Drink Recipes
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Black Bird The best blackberry mojito you'll ever drink. Better yet, it can be made with either vodka or whiskey... so no one at your party will go thirsty.
2 oz. OYO Vodka -OR- OYO Whiskey
1 oz. Simple Syrup
1 oz. Fresh Lime
Club Soda
Fresh Blackberries
Sprig of MintIn mixing glass muddle 4-5 blackberries and 4-5 mint leaves with simple syrup. Add lime and vodka (or Whiskey), shake well with ice. Double strain into tall glass over ice, top with club soda. Garnish with mint sprig and one blackberry cut in half.
Can be simplified by making mint simple.
- Hammer & Sickle Sometimes simple is best -- a classic OYO Vodka martini with a subtle orange twist. Stirred, not shaken.... sorry James.
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Metropole A rhubarb twist on an old school cosmo.
1.5 oz. OYO Vodka
.5 oz. Cointreau
1 oz. Rhubarb infused syrup
.5 oz. Fresh lemon juiceBuild in shaker, shake with ice, strain into martini glass. Garnish with fresh rhubarb dipped in sugar.
To make Rhubarb Simple Syrup:
5 oz. rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
1 cup granulated sugar
1.25 cups waterCombine all of the ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes. Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.
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Rhubarb Mojito Crisp, sweet and dry... with a hint of citrus mint.
2 oz. OYO Vodka
1 oz Fresh Lime Juice
1 oz. Rhubarb Simple Syrup (to taste)*
Sprig of fresh mint
Club SodaIn tall collins glass muddle fresh mint and rhubarb infused simple syrup. Add 2 OYO Vodka, fresh lime, stir, and fill with ice. Top with club soda.
To make Rhubarb Simple Syrup:
5 oz. rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
1 cup granulated sugar
1.25 cups waterCombine all of the ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes. Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.
- Two’s a Crowd Light, simple, and softly sweet... this floral cocktail takes the Creme de Violette of an Aviation and pairs it with OYO, citrus and club soda.
- Sunday Service A better way to start off your Sunday. Sweet and simple... cranberry, pineapple, and a splash of soda.
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Low Bush Bleu A crisp and refreshing blend of OYO, flavorful blueberries, fresh mint, and a white French aperitif wine.
1.5 oz. OYO Vodka
.5 oz. Lillet Blanc
.5 oz. Fresh Lime Juice
.5 oz Fresh Blueberries
.5 oz. Simple Syrup
Sprig of Fresh Mint
3-4 drops of mint bitters (optional, to taste)Muddle mint leaves and blueberries in mixing glass. Build remaining ingredients in mixing glass with ice, shake, and pour into rocks glass. Top off with fresh ice.
- Smith & Konya Vodka, Kahlua and cream... simple and tasty, with a nod to the traditional Smith & Wesson classic.
- Cosmonaut A fresh remake of the venerable Cosmo, with the complexity of OYO.
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Strawberry Bergamot A collaboration with Brothers Drake Bergamot Blue Mead, fresh basil, and sweet strawberries.
1 oz. OYO Vodka
1 oz. Bergamot Blue Mead by Brothers Drake
.25 oz. Raw Sugar Simple Syrup
.5 oz. Fresh Lime JuiceDice (2) strawberries and muddle in mixing glass with 3 basil leaves and simple syrup. Add lime juice, vodka, mead and ice. Shake well. Double strain over fresh ice into a highball glass. Garnish with basil sprig.
- Perfect Season A light and refreshing beer cocktail with notes of citrus and elderflower.
- Lemon Liquor-ish Soft and sweet with subtle notes of fresh tarragon and citrus.
- OYO Mule Our signature take on a classic Moscow mule.
- Le Vau Noir A black tea cocktail with sweet floral notes of citrus and a dry finish.
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Bittersweet Anchored by the floral notes of Ruby Red grapefruit, the Bittersweet balances sweet and tart with Himalayan sea salt.
1.5 oz. OYO Vodka
0.5 oz. St. Germain elderflower liqueur
0.5 oz. agave nectar
0.5 oz. fresh Ruby Red grapefruit juice
0.25 oz. fresh lime juice
1 dash Fee Brothers Grapefruit Bitters
Himalayan pink sea saltBuild all ingredients in a Boston shaker with ice and shake well. Rim half of the highball glass with the salt. Strain into a glass over fresh ice and garnish with a grapefruit peel.
