WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker’s Mark®, Maker’s Mark 46® and Maker’s Mark® 101 Kentucky Straight Bourbon Whisky, 45%–50.5% Alc./Vol. ©2020 Maker’s Mark Distillery, Inc. Loretto, KY
makersmark.com SPECIAL ADVERTISING SECTION SPONSORED BY JIM BEAM
Columbus bartenders serve up holiday concoctions for the season This holiday season it’s your chance to shine as the hostess (or host) with the most. Impress your friends, family, and neighbors with these quality concoctions from local bartenders by mixing them up at your own festive gatherings. Don’t feel like whipping up one of these beauties? Then head to the bar itself and have these clever barkeeps serve you up one of these boozy delights for a night on the town.
GUIDE
Antiques on High
Barrel and Taps
antiquesonhigh.com
COWBOY STEVE
barrelandtaps.com
BLACK MANHATTAN
1 oz Courvoisier VSOP
Stir until diluted
2 oz Overholt Rye 114
1 oz Brandy
1 oz Zucca Rabarbaro
Pour over a large rock of ice and flame an orange peel over the top of the drink
1 oz Amaretto
Build in a tin, stir & pour in a chilled glass
1 oz Condamaro
a dash of bitters
Garnish with a Cherry
Bartender:
Bartender:
Eddie Boyd
Racheal Scarlata
SPECIAL ADVERTISING SECTION SPONSORED BY BEAM SUNTORY
(614) + BEAM SUNTORY
winter cocktail guide
Buckeye Bourbon House
District West districtwest614.com
buckeyebourbonhouse.com
A PLUM'S DOMAIN
SHOGUN SLAY RIDE
2 oz Marker's Mark 46
1 muddled plum
2 oz Roku Gin
1 oz Domaine de Canton
3 dashes of plum bitters
½ oz lemon juice
shaken & double strained
1 oz cranberry pomegranate syrup
Âź oz Simple Syrup
garnish with plum slice & mint
1 oz egg white
Top with non-alcoholic ginger beer Garnished with mint leaves and cranberry.
Bartender:
Bartender:
Chris Cruceta
Adrian Kenon
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Jeff Ruby's Steakhouse
Hen Quarter
henquarterdublin.com
jeffruby.com/columbus
PUMPKIN ON THE ROCKS 2 oz Maker's Mark 46
¼ oz All Spice Dram
¾ oz pumpkin pie syrup
2 dashes of apple and lemon bitters Serve over ice
THE WOODY HAYES 1 ½ oz Maker’s Mark washed with peanut butter ½ oz Godiva Dark Chocolate Liqueur
¼ oz Demerara Syrup Stir and strain over a large cube in an old fashioned glass
Garnish with whipped cream, peanut butter powder, and a chocolate Ohio candy
¼ oz Fladgate 10 year Tawny Port
Bartender:
Bartender:
Nick Rocca
Erin Holtman
(614) + BEAM SUNTORY
winter cocktail guide
Lindey's Restaurant & Bar
TOKI APPLE SQUASH
Matt and Tony's mattandtonys.com
MAKER'S SPICED APPLE MANHATTAN
1 ½ oz Toki Japanese Whisky
Shake, top with ice and soda
2 oz Maker's Mark 46
1/2 oz simple syrup
Garnished with Crisp Fuji apple peel and 2 cardamom seeds
2 dashes of bitters
½ oz lemon juice
2 oz apple cider
½ oz spiced simple syrup Shaken and served over ice
½ oz cinnamon chai infused apple cider reduction
Bartender:
Bartender:
Ajay Jarma
Tim Meyer
SPECIAL ADVERTISING SECTION SPONSORED BY BEAM SUNTORY
Milestone 229
Mid City Garage
milestone229.com
midcitygarage.com
WINTER SPICED BOULEVARDIER 1 ½ oz Knob Creek Single Barrel ¾ oz Campari ¾ oz Carpano Antica Vermouth
CINNAMON GIRL
cherry black vanilla bitters
2 oz Maker’s Mark 46
Stir and strain over ice rock. Garnish with cinnamon-dusted clovestudded orange peel, and star anise.
