Gabagool Bar Guide
WHERE TO FIND WHAT:
Page 1: VODKA
Page 2: GIN
Page 3: RUM
Page 4-5: BOURBON
Page 6-7: WHISK(E)Y
Page 8-9: TEQUILA/MEZCAL
Page 10-11: AMARO/APERITIVO
Page 12: OTHER SPIRITS OF INTEREST
Page 13: HOUSE SHOTS
Page 14: GABAGOOL SIGNATURE COCKTAILS
Page 15-17: CLASSIC COCKTAILS & WHAT TO KNOW
Page 18: BEER
Page 19: WINE (INTRO)
Page 20-21: RED WINE
Page 22: WHITE WINE
Page 23: ROSÉ & BUBBLES
Page 24+: WINE TECH SHEETS
Vodka
Vodka is a neutral grain spirit. It is typically distilled from common grains, but sometimes can be
made from grapes or potatoes. It is usually around 80 proof with a clean taste.
*Sobieski – Our current house vodka. Weird fact: this vodka is a tribute to the Polish King Jan III
Sobieski, also known as the “Lion of Lechistan”.
- Distilled from 100% Polish rye & Polish spring water.
Grey Goose – This French vodka is distilled from wheat. It can be considered one of our “top
shelf” vodkas.
Ketel One – This Dutch vodka is distilled from wheat. It can be considered one of our “top shelf”
vodkas.
Tito’s – One of the most popular vodkas. It is distilled from 100% yellow corn & bottled in
Austin, Texas.
Hanson Meyer Lemon – Infused with fresh & organic meyer lemon peels, from Sonoma,
California.
Cathead Honeysuckle – Infused with hand picked honeysuckle & located in Mississippi.
Classic Vodka Cocktails:
Martini
Cosmopolitan
Bloody Mary
White Russian
Moscow Mule
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Gin
Gin is a neutral grain spirit, similar to vodka. It is typically distilled with a variety of botanics like
herbs, seeds, spices & florals. The most significant of these being juniper berries, which all gins
must contain to be defined as gin. There are many types of gin – London Dry, Navy Strength,
Old Tom, Plymouth & more contemporary styles. Currently, we only carry London Dry &
contemporary gins.
*Murrell’s Row – Our current house is “Gin Gin” by Murrell’s Row. The distillery is located in
Atlanta & run by three guys (Lee, Bo & Nathan who visit us pretty often).
- Their take on a London Dry gin.
- Made up of five botanicals: juniper, coriander, lemon, angelica root & celery seed.
- 94 proof.
Bombay Sapphire – Another London Dry style, known for its bright blue bottle.
Roots of Ruin – Dry gin from Castle & Key Distillery in Kentucky.
Tanqueray – Forever a true and classic London Dry style
Hendrick’s – Always a favorite and go-to for many. It is a bit more unique in flavor due to being
infused with cucumber & rose. Hendrick’s is considered a contemporary/western style gin.
Classic Gin Cocktails:
Martini
Negroni
Gin & Tonic
Tom Collins
French 75
Aviation
Gimlet
Gin Fizz
Last Word
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Rum
Rum is liquor distilled from sugar – more specifically from sugarcane: pure sugarcane, syrup, or
molasses. There are many times of rum – white rum, amber/gold rum, dark rum & spiced rum.
Some rums can be described as “funky” from the strong & intense blend of tropical fruit notes.
White Rum: clear & mild.
*Planteray 3 Stars – Our current house white rum.
- The term “3 Stars” refers to the blend of three star terroir that their rum is distilled from:
Barbados, Jamaica & Trinidad.
- Distilled from molasses.
- 82.4 proof.
Dark Rum: aged for a long time; deep, bold & sweet notes.
*Planteray Original Dark – Our current house dark rum.
- A blend of style forms Jamaica & Barbados.
- Flavorful with notes of exotic fruits & spices from Barbados + funky notes from Jamaica.
- Distilled from molasses.
- 80 proof.
Richland Rum – Single Estate Old South Georgia Rum made & distilled in Richland, GA.
Spiced Rum: blended with spices like vanilla, cinnamon, or nutmeg.
Alander – Alander is a Nordic style spiced rum from Far North Spirits.
- They use whole bean spices commonly found in Scandinavian baking & infused by
hand.
- Distilled from demerara & turbinado sugar.
- 86 proof.
Amber/Gold Rum: aged longer in wood; medium body & richer flavor.
