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.

tgjmenuspring2014

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.