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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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Charleston Restaurant Week is back January 6-17, 2016, and during the 12-day celebration of all things food and beverage in Charleston, our bartenders and chef will be rolling out a special menu of cocktail and food pairings. As always, they craft each cocktail-snack duo to perfectly pair together. Each pairing is just $15, and only available during Restaurant Week.

Here’s a look at our menu. Find two savory snacks and two dessert pairings below.

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CHARLESTON RESTAURANT WEEK AT THE GIN JOINT

FARMER’S DELL (Pictured above) Gin, Parsley, Chive, Dolin Blanc, Matcha Tea
– paired with –
CAULIFLOWER CRUDIT (Pictured above) Pan-Roasted Cauliflower with Boiled Peanut “Hummus”

ISLAND HOPPING Nori Infused Pisco, Dry Curaçao, Lime, Simple Syrup, Laphroig Scotch, Angostura Bitters, Egg White
– paired with –
SHRIMP POTSTICKERS Pan-Fried Dumplings filled with Local Shrimp, Garlic, Ginger, Chile, and Cabbage, Ssam Sauce

VAYA CON DIOS (Pictured below) Mezcal, Antiguo Anejo, Sherry, Madeira, Orange Twist, Orange Bitters
– paired with –
MEXICAN CHOCOLATE BRULÉE (Pictured below) Custard with Cocoa, Cinnamon and Chile, topped with Caramelized Sugar

PRAIRIE SCHOONER Zaya 12 Rum, Suze, Preserved Lemon, Malort, Angostura Bitters
– paired with –
LEMON POUND CAKE with Honey Basil Ice Cream

Vaya Con Dios Mexican Chocolate Brulee

View the Restaurant Week Menu as PDF.
View our full menu including seasonal cocktails and provisions here.

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Dec. 09
2015

‘Tis the season! Eggnog is back for the holidays.

A photo posted by The Gin Joint (@gin_joint) on

‘Tis the season to eat, drink and be merry! And all season, eggnog is flowing from this watering hole. Made in house with aged rum, brandy, milk, farm fresh egg, cream, sugar, spices ( and everything nice), eggnog will be available through New Year’s Eve.

View the full menu

Want to make eggnog at home? Try the Raya’s Bittermilk No.7 Nog. You’ll find Bittermilk No.7 to purchase at The Gin Joint!

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Oct. 30
2015

You probably know by now that we’re all about cocktails. And we’ll use any day as an occasion to drink proper. So we’re putting our own spins on classic cocktails that seem only appropriate to be sipping this weekend for Halloween.

Friday and Saturday evenings, you’ll find Spirits and Brews of the Night that we’ll be pouring alongside our Fall Cocktail Menu [roll back one post — we’ve just unveiled the menu!].

Spirits and Brews of the Night
Sleepy Hollow [Pisco, Averna, Pedro Ximénez Sherry]
Zombie [Appleton Rum, 151 Rum, Falernum, Grenadine, Allspice Dram, Absinthe, Angostura Bitters, Mint]
Black Rose [Zaya Rum, Burnt Sugar, Absinthe]
Satan’s Whiskers [Mezcal, Ginger Beer, Pomegranate Molasses, Orgeat, Lemon, Grenadine]
Corpse Reviver No. 182 [Gin, Lemon, Lillet, Cointreau, Absinthe]

Stop by, drink proper and test your cocktail knowledge. We’ll be hosting a harmless “Trick or Drink” game at each table where you choose whether a cocktail name is a classic, or simply a trick! Just for stopping by and participating, we’ll be entering you to win our grand prize of the weekend — a cocktail tote by Bittermilk, complete with a cocktail mixer, Mason Shaker, jigger and muddler for your home bar. Get a head start… here’s a preview of what to expect:

Cocktail Name: “The Jabberwock”

Trick or Drink — Is it a classic (drink)…  or a trick? What do you think?

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Oct. 27
2015

Beginning today, you’ll notice a little something new here. We’re introducing our Fall cocktail list. You’ll find 15 brand new cocktails divided into four sections — Blockbuster, Roman Holiday, Oh My Gourd, and Abandon Ship.

Here’s what to expect on your next Gin Joint visit:

BLOCKBUSTER
[our “hit” cocktails, bright and refreshing]
Whiplash Nettle Tea Gin, Green Chartreuse, Lime, Honey Syrup, Fennel, Fenugreek, Mint
Stone’s Throw St. George Dry Rye Resposado, Apricot Carpano Bianco, Noyaux, Grapefruit Bitters, Flamed Grapefruit Twist
Whirly Bird Pisco, Brown Butter Gin, Pineapple, Lemon, Smoked Honey, Celery Shrub, Vanilla, Burlesque Bitters, Sage
Jock Tamson Aquavit, Laphroaig 10 Scotch, Grapefruit, Lemon, Sugar, Yellow Chartreuse, Cucumber Bitters, Rosemary

ROMAN HOLIDAY
[Strong and serious, stirred cocktails.]
Off Hand High West Campfire Rye, Burnt Sugar, Averna, Campari, Cinnamon, Walnut Bitters, Flamed Absinthe Lemon Twist
Amari Calimocho Rittenhouse Rye, Fernet, Garnacha, Barrel Aged Cola Syrup, Angostura Amaro, Angostura Bitters, Orange Twist
Shipwreck Plantation 5 Year Rum, Scarlet Ibis Trinidad Rum, Counter Culture Cold Brew Coffee, Barolo Chinato, Pedro Ximénez Sherry, Mole Bitters
Lucky Luciano Vieil Armagnac, Burnt Orange Syrup, Montenegro, Luxardo Abano, Decanter Bitters, Grapefruit Twist

OH MY GOURD
[Quintessentially Fall drinks.]
La Flama Blanca Mezcal Vago, Beet Syrup, Lime, Arrack, Kina L’Avion, Sumac, Abinsthe
Gutter Sparrow Zaya 12 Rum, Smoked Butternut Squash, Orgeat, Barrel Smoked Maple Syrup, Whole Egg, Angostura Bitters, Nutmeg, Bulls Bay Smoked Salt
Continental Army Laird’s Bonded Apple Brandy, Caraway Orgeat, Lime, Seville Orange, Falernum, Sugar, Muddled Apple
Hemlock Sipsmith Sloe Gin,  Imbue Petal & Thorn, Lemon, Tempus Fugit Liqueur de Violettes, Sparkling Rosé, Lemon Twist

ABANDON SHIP
[Our farewell to Charleston Summer, Fall cocktails with hints of Summer flavors.]
Johnny Eightpence Curry Leaf Gin, Muscadine, Funador, Lemon, Lillet Rouge, Lambrusco
Sea Legs Wray & Nephew Rum, Smith & Cross Rum, Coconut Syrup, Lime, Grapefruit, Créole Shrubb, Tiki Bitters, Pink Peppercorns, Lime Twist
Ja’Crispy Ransom Old Tom Gin, Lemon, Horseradish Honey, Strega, Pamplemousse Liqueur

View the full menu here.

Which of these fall cocktails are on your list to try?

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Under Drink, Events, Food, Menu

Sep. 09
2015

Charleston Restaurant Week is here! Once again, we’ve teamed up with the Charleston Restaurant Association and put together a special menu just for the 12 day Charleston-wide event. Charleston Restaurant Week runs Wednesday, September 9 through two full weekends and ends Sunday, September 20. In addition to our summer menu of cocktails and provisions, we’ll also have the below menu of five pairings of cocktails and food.

RESTAURANT WEEK MENU / Cocktail and Food Pairings
September 9-20, 2015
Choose 2 for $30 (or $15 each)

THE CIRCUS
[Glenlevit 12, Tanqueray, Black Tea, Campari, Lemon, Tarragon]
– with –
CROSTINI WITH ROASTED VEGETABLES
[Roasted Summer Vegetables, Cauliflower and Goat Cheese Purée]

FRENCH FOREIGN LEGION
[Beefeater Gin, Plantation 20th, Lemon, Yuzu, Lemon Grass, Honey]
– with –
PICKLED SHRIMP
[Lemon, Caper, Onion, Grilled Ciabatta]

COOL RUNNINGS
[Wray and Nephew Rum, Coconut, Lime, Honey, Smith and Cross Rum, Grapefruit, Tiki Bitters]
– with –
PASTILLA
[Spicy Jamaican Jerk Meat Pie]

MIMSOA COLLINS
[Beefeater Gin, Orange, Yellow Chartreuse, Aperol, Lemon, Champagne]
– with –
BLUEBERRY JOHNNNY CAKE
[Geechie Boy Mill Cornmeal, Barrel Smoked Maple Syrup]

AMARI CALIMOCHO
[Rittenhouse Rye, Fernet, Cola Syrup, Red Wine, Angostura Amaro]
– with –
COLA CAKE
[with Fernet Ice Cream]

The pairings go together like PB & J, so please no substitutions.

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Aug. 24
2015

The Gin Joint opened its doors five years ago this month. It’s been an amazing five years, and celebrations are in order! In honor of one half of a decade of serving proper cocktails, we’re throwing back the menu and offering you our most ordered cocktails and provisions returning from our very first menustarting Tuesday, August 25 and running throughout the week. We’ve included a list of our original cocktails and offerings at the end of our post, but first — we wanted to let you in on a few fun facts about our opening night and the first five years of our existence.

Did you know…

The space has been in the family. Before The Gin Joint opened its doors, the space housed Robert’s of Charleston, a Charleston institution for fine dining owned and operated by Robert Dickson, who is The Gin Joint owner MariElena Raya’s father. MariElena grew up in the restaurant, working her way up from dishwasher to Executive Chef. When her father, Robert, retired and closed the restaurant, she and her husband Joe knew they would take over the space —  Enter, The Gin Joint.

The Gin Joint’s soft opening was Thursday, August 17, 2010. A week later, 5 years ago to date, we were in full swing serving pre-prohibition era cocktails and sophisticated bar snacks. Much to our delight, we were simply too busy that an official grand opening celebration couldn’t be planned.

Just minutes before we opened the doors, our staff had paintbrushes in hand finishing The Gin Joint sign you now see flanking the East Bay St. courtyard. We hung the sign while it was still wet. Thank goodness for a clear forecast on opening day!

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Our very first bartender was Mick Matricciano. Name sound familiar? Mick and two of his friends now own Cannonborough Beverage Co., the Charleston soda company.

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In five years, we have used at least 156,000 lbs. of hand cut ice in cocktails. The perfectly cut, crystal clear ice you find in glass is hand cut with a chain saw from 300 lb. blocks of purified ice frozen in a Clinebell freezer.

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We haven’t missed a single day of making pretzels since we’ve opened. That’s 1800 days of hand rolling our house pretzels.

The Gin Joint menu was determined by space limitations. Without space a deep fryer in the kitchen and extensive space to prepare entire plates and meals, the menu was developed with those elements in mind, making a fun, sophisticated collection of bar snacks that were made in house daily.

Ringleaders Joe and MariElena Raya have had quite the journey! Since opening The Gin Joint in 2010, they’ve expanded their cocktail-making adventures to include two lines of products based on the same premise as The Gin Joint, bringing great cocktails to people. The first, Bittermilk, a line of “just add booze” craft cocktail mixers based off of classic cocktails, launched in 2013. The second line, Tippleman’s, is a line of bar syrups created for bartenders to easily introduce more complex flavors into cocktails, which was introduced just this year. You’ll find both lines of products sold here.

Chef Kayla Bennett was part of the small opening crew. Kayla started her career with ringleaders Joe and MariElena Raya at Robert’s before The Gin Joint opened, was one of the few original Gin Joint employees and is now chef and managing the kitchen, bringing you the pickled shrimp, pretzels and ah—ma-zing desserts you love.

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You’ll still find original staples on the menu. House Soft Pretzels, Pad Thai Popcorn, Gin Joint Beef Jerky*, and the Salted Caramel Chocolate Bar. (* Others have followed suit with the beef jerky. You’ll even find Gin Joint style beef jerky on Edmund’s Oast’s menu.)

 

THROWBACK MENU

Original Cocktails
COGNAC AND SNAP [Ansac Cognac, Lemon, Sugar, Claret]
THE IMPROVED COCKTAIL [Rittenhouse Rye, Maraschino, Absinthe, Demerara, Angostura Bitters]
POQUITO PICANTE [Gin, Cilantro, Cucumber, Lime, Cointreau, Habanero)

Original Provisions
FINGERLING POTATO SKINS [Aged Cheddar, Bacon, Sour Cream]
SPICY MERGUEZ SAUSAGE [Seared Polenta, Caramelized Bussels]
HEN IN A POT [Chicken Confiet, Mirepoix, Dumplings, Sweet Corn Velouté]

(We will still offer the full menu during our throwback week as well. Click here to view the menu.)

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