Classic Rum Cocktails:
Mai Tai
Swizzle
Daiquiri
Mojito
Dark & Stormy
Piña Colada
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Bourbon
Now this is where we really pay attention! While all bourbon is whiskey, not all whiskey is
bourbon. To be sold and labeled as “Bourbon”, this is what’s required:
1. It has to be distilled in the U.S.
2. It has to have a mash bill (grain recipe) of at least 51% corn.
3. It has to be aged in new, charred oak containers.
4. It must be reduced to not more than 160 proof.
5. It must be put into the barrel at not more than 125 proof.
6. It must be bottled at 80 proof or greater.
7. It must have no added flavorings, coloring, or additives.
*Old Forester – Our current house is Old Forester. Created in 1870, it is the first bottled
bourbon.
- The only bourbon continuously distilled and marketed by the founding family before,
during & after Prohibition.
- 86 proof.
Barrell – We carry their classic bourbon, but they make a lot of unique variations with different
casks & blends. A very strong bourbon that is typically 110 proof or higher.
Basil Hayden – A more subtle bourbon that is known for having a high-rye mash bill.
Buffalo Trace – Flagship bourbon to the oldest distillery in the U.S. that’s been in existence &
operating for over 200 years.
Bulleit (Bourbon) – Signature high-rye mash bill.
Eagle Rare – Produced at the historic Buffalo Trace distillery. It is made up of the same
foundational mashbill as Buffalo Trace, but this one has a strict 10-year age statement.
Elijah Craig Small Batch – Named after Reverend Elijah Craig, who was celebrated as the
“Father of Bourbon” in the 18th century. If you are a bourbon fan please try their toasted barrel!!!
Knob Creek 9 Year – Bottled at 100 proof, they strive to represent pre-Prohibition-style whiskey.
Maker’s Mark – A more inviting and approachable bourbon that’s a bit soft and sweeter in style.
Widow Jane 10-Year – Signature small-batch blend of straight bourbons assembled in Brooklyn,
NY but mostly sourced from Kentucky, Tennessee & Indiana. Proofed to 91 using mineral-rich
limestone water from the historic Widow Jane Mine in Rosendale, NY.
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Woodford Reserve – Popular for its balanced mix of sweet, nutty, and toasted oak, giving it a
smooth flavor profile.
Woodford Reserve Double Oaked – Finished in a second, deeply toasted barrel = dessert-like
sweetness.
Classic Bourbon Cocktails:
Old Fashioned
Mint Julep
Boulevardier
Gold Rush
Whiskey Sour
Paper Plane
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Whisk(e)y
Whiskey is a worldwide spirit. It is a distilled liquor of a grain mash that’s been fermented,
distilled, and then aged in wooden containers. The main categories of whiskey are Scotch, Irish
whiskey, Canadian whisky, Japanese whisky & American whiskey (where there are many more
subcategories).
Scotch Whisky: must be made in Scotland using water & malted barley and aged for at least
three years in oak casks. Its unique smoky taste comes from burning peat that malted barley is
dried over.
*Dewar’s White Label – Our current house scotch.
Glendronach 12-Year – Celebrated as a “sherry bomb”, matured in a combination of Spanish
Pedro Ximenez & Oloroso sherry casks.
Johnnie Walker Black – Quintessential high-quality/low-cost blended Scotch.
Johnnie Walker Red – It has been the world’s best-selling blended Scotch since 1945.
Johnnie Walker Blue – premium blended Scotch from rare, hand-selected casks across
Scotland.
Johnnie Walker High Rye – Unique & high-rye mash bill. It combines traditional Scotch single
malts with the sweet & spicy profile of American oak aging.
Laguvulin 16-Year – laa-guh-voo-luhn Known for its deep peat smoke & rich sherry-cask
sweetness.
Laphroaig 10-Year – luh-FROYG Produced on the island of Islay with ancient peat. During
Prohibition, it was legally imported into the U.S. because of its intense medicinal profile.
Macallan 12-Year – Famous for its full maturation in sherry-seasoned oak casks.
Irish Whiskey: usually a blend of malted & unmalted barley.
Jameson – The world’s best-selling Irish whiskey, popular for its signature triple distillation.
Fighting 69th Single Malt – Named in honor of the historic U.S. Army 69th Infantry Regiment. It
is aged in a multi-cask mix of bourbon, rye, port, sherry & rum barrels.
Japanese Whisky: must be entirely made in Japan & aged in wooden casks for at least 3 years.
Shibui Japanese Whiskey – Matured in American ex-bourbon barrels, European Oloroso Sherry
Casks & finished in rare Japanese Mizunara Oak.
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Canadian Whisky: mashed, distilled, and aged in Canada. Typically a blend of grains like corn,
rye, wheat & barley.
Crown Royal – Crafted in 1939 to be suitable for King George VI & Queen Elizabeth who were
visiting Canada. This signature blend combines roughly 50 whiskies.
Japanese Whisky: must be entirely made in Japan & aged in wooden casks for at least 3 years.
Shibui Japanese Whiskey – Matured in American ex-bourbon barrels, European Oloroso Sherry
Casks & finished in rare Japanese Mizunara Oak.
