The Old Fashioned ($13)
For The Parish's Old Fashioned, a single large ice cube is placed into an Old Fashioned glass. Coltharp then stirs in Rockhill Farms Bourbon, a generous dose of Angostura Bitters, and a rich Demerara syrup that lends a touch of sweetness and rich texture to the drink. The cocktail is finished simply with a twist each of lemon and orange peel.
Fresh Gin Gimlet ($12)
Coltharp shakes Plymouth Gin, fresh squeezed lime juice, and simple syrup to render a frothy Gimlet that is equally tart and sweet, refreshing and crisp, while still allowing the juniper of the gin to shine through.
Black Bee ($12)
"Beer is the base of this drink, as the club soda would be the base in a Tom Collins," explained Coltharp. The resulting cocktail is layered with the flavors of coffee, roasted malts, vanilla, and yes, honey.
Historic Core Cocktail ($14)
The old (and strong) spirits of bonded rye whiskey, bonded apple brandy, Carpano Antica sweet vermouth, and Green Chartreuse are stirred along with Angostura bitters and cracked ice, then strained into a chilled cocktail coupe and finished with a lemon twist. The cocktail is stiff, spicy, bitter, fruity, and sweet.
The Real McCoy ($13)
The funkiness in question comes from Smith & Cross Jamaican rum and Neisson Rhum Agricole Blanc from Martinique. The rums are swizzled with crushed ice, freshly squeezed orange juice, freshly squeezed lime juice, and St. Vincent Orgeat syrup. The Real McCoy is smooth, rich, and potent. Funky too.