Brunch

Cocktails

Bourbon Bramble by Gary Crunkleton 15

High Proof Bourbon, Orange Blossom, Marasca Cherry Paste, Fresh Squeezed Lemon

The bramble is a cocktail from London that uses gin and fresh fruit. We take their idea and Americanize it with bourbon and cherries. It’s served in a julep cup which keeps it cold when the weather is not.

Dark & Stormy by Origins Unknown 15

Goslings 151 High Proof Dark Rum, Ginger, Fresh Lime, Demerara

In the early 19th century England’s Royal Navy opened a ginger beer plant in Colonial Bermuda. The drink was originally made with a dark demerara rum and ginger beer which were both part of the sailors daily rations. Lime was also given to the sailors as it helped to stave off Scurvy and was long kept as a military secret by the British Navy. Today, it is the national drink of Bermuda and a small slice of Carribean history in a glass.

Espresso Martini by Dick Bradsell 16

Vodka, Nitro Cold Brew, Irish Cream, Coffee Liquor

British bartender Dick Bradsell invented this now-classic drink, a.k.a. the Vodka Espresso, at Fred’s Club in London in the late ’80s. Legend has it that Kate Moss asked for a drink that would “wake me up and then f**k me up” at the same time, and the Espresso Martini was the result.

New Orlean’s “Ramos” Gin Fizz 16

Tanqueray London Dry Gin, Lemon, Cream, Egg White, Orange Blossom

This storied drink from the late 1800’s New Orleans is about as synonymous as the mimosa when it comes to doing brunch right. The bartenders shake the drink hard to wake up the liquor so the liquor can wake you up. It’s an eye opener for sure.

Bloody Mary 14

Vodka, Dimitri’s Tomato Juice, Citrus, Olives, Double Cut Grilled Bacon

This is a big time Bloody Mary for the big time Bloody Mary lover. Order it with pride and know that you are experiencing decadence.

The Mimosa 13

Cremant De Loire, Fresh Squeezed Orange Juice

Mimosas and brunch are synonymous. It seems as though we cannot have one without the other. It must be the regality created by the bubbles and the practicality the juices bring when all of us get to sleep in and eat a little later. Long live brunch and mimosas!

The Painkiller Cocktail by Daphne Henderson 16

Overproof Rum, Coconut Cream, Fresh Squeezed Orange, Pineapple, Lime, Nutmeg

This 1970’s Tiki style drink is about as delicious as a Tiki drink can get. We make it without using Pusser’s because we think it is lame that a liquor company would own the rights to a way of making a particular drink. So, please allow our boycott to exist without concern and enjoy the drink.

Iron Ranger by Erick Castro 17

High Proof Bourbon, Pineapple, Lemon, Falernum, Angostura Bitters
*contains nuts

Corpse Reviver No. 2 by Harry Craddock 15

Gin, Lillet Blanc, Orange Liqueur, Fresh Squeezed Lemon, Absinthe Rinse

Revitalize your spirits with the classic Corpse Reviver No. 2. This refreshing concoction features a harmonious blend of gin, Cointreau, Lillet Blanc, and a splash of fresh lemon juice, rounded off with a dash of absinthe. With its crisp, citrusy notes and subtle herbal complexity, it’s the perfect elixir to awaken your senses and revive your evening.