American Whiskey: each of its many forms come with strict standards.
Rye Whiskey: follows the same rules as bourbon but is made with at least 51% rye for a spicier
profile.
*Rye & Sons – Our current house, created by celebrated sommelier & winemaker, Andre Mack.
- Designed with a winemaker’s approach, each year’s release captures distinct qualities of
the harvest/specific barrels selected for that vintage.
Bhakta 1928 – Fortified with American rye, Armagnac (one of France’s oldest spirits), and XO
Calvados (an apple/pear brandy from France).
Bulleit (Rye) – 95% rye & 5% malted barley mash bill gives it a true, punchy rye character.
Michter’s – Bottled as a single barrel, it uses a balanced Kentucky-style mash bill that highlights
its sweetness.
Whistlepig 10-Year – Aged for a full 10 years and uses a 100% rye mash bill.
Willet 4-Year – Bottled at 110 to 115 proof with a blend of two distinct high-rye & low-rye mash
bills.
Tennessee Whiskey: meets bourbon standards & must be charcoal filtered for added
smoothness.
Jack Daniels – The unaged whiskey is filtered through 10 feet of sugar maple charcoal.
Classic Whisk(ey) Cocktails:
Rye:
Manhattan
Scotch:
Roby Roy, Rusty Nail
Irish:
Irish Coffee
Sazerac Blood & Sand
Penicillin, Highball
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Tequila
Tequila is a spirit distilled in Mexico (mostly Jalisco) from Blue Weber agave. It can take a
decade or more for blue agave to reach maturity before harvesting. When it’s ready, the spiky
leaves are cut away to reveal the pinã or heart. The pinã is then steamed or roasted in
traditional brick ovens to develop the sugars within & crushed to extract its juice. From there it is
distilled at least twice, leaving us with a clear & aromatic spirit that is then diluted. There are four
different types of tequila: blanco, reposado, anejo & extra anejo.
Blanco: typically unaged with clean, unaltered agave flavors.
*El Tequileño – Our current house blanco tequila.
- 70% estate grown Blue Weber Agave - mellowed for 14 days in American Oak.
Casamigos – Popular because of its smooth, sweet & approachable flavor profile. It gained
instant global fame due to its co-founder, George Clooney.
Reposado: “rested” tequilas age in oak from two months up to a year, sometimes referred to as
“gold tequila”.
*Arette – Our current house reposado tequila.
- Additive free & made from 100% Blue Weber Agave.
- Aged between 6 to 11 months in ex-bourbon American white oak barrels.
- Crafted by fifth-generation master distillers whose family has made tequila for over 125
years.
Don Fulano (repo)– Made from 100% Blue Weber Agave & additive free, aged 8 to 11 months
in French oak barrels.
La Gritona – Made from 100% Blue Weber Agave & additive free, aged 8 months in old
American oak barrels. Distilled & bottled by Melly Barajas at her small distillery in Valle de
Guadalupe.
Añejo: aged for a minimum of one year & maximum of three. Often feature prominent flavors
like toffee, vanilla, and coconut.
Don Fulano (añejo)– Made from 100% Blue Weber Agave & additive free, aged for over 30
months in a blend of French Lemousin & Nevers oak casks.
Don Julio (añejo) – Made from 100% Blue Weber Agave & additive free, aged 18 months in
American white oak ex-bourbon barrels.
Extra Añejo: oaked-aged for at least three years, frequently much longer, this new category
reflects tequila’s growing status as a luxury spirit.
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Mezcal
All tequila is mezcal, but not all mezcal is tequila. Mezcal is the umbrella term for all
agave-based spirits. Basically, traditional mezcal can be made up of different types of agave
and is not restricted to only Blue Weber Agave. It is made in many regions across Mexico,
giving each its own twist to the spirit. Methods of mezcal have been passed from generation to
generation and is a time-honored process. The heart of the agave plants are harvested and
roasted in earthen fire pits, giving it that popular smokiness. There are a ton of unique variations
of mezcal based on the different ways they are roasted, agave used, and regions they come
from.
*Palomo – Our current house mezcal.
- Artisanal, family-owned from Santiago, Matalan, Oaxaca (mezcal capital of the world).
- Espadín.
- Lighter in smoky flavor than others.
- Baked underground in conical stone ovens & twice distilled in copper stills.
Classic Tequila Cocktails:
Margarita
Paloma
Ranch Water
Batanga
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Amaro
Amaro – meaning “bitter” in Italian – is a traditional, Italian-made liqueur known for its aromatic,
herbal, and bittersweet qualities. It’s made by macerating/distilling bitter barks, herbs, seeds,
spices, citrus peels, flowers, and other botanicals in a neutral grain spirit or wine that is then
sweetened with sugar. Traditionally, it is served alone as a digestif after a meal. Amaro, in its
traditions & family ties, can be a lot like wine in the Italian region – many families have their own
recipes/methods that have been passed down to generations. Each one is incredibly different.