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Rosemary Poinsettia A bubbly nod to the holiday season, with bright notes of pomegranate and rosemary.
1.5 oz. OYO Vodka
1.5 oz. pomegranate juice
0.5 oz. rosemary-infused simple syrup
Squeeze of fresh lime
0.5 oz. ChampagneBuild the first four ingredients in a mixing tin. Shake, then strain over ice and top with Champagne. Garnish with a rosemary-lime boat (a thin slice of lime skewered with a sprig of rosemary).
- Newton Rouge Comforting notes of vanilla and fig, balanced with seasonal citrus in a crimson OYO classic.
- Sparkling Greyhound An effervescent cousin to the venerable Greyhound.
- Summer Thyme An OYO signature cocktail that captures the soft essence of thyme, with a hint of citrus.
- Strawberry Blonde The official drink of summer, 365 days a year. An homage to the strawberry as the rightful ruler of warm weather.
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Proud Mary A lighter sister of the classic Bloody Mary, balancing heirloom flavors with garden-fresh ingredients.
2 oz. OYO Vodka, infused with cilantro and peppercorns*
Muddled heirloom tomatoes
0.25 oz. fresh lemon juice
3–4 dashes Tabasco
Pinch of saltBuild all ingredients in a tub glass rimmed with house-made spicy salt.** Fill the glass with ice.
*For vodka infusion: For a 750 ml bottle, use a small handful of peppercorns and about half a cup of cilantro—not chopped, just dropped in the bottle. Let the infusion sit for 36 hours—too much longer and the cilantro overpowers it.
**Spicy salt: kosher salt, cayenne, dried lemon zest, black pepper, celery salt.
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Ohio Collins A twist on the citrus-forward Collins—a classic reinvented.
1 oz. OYO Vodka
1 oz. St. Germain elderflower liqueur
0.5 oz. fresh-squeezed lemon juice
0.25 oz. simple syrup, or to taste (optional)Build in a collins glass over ice and top with club soda. Garnish with a lemon wheel or a Luxardo cherry. Optional: Drizzle with house-made grenadine* or maraschino syrup.
*House-made grenadine: Simmer 1 cup (8 oz.) of pomegranate juice and reduce it down to half the liquid volume (about 10 minutes). Stir in 1/3 cup of cane sugar and turn heat to low. Once sugar has completely dissolved, remove from stove top and add 0.5 to 1 ounce neutral vodka to extend freshness (optional). Store in the refrigerator.
- Smoke and Mirrors An OYO classic—the perfect balance of sweet, tart, spice, and smoke.
- Courtland Cucumber A refreshingly flavorful cucumber martini.
- The Pod & the Peel Nothing fancy, just a delicious honey-vanilla twist on a classic Old Fashioned.
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Lemon Cello Lemon zing, honey vanilla bean, and bubbles... a melody of flavors that makes every day feel a little more sunny, and every night a little more special.
2 oz OYO Honey Vanilla Bean Vodka
2 Large Scoops of a Quality Lemon Sorbet
2 0z. Brut Champagne
Simple Syrup (optional, to taste)Add vodka and sorbet into a mixing bowl. WHISK until mixed well. Depending on the sweetness of the sorbet you may need to add simple syrup. Once whisked pour into a champagne flute, add 2 oz of Champagne/Cava/Sparkling. Stir with bar spoon. Garnish with lemon peel or edible flower.
- Sarsaparilla Root beer for grown-ups. (Created by the Jury Room, Columbus, OH)
- Vanilla Cosmopolitan A variation of the classic cosmo, fueled with OYO Honey Vanilla Bean Vodka
- Vanilla Sky A collaboration between our Honey Vanilla Bean Vodka and VO Mead by Brothers Drake, with hints of orange citrus.
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Dubbel Trouble A rich and creamy desert martini that brings together vanilla, chocolate, and a dark Belgian Dubbel micro-brew.
1 oz. OYO Honey Vanilla Bean Vodka
1 oz. White Chocolate Godiva Liqueur
1 oz. Belgian Dubbel (Rockmill Brewery recommended)
.5 oz. 1/2 & 1/2 Cream
.5 oz. Chocolate Syrup
2 Dashes Fee Brothers Aztec Chocolate BittersBuild all ingredients except beer in shaker with fresh ice. Shake well, strain into chilled martini glass. Top with beer, stir gently. Garnish with chocolate shavings.
