The Indochine Toddy $ 5
A bright winter cocktails that contrasts the sweetness of ginger with the earthy flavors of green tea.
A lighter version of the whiskey toddies that are popular this season.
Domaine de Canton / Fresh Mint / Lemon Zest / Green Tea
Albino Fashioned $8
Our take on the classic ‘Old Fashioned’ features the exciting Death’s Door White Whiskey which is made from red wheat and aged in barrels for only 3 days.
The delicate profile of Death’s Door allows the rich flavor of our brandied cherries to shine through.
Death’s Door White Whiskey / White Grapefruit / House-Made Brandied Cherries / Angostura Bitters
The Monte Cristo $10
Served warm, this toddy packs a punch. Inspired by the classic Mai Tai, this unique cocktial features tropical flavors and our house-made Amaretto Whipped Cream.
Zaya Rum / Luxardo Amaretto Whipped Cream / Kalani Coconut Liqueur / Brown Sugar / Lime / Fresh Mint / Orange Zest
We’re now offering an extensive Scotch Menu with over thirty bottles. View the full selection here, and make sure to stay posted as we continually update an grow our list in the near future.
We are also offering Scotch Flights (4 servings) to feature highlights of various regions starting at $17.
We now have a Highwire mixologist behind the Trappeze bar every Sunday from 12:30 – 4 p.m.whipping up tasty cocktails like the Blueberry Ginger Bellini, which features our House-Made Blueberry Puree, French Ginger Liqueur, and Champagne
Full Brunch Cocktail Menu
Celebrate the season at Highwire Lounge with our new winter cocktails:
The Welsh Wassail: The rich traditions of making wassail (translated as ‘good health’) date back as far as the middle ages, as families would gather to make savory concoctions of cider, spices, and fruit. With the addition of a soft, French brandy, this cocktail makes the perfect nightcap on a cold winter evening.
Irish Coffee (pictured left): Made completely with fresh ingredients, we take french pressed 1000 Faces Coffee and mix it slowly with cane sugar and Jameson’s Irish Whiskey, topping it off with a thick, cool layer of hand whipped cream and chocolate shavings.
The London Fog (pictured right): Founded in the tradition of old British Navy recipes – this warm cocktail blends seasonal flavors of rum, brown sugar, orange peel, cinnamon, and lime
Hot Buttered Rum: This delicious cocktail was made popular during the 1650s after molasses began being imported to the American Colonies. Staying true to tradition, we make our own brown sugar batter from scratch and mix it with piping hot water and dark rum.
Vintner’s Nightcap (pictured top right): This bittersweet red wine cocktail is mixed with Stirrings Espresso and Luxardo Maraschino and garnished with star anise.
In honor of Trappeze Pub’s Stoutfest, going on Nov. 18-20, we have created a cocktail that tastes like a stout – a dark beer made using roasted malt or barley, hops, water, and yeast. The “Ferneggnog,” our stout cocktail, is made with Fernet Branca, Carpano Antica Vermouth, one raw egg and chocolate bitters. It’s sweet, smooth and has just the right amount of bite.
Another new cocktail, the “Aviation,” is a classic prohibition cocktail being featured to celebrate the re-release of Creme Yvette’s, a rare violet petal liqueur that was discontinued in the late 1960′s. It contains Aviation Gin, Creme Yvette’s, Luxardo Maraschino and lemon.
Our last cocktail, the “Keeneland Cup,” (shown) is the perfect new cocktail to warm you up on a chilly evening. Bulleit Bourbon is mixed with Pimm’s No. 1 liqueur and dry vermouth. We finish it off with a splash of Coca-Cola and garnish it with fresh sage, a cucumber slice and cracked black pepper.