Aperitivo bitters use many of the same ingredients and production methods as amaro, but they
are typically a bright orange or red. These are traditionally served before dinner as an aperitif.
● = Aperitivo bitter
● Aperol – Bitter & sweet orange, gentian, rhubarb. Fresh orange sweetness with minimal
bitterness.
Amaro di Angostura – Christmas spice profile of cinnamon, clove, nutmeg & cardamom with
herbal root beer sweetness.
Amaro Nonino – Subtle herbal bitterness & gentle spice with notes of orange peel & caramel
sweetness.
Antico Noveis – Prominent gentian bitterness with pine, mint, citrus peel & toasted caramel.
Averna – Notes of cola, orange peel, licorice & vanilla. Sweet with soft & subtle bitterness.
● Campari – Bright bitter orange with light floral notes & herbal woodiness.
Faccia Brutto Carciofo – American-made amaro, crafted in Brooklyn, NY moderately sweet
with deep, authentic artichoke notes, dandelion root, warm baking spices & bright citrus.
Fernet Branca – Strong & medicinal with top notes of eucalyptus. Elements of candy cane, mint
toothpaste & mentholated cough drop. But it’s good.
Foro – Blend of herbs, citrus & chocolate.
Eno – Remember Murrell’s Row with our gin? They make this too! cola-inspired with notes of
vanilla, citrus & baking spices. Balanced & bittersweet.
Heirloom Pineapple – American-made balances rich, sweet tropical fruit with woodsy notes,
cinnamon & vanilla.
Meletti – Floral notes with cinnamon, saffron & gingerbread spice.
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Montenegro – Sweet & mild with light bitterness. Notes of tangerine, cucumber, orange peel &
black cherry. A more approachable & popular amaro.
● Sapelo Aperitivo – Made in Athens, GA by Creature Comforts made with rare heirloom
Sapelo Sour Oranges from GA’s Sapelo Island. Bright, bittersweet citrus.
Classic Amaro & Aperitivo Cocktails:
Aperol Spritz
Americano
Negroni
Boulevardier
Garibaldi
Campari & Soda
Negroni Sbagliato
Hanky Panky
Toronto
Paper Plane
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Other Spirits of Interest
Liqueur: liqueur or cordial is a sweetened spirit flavored with fruits, herbs, spices, nuts, etc.
with a lower alcohol content. It is typically used as an additional ingredient in cocktails, but
can also be enjoyed by itself.
Baileys Irish Cream – Popularly used in coffees, espresso martinis, or on its own.
Frangelico – Sweet, rich & nutty, made with Italian hazelnuts.
Disaronno Amaretto – Sweet & nutty. It is almond & nut-free despite its distinct flavor.
Faccia Brutto Centerbe – Inspired by and a close replacement for Chartreuse. Fresh &
intensely herbaceous with chamomile, anise, and lemon balm.
Meletti Cioccolata – Thick & decadent fudge chocolate. If someone wants a chocolate martini,
we use this.
Licor 43 – Sweet vanilla bean.
*Other liqueurs that we carry – Giffard Elderflower, Giffard Creme de Cacao, Chinola
Passionfruit, Grind Salted Caramel, Giffard Orgeat, Giffard Triple Sec, Herencia Amaretto.
Brandy: made from distilling wine or other fermented juices that is often enjoyed as an
after-dinner drink.
Ararat 5-Year – Armenian-made from local white grapes & aged in oak barrels.
Grappa: a very strong, Italian-made spirit that is created by distilling leftover grape skins,
seeds & stems from making wine – it can only be made in Italy, Switzerland, or San Marino.
Nardini Bianca – Clear & unaged with floral & fruity notes.
Nonino Monovitigno Chardonnay – Made from Chardonnay pomace & aged for 12 months in
oak barriques. Notes of fresh bread, vanilla & almonds.
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House Shots
We thought it would be really sick to feature some of our own house-made specialties on the
menu. There are no other places (currently) in Columbus that are making their own cellos or
other liqueurs.
Limoncello – We use an overproof, neutral grain spirit infused with lemon peels for at least two
weeks. Then, mix in some sugar syrup until it’s sitting at about 40% ABV. It is a very strong
limoncello!
Traditionally, limoncello is served ice-cold as a digestif. Its exact beginnings are unclear, but it
plays a huge role in Italy’s culinary traditions.
Orangecello – We do the same thing, but with oranges!
Absinthe – Hudson was able to get his hands on some fresh, local wormwood so we infused
that in an overproof, neutral grain spirit for about a month. After that month, we added in a ton of
botanicals, roots & spices to infuse for another month or two. Once all the infusions are done,
we add a sugar syrup until it's about 45-50% ABV.