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Pear-fect Storm A refreshing pairing of pear and honey vanilla bean.
(Created by Cleveland bartender Molly McSweeney for MWS)
2oz. OYO Honey Vanilla Bean honey vanilla bean
1.5oz. Pear nectar
.25oz. Fresh lemon juice
.25oz. Simple syrup
Topped with ginger beerBuild ingredients in a mixing glass, shake with ice, strain over large ice cube in low rocks glass. Top with quality ginger beer. Can also be served “up” in a chilled martini style glass.
- Chai Martini A creamy vanilla chai martini with a cinnamon and sugar rim.
- Vanilla Manhattan A signature OYO Manhattan that pays tribute to the vanilla bean.
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French Press An espresso martini that shares the stage with a hint of vanilla and brown sugar.
2 oz. OYO Honey Vanilla Bean Vodka
2 oz. fresh espresso
0.5 oz. rich brown sugar simple syrup*
Freshly whipped cream
Pinch of cinnamonBuild ingredients in a heated coffee mug and stir. Top with one spoonful of freshly whipped cream and a pinch of cinnamon.
*Brown sugar simple syrup: Heat a mixture of equal parts brown sugar and water until the sugar is dissolved.
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Colby & Collins A cousin to our OYO Collins, but with soft notes of citrus, honey, and vanilla.
1.5 oz. OYO Honey Vanilla Bean Vodka
1 oz. St. Germain elderflower liqueur
0.5 oz. fresh-squeezed lemon juice
0.5 oz. simple syrup, or to taste*Combine all ingredients into a shaker with ice, and shake hard. Pour into a chilled martini glass and garnish with a lemon.
*For more vanilla flavor, infuse the simple syrup with a vanilla bean.
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Honey Bee Rich and complex with flavors of cognac, vanilla, chocolate, coffee, and honey.
1 oz. OYO Honey Vanilla Bean Vodka
1 oz. vanilla-bean-infused cognac
0.5 oz. Mockingbird Meadows coffee-infused honey
2 dashes Fee Brothers Aztec Chocolate BittersCombine ingredients with ice in a shaker, shake hard, and strain into a chilled coupe glass. Garnish with a vanilla bean or float a few coffee beans.
- Ugandan Lemonade An adult lemonade that updates a back-porch favorite with notes of vanilla and honey.
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Bangalore Rhuby A partnership between rhubarb and strawberry, joined with a dash of cinnamon and fresh lemon.
2 oz. OYO Honey Vanilla Bean Vodka
1 strawberry, quartered
5 pieces of rhubarb, finely diced
0.5 oz. cinnamon simple syrup
4–5 drops Fee Brothers Rhubarb Bitters
0.25 oz. fresh lemon juiceMuddle fruit with simple syrup, then add vodka, bitters, and lemon. Stir well with ice and double-strain into a martini glass. Garnish with a slice of rhubarb dipped in simple syrup and coated with sugar.
- Aztec Orange Vanilla, coffee and orange citrus—with a hint of chocolate.
- OYO Cream Soda Simple is sometimes best: it's cream soda for the big kids.
- Harnick & High Vanilla and orange, with a splash of bubbles, ginger, and the glory of the golden years.
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Buggyworks Pink peppercorns, elderflower, and honey vanilla bean find balance in this citrus-forward martini.
1.5 oz. OYO Honey Vanilla Bean Vodka
3 pink peppercorns, muddled
0.5 oz. agave nectar
1 oz. fresh Ruby Red grapefruit juice
0.5 oz. St. Germain elderflower liqueurMuddle peppercorns with agave, then add grapefruit juice, St. Germain, and vodka. Shake well with ice and double-strain into a chilled martini glass. Garnish with 3 floating pink peppercorns.
- Vanilla Sidecar The Sidecar redefined with a hint of wildflower honey and Ugandan vanilla bean.
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Opal Charollette An old-timey flavor anchored by our love for the cherry. Think Great Gatsby meets your Grandmother. A very cool Grandmother.
