McGee repurposed a couple of chiller/dispenser machines (most commonly associated with pouring ice-cold shots of Jägermeister) to serve his batched Old Fashioned. Very Old Barton Bourbon, demerara syrup, mole bitters, and water are mixed together and then refilled back into the bourbon bottles, which perch upturned atop the machine. The Old Fashioned is served on oversized ice with an orange peel and a cherry.
Another batched cocktail is the Whiskey Tango, McGee's brown-spirited answer to the popularity of sweet-tea vodka. Here the bar uses machines you might typically see agitating lemonade (in the background at left) to keep this blend of George Dickel Tennessee Whiskey, sweet tea, and lemon juice well integrated. The Whiskey Tango is served over crushed ice in a large glass.
Named after a real Kansas town (at the request of one of the other Bub City partners, who attended college in the state), this full-bodied take on a traditional Manhattan combines bonded Rittenhouse Rye, Carpano Antica, Amaro Ramazzotti, and a few dashes of sarsaparilla bitters. Paul commissioned his friends at Milwaukee-based Bittercube to make Bub City its own proprietary bitters for this cocktail, which resulted in a vanilla-laced, root beery concoction that gives the lone rye-based drink on the menu some familiar bourbon notes.
Locally made Letherbee Gin anchors the Coffin Nail with its intense botanical profile. Velvet Falernum and lime juice round out the flavor.
Much like the Manhattan, KS and others on McGee's debut cocktail menu at Bub City, the Stone Fence is a subtle manipulation of a tried and true classic. Traditionally a simple pairing of dark rum and cider, here the Stone Fence combines El Dorado Rum with apple cider from Mick Klug Farms, lemon juice, and an inspired measure of Lustau East India Oloroso Sherry, as well.
Horse's Neck (with a Kick)
Although the "kick" traditionally referred to the inclusion of booze in this drink, in this case it surely comes from the sublime and spicy Blenheim's Ginger Ale, sourced directly from the manufacturer in Dillon, South Carolina. It's complemented simply by Wild Turkey Bourbon, lemon juice, and the customary ribbon of lemon peel.
A classic made with Laird's Apple Brandy, pomegranate syrup, lime, and Angostura bitters, the Jack Rose is a close cousin to McGee's Mexican Firing Squad (with apple brandy in place of tequila). It's a rounder drink, though, with a less prominent bite.