Speakeasy style

The speakeasy era lives on with taps featuring traditional and craft beers, signature house drinks, and a list of award-winning classic cocktails all poured from behind our restored mahogany bar.  See the list below for a sampling of our most popular cocktails.

Voted 2011 Best Classic Cocktails in Detroit by HOUR Detroit Magazine and Metro Times. Won Best Place for Nightcaps After the Show in HOUR’S 2012 Best of Detroit. 

SPECIALTY COCKTAILS

Detroit Dirty Martini - Valentine Vodka, with a splash of McClure’s brine, garnished with a McClure’s pickle

Vesper - The classic James Bond Martini. Plymouth Gin, Ketel One vodka and Lillet Blanche

The Commodore - Meyer’s Dark Rum, fresh lime, simple syrup and ginger beer

Gypsy Kiss - Malibu Rum, Dark Godiva, Chambord and Bailey’s

Parisian – Maker’s Mark bourbon, sweet vermouth and St. Germain with a burnt lemon twist

Riviera - Stoli vodka, Limoncello, fresh squeezed lemon & lime juice, soda and a splash of Sprite

Pamanary – Raspberry Stoli, Campari, Pama Liqueur, Chambord, pineapple juice and fresh lime juice

Lady Day – Hendricks, Pama, lavender simple syrup, egg whites* and soda

Belle’s Blossom – White Blossom Valentine Vodka, pear puree, fresh lime juice, fresh lemon juice, and nutmeg

The Cliff Bell - Dewar’s Scotch, sweet vermouth, Absinthe Ordinare, and orange bitters

The Mudlark – Bulleit bourbon, fresh basil, brown sugar, balsamic syrup ginger beer

Side Car - Remy Martin VS Brandy, Cointreau, fresh lemon juice and simple syrup

Cumberland Cup - Plymouth Gin, lime juice, simple syrup, cucumber and cream with a splash of Sprite and soda

Hemingway – Bacardi light rum, Luxardo maraschino with grapefruiresh lime juice and a splash of soda

The Last Word - Hendrick’s gin, Chartreuse, Luxardo maraschino liquor and lime juice

Americano – Campari, sweet vermouth & soda, garnished with an orange slice

Good Morning Manhattan - Bacon-infused Bulleit bourbon and maple syrup, garnished with raisins and an orange slice

*Consuming raw ingredients may increase the risk of food-borne illness.