1.5 oz. OYO Stone Fruit Vodka
.5 oz. Luxardo Liqueur
.25 oz. Simple Syrup
CherriesIn mixing glass, muddle 4-5 fresh cherries ( frozen high quality will work too if defrosted) with simple syrup. Add OYO Stone Fruit Vodka and Luxardo liqueur and fresh ice, stir well. Double strain into chilled martini glass, top with 2 dashes Fee Brother’s cherry bitters. Garnish with one cherry on skewer.
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Lillet Plum A refreshing blend of sweet and tart stone fruits with a hint white wine and garden fresh mint.
1.5oz OYO Stone Fruit Vodka
.5oz Lillet Blanc (white apertif wine)
.5oz Fresh Lemon Juice
1oz White Cranberry Juice
.5oz Simple Syrup (to taste)
3-5 Dashes Plumb Bitters
5-6 Blueberries
5-6 Fresh Mint LeavesMuddle mint leaves and blueberries in a mixing glass. Build all ingredients in the same mixing glass, add ice, shake, and strain into a chilled martini glass, coupe glass, or over fresh ice in a short rocks glass. Garnish with fresh mint sprig or skewered blueberries.
- Palomar 853 A summer stone fruit twist on a classic Paloma.
- Bordello Bubbly A bubbly champagne cocktail with sweet notes of raspberry and stone fruits. (Created by the Jury Room, Columbus, OH)
- Chembery Spritz A refreshing cocktail that pairs the flavors of Stone Fruit with an effervescent hint of citrus and sweet vermouth.
- Molly Margaret A lighter version of the Dark Margo, with crisp notes of silver Tequila and pomegranate.
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Lillet Plum A bright Stone Fruit martini cocktail rounded out with white Lillet Blanc, white cranberry juice, and plumb bitters.
1.5 oz. OYO Stone Fruit Vodka
.5 oz. Lillet Blanc
.5 oz. Fresh Lemon Juice
1 oz White Cranberry Juice
.5 oz. Simple Syrup (to taste)
3-5 dashes of Plum BittersMuddle mint leaves and blueberries in mixing glass. Build all ingredients in mixing glass with ice, shake, and pour into chilled coupe or martini glass. Can also be served over ice.
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Bloody Sour A fruit-forward sour with bright notes of blood orange and an egg white froth.
2 oz. OYO Stone Fruit Vodka
.75 oz Fresh Blood Red Orange Juice
1 oz. Egg White
.75 oz Cane Simple Syrup (to taste, depending on tartness of blood red orange juice sourced)
4-5 drops Bitters (Angostura would work for this)Put the egg white in a cocktail shaker and shake thoroughly 20 to 30 times. Add the vodka, simple syrup, and blood red orange juice and stir until well combined. Fill the shaker with ice and shake gently to chill the cocktail completely. Strain into the chilled coupe glasses. Served either with coin of blood orange, or decorative bitters applied to frothed egg white. (To save time, you can mix all ingredients, including egg white, and shake hard together… just results in a little less froth).
- Stone Fruit Cup If you like a good Pims Cup, you'll love this fruit forward Ohio recipe.
- Dark Margo Our favorite margarita of all time—we’ve taken the classic and infused it with all things stone fruit.
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Sanguine Eiffel A classic Champagne cocktail with notes of cherry and peach.
1 oz. OYO Stone Fruit Vodka
1 sugar cube
3 dashes Fee Brothers Cherry Bitters or Angostura bitters
3–4 oz. brut ChampagnePlace the sugar cube in the bottom of a flute and add the bitters. (Use cherry bitters for a more fruit-forward flavor; use Angostura bitters for a more traditional flavor.) Add the vodka, then slowly fill the flute with Champagne.
- The Franklinton A stone fruit old-fashioned.
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Shirley You’re Mistaken An adult twist on the classic Shirley Temple.
1.5–2 oz. OYO Stone Fruit Vodka
4–5 oz. lemon-lime soda
Drizzle of grenadine (house-made preferred)*Build all ingredients in a tall glass, and garnish with a maraschino cherry.
*House-made grenadine: Simmer 1 cup (8 oz.) of pomegranate juice and reduce it down to half the liquid volume (about 10 minutes). Stir in 1/3 cup of cane sugar and turn heat to low. Once sugar has completely dissolved, remove from stove top and add 0.5 to 1 ounce neutral vodka to extend freshness (optional). Store in the refrigerator.
- Cordially Yours A martini that tastes of a golden era gone by, with authentic maraschino cherry, white cranberry, and a bouquet of stone fruits.