Absinthe, “The Green Fairy”, originated in Switzerland in the 1790s as a medicinal and
eventually introduced to France in the 1840s.
Sambuca – Again, using an overproof, neutral grain spirit we infuse star anise, fennel seeds &
anise seeds for a week. It’s then mixed with a sugar syrup until it's around 40% ABV.
Sambuca is another liqueur that is often served as a digestif. Italians frequently drink it
alongside an espresso to ease digestion. It is often served with three floating coffee beans
(meant to represent health, happiness & prosperity) & sometimes briefly set on fire to toast the
beans.
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Gabagool Signature Cocktails
Our signature cocktails are thoughtfully crafted to appeal to our guests & fit the vibe of the
restaurant. A lot of our drinks are staples that will – for the foreseeable future – always be part
of our cocktail program, while others might rotate out based on popularity or season.
Espresso Martini
Made with vodka, creme de cacao, salted caramel espresso liqueur, fountain city coffee &
demerara simple. This is one of our top-selling drinks at Gabagool & Animal Farm. It is on the
sweeter side for some espresso martini drinkers.
Limoncello Cheesecake Martini
Made with our house limoncello, licor 43, lemon, cream & simple. It is a sweeeeeeet,
dessert-like cocktail. We can also make this with orangecello & it tastes like a dreamsicle!
Fat & Dirty
Using Murrell’s Row Gin Gin, we infuse it with olive oil & parmesan rinds & let it freeze
overnight. Using olive oil to “fat wash” gives the gin a savory & velvety mouthfeel. The
parmesan rind gives it a bit of nutty & saltiness. After freezing, it’s strained off to later be mixed
with olive juice & served with a mozzarella stuffed olive.
Italian Stallion
This drink is our take on a boulevardier. It uses Old Forester, Montenegro, Casa Mariol Noir
Vermouth, and some vanilla simple.
Bada Bing
Definitely one of our cutest & favorite drinks on the menu. It uses Hanson Lemon Vodka, our
house limoncello, lemon & diet coke. It is served in a mini Diet Coke bottle.
Sangria
Our sangria uses a base of Barbera red wine with Heirloom Pineapple Amaro, Cathead
Honeysuckle Vodka, raspberry hibiscus syrup, lemon & orange juice. It’s made in batches,
making it difficult to mod, and served over ice & layered with both fresh & dehydrated fruits, mint
& cucumber.
Hugo Spritz
A simple & refreshing cocktail with elderflower, prosecco/cava, and soda.
Italian Margarita
Our Italian Marg uses Arette Reposado, Herencia Amaretto, lime, agave & blood orange puree.
Served over ice with a salted rim.
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Classic Cocktails & What to Know
Classic cocktails are timeless mixed drinks that have shaped the way we create cocktails now.
Here are a list of some that everyone should know at least a little something about:
Americano
First served in the 1860s at Gaspare Campari’s bar, Caffe Campare in Milan. They went through
several versions before finding the perfect balance of Campari, sweet vermouth & soda. This is
my (Skyler’s) absolute favorite drink.
Bee’s Knees
A classic Prohibition-era cocktail that consists of gin, lemon & honey syrup. Legend says the
honey was originally used to mask the taste of low-quality, homemade “bathtub gin”.
Boulevardier
Rich and warm with bourbon, sweet vermouth & Campari. Often compared to a Manhattan or
called a bourbon Negroni. Our Italian Stallion is a riff of this drink, just a tad sweeter.
Corpse Reviver No. 2
“Four of these taken in swift succession will un-revive the corpse again” aka, this was
considered a hangover-cure dating back to the mid-19th century. There are a few different
versions of the Corpse Reviver, but this one is considered the most famous: gin, Lillet Blanc,
triple sec, lemon & a dash of absinthe.
Cosmopolitan
Tart, refreshing & never as bright pink as you’ve probably seen in Sex & the City – it should
really be a light pink. Classically made with citrus vodka (although regular works just fine), triple
sec, lime & cranberry juice.
Daquiri
A classic Daiquiri, not to be confused with a frozen one, is referred to as a “sour” – spirit, citrus,
sweetener. It consists of rum, lime & simple syrup that is shaken & served up.
French 75
Gin, lemon, simple syrup & champagne that weirdly got its name because it “was said to deliver
such a kick that it felt like you were being shelled by the powerful quick-firing French 75
millimeter field guns used during WWI”.
Garibaldi
Two ingredients, but a fun Italian classic: Campari & fluffy orange juice. Aerating the juice is
meant to give it a light & frothy texture.
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Gin & Tonic
Super simple. It’s just gin & tonic, but what’s tonic? It’s made with quinine: a bitter compound
extracted from cinchona tree bark – then balanced with a sweetener & carbonated water.
