1579 S. 9th St. | (414) 383-2620
Opening in 1938,
Milwaukee’s self-described oldest cocktail lounge has more than 400
beverage offerings. Many are proprietary, ably assembled with
traditional "secret" ingredients. For patrons wanting a hot
time in the old town tonight, the Black Magic with its Sweet Tart
taste is served on fire. The Candle Light is more subdued but just as
aflame, made with vodka, raspberry puree and peach liqueur. The
Sazerac has had a long run at Bryant’s, with rye whiskey, Peychaud’s
bitters and sugar in an absinthe-rinsed glass. The folks here usually
serve this on the rocks, but some drink aficionados prefer it neat.
Iron Horse Hotel
500 W. Florida St. | (414) 374-4766
What better way
to celebrate summer in The Yard than with a dynamite Peachnami ($12),
made with Roaring Dan’s rum, supplied fresh from the nearby Great
Lakes Distillery. Peach nectar is combined with fresh lime juice and
peach bitters; then shaken and topped with ginger beer and slice of
fresh ginger. This is a local twist on the Caribbean’s tempestuous
"Dark and Stormy," which conjures up memories of Milwaukee’s
own Roaring Dan Seavey, the only brigand ever arrested for piracy on
Lake Michigan. Aaargh, me hearties! Aina hey?
722 N. Milwaukee St. | (414) 220-9411
and Mathias Simonis have developed a wonderful range of one-of-a-kind
craft cocktails exclusive to Distil. Edler’s The Apartment 137 is
named after his old New York digs, made with 44° North huckleberry
vodka, lemon sorbet, lemon curd, fresh ginger juice and fresh
blueberry nectar. Simonis’ Last Rose of Summer is comprised of Maker’s
Mark bourbon, housemade rose jam syrup and sour mix, Hum liqueur, egg
white and candied rose petals. Both summery drinks are $12.
823 E. Hamilton St. | (414) 223-1020
Floyd was aided by macho drinkmen Nick Kosevich and Ira Koplowitz in
developing her extensive cocktail offerings, of which at least 11 are
signatures, plus the traditional oolala classics. For summer, The
Hamilton’s Green Ti is a daiquiri made with Nesson Rhum from
Martinique, pumped up with an ounce of English Harbour rum, an Antigua
beauty. Then Floyd adds fresh, really fresh, lime juice and snappy
Rishi Bancha green tea honey syrup augmented by flavorful Bittercube
black strong bitters.
2028 E. North Ave. | (414) 988-4758
drink-masters Evan Barnes and Austin Rapirsada helped out their pals
who recently opened the Foster with their versions of the Flying
Dutchman and always-delightful Gin Bramble, the alleged favorite pour
of Queen Elizabeth. Named for the mythical ghost ship, The Dutchman
($6.50) is created with orange gin, orange and lemon juice and several
drops of bitters, while the Bramble ($6) is a mix of Ransom Plymouth
gin, simple syrup and Mathilde Framboies wild raspberry liqueur.
411 E. Mason St. | (414)272-1937
Even as hotel
managing partner Jamie Hummert savors his savory Two Angels Petit
Sirah, the lounge staff harnesses up a fantastic Milwaukee Mule. This
blend of smooth Rehorst vodka, fizzy Sprecher ginger ale and a squeeze
of lime is served in a copper cup and topped with ice. Bar chief
Tabitha Donohue was helped in devising this kicker by Great Lakes
Distillery’s cocktail whiz Jason Neu.
Grill, The Pfister Hotel
425 E. Mason St. | (414) 298-3131
Catering to an
international clientele that favors vodka martinis over gin by a
4-to-1-margin, bartender Micah Kaufman custom makes each drink. He
always puts a nice line of vermouth around the glass rim for an added
touch. The Grill’s namesake martini is The Pfister ($11), of course.
This signature drink is made with Ketel One Citroen vodka, Martini
& Rossi vermouth, pomegranate juice and sugar syrup.
718 N. Milwaukee St. | (414) 727-9333
bartender Caitlin Driver and the rest of the team under general
manager David Laitano serve from 10 to 15 of the restaurant’s
classic Mr. Miyagi-tini martinis ($10). This fusion is a Svedka vodka
with Kurasawa sake, muddled cucumber, simple syrup and sour, making a
real taste treat with a Far East feel, or at least one that makes for
a trendy East Side touch.
741 N. Milwaukee St. No. 1 | (414) 225-0000
The Two Bs, bar
manager Bryan Boyce and owner Brian Zarletti, devised their
magnificent Manhattan Italiano ($10) using Lustau Reserve brandy,
Luxardo Morlacco cherry liqueur and rich, carmel-colored Caparno
vermouth. Urban chic is the name of the game here and this drink fits
the bill. Sporting dark aviator glasses while lounging at the cozy bar
provides added élan.