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182 East Bay St.

  • Sun 3 pm - 12 am
  • Mon-Wed 5 pm - 12 am
  • Thurs 3 pm - 12 am
  • Fri-Sat 3 pm - 2 am
Under Drink, Menu

Jan. 18


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:

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

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

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

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.


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.

IMG_1419     IMG_1442


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.


Oct. 27

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:

[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

[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

[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

[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?

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.)

Under Drink, Menu

Jul. 14

This week, we’re unveiling our new cocktail menu, inspired by Summer. Here’s what’s new: You’ll find five sections of cocktails: Poolside, Street Smart, Off the Wall, Strong Arm and Top Shelf.

Ladies and gents, we’ve unveiled our Summer drinks menu! [Trailblaze]

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

[ light and shaken drinks, i.e. those that take you beachside or poolside ]
Cancan Banks 7 Rum, Lime, Tonic, Hibiscus, Strawberry, Angostura Bitters, Mint
Straw Man Beefeater Gin, Gran Classico, Ginger Honey, Lemon, Thyme, Lavender, Soda Water
Pep Talk Plymouth Gin, Cream, Lemon, Lemon Oleo Saccharum, Sugar, Lillet, Egg White, Soda Water, Verbena Leaf
Gold Standard Jamaican Pot Still Gold Rum, Amontillado Sherry, Sugar, Yuzu, Smoked Salt Tincture, Guajillo Chile, Lime

[ cocktails for the more sophisticated tippler,  these are our unique takes on ‘summer in a glass’ ]
London Season Green Hat Gin, Rhubarb Syrup, Lemon, Salers Aperitif, Genepy Des Alpes, Tarragon
Trailblaze Espolon Blanco Tequila, Poppy Seed Syrup, Lemon, Faretti, Honey, Suze, Poppy Seeds, Lemon Twist
Catbird Seat High Wire Sorghum Whiskey, Orgeat, Giffard Crème de Pêche de Vigne, Lemon, Honey, Charleston Madeira, Peach Bitters, Mint
Camp Saxton Flor de Caña 7 Rum, Hopped Blackberry, Lemon, Clément Créole Shrubb, Smoked Honey, Mesquite Swizzle

[ unusual and adventurous ]
Gentlemen Farmer Neisson Rhum, Cauliflower Orgeat, Lemon, Honey, Curaçao, Cinnamon, Orange Bitters, Rosemary
Velvet Glove Mezcal Vago, Ilegal Mezcal Repesado, Green Chartreuse, Dolin Blanc, Curaçao, Angostura Bitters, Lemon, Cucumber
Wolsley Green Chartreuse, Pineapple, Lime, Laphroaig 10 Scotch, Campari, Sugar, Blackstrap Bitters, Egg White, Angostura Bitters

[ seasonally inspired, strong, stirred cocktails ]
American Rust Rittenhouse Rye, Bigallet China-China Amer, Angostura Amaro, Montenegro, Smoked Cherry Bitters, Orange Twist
Mutineer Añejo Tequila, Salers Aperitif, Cocchi Vermouth di Torino, Tea Aperol, Orange Twist
Lil’ Biz Ron Zacapa 23 Rum, Swedish Punsch, Bonal, Angostura Amaro, Angostura Bitters, Orange Twist
Curmudgeon Monkey Shoulder Scotch, Punt e Mes, Cardarmaro, Fernet, Grapefruit Bitters, Lemon, Grapefruit

View the Summer Menu [Including Top Shelf]


Apr. 11

We introduced many of our Spring cocktails just a few weeks ago, but we’ve mixed up just a few more bring more fresh Spring notes to the cocktail menu.

