavors and increase salivation to allow for more complex flavor profiles to awaken.
Fee Brother's Black Walnut
Woodford Reserve Spiced Cherry
Infused Bitters - Tres Chiles
Three Bean (cocoa, coffee, vanilla) - HOUSE MADE ~~ aromatic and sweet
Rosemary - HOUSE MADE ~~ aromatic and pungent
Hops - HOUSE MADE ~~ aromatic, citrus, and floral
Clove "Holiday" - HOUSE MADE ~~ aromatic, oily, full flavor
We have some talented bartenders that have graced these walls over the years. Here are some of our currently featured cocktails by some of these phenomenal individuals!
Berry Bliss: recipe by Dan Goss
Bacardi Razz, Crème de casis, cranberry juice and a splash of lemon lime soda.
Cherry Limeade: recipe by Octavia McAllister (pictured below)
Muddled lime, Three Olives Cherry Vodka, lemon lime soda, hint of grenadine.
Dave's June Bug: contributed by Dan Goss
Blue Chair Banana Rum, melon liqueur, pineapple and orange juice.
Empress the Elderflower: recipe by Tiffany Haenel
Muddled Rosemary and cucumber, Empress gin, St. Germain Elderflower liqueur, fresh lemon juice, and sparkling water.
Lei'd Back: recipe by Jason Staats
Indoggo Strawberry gin, banana liqueur, pineapple juice, grenadine, and sparkling water.
Mayan Margarita: recipe by Mari Vaughn
Suerte Blanco tequila, Malibu Coconut rum, Island Blue liqueur and sweet and sour mix.
So Kno Sipper: recipe by Mari Vaughn
Weller Special Reserve, Carpano Vermouth and in-house smoked orange bitters.
Sweet Summer Heat: recipe by Leslie Eubanks
King's Blackberry Whiskey, Chile Ancho liqueur, splash of pineapple and topped with hints of cayenne pepper.
Tennessee Sunset: recipe by Robbie Lehman
Deep Eddy Orange vodka, Patron Citrónge Pineapple liqueur, Aperol and pineapple juice.
The Muse: recipe by Sarah Savage
Standard Wildflower Infused Rye Whiskey, St. Germain Elderflower liqueur and ginger beer.
Wake Up Call: recipe by Taylor Jagodzinski
Jameson Cold Brew Coffee Infused Irish Whiskey, Hum botanical liqueur, spiced cherry bitters and a splash of pineapple juice.