When Public House first opened, we fell in love with Ike, Mavis, Estelle, and Roy, cocktails that were as classic as their names. Public House's small but well-curated drink menu was made up of boozy yet fruity beverages that transported us from the 21st century way back to the '60s.
Over the seasons, Public House has changed up their menu, but kept their most popular drinks. The Roy, which bartender Shawn Stanton poured for us, has been a mainstay since the Ferndale bar opened its doors, but newer drinks like the Vivian, William Tell, Pearl, Betty, and Hazel are warming up the winter months with spicier flavors.
According to Stanton, the Pearl is Public House's take on the White Russian, except the drink is 100 percent booze. The Clive and the Violet, which are similar drinks, can be served as "The Twins," smaller servings that come in matching miniature snifters. The Roy has a smoky peet flavor from the bourbon but is citrusy too. And overall, it's just really, really good.
Drink Recipe: The Roy made by Shawn Stanton, Public House
1.5 ounces Bulleit Bourbon
Half ounce housemade "PH" cordial
Half ounce Cocchi Americano
Half ounce lemon juice
2 dashes Laphroaig
2 dashes Angostura bitters
Shake with ice. Double strain. Pour into coupe glass. Garnish with grapefruit peel.
