The Standard Pour raised the standard … again.  Oh Hey Dallas and I were lucky enough to be invited into TSP to indulge in some of the craft cocktail den’s new menu items and cocktails.  Long story very short … we’ll be back.

I arrived a little late (sorry, OHD!) and plopped down after an insane day at work in dire need of strong drink.  We had a table by the windows to the patio (which is delightful with the huge awning and fire wall), which gave me a nice view of the generously-stocked bar, complete with infused liquors, flavored bitters, and any (high-end) alcohol that you could want.  

Our chatty waitress went over the options for the night, then beckoned the barkeep who got the run-down of our likes and dislikes.  As some of you may know from past reviews, I do NOT enjoy the tequila.  Upon hearing my dislike for the spirit, the barkeep’s eye twinkled a bit, he turned on his heels, and scurried back to the bar (which made me nervous).  I should mention that, on this very special night, Eddie “Lucky” Campbell was guest bartending (a lucky night to venture in).

Our first drink was an “amuse” drink (I suppose an amuse bouche cocktail-style … but as I mentioned, I was late so I missed the run-down on this one).  The small sipper was a delicate mix of cranberry cider and mulled wine—not too overpowering and very festive. I will say that I love the idea of legitimate before—dinner drinks and I may now consider aperitifs more often.

My first proper cocktail was right up my alley, The Derby (Maker’s Mark, Cointreau, sweet vermouth, lime juice).  I LOVED this cocktail and had to be careful not to drink too much for fear of passing out on the walk home from all the deliciousness (read many many drinks).  Not drinking too much of this beauty was a struggle as it was stinkin’ delicious.

My second drink was a tequila drink which I got because, and I quote, “the bartender likes a challenge.”  Dubbed the Jalisco Cocktail, I actual drank a good portion of this one.  I was amazed (seriously) … it was delicious (Siembra Azul Reposado, Curacao, almond raisin syrup, lemon, and angostura).  The cocktail had just enough tequila to give it an exotic feel, but it was very mild.

After my eye-opening tequila experience, OHD was served the Bitter Gin Mule (Lucky’s random creation of the evening), which was incredibly smooth for a bourbon drink.  (Non-southern) ladies averse to whiskey could drink this and enjoy it.  I may or may not have stolen this drink to finish myself.

Another delight was the Garden and Gun (Sapphire Gin, pepper puree, celery shrub, chili syrup), a unique version of the bloody Mary with a kick.  The celery shrubº gave a lightness to the drink where it could have been heavy with the puree and chili syrup.  Speaking of the syrup, the pepper puree was deliciously spicy.

My last (but certainly not least) drink was the Sazerac Swiss something-or-other which was a cocktail that isoff-menu, but the simple Sazerac contains Sazerac Rye, simple syrup, perchauds, Absinthe, and lemon peel.  The Sazerac is a classic prohibition-style cocktail with balanced yet bold flavors that will knock you on your hiney*.  The bitters and rosemary in this drink really were a great combination that made it very easy to drink, and noticeably pooooo-tent.