- Cherry Smash Simple and sweet—it's how we celebrate our love of the cherry.
- Stone Sour Inspired by the original, the Stone Sour balances cherry and citrus with the traditional notes of Angostura bitters.
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Stone Bubbles Stone fruit and sparkling wine are joined by citrus and notes of peach.
Compliments of Doug Winship, from the Pegu Blog
1 oz. OYO Stone Fruit Vodka
0.5 oz. fresh lime juice
Splash of simple syrup
3 dashes Fee Brothers Peach Bitters
Sparkling wine to topMix the first four ingredients in a flute, then top with plenty of good sparkling wine. Garnish with a pitted fresh cherry.
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Island Punch Bitters give these tropical flavors a depth unknown to most island drinks. This punch has a real punch.
1.5 oz. OYO Stone Fruit Vodka
0.5 oz. Domaine de Canton ginger liqueur
1 oz. pineapple juice
1 oz. guava juice or nectar
0.25 oz. fresh-squeezed lime juice
6–8 dashes Angostura bittersBuild in a shaker and shake hard, then pour into a tall glass or tiki glass over fresh ice. Garnish with a pineapple leaf and chunk. Great for batching.
- Yellowstone A bubbly cocktail with an herbal heart: stone fruit, Limonata soda, and yellow chartreuse.
- Darling Clementine If a cherry were to find a home in a 1920s cocktail, this would be it.
- Mount Hope A bubbly and refreshing starter that balances sweet, dry, and bitter in perfect harmony.
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Black Bird The best blackberry mojito you'll ever drink. Better yet, it can be made with either vodka or whiskey... so no one at your party will go thirsty.
2 oz. OYO Vodka -OR- OYO Whiskey
1 oz. Simple Syrup
1 oz. Fresh Lime
Club Soda
Fresh Blackberries
Sprig of MintIn mixing glass muddle 4-5 blackberries and 4-5 mint leaves with simple syrup. Add lime and vodka (or Whiskey), shake well with ice. Double strain into tall glass over ice, top with club soda. Garnish with mint sprig and one blackberry cut in half.
Can be simplified by making mint simple.
- Palomino A Whiskey-rita. Simple and delicious. Now you can have your Margarita and your whiskey, too.
- The Brooklyn A "bitter" Manhattan.
- La Tête, le Ceour (The Head, the Heart) Old school flavor in a new school whiskey cocktail fueled with Green Chartreuse and Ver Jus.
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Hot Apple Toddy A traditional hot toddy from the Midwest with wheat whiskey and fresh apple cider.
2 oz. OYO Whiskey
1 Tbsp. honey
1 tsp. demerara sugar (raw sugar)
4–5 oz. hot local apple ciderCoat the bottom of a mug or an Irish coffee glass with honey. Add OYO Whiskey and sugar. Heat the apple cider on the side, then pour the steaming cider into the glass and stir. Garnish with a cinnamon stick and lemon wheel. Optional: Float 2 to 3 cloves for additional garnish.
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OYO Whiskey Toddy A black tea toddy featuring our wheat whiskey, honey, and fresh lemon juice.
1 oz. OYO Whiskey
1 Tbsp. honey
0.25 oz. fresh lemon juice
1 cup hot water (will use about 4–5 oz.)
1 tea bag (black tea preferred)Coat the bottom of a mug or an Irish coffee glass with honey. Add OYO Whiskey and lemon juice. Heat the water on the side and add the tea bag to make hot tea. Pour the steaming tea into the glass and stir. Garnish with a cinnamon stick and lemon wheel.
- OYO Maple Sour A flavorful twist on a whiskey sour with sweet notes of real maple. An OYO classic.
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Smoking Jacket A cocktailer’s cocktail. Smoky and complex, with an herbal nose and a rich egg white froth.
1 oz. OYO Whiskey
1 oz. green Chartreuse
0.5 oz. fresh lemon juice
0.5 oz. demerara simple syrup
1 egg whiteBuild ingredients in a shaker with ice, and shake very hard for at least 15 seconds. Strain into a vintage coupe glass. Using an eye dropper, place five drops around the glass, then using a pick, swirl to create hearts.
- Smoked Almond Soft notes of vanilla, caramel, and nutty almond, balanced with sweet orange citrus.
