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Negroni Week starts Monday, June 6! Negroni Week, presented by Imbibe Magazine and Campari, is a celebration of one of the world’s great cocktails — Gin, Campari and Vermouth— and an effort to raise money for charitable causes around the world. For each Negroni ordered at a participating bar or restaurant, a portion of proceeds go to a charitable organization.

This year, The Gin Joint has joined in Negroni Week! $2 of any of the five Negronis on the menu, ordered from June 6-12, will go to The Giving Kitchen, a nonprofit supporting our food & beverage neighbors in Atlanta, Georgia.

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NEGRONI WEEK MENU
Negroni [Beefeater Gin, Carparno Antica, Campari]
White Negroni [Big Gin, Lilet Blanc, Suze, Orange Bitters]
Cynar Negroni [Boodles Gin, Cynar 70, Carpano Antica]
Negroni Noir [Botanist Gin, Amaro Lucano, East India Solera]

About The Giving Kitchen:
The intent of The Giving Kitchen is to be the beyond-expectation resource at times of unanticipated crisis for anyone employed in the Atlanta, Georgia restaurant community. Peace of mind that we are a stronger, beloved community is the outcome we hope to create. Read the story of our friend, Atlanta Chef Ryan Hidinger: http://thegivingkitchen.org/our-story

Come, drink for the cause!

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Apr. 01
2016

Did you see? A Gin Joint original made Liquor.com‘s monthly list of 11 New Cocktails to Drink in Bars Right Now! Scoot over to the slideshow to find what 11 cocktails made the list alongside the Village Idiot.
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New to the Spring menu, the Village Idiot is surprisingly refreshing. Made with Plantation 3 Star Rum, Diplomatico Rum, Meyer Lemon Sherbet, Lemon, Egg White, and Duck Fat Powder, it’s a cocktail that reveals layers of complexity to those interested.

In classic cocktail making, sherbet is an acidified oleo saccharum. (Oleo saccharums are bright citrus syrups made from saturating fresh citrus peel in sugar to express its natural oils. Here’s an example of an oleo saccharum, made by Tippleman’sWe make our sherbet for this cocktail using Meyer lemons, hand peeled and saturated in organic cane sugar, then and add the juice of the Meyer lemons, which in the cocktail gives more unique lemon flavor from the peel than using juice alone. The duck fat powder emulsifies when shaken, changing the viscosity of the drink and giving the golden drink a frothy top.

It’s just one of our new Spring cocktails, though. See the full Spring menu here.

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Just in time for 2016 Charleston Wine + Food Festival, we unrolled a menu of new Spring cocktails. Using ingredients like Meyer lemon sherbet, turmeric tonic, and pistachio orgeat, we’ve created 15 brand new cocktails, our own culinary-inspired libations, our bartenders can’t wait to serve up. Not sure which to try? In each section, we’ve sorted the menu with cocktails most approachable listed first and ending with the most off the wall. Here are just a few cocktails you’ll find on the new menu. For the full list, view the menu.

Spring 2016 cocktails

Puddle Jumper Death’s Door Gin, Génépy des Alpes, Strega, Lime, Grains of Paradise Syrup, Thyme [under Spring Up]

Funny Farm Peloton de la Muerte Mezcal, Roasted Poblano Honey, Lime, Giffard Banana Liqueur, Orgeat, Banana Chip  [under Out of the Box]

Studmuffin Charleston Madeira, Hoodoo Chicory Liqueur, St. George Coffee Liqueur, Amaro Sibilla, Sumac Bay Leaf Ice Cubes [under Strong Like Bull]

View the full Spring Menu online.

Here for Charleston Wine + Food Festival? Tanqueray Gin will be joining us in house Friday, March 4, from 5:30-7:30pm for cocktail hour. Lady Tanqueray herself, Rachel Ford, will be mingling among guests! You’ll also find us slinging cocktails and serving up our best eats at On the Rocks (‘N Roll) on Saturday, March 5. Get tickets to the event. 

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Ronnie McDonnie Cocktail at The Gin Joint

Throughout the month of February, The Gin Joint is featuring a cocktail to benefit the Ronald McDonald House of Charleston. All profits from the cocktail we’ve playfully called the “Ronnie McDonnie” will go to the organization that provides a home away from home for families while their children undergo extensive medical treatment.

Created by our beverage director James Bolt, the cocktail features chile-infused mezcal, along with Aperol, lime juice and salted honey for a unique, yet approachable take on a smoky margarita. The drink’s red hue, given by the bittersweet aperitif Aperol, was inspired by Ronald McDonald’s signature red shoes [which you also find on display inside].

Our crew has loved supporting the local Ronald McDonald House in the past by cooking and serving  meals for families staying in the home. Now, we want to give people a feel-good reason to come enjoy a cocktail… or two.

On the menu from February 1st through 28th, the “Ronnie McDonnie” cocktail is $10, and ALL proceeds of the drink go to the Ronald McDonald House of Charleston. See what else is on the seasonal cocktail menu here.

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Under Drink, Menu

Jan. 18
2016

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Each season, we freshen up our cocktail menu. So what’s new to the cocktail menu this winter? Here are a few seasonal additions to the menu:

REBEL KETTLE
Popcorn soaked bourbon (yes, popcorn!), Island Orxata, Ginger Beer, Lemon, Meletti Amaro, and Angostrua Bitters

BABOSO
Rittenhouse Rye, Cynar 70, Suze, Bonal, Carpano Antica, Orange Bitters and garnished with a whole Charred Habanero Pepper

DUTCH COURAGE
Mulled Wine, Zaya 12 Rum, Demerara, Carpano Antica, Lime, Egg White and finished with Plum Bitters

HAYMAKER
St. George Pear Brandy, Cardamaro, Vermut, Balsamic Reduction, Meletti Amaro, and Angostura Bitters

We’ve also brought to the menu a top shelf twist on a dirty martini, UNCLE GERALD’S MARTINI
St. George Rum, Botanist Gin, Sea Beans, and Dolin Dry Vermouth

See the full menu here.

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