Invented in British colonial India in the 19th century because quinine was used to prevent
malaria. They added gin, sugar & lime to cut the harsh, medicinal flavor.
Last Word
One of the many classic “equal parts” Prohibition-era cocktails that was created in 1915 at the
Detroit Athletic Club. Dry gin, Green Chartreuse, maraschino liqueur & lime.
Manhattan
Smooth & spirit-forward: rye whiskey, sweet vermouth & Angostura bitters that’s stirred &
poured over ice with a cherry. Not quite as sweet as an Old Fashioned despite its use of sweet
vermouth – it makes it more rich, herbal & complex.
Margarita
There’s so many different types of Margaritas out there, but the classic is blanco tequila, triple
sec & fresh lime juice. However, if you order one at Gabagool, you’re going to get what’s called
a “Tommy’s Margarita”: blanco tequila, agave syrup & fresh lime juice.
Martini
There are Martinis and there are “Martinis”. A classic Martini is made with gin or vodka & dry
vermouth, paired with an olive or lemon twist. A “Martini” can have that same base spirit, but has
literally any and every other flavor added into it – ex: Espresso Martini. There’s no cocktail that’s
ordered with more specific requests than a Martini, that’s why it’s important to understand and
often walk a customer through ordering a martini: spirit type, dry or wet (dry = with vermouth,
extra dry = less vermouth or a rinse, wet = more vermouth), garnish with a twist, olive, or stuffed
olive.
Mojito
Classic Cuban cocktail made with white rum, fresh lime, sugar, soda & fresh mint.
Negroni
An Italian “equal parts” classic made with gin, sweet vermouth & Campari. Stirred & poured over
ice with an orange peel. One day Count Camillo Negroni said he was tired of the soda in his
Americano and wanted gin in there instead and at one point was known as “American in the
style of Count Negroni”.
Old Fashioned
In its simplest form, it is just spirit, sugar, bitters, and water (in the form of ice). It is spirit driven
& balanced by a small amount of sweetness. Ours is simple: Old Forester, demerara syrup,
Angostura & Angostura Orange bitters with an orange peel – stirred for dilution and poured over
a large rock. We DO NOT use a cherry in ours.
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Paper Plane
A more modern classic that was created in 2008 – equal parts Aperol, Amaro Nonino, bourbon
& fresh lemon. It’s spirit forward & bittersweet.
Rusty Nail
A strong, two-ingredient drink of scotch & Drambuie (a honey & herb Scotch liqueur).
Sazerac
Originally made with Sazerac-de-Forge et Fils (a French cognac) in the mid-1800s in New
Orleans, it is named the official cocktail of New Orleans. Due to its popularity & cognac being
hard to obtain, the recipe changed as is now known to consist of rye whiskey, simple syrup,
Peychaud’s bitter, absinthe & a lemon twist. Some recipes call for a splash of cognac while
others still use cognac in place of rye.
Sidecar
Made with cognac, cointreau & lemon, it is complex yet balanced.
Vieux Carre
Named after the famous French Quarter in New Orleans, this spirit-forward classic is made up
of rye whiskey, cognac, sweet vermouth, Benedictine (a French herbal liqueur of honey & a
bland of 27 secret ingredients) & Peychaud's bitters. It is a more complex variation of a
Manhattan.
Whiskey Sour
A well-balanced & refreshing classic with bourbon, fresh lemon, simple syrup & an egg white
with Angostura bitters. A float of red wine on top makes it a “New York Sour”
Whisky Highball
This simple classic is just scotch & soda. Served in a tall glass.
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Beer
Beer is made by brewing & fermenting water with malted grains like barley, jobs & yeast. Many
common styles of beer are lagers, ales, stouts, IPAs & ciders.
Lagers: clean & crisp.
Ales: slightly fruitier & rich.
Stouts/Porters: dark, heavy ales with a roasted coffee-like taste.
IPAs: ales packed with strong hop & bitter flavors.
Ciders: made from fermented apples with a slightly sweeter & crips flavor.
**Peroni Nastro Azzuro– famous Italian lager founded in 1846 by Francesco Peroni in
Vigevano, Italy.
- Uses Italian Nostrano dell’Isola – a special corn grown in the Lombardi region & irrigated
by molten snow in the Alps, giving Peroni its bright clarity & light profile.
- Easy drinking & crisp with low bitterness, citrus and a light, clean aftertaste.
Creature Comforts – created in Athens, GA in 2014.
- Tropicalia, one of their first four beers, is a ripe & juicy IPA with a fruit-forward hop flavor
that has subtle bitterness.
Three Taverns – created in Atlanta, GA in 2013.
- Juiced on Ponce Hazy IPA is packed with big fruity notes of grapefruit, mango &
passionfruit with lots of hops.
Allagash White – Belgian-style wheat beer that is comparable to Blue Moon in style, but more
complex & smoother in flavor.
