Cocktails
Seasonal Cocktails
We feature a rotating selection of seasonal cocktails.
See in-store menus for most up-to-date list!
Barrel Aged
Black Manhattan
elijah craig small batch bourbon,
amaro della sacra, orange bitters
Boulevardier
sagamore rye, campari,
dolin sweet vermouth
(Make it a Bombardier, with cold brew coffee)
Mezcal Old Fashioned
mezcal, hornitos reposado, black anejo, cointreau, orange bitters
Chet Baker
smith & cross/maggie’s farm rum split base, carpano antica vermouth, honey, orange bitters
Mocktails & N/A Options
Ruby Slippers Mocktini
Thunder/Thunder Ruby Jazz Tea, Lemon,
Agave, Foam
Jasmine Pearl Iced Tea
Thunder/Thunder Jasmine Pearl iced tea,
lemon, honey
No-Loma
Fevertree grapefruit soda, lime
N/A Spritz
N/A bitter apertif, spiced orange/cranberry shrub, orange, soda
N/A Mimosa
N/A G&T
Gin & Tonic
THE GINS
Bluecoat
Bombay Sapphire
Broker’s
Drunshambo Irish
Hayman’s London Dry
Hendricks
Roku Japanese
Tanqueray
Barr Hill
Bloedlemoen Amber
Botanist Islay
Nolets
Gin de Mahon
Monkey 47
Plymouth
Sipsmith London Dry
FEVERTREE TONICS & SEASONAL SODAS
Indian Tonic
Mediterranean Tonic
Naturally Light Tonic
Refreshingly Light Cucumber
Pink Grapefruit Soda
Blood Orange Ginger Beer
Mezcal
VAGO by EMIGIDIO JARQUIN
Espadin | El Nanche, Miahuatian, Oaxaca
Bone Dry and mineral forward.subtle charcoal smoke. Tahona, Copper Still
AGAVE DE CORTES ANEJO
Espadin | Santiago Matatian Oaxaca
1 year in American oak, a subdued smoke, floral undertones and vanilla finish. Tahona, Copper Still
REY CAMPERO PECHUGA
Espadin | Candelaria Yegolé, Zoquitlán, Oaxaca
Distilled with Quail, pineapple, banana and corn in the mix.
Brine, lemon zest & roasted pineapple.Tahona, Copper Still
FÓSFORO ENSAMBLE
Espadilla/Tobala | Huehuetián, Oaxaca
Gentle, creamy mouthfeel with a touch of holly. A lasting herbal finish.
Tahona, Copper Still
EL OCCIDENTAL
Tobala | Acatlan de Osorio, Puebla
A viscous mouthfeel with notes of cocoa, basil, pine smoke and salinity.
Mechanical Grind, Copper Still
DERRUMBES by MANUEL PERES
Salmiana | Characas, San Luis Potosí
Citrus, overripe lime and a subtle, but very
intentional smoke finish. Tahona, Copper Still
LA VENENOSA RAICILLA
Maximiliana | Sierra Occidental, Jalisco
Technically not a mezcal do to where is comes from.
Papaya, avocado, fennel, apple. Tahona, Stainless Still
FLOR DEL DESIERTO SOTOL
Dasylirion Wheeleri | Sierra Occidental, Jalisco
Distilled with rattlesnake meat. Black pepper, herbs and leather.
Knife and Axe chop, Copper Still.
Wine
BUBBLES
Prosecco - California
Champagne - Crémant d’Alsace
WHITE
Pinot Grigio - Lodi, California
Chardonnay - Cévennes, France
Verdejo - Cuenca, La Mancha, Spain
RED
Cabernet Sauvignon - Cévennes, France
Pinot Noir - Sonoma, California
Beer
DRAFT
Allagash White
belgian witbier, 5.2%, Portland, ME
New Trail Crisp Amber
amber lager, 5%, Williamsport, PA
Slyfox Coastal Quest IPA
American IPA, 6.8%, Pottstown, PA
Boal City Wheelie IPA
West Coast IPA, 6.5%, Boalsburg, PA
N/A BOTTLES
clausthaler (non-alcoholic)
low-alcohol beer, 0.5%, Germany
guinness n/a stout
low-alcohol irish stout, 0.5%, Ireland
BOTTLE
allagash curieux
barrel aged triple, 10.2%, Maine
bell’s two hearted IPA
american IPA, 7%, Michigan
boal city new england IPA
american IPA, 7%, Michigan
chimay première (red)
trappist strong ale, 7%, Belgium
deschutes black butte porter
american porter, 5.5%, Oregon
dogfish head seaquench
citrus sour, 4.9%, Delaware
duvel blonde ale
belgian strong ale 8.5%, Belgium
founders all-day IPA
session IPA, 4.7%, Grand Rapids, MI
guinness
irish stout, 4.2%, Dublin, Eire
miller lite
light lager, 4.17%, Milwaukee, WI
new trail broken heels
hazy IPA, 7%, Williamsport, PA
otto’s apricot wheat
fruit and field beer, 4.8%, State College, PA
otto’s zeno’s rye ale
rye ipa, 6.5%, State College, PA
reissdorf kölsch
lagered ale, 4.8%, Köln, Germany
sam smith oatmeal stout
dark ale, 5%, England
sierra nevada pale ale
pale ale 5.6%, California
weihenstephaner hefeweizen
hefeweizen, 5.4%, Germany
Food
We offer a fun, small, rotating selection of whimsical small plates spanning worldly cuisines, as well as a selection of tinned fish, written daily on our menu board and posted weekly on social media.