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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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Under Drink, Menu and tagged , ,

Mar. 20
2015

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…

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

Rum
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

Agave
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

Whiskey
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!

VIEW FULL MENU

Happy Spring!

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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

CHARLESTON RESTAURANT WEEK MENU
JANUARY 7-18, 2015
$10 per pairing, plus tax and gratuity

SAVORY:
LINCOLN GREEN
Gin, Dolin Dry, Imbue Bitterweet, Lillet Blanc, Lemon, Basil, Dandelion Burdock Bitters
– with –
RICOTTA STUFFED MEATBALL
San Marzano Tomato Sauce, Ciabatta

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

SWEET:
THE RANDY
Bourbon, Swedish Punsch, Averna, Carpano Antica, Cacao, Bulls Bay Smoked Sea Salt, Angostura
- with -
FRENCH SILK PIE
Dark Chocolate Custard with Chantilly Cream and Raspberry

MILK PUNCH
Appleton VX, Ansac Cognac, Lemon Oleo, Chai Tea, Oatmeal Spiced Milk
– with –
OATMEAL “CREAM” PIE
Sweetened House Ricotta with Vanilla Bean

view/print menu as pdf

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