This Maple Syrup Old Fashioned Will Appeal to Both Whiskey and Pancake Lovers
If you've never aspired to have bad luck, reconsider: Bad Luck Bar gives Detroit something it was pining for -- a high-octane, high-mets-low cocktail pad with sex appeal and serious drinks. The space hides in an alleyway, with a door marked by a painting of a snake. Inside, the cocktails range from outrageously expensive (an $80 Caribbean rum leftover from reserves the United Kingdom set aside for its Royal Navy in the 1970s) to a champagne flute filled with Miller Highlife that just costs a few dollars. There are even mid-range surprises, in an enchanting Past Lives sip that blends gin, pisco, Umeshu fruit liqueur and rose-hibiscus syrup; or a bourbon ditty that comes with a spoonful of caviar. Tastes like your luck's about to change.
One of Detroit's leading mixology bars, this hip Corktown spot uses eclectic spirits and mixers to make inventive and delicious drinks. Bartenders clad in tiki shirts or vests shake and stir creative concoctions with off-the-beaten-path liquors -- cacaçha, mezcal, absinthe, madiera, and chartreuse, to name a few -- and homemade infusions and syrups. While the specialty menu rotates seasonally, the staff's encyclopedic knowledge of classics from Aperol Spritzes to Zombies ensures a constant flock of regulars, aided by the antique hunting lodge décor (taxidermy animals mounted throughout, vintage bar stools, original brick facade from 1888) and dim, sultry ambience.
Serving upscale New American tapas and craft cocktails in a refined, Deco-inspired space, Wright & Co. is a popular destination for happy hour and date nights alike. Food offerings range from elevated gastropub fare like pork belly sliders with tomato jam and arugula to larger plates like sautéed sea scallops with yellow squash purée, asparagus and succulent chive butter sauce, and the sheer variety makes for a myriad of ways to approach the market-driven menu. While the cocktail list changes seasonally, expect eclectic ingredients, house-made infusions, and top shelf liquors like añejo rum, mezcal, small batch whiskeys, and chartreuse to make regular appearances. The six-course Sunday brunch tasting menu attracts the masses, but daily happy hour steals make for a lively ambience any night of the week.