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182 East Bay St.

  • Sun - Wed 5 pm - 12 am
  • Thu - Fri 5 pm - 2 am
  • Sat 3 pm - 2 am

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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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.

Under Drink, Events, Food, Menu

Sep. 09

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)

[Glenlevit 12, Tanqueray, Black Tea, Campari, Lemon, Tarragon]
– with –
[Roasted Summer Vegetables, Cauliflower and Goat Cheese Purée]

[Beefeater Gin, Plantation 20th, Lemon, Yuzu, Lemon Grass, Honey]
– with –
[Lemon, Caper, Onion, Grilled Ciabatta]

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

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

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

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


Aug. 24

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!

288_IMG_7642_McBee Photography

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.


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.



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.


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.)



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.)


We’re counting down to the BB&T Charleston Wine  + Food Festival. In just 7 days, on Saturday, March 7, Wine + Food Festival is hosting a concert and cocktail event, On the Rocks (‘N Roll), featuring live music by soulful New Orleans musician Marc Broussard and local opening act The Tarlatans, alongside Charleston cocktails and bar bites. We’ll be there tapping our toes and serving up some of your favorite cocktails and bar snacks from our menu.

white collar-1

Our bar manager, James Bolt, will be mixing the “White Collar” cocktail (St. George Terroir, Parsnip Juice, Wormowood Bitters, Tarragon, Orgeat, Vanilla, Egg White, Cream).

Chef Kayla Bennet will serve up Housemade Bologna Sliders and our beloved Peanut Butter Chocolate Preztel Bar. (Start with the bologna sliders, and finish with the PB chocolate pretzel bar… you’ll need to try both.)

You can find tickets for “On the Rocks (‘n Roll)” at

Can’t make it? You’ll find the White Collar and these bar snacks at The Gin Joint any evening during the festival, in addition to our new menu with fresh Spring cocktails and a new addition – our “Genuine O.G.” section, bringing back a few of our most requested cocktails from original menus.

Under Food

Feb. 09

It’s important to be prepared. So we’ve put together for you The Gin Joint “Survival Pouch” – a hand sewn wax canvas pouch stocked with the essentials, our beloved beef jerky and bitters.

The Survival Pouch
$40. Includes 10 pieces of beef jerky and two Underberg herb bitters, pictured above.

Find The Survival Pouch at The Gin Joint – or order it online by emailing us [email protected]. We’ll ship it your way.

These pouches have been known to find second life stuffed with sunglasses and a couple of tubes of chapstick. Like we said, it’s all about the essentials.


Drop by The Gin Joint between January 7 and 18 during 2015’s first Charleston Restaurant Week. Twice a year during Charleston Restaurant Association‘s 11-day celebration of Charleston’s culinary scene, our chef and bartenders team up to offer the perfect pairings of cocktails and food designed just for Restaurant Week.

Here’s a look at our January Restaurant Week menu. This year, we’ve created four pairings  — two for the savory tastebud and two for the sweet tooth. Each pairing is $10. (Read: You’ll get a free, perfectly paired bar snack or dessert with your cocktail.) Foodies and cocktail enthusiasts, see you January 7-18.

Pork Slider and King Cotton cocktail
Pictured: King Cotton with Hoisin Glazed Pork Slider

JANUARY 7-18, 2015
$10 per pairing, plus tax and gratuity

Gin, Dolin Dry, Imbue Bitterweet, Lillet Blanc, Lemon, Basil, Dandelion Burdock Bitters
– with –
San Marzano Tomato Sauce, Ciabatta

KING COTTON (pictured)
Plantation 3 Star Rum, Lemongrass, Pomelo Oleo, Pomelo Juice, Lime, Arrack
– with –
House Pretzel Bun, Mustard Greens Kimchi, Pickled Vegetables

Bourbon, Swedish Punsch, Averna, Carpano Antica, Cacao, Bulls Bay Smoked Sea Salt, Angostura
- with -
Dark Chocolate Custard with Chantilly Cream and Raspberry

Appleton VX, Ansac Cognac, Lemon Oleo, Chai Tea, Oatmeal Spiced Milk
– with –
Sweetened House Ricotta with Vanilla Bean

view/print menu as pdf


Mar. 04

Daylight savings is on it’s way and with it we have launched our Spring menu. We are gearing up for this weekend’s Wine + Food Festival and have a slew of new drinks to sling for you. We have arranged our cocktail menu by spirits this season.