Aval Rose Cider – French-made from Baya Marisa apples with a blend of 5 other varieties.
- Dry, crisp & tart.
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Wine Please refer to pages 23+ for specific tasting notes & information about our current wines.
Our wine selection is split into four main categories: red wine, white wine, rosé/bubbles &
dessert wine. Within the red & white sections are our by the glass or bottle list. We mostly focus
on bringing in Italian wines to highlight the theme of the restaurant, but we do offer a few other
regions. When choosing the wines for our lists, there are a few things we focus on:
approachable, food-friendly, unique grapes & something you won’t find at every other restaurant
or grocery store. So no, unfortunately we do not carry Orin Swift, Kendall-Jackson, Decoy, or
Dark Horse (no hate to any of those), but we can offer you a really niche & obscure Catarratto
from Sicily or how about a beautiful Barbaresco from Piedmont, Italy that will pair great with our
meatball parm?
By The Glass – our by the glass section is made for those that want an easy selection without
committing to a full bottle. We do still offer these to be purchased as a whole bottle, but they
are intended to be the more approachable & sometimes easier choices for guests.
By The Bottle – our bottle list is more expansive than our by the glass options. We have more
variety of regions available with more unique grape varietals. Although some of them are
grapes that are not as familiar, we want people to try these fun & exciting wines that we work
really hard to put on our menu. Sometimes, it just takes a little bit of knowledge about the
wines on our bottle list to get the guest interested in trying something new.
Some important factors when talking about wine:
● Tannins – The dry, slightly mouth-drying sensation from grape skins & oak-aging.
● Light-Bodied vs. Full-Bodied – How light or heavy the wine feels; Lighter wines feel
bright & delicate, while fuller-bodied wines offer a richer texture & more weight on the
palate.
● Acidity – The bright, refreshing quality that makes it pair well with specific foods.
● Dry – Some wines offer ripe fruit flavors & a touch of sweetness, while others finish crisp
& refreshing with little sweetness at all (this does NOT mean that the wine is actually
sweet like some of the dessert wines we carry).
● Stainless steel tanks – Helps preserve crisp acidity & bright fruity flavors.
● Aged Oak Barrels – Adds richness along with those warm notes of vanilla, toast & spice.
● Crisp vs. Creamy – Crisp wines often highlight citrus & refreshing acidity, while creamy
styles deliver a rounder mouthfeel.
The wine production process, through the choice of fermentation vessel, also influences how a
wine tastes & feels.
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Red Wine Please refer to pages 23+ for specific tasting notes & information about our current wines.
Red wine begins with red grapes that ferment with their skins intact, giving wine its signature
color & structure, along with the layered flavors that define each red wine type. They can range
from light-bodied wines that are more bright & refreshing to full-bodied wines that have a rich
texture. The key difference in red wine is that the grape skins stay in contact with the juice,
extracting tannins, rich pigments, and a complexity of flavors.
Cabernet Sauvignon
- Full-bodied with firm tannins.
- Flavor profile can change based on region.
- California: described as a “fruit bomb” that’s dominated by notes of ripe blackberry,
black cherry & cassis with a soft, velvety mouthfeel.
- Washington: more savory with notes of dark cherry, blueberry, plum & a more
structured acidity.
Pinot Noir
- One of the lighter red styles that stands out for its elegance & balance.
- Notes of red cherry, raspberry, vanilla with subtle earthiness & bright acidity.
- Lower tannins that make it more subtle & silky.
- Oregon: more tart with cranberry & cherry; closest in style to Burgundy.
- California: fruit-forward, bigger & more lush with sweet black cherry & raspberry.
- Italy: features bright red fruits, high acidity with earthy yet floral undertones.
- Burgundy: very earthy & floral with robust flavors of black cherry & a touch of coca.
Sangiovese
- Italy’s most important red grape.
- Medium body with high acidity & tart cherry flavors.
- Core grape behind classics like Chianti, Brunello di Montalcino & Super Tuscan.
- Chianti: must contain at least 70% Sangiovese & then blended with other local
grapes – red cherry, sour plum, dried herbs, earth & subtle spice.
- Brunello di Montalcino: made exclusively from 100% Sangiovese grown around
the hill town of Montalcino in Tuscany – wild cherry, red plum, leather, earthy
undertones & balsamic with high acidity & firm tannins.
- Super Tuscan: mixes Sangioves with grapes from a variety of regions created
outside of strict requirements – full-bodied & rich with dark plum, blackberry,
tobacco, leather & spiced oak.
Barbera
- One of the lighter red styles that stands out for its elegance & balance.
- Notes of red cherry, subtle earthiness & bright acidity.
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Barbaresco
- Made with 100% Nebbiolo in the Piedmont region.