½ oz orange juice ½ oz clove cinnamon simple syrup
1 ½ oz locally sourced apple cider served on the rocks in a copper mug Garnished with an orange slice and cinnamon stick
Bartender:
Bartender:
Ryan Schumann
Alanda Allgood
(614) + BEAM SUNTORY
winter cocktail guide
Mitchell's Steakhouse
Prohibition
prohibitiongastrolounge.com
mitchellssteakhouse.com
TORCHED APPLE MANHATTAN
HAVE SOME GRACE
2 1/2 oz Jim Beam
¼ oz Antica Vermouth
1 ½ oz Basil Hayden Dark Rye
2 dashes of cocoa bitters
½ oz Apple Berentzen liqueur
Garnish with a Luxardo cherry
½ oz Aperol
¼ oz Amaro Di Angostura
½ oz Coffee-Infused Carpano Antica
St. George Absinthe spritz Garnished with a lemon peel
Bartender:
Bartender:
Jaclyn Cooper
Jackson Ludin
SPECIAL ADVERTISING SECTION SPONSORED BY BEAM SUNTORY
Soul at The Joseph
The Alibi
bourbonandbarleysaloon.com
soulatthejoseph.com
GIMME S'MORE 2 oz Laphroaig 10 yr ½ oz toasted marshmallow simple syrup ½ oz Averna Amaro
3 dashes of Angostura Bitters 1 large marshmallow toasted to perfection Stir Laphroaig toasted marsh mallow simple syrup
PARLEZ VIEUX CARRÉ Bitters
2 oz Maker’s Mark 46
Pour Averna to bottom
½ oz B+B
Stir ingredients and strain into an absinthe- washed coupe glass
½ oz Lustau Vermouth
Garnish with Amarena cherry
Garnish with marshmallow
Bartender:
Kyle Strategler
2 dashes Fee Brothers Aztec Chocolate Bitters
Bartender:
Michael Kirkland
(614) + BEAM SUNTORY
winter cocktail guide
The FlatIron Tavern
The Bottle Shop
facebook.com/TheBottleShopColumbus
POUR TRANSLATION
flatirontavern.com
KURISUMASU “JAPANESE CHRISTMAS”
1 ½ oz Roku Gin
¾ oz lemon juice
2 oz Toki Whiskey
1 oz club soda
¾ oz Luxardo
¼ oz homemade Parfait Amour*
1 oz lemon juice
Garnish with fresh cranberries and rosemary sprig
*In 250mL of 85%= ABV Brandy, or any overproof white spirit like Everclear, infuse 15g dried lavender, 5g rose petals, ½ tsp orange flower water. Allow to macerate for at least 3 days. Take 500mL of Orgeat, add a smidge of nutmeg, cinnamon, and coriander. Thoroughly strain alcohol flower infusion, and combine with oregat, mix until combined.
¾ oz simple syrup 2 oz cranberry juice
Bartender:
Bartender:
Brock Kalbfleisch
Chris “Wags” Wagner
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The Keep
The Oracle
thekeepcolumbus.com
BROAD STREET BOULEVARDIER 1 1/2 oz Basil Hayden Dark Rye 1 oz Carpano Sweet Vermouth
theoraclebar.com
NIGHT TERROR
1 oz Aperol
1 ½ oz Knob Creek
Stir with ice, strain, and serve with orange peel
1 oz Maurin Quina ½ oz Fernet Branca
4 drops burlesque bitters Stir with ice, strain into glass and garnish with Luxardo cherry.
Bartender:
Bartender:
Anthony Kiragu
Ben Mowen
(614) + BEAM SUNTORY
winter cocktail guide
The Top Steakhouse
The Royce
theroycecolumbus.com
JUST FINISHING UP 2 oz Maker's Mark Bourbon ¾ oz lemon juice ½ oz honey water
½ oz In-House Made Ginger Syrup Mix contents in shaker over ice. Strain and top with fresh nutmeg
thetopsteakhouse.com
ADDIE'S PEACH COBB PIE 2 oz Toki Whisky 2 oz Addie’s Peach Cobbler Syrup Mix over ice, strain into glass and garnish with cinnamon sugar peach slice
Addie’s Peach Cobbler Syrup: cup of brown sugar, tablespoon cinnamon, ½ tablespoon nutmeg, tablespoon of butter, 1 can peaches, 1/2 oz lemon juice (cook syrup on stove, bring to boil, drop temp, let cool).
Bartender:
Bartender:
Marshall Wine
Chris Lane
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Urban Meyer's Pint House
The Woodbury woodburycbus.com
THE BLACK WALNUT BEAVER 2 oz Knob Creek Rye
fresh blackberries
2-3 dashes Fee Black Walnut Bitters
Mix in tin with ice, strain over large ice rock and garnish with an orange twist
¼ oz Blackberry puree
urbanspinthouse.com
CHRISTMAS OLD FASHIONED 2 oz Knob Creek Single Barrel 4 dashes Angostura bitters ½ oz ginger cinnamon syrup
Add contents to a shaker tin, stir well and strain into rocks glass with fresh ice Garnish with Luxardo cherry
Bartender:
Bartender:
Austin Crawford
Briana Konich
(614) + BEAM SUNTORY
winter cocktail guide
Yogi's Bar & Grill
Vaso
vasodublin.com
MIDNIGHT DRIVER
yogisdublin.com
BUCKEYE MULE
2 oz Plum infused Toki
1 oz egg whites
2 oz Maker's Mark 46
3/4 oz Mesquite plum juice cordial
Add contents to shaker tin. Shake well, strain into coupe glass and sprinkle half with beet dust.
2 oz cranberry juice
1/4 oz Salers Aperitif 3/4 oz lemon juice
½ oz fresh lime juice
Combine in tin and pour contents into a Mason Jar with ice. Top with ginger beer and garnish with lime, fresh mint, and cherry.
Bartender:
Bartender:
Trey Willis
Leah Halkides
SPECIAL ADVERTISING SECTION SPONSORED BY JIM BEAM
SPECIAL ADVERTISING SECTION SPONSORED BY JIM BEAM