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182 East Bay St.

Charleston
  • Sun - Wed 5 pm - 12 am
  • Thu - Fri 5 pm - 2 am
  • Sat 3 pm - 2 am
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Oct. 28
2016

New season, new menu. Nailing down our fall cocktails ‚ÄĒ Coming soon! ūüćāūüćĀ

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

While the¬†weather in Charleston¬†is slow to catch on, Fall is¬†in full swing.¬†We’ve just launched the season’s new cocktail menu, which includes 16 new¬†cocktails that we’ve divided into¬†several¬†sections to help you navigate.¬†Packed with the best of Fall¬†flavors, here’s a look at the drinks¬†you’ll find served up at The Gin Joint now and throughout the season.

AUTUMNS UP [super seasonal]
Fin del Mundo Mezcal Vago, Horchata, Vanilla, Fresh Lime, Topped with Bruto Americano Apéritif, Garnished with a Scorched Cinnamon Stick
Pear Pressure Spiced Pear Brandy, Fresh Lime, Caribbean Spices, Celery Bitters, Garnished with Sage
Joy Ride Persimmon Syrup, House Tonic, Fresh Lemon, Aperol Aperitivo, Bristow Gin, Charged with Co2, Szechuan Peppercorn
Thyme & Flow Cranberry Soaked Ansac Cognac, Walnut Liqueur, Lillet Blanc Apéritif, Fresh Lime, Thyme
Goodnight Forever Flora de Ca√Īa Aged Rum, Almond Cream Liqueur, Burnt Sugar, Fresh Lime, and a Healthy Dose of Angostura Bitters and Tiki Spices

LIGHT AND UNUSUAL [bright and refreshing with unexpected twists]
No Pine, No Pleasure Zirbenz Stone Pine Liqueur, Acqua di Cedro Lemon Liqueur, Cynar Bittersweet Liqueur, Fresh Lemon
El Chismoso Cocoa Nib-Steeped Tequila, Earl Grey Tea, Fresh Grapefruit, Molé-Cardamom Bitters, Spritzed with Smoked Hazelnut Oil
Hay Burner Hay Smoked Whiskey, Mezcal Vago, Fresh Lemon, Celery Root Cream Cordial, Biscotti
White Lie Big Gin, Pistachio-Fennel Syrup, Fresh Lime, Yellow Chartreuse, Dolin Blanc Vermouth
Charlie Brown Peanut-Cola Cream Liqueur, Old Grand-Dad Bourbon, Fresh Lemon, Bulls Bay Smoked Sea Salt, Amaro Nonino

STIRRED AND BOOZY [strong and serious]
Knuckle Duster Compass Box Spice Tree Scotch, Toasted Orange and Coriander Liqueur, Charleston Madeira, Amaro Luccano, Charred Orange Oil
Shallow Grave Rye Whiskey, Bourbon Barrel Stout Reduction, White Pumpkin Cordial, Spiced Brown Sugar, Creole Bitters
Dewey Decimal Gin Joint Rum Blend, Housemade Fig Preserves, Italian Amaro, Anise-Soaked Yellow Chartreuse, Barolo
Teacher’s Pet Bourbon Barrel Rested Rum, Apple Brandy, Clarified Green Apple Juice, Pineau des Charentes Ap√©ritif
Midnight Ringing Smoked Rhubarb Amaro, Red Wine, Pineau des Charentes Apéritif, Sweet Vermouth, Rye Whiskey

TOP SHELF
Golden Pearl Old Raj Gin, Buttered Onion Soubise, Dolin Dry Vermouth, Garnished with Saffron Pickled Pearl Onion

Another fun, new addition to the menu is a short list of¬†shared cocktails inspired by¬†“Choose Your Own Adventure” series books from childhood. (Remember those?) The large format cocktails are punches that can be shared among a table, and by¬†selecting¬†your spirit of choice, you determine¬†your adventure. And, yes¬†‚Ästas always, you can still order¬†Bartender’s Choice, where you choose any two descriptors from our word bank, and the bartender serves up¬†a¬†cocktail that fits the bill.

View the full menu here.
*prices and spirits are subject to change

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Jan. 31
2014

The Winter Drink Menu has been revealed just in time for snow! Inspired by rich and bold ingredients, bar manager Jared lane has created a cocktail menu introducing new, pronounced flavors of winter that are sure to warm you up. Fit for the novice and advanced imbiber, the chosen ingredients integrate in a way that speaks loudly of the dedication Lane and his team puts into these intricate drinks.

The tiki-style Midshipman uses a traditional house made almond orgeat with herbal, spiced notes from green chartreuse and Fernet Branca to put this cocktail high in the ranks of people’s choice.

A rich house made hazelnut milk and a sweet & spicy cinnamon chipotle syrup combined as a tequila-based flip named Don Juan. So nice, that for years you’ll be telling the story of how you and Don met.

A locally distilled High Wire Hat Trick gin makes a debut on our menu in a herbaceous revision of the classic Corpse Reviver. To cure your hangover, our Corpse Reviver #3 will do just that.

Because you couldn’t get enough, The Cramer remains a staple on this Winter’s menu. It’s a floral concoction of cognac, hibiscus syrup, and lemon.

And one more to get you thirsty, a favorite already, The Pony Express. Its smoky notes of mezcal are complimented by rye whiskey and a light-bodied fino sherry taking on a serious tone and a smooth sweetness to round it out.

Spring isn’t far away so ease your curiosities and come try one of our latest drinks while you can.

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Aug. 28
2013

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.

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Jul. 02
2013

We are excited about some new changes for The Gin Joint starting in August. We will be opening on Saturdays at 3pm instead of 5pm. We hope you will come beat the sumer heat with a Waikiki Tiki drink from our new summer menu.

Also, starting in August we will no longer offer brunch. We will be opening up Sunday nights starting August 4th, from 5pm until midnight. So make a point to stop by The Gin Joint for Sunday brunch in July. Not to worry, “Chicken ‘n Waffles” will be making an appearance on our night snack menu.

Check out our new summer menu or brunch menu online.

New Hours Starting August 2013:

Sun-Wed      5pm-12am

Thurs-Fri     5pm-2am

Saturday       3pm-2am

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