- Known as the “Queen of Italian Wine” with floral aromas, high acidity & firm tannins.
Barolo
- Made with 100% Nebbiolo in the Piedmont region.
- Known as the “King of Italian Wine” with aromas of tar & roses, deep flavor, cherry &
truffle with high acidity & tannins.
- Must age for at least 38 months.
Valpolicella
- Wine region that is made up of different subzones & creates multiple categories of
Valpolicella: Classico, Superiore, Ripasso & Amarone – all made with Corvina grapes.
- Classico: lighter in body – dry & tart with notes of sour cherry & spice.
- Superiore: similar to Classico, but must be aged for at least one year in wooden
barrels, giving it a bit more spice & smoothness.
- Ripasso: meaning “repassed” is made from the dried grape pomace leftover
from the fermentation of Amarone, resulting in a fuller-bodied, richer flavor &
color – notes of dark cherries, dried fruit/raisins, blackberry & sweet baking spice.
- Amarone: last of the grapes to be harvested & aged 2-10 years in French or
Slavonian oak barrels – rich & dry, high acidity with earthy flavors & bold notes of
bittersweet chocolate, dried fig, dark cherry & tobacco.
Bordeaux
- Made in Bordeaux, France with over 90% made with Merlot & Cabernet Sauvignon.
- Medium-full bodied with aromas of black currant, plums & earthy notes of wet gravel &
very mouth-drying tannins.
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White Wine Please refer to pages 23+ for specific tasting notes & information about our current wines.
While red wine is a skin contact process, white wines are made by pressing grapes &
separating the skins before fermentation begins. This is how they develop a lighter color with
lower tannins & a bright, refreshing character that’s popular amongst wine wine drinkers.
Chardonnay
- Known for its remarkable range, it’s famous as both White Burgundy in France & a
signature white in California.
- Oaked Chardonnay: aged in oak barrels to add rich, buttery textures with notes of vanilla
& toast.
- Unoaked Chardonnay: aged in stainless steel to preserve crisp fruit flavors and bright
acidity.
- Notes of green apple, citrus, vanilla & toast, varying based on style of aging.
Sauvignon Blanc
- Zesty & refreshing with a bright acidity.
- Notes of citrus, green apple & herbaceous notes.
- New Zealand styles often show tropical fruit, grapefruit, & high acidity.
- French styles lean more mineral-driven.
Pinot Grigio
- Easy-drinking & approachable.
- Crisp, clean finish with notes of pear, lemon & melon.
Riesling
- One of the broadest ranges of any white wine grape – producing everything from bone
dry style to sweet dessert wine & ice wine.
- Notes of peach, apricot, citrus & honey notes.
Viognier
- Full-bodied & aromatic.
- Smells sweet but finishes very dry.
- Flavors of white peach & apricot with honeysuckle aromas.
- Rich texture with a dry finish.
Orange
- Produced from any white wine grapes by skin-contact during winemaking, resulting in
more tannins than typical whites.
- More bold with fleshy tropical fruit, toasty notes of nuts, bruised fruit & dried fruits.
- A little more sour or “funky” in flavor.
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Rosé Please refer to pages 23+ for specific tasting notes & information about our current wines.
Rosé gets its pink-hued color from the red grapes that spend only a short time in contact with
their skins, keeping it fresh on the palate.
Provence Rosé
- Most popular rosé style from the region.
- Bone-dry finish with delicate notes of strawberry, citrus & fresh herbs.
Pinot Noir Rosé
- Bright acidity with notes of cherry, raspberry flavors with a subtle earthy edge.
Sparkling Rosé
- Ranges from bone-dry to a sweeter Prosecco style or Spanish Cava.
- Red berry, citrus & toast notes.
Bubbles & Dessert
Sparkling wines go through a second fermentation process that creates carbon dioxide by using
one of three methods: traditional, tank, or ancestral. Sparkling wines have a scale that runs from
driest to sweetest:
● Brut Nature – Bone-dry.
● Extra Brut – Very dry.
● Brut – Dry & the most common style.
● Extra Dry – Slightly sweeter.
● Sec – Noticeably sweet.
● Demi-Sec – Sweet.
● Douc – The sweetest.
Champagne
- Only wine grown & bottled in France’s Champagne region can carry the name.
- Aromas of brioche, citrus, peach & toasted almond.
Prosecco
- Typically from Italy’s Veneto & Friuli-Venezia Giulia wine regions.
- Fruit-forward with Glera grapes – fresh, light & fizzy with a toasty depth.
Cava
- From Spain using local grapes like Parellada, Macabeo & Xarel-lo.
- Citrus, lemon zest, pear, almond & a light nutty, toasty notes.
Moscato d’Asti
- From Italy’s Piedmont region using muscat grapes.
- Peach, orange blossom, honey & apricot that’s sweet & effervescent.