- Snow Day Wheat whiskey and spiced apple cider complemented by an herbal, nutty twist.
- Apple of My Eye A celebration of whiskey, apple brandy, and barrel-aged goodness.
- Whiskey Sangria A Sangria-inspired cocktail for whiskey lovers. A floral combination of whiskey and Malbec, with soft notes of orange.
- Wonderland A unique Crusta-style cocktail with an herbal artichoke flavor at the center, balanced with whiskey and fresh orange juice.
- Pick-Me-Up Creamy and delicious, with soft notes of whiskey, coffee, and vanilla.
- Vantage Sour With the soul of a whiskey sour, the Vantage highlights the unique nature of an all-wheat whiskey, balanced with fresh lemon juice.
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Gale Force A lighter version of the Maple Sour, served up. An OYO favorite.
1.5 oz. OYO Whiskey
0.25 oz. Ohio maple syrup
0.25 oz. fresh lemon juice
5 heavy dashes Fee Brothers Old Fashion Aromatic BittersShake all ingredients with ice and strain over one large ice cube in a rocks glass. Also works very nice in a coupe or martini glass, straight up without ice. Garnish with a lemon peel.
- Cherry Julep Inspired by the classic, our julep celebrates the cherry with a sophisticated twist.
- Sage Fresh pear, whiskey, and sage with a hint of old-fashioned goodness.
- Velveteen Rabbit Both bitter and sweet, a perfect balance of of Bourbon and herbal earthiness. Strangely, you'll still be looking for a beach.
- Upper West Side A Manhattan -- made for summer.
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Derby Julep A minty springtime tradition that is both bold and refreshing. We can thank Kentucky for this one.
2-2.5 oz. OYO Bourbon, Michelone Reserve
1 bar spoon powdered sugar (can sub .5 oz. simple syrup)
6-8 fresh spearment leaves
1 large spearment sprigIn a Boston shaker or a tall mixing glass, mix one barspoon of powdered sugar softly muddled with 6-8 spearmint leaves to create a minty “paste.” Add 2 oz of OYO Bourbon (Cognac or whiskey can be used for a twist) and whole ice. Shake lightly. Strain over fresh crushed ice in a pewter Julep mug. Garnish with very large mint sprig (spanked to release essential oils for aroma) and a straw.
For another twist, you can sub the sugar with .5-1oz of a liqueur to add flavor (to taste), including St Germain (Elderflower), Domain de Canton (Ginger), Cointreau (Orange), or Amaretto (Nutty).
Add berries or peaches to the classics recipe for a fruity julep. Pull back on sugar if the fruit is really sweet on its own
- Scofflaw Crest An update on the 1930's prohibition era classic. Don't let the stem-ware fool you... this one's got a punch.
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Blood Orange Old Fashioned A seasonal twist on a classic favorite.
2oz. OYO Bourbon Whiskey
.25 oz. Luxardo Maraschino Liquor
3 slices of Blood Orange
Small bar spoon of sugar (to taste)
3-5 dashes Orange BittersIn a mixing glass, muddle 2 slices of Blood Orange with bitters and sugar. Add whiskey and maraschino liquor. If you prefer just a note of maraschino, you can coat the inside of the glass and discard the liquor. Shake lightly with large ice cubes. Pour into low rocks glass with the ice. Add ice to your preference (bigger ice is better). Garnish with fresh slice of Blood Orange. Enjoy!
- Sage Mockingbird A rich-tasting hot toddy with bourbon, sage, honey, and lemon.
- Boulevardier Essentially a whiskey Negroni. A perfect apéritif to begin a meal.
- The Franklinton A stone fruit old-fashioned.
- Lorenzo’s Revenge Floral and spicy... a distant variation of a Moscow Mule but anchored with an un-aged Rye whiskey. (Created by the Jury Room, Columbus, OH)
- Scofflaw Crest An update on the 1930's prohibition era classic. Don't let the stem-ware fool you... this one's got a punch.
- Hot Whiskey Sling A kissing cousin to a hot toddy, with bright notes of citrus and rye spice.
- Vieux Carré This classic, invented in New Orleans in 1938, is a craft cocktail lover's favorite.
- Pumpernickel Dark rye with soft notes of orange and ginger, served "up."
- Rye Rickey Lightly sweet and simple, with citrus, spice, and bubbles.