The Village Squire Restaurants

Tequila cocktail with Tequila Corralejo Reposado, fresh pink grapefruit juice, fresh lemon juice, agave syrup, egg white, and grapefruit or orange bitters. Garnished with crushed dried rose petals.

Iconic champagne cocktail that evokes memories of lazy mornings and late breakfasts.

Refreshing cocktail with vodka, lemon juice, strawberry ginger juice, and cane sugar syrup, topped with club soda. Perfect for those who love simple pleasures like cold lemonade and fresh strawberries.

Well-balanced chocolate cocktail with Baileys Chocolate Liqueur, Ketel One Vodka, simple syrup, heavy cream, sugar, and chocolate syrup. Topped with whipped cream and chocolate hearts.

Cognac forward cocktail inspired by the sugar rimmed Brandy Crusta. Features Cognac, David Ramnoux Pineau des Charentes, Cappelletti Aperitivo, Giffard Orgeat, grapefruit juice, lemon juice, and Creole Bitters.

Classic cocktail with vodka, Cointreau, cranberry juice, and Rose's lime juice. Garnished with lime.

Decadent cocktail with Fig Infusion Courvousier Cognac VSOP, Italicus, Bénédictine, Lustao Amontillado Sherry, aqua panna, Angostura Bitters, Black Walnut Bitters, and sparkling wine. Full of European flavors.

Rendition on a paper plane with Oban 14-Year-Old Single Malt Scotch Whisky, Orange Citrus Liqueur, Herbal Grappa Liqueur, and fresh lemon juice. Garnished