Thanks to the cocktail revival, there’s arguably never been a better time to imbibe in Detroit. Bartenders are stepping it up a notch, and many local watering holes seem to be in a friendly competition of one-upmanship when it comes to creating inventive new concoctions or dusting off forgotten classics.
To celebrate our city’s drinking scene, we put our heads together and came up with this boozy tour of Detroit. Of course, lists like these are subjective, far from comprehensive, and hardly scientific — the following are just some of the concoctions we’ve been crazy about lately. What’d we miss? Reach out and let us know which local libations you can’t get enough of.
Bloody Mary (Vivio’s)
If there’s one thing Vivio’s is known for, it’s serving up a mean Bloody Mary. The ones served here pack just a little bit of heat, and come with premium vodka, a pickle spear, and a beer chaser. Best enjoyed before shopping the farmers’ sheds, or as a tried and true hangover cure.
The Bees Knees (Cafe d’Mongo)
A rare bird to compliment its eclectic surroundings, the Bee’s Knees is a sort of modified lemon drop with Gin in place of Vodka. Mixed to appropriately unusual strength, the bartenders at Café D’Mongo have been overheard warning patrons that the drink will have them “on their knees” in no time.
Blue Blazer (Sugar House)
Using Jamaican rum, rye whiskey, and cognac, the bartender takes a pair of metal mugs that are first heated with hot water, lights the booze on fire, and then passes the blue flame between the two cups back and forth several times. On a cold day, this will have you feeling toasty and gives you and your friends quite the spectacle.
The Last Word (Detroit Athletic Club)
The origins of this cocktail — made with two strong liqueurs, gin, and lime juice — can traced back to a year after the DAC Clubhouse opened in 1915. Thanks to its rediscovery by Seattle cocktail revivalists, the Last Word is now a cult favorite, and still proudly served at the DAC. Of course, you have to be a club member to get in, but you can also try one at Ann Arbor’s Last Word (yep, named after the famous drink).
The Hemingway (Bumbo’s)
Named for the writer who spent much of his childhood in Michigan, this drink seems to refer also to Papa’s later years in the Florida Keys. Why? Because the drink is essentially a daiquiri, with a twist. With that combination of rum, lime, and grapefruit, you can almost feel the trade winds blowing, and the maraschino liqueur suggests a very Michigan cherry.
Ike (Public House)
Public Houses’ tiki drink includes St. Jermaine, New Amsterdam Gin, Barbancourt, Akashu whiskey, grenadine, fresh lime juice, and ginger beer; served with a cherry, pineapple, and orange. We asked its principal architect, executive chef Brandon Zarb, what he thought of the signature cocktail. How did it pair with other menu items at Public House? How was it reflective of their central ethos? “It’s sweet, pink, and comes in a tiki glass but has enough liquor to knock you on your ass.” Well said.
The Caipirinha (Republica)
The Caipirinha is Brazil’s national cocktail. So leave it to Republica to take this South American gem and give it the Motor City treatment. Republica combines rum, Detroit’s very own Mary Ann’s Soda Cranberry soda syrup (providing a flavor that is both sweet and tart), half a muddled lime, and ice to create this reimagined Brazilian classic.
Motown Mule (Bogartz)
Bogartz eschews the Moscow Mule’s traditional copper mug, instead creating a Detroit take on the cocktail classic. Using Valentine White Blossom Vodka as its base, the drink’s elderflower notes complements the characteristic citrus and herbal flavors of a Moscow Mule. Pairs well with a Bogartz burger.
The Hummer (Bayview Yacht Club)
In a city known for its cultural exports, we can count longtime Bayview Yacht Club bartender Jerome Adams’ signature blend of rum, Kahlua, and ice cream among Detroit originals that have found fame across the globe. According to Adams, the drink is so named because when he first conjured it up in 1968 one of his customers said, “You know, after two of these it kinda makes me wanna hum.”
Ring of Fire (Imperial)
Habanero infused tequila — sound terrifying? Fear not, as Imperial balances the heat and fruitiness of Habanero with grapefruit, creating a bitter, sweet, and spicy concoction that sits well alongside their southwestern inspired menu. Still, probably not for those with a less than adventurous palate.
The Morgan (Delux)
The cornerstone of the Morgan is that divine pairing of Gin (namely, Rusted Crow Ginstache) and cucumber, with the addition of mint accenting its refreshing flavor profile. Double straining ensures that the cocktail avoids that unfortunate recurring theme in many poorly executed mojitos, where the end result tastes like you’re drinking a forest. All the aroma with none of the chlorophyll.
Long Arm of the Law (Detroit City Distillery)
With Rye whiskey, fig preserves, cinnamon, and lemon, the combination of dark fruit, spice, and citrus come together to make this offering from Detroit City Distillery the ultimate winter warmer.
Green tea (Exodos)
Some cocktail names are merely suggestive of their actual taste. The Green Tea, however, is nearly indistinguishable from the flavored iced tea you might find in a familiar 20 oz plastic bottle. For those who have yet to experiment with peach schnapps (here, combined with Jameson), please do not consume in similar quantities.
Bull Shot (London Chop House)
A signature of the now-defunct Caucus Club dating back to 1952, the Bull Shot is basically vodka and beef bouillon. Yes, it’s kind of gross — but that’s how they drank ’em back in the day. You can still order one at the Caucus Club’s sister restaurant, London Chop House, if you dare. (The house recommends adding a Bloody Mary to it.)
Blessing of the Blossoms (Selden Standard)
A mix of rye whiskey, Genepy, cherry-balsamic shrub, and lemon juice, garnished with a little lime peel and a maraschino cherry (a real one, not those dyed-red ones). Selden Standard makes its own shrub using summer fruits. Named after Traverse City’s original name for its cherry festival, this drink effectively extends the cherry season into the fall and winter. Tip: Soak the cherry garnish in the booze, and eat when you reach the end of your glass.
This article appears in Oct 7-13, 2015.