Here’s what’s new:

IVORY TOWER – St. George Terrior Gin, White Port, Honey, Verjus, Grape, Rosemary
WHISTLE STOP – Boodles Gin, Rose Petal Syrup, Lemon, Uncouth Vermouth Wildflower, Sailors Aperitif, Sage, Cucumber
GOLD DIGGER – Broker Gin, Chamomile Tea Syrup, Lemon, Grapefruit, Lemon Oleo Saccharum, Suze, Pamplemousse, Cilantro, Grapefruit Bitters

SIGNATORY – Banks 7 Run, Genepy Des Alpes, Tempus Fuit Violettes, Lime, Tonka Bean Syrup

VARIETY SHOW- Peloton Mezcal, Carpano, Zirbenz Stone Pine, Ramozzati, Mole Bitters

WHISTLE STOP [Boodles Gin, Rose Petal Syrup, Lemon, Uncouth Vermouth Wildflower, Sailors Aperitif, Cucumber, Sage]

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

You’ll find these in addition to these cocktails, and throwbacks like the Gin Basil Smash, Bourbon Renewal and Antebellum that we’ve brought back to the menu.


Under Drink, Menu and tagged , ,

Mar. 20

We’ve had spring fever for some time now, and we’re thankful it’s finally patio-sitting weather and that we can officially say Spring is here. After weeks of mixing and taste testing (we don’t hate that test testing), our bartenders have nailed down a unique menu of cocktails matched to the season. Introducing our Spring cocktails…

WALLFLOWER – Blue Coat Gin, Ginger Honey, Carrot Juice, Koval Ginger, Absinthe, Mint, Cream

RACONTEUR – Appleton VX Rum, Lime, Cucumber, Fernet, Aperol, Demerara, Falernum, Angostura Bitters
BUSH HOG – Smith and Cross Rum, Averell, Plantation 5 Year Rum, Lemon, Falernum,  Demerara, Angostura Bitters

TIRE SWING – Altos Blanco, Tangerine, Lime, St. Germain, Strega, Aperol
CRANE KICK – Antiguo Anejo, Ancho Reyes, Angostura Amaro, Cinnamon, Cacao, Peleton Mezcal, Angostura Bitters
PARAISO – Altos Blanco, Coconut Orgeat, Pamplemousse, Ginger Honey, Hibiscus, Lime, Hellfire Bitters

GOLDEN PARACHUTE – Monkey Shoulder Scotch, Amaro Nonino, Laphroaig 10, Grapefruit, Lemon, Angostura Bitters
LONESOME DOVE – High West Double Rye, Ramazzotti, Zucca, Gran Classico, Luxardo, Angostura Bitters
CALAMITY JANE – Old Grand-dad Bonded Bourbon, Bay Leaves, Strawberry, Lemon, Sailors Apertif, Grenadine
MANO NERO – Rittenhouse Rye, Porcini, Vya Sweet Vermouth, Madeira, Campari, Demerara, Balsamic

Top Shelf
VIRGINIA GENTLEMAN – Reservior Rye, Demerara, Angostura Bitters, Orange Bitters
WINSTON CHURCHILL MARTINI – Bristow Gin, Hayman Old Tom Gin, Citadelle Gin, Junipero Gin, Aviation Gin, Glorious Gin, Greylock Gin, Lemon Twist
ITALIAN JULEP – St. George Rye, Angostura Amaro, Cynar, Tossolin, Ramazzotti, Bráulio, Mint

We’ve also brought back a few of your genuine favorites from original menus — The Genuine O.G. section. The Bourbon Renewal, Gin Basil Smash and the Antebellum are back on the menu!


Happy Spring!

Under Drink, Menu and tagged ,

Jan. 13

white collar-1

As the seasons change, so do our cocktails. We’ve just made some additions to our winter menu, including our newest cocktails below. See the full menu for descriptions of all our winter drinks and bar snacks.

Newest Cocktails:
Gin: White Collar (above), Death Grip
Rum: Pirateer
Absinthe: Card Shark
Agave: Vaya con Dios (below)
Top Shelf: Midwinter Old Fashioned

The Vaya con Dios cocktail, minus a sip or dos.

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


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