Under “Gin” you can find drinks made with arugula, menthol, pineapple, red chili,  and chartreuse.

Searching for tequila? Check out the “Agave” section for mezcal, reposado, grapefruit, hibiscus, and meyer lemon.

The “Rum” section will sail you away to the land of aged rums, white rums, kiwis, strawberry, and tonic.

“Brandy” will become your friend in the form of pisco, calvados or cognac with coconut, strega, and Benedictine.

And for all the “Whiskey” lovers we’ve transformed these typical cold weather bourbons, scotch, and ryes into strong and bitter yet refreshing sours with lapsang tea, violet, strawberry and more.

If after all this, you have time to attend a Festival event, come taste a “Rocket Science” cocktail at the old county jail Friday night for the “Jailhouse Rocks”. Or stop by and see our Chef Kayla Bennet serving up some Pad Thai Popcorn at Saturday night’s After Hours Party.


Aug. 28

We are excited to introduce our chef at TGJ, Kayla Bennett. Kayla has been with us since the very beginning and we are so happy to have her take reign in the kitchen. She has studied at The Culinary Institute of Charleston, and has worked with owner MariElena Raya since 2009. She is leading our team to produce the best bar food in Charleston, creating high end snacking in the Lowcountry.

She did not want to disappoint your culinary souls just now that we have closed for Sunday Brunch. We have made sure that you don’t miss out on our Chicken and Waffles and we have put it back on on dinner menu in sandwich form. Also, the pork buns are back, Southern style. We have just a few weeks left of Summery Pickled Shrimp, so hurry up and get your grub on and see what Kayla is cooking up.


Jun. 11

Bon Appetit Magazine is adding Charleston to their list of stops this year and The Gin Joint is hosting an evening of noshing and sloshing southern style on Saturday, June 22, 2013. We will be mixing up a choice of these four drinks and serving these snacks alongside. Buy your tickets online at before they sell out. It will be a private event to ticket holders only.


Antebellum: rye whiskey, Amaro Nonino, burnt sugar simple, green chartreuse

Flowers & Ashes: gin, St Germain, lime juice,Laphroaig, Angostura bitters

Traveller’s Tonic: rum, lime juice, gum arabic, elixir of calasaya, acid phosphate, Angostura bitters, house mineral water

South Pacific: cognac, rum, lime, fresh pineapple, orgeat, yellow chartreuse, Bitter Truth aromatic bitters


Shrimp and Grit Fritters with red pepper aioli

Homemade soft pretzels with Sriracha cheese sauce

Pad Thai Popcorn

House Beef Jerky

Local Butterbean Hummus with Buttermilk Crackers

Chocolate Peanut Butter Bar with Chocolate Pop-rocks and Sea Salt


Feb. 28

We thought if we unrolled our new Spring menus, Mother Nature would take a hint and start bringing us some warmer weather. If this doesn’t work then at least you will have new drinks to sip on while you wait. One of the most exciting sections of the drink menu is the “Antique Pharmacy Collection”. Joe has summoned his inner most chemist and has used old time ingredients that you would have found at the counter of your local pharmacy. He is using medicinal ingredients like cherry bark, cinchona bark, mineral salts, and gentian root. He is also using unique ways of souring drinks besides just using citrus, he is adding acids like lactart, acid phosphate, lactic acid, and tartaric acid. He has even rigged up a makeshift antique percolator Bill Nye would be proud of.

If you are in a bit more of a “baller” kind of mood, choose from the “Top Drawer” section of the menu. The Clincher takes a Last Word to the next step. The Really Old Fashioned is not just for your grandfather…it uses Pappy 20 year. For those of you who are getting a bit red faced that the Smoked Maple isn’t on the menu, don’t fret my dears, we can still stir you up one of those, as well as most if our previous cocktails that you have come to adore.

While you are going to need to try at least 3 or 4 new cocktails, ordering off the new food menu will sure make this chore a bit easier. The fresh crab dip mixed with a potato foam keeps it light yet satisfying, served with crispy salt and vinegar potato chips. Cole is also cooking up fish sticks fit for a king by layering fresh flounder around a tarragon mousse. And for dessert if you still haven’t had enough to drink, the Absinthe Colada Shake makes you feel like you are at the beach, with a pink flamingo straw to boot.

With the new menus in practice just in time for Charleston’s Wine and Food Festival, we expect to see you soon. Before you know it Summer will be here and you know what that means…another new menu to drink your way through.

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