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All Things Bubbly Cocktail Class

Moscow Mule

Join us Saturday, August 12, to learn the art of cocktail making! We’re hosting a fan favorite cocktail class featuring all things bubbly. Learn about and experiment with home fermentation and carbonation. Starting at noon, Ryan Welliver will lead guests step-by-step through the making of three unique sparkling cocktails that can be easily recreated at home.

Small bites will be provided. Tickets are $25 per person plus tax and space is limited to 20 seats. Check out the event on Facebook as well!

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Spring Aperitifs Cocktail Class

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Celebrate the start of Charleston’s favorite season with our Spring Aperitifs Cocktail Class! This class will be held on Saturday, April 22, from 12 to 1:30 p.m. at the Cocktail Club. Bar manager Ryan Welliver will lead guests through an interactive cocktail making class in which guests will learn how to make three different light, refreshing cocktails that can be easily re-created at home. Small bites will also be provided. Space is limited to 20 seats, so make sure to buy your tickets today! Tickets are $25 per person plus tax and can be purchased here.

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The Cocktail Club at Charleston Wine + Food 2017 Recap

Stacked up against 30 other Charleston cocktails, bar manager Ryan Welliver triumphed and earned the prestigious spot as the official 2017 Charleston Wine + Food Festival’s signature cocktail!

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His original creation, Storm the Beach, was featured during the festival’s opening night party held at Marion Square. It is a refreshing, rum punch with hints of cinnamon, cumin and molasses (above). Ryan also had the opportunity to serve up this tropical cocktail at the festival’s Siematic VIP Lounge party (below).

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On Saturday, March 4, Ryan participated in the festival’s “What the Pho?” event held at Le Creuset. Ryan embraced the theme of the evening and crafted  his very own creation called “Dashi Outside How Bout Dat”? (below).

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On behalf of Ryan and the entire team, we want to thank the Charleston Wine + Food Festival and everyone who attended for such a great week. Don’t forget to stop by The Cocktail Club to try Storm the Beach being served now throughout the end of the summer. To read more about Ryan’s time at the festival, check out these articles from The Post and Courier, and The Cistern Yard.

 

 

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Valentine’s Day Cocktail Class

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Mix up your Valentine’s Day routine with us at The Cocktail Club by learning a few new bar tricks. On Saturday, February 11, The Cocktail Club will host a class on the art of cocktail making specifically designed for couples (friends or lovers). The class will be led by our very own bar manager, Ryan Welliver, winner of the Charleston Wine + Food Cocktail Competition. Three distinct recipes will be featured step-by-step during the class, making it easy to recreate back at home! And to fuel guests, The Cocktail Club will be providing unique small bites.

Tickets are $25 per person plus tax and can be purchased here. Space is limited to 20 seats. Check out the event on Facebook as well!

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Ryan Welliver Wins Charleston Wine + Food Rum Rum Rudolph Contest

Rum Rum

Congratulations to our very own Ryan Welliver for winning The Charleston Wine + Food Rum Rum Rudolph Cocktail Competition! Ryan’s Storm the Beach Tiki Cocktail was selected to be the official cocktail for Charleston Wine  + Food 2017 and was also featured in Imbibe Magazine! Check out his original recipe below.

1 oz. Hamilton 86 Demerara Rum
½ oz. Plantation O.F.T.D
½ oz. Velvet Falernum
½ oz. fresh grapefruit juice
½ oz. fresh lime juice
½ oz. cinnamon-cumin syrup
2 drops Bittermens Elamakule Tiki Bitters
Tools: shaker, strainer
Glass: large mug
Garnish: grapefruit slice ( uses a dehydrated grapefruit slice)

Shake all the ingredients with ice. Strain in a glass filled with crushed ice. Garnish.

Cinnamon-Cumin Syrup
1 cup water
2 cups white sugar
2 cinnamon sticks
1 Tbsp. ground cumin seed

Toast the cumin until fragrant. Grind into a course powder. Set aside. Bring the cinnamon and water to a boil in a medium-sized saucepan. Boil for 10 minutes. Turn off the heat. Add the sugar and cumin. Stir until the sugar has dissolved. Allow the syrup to cool to room temperature. Strain through a fine-mesh strainer. Bottle and refrigerate for up to 2 weeks.

Thank you to Holy City Handcraft for the photo!

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Rooftop Garden at The Cocktail Club

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The Rooftop Terrace at The Cocktail Club doubles as a great outdoor seating area and a custom garden that provides fresh garnishes for some of Charleston’s most creative cocktails. The extensive herb garden includes rosemary, basil, thyme, cilantro and six varieties of mint, as well as less likely treats such as scorpion and Serrano peppers.

The Serrano Pepper is a type of chili pepper that looks similar to the jalapeño, but carries much more heat. Slivers of the pepper can be found in The Double Standard cocktail, a local favorite.

At The Cocktail Club, our focus on house-made infusions and juices make a rooftop garden an obvious key to freshness.  Giving our patrons an outdoor experience and a firsthand look at our ingredients is an exciting bonus.

Make sure to check out what is blooming in our Rooftop Garden in the next months!

 

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Mixologists Create a New Class of Cocktails

We can’t keep our talented team from experimenting with new seasonal flavors behind the bar. In fact, they’ve been playing with brand new drink creations to add to The Cocktail Club’s new menu. Finally, the winners have been chosen. These five new perfectly concocted cocktails are sure to keep you cool, refreshed and feeling fine throughout the summertime.

Freedom Fighter is expertly crafted with jasmine tea infused-David Nicholson 1843 bourbon whiskey, Pierre Ferrand Dry Curacao, Angostura Amaro, and lemon juice. This cocktail is bright, floral and sure to be a crowd pleaser.

Jeff’s Beach Chair will have you dreaming of lazy beach days in no time. A perfect blend of your favorite summer flavors—Lunazul Blanco tequila, coconut milk, cucumber, galangal, calamansi and lime juices—combined in one tasty cocktail.

Looking for the Lobby is a complex combination of Neisson Rhum Agricole, Lustau Amontillado Sherry, Rothman & Winter Crème de Violette liqueur, shaken with lime juice and ginger syrup, and topped with soda water.

Pass the Mead is a refreshing blend of Chaucer’s Mead and Peychaud’s bitters accented with muddled berries and Montelliana Prosecco, served over crushed ice.

Smoke & Grooves is a hearty thirst-quencher made with Corsair Triple Smoke Single Barrel Private Selection whiskey and Evan Williams Black Label Bourbon, pineapple juice, Donn’s spices and Montelliana Prosecco.

 

Cocktail Club Drinks 065Looking for the Lobby 1 Pass the Mead 2

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