The cocktail list is not without its own smoky touches. There’s the BBQ Old Fashioned made with bourbon, bitters, demerara sugar and charred ice (layered, frozen burnt sugar syrup and hickory smoke). Or, for the smoky mezcal fans, there’s the Oaxaca Swizzel. The Campfire Cocktail (mesquite-smoked whiskey, marmalade, lapsang tea) comes served in a tiny, plaid thermos, so you can make believe your cozying up to a fire in the woods. Or, if you prefer something more dramatic, there’s the Cohiba, a mix of rum, sherry and Smoking Jacket bitters served in a glass filled with peachwood smoke. And that’s not all—Schneider still has a few more smoky tricks up his sleeves that we hope to see soon (there was talk of Angostura-flavored vapor when we stopped by).
The small bar only fits a few a time and doesn’t take reservations, so be sure to get in early and drink ‘em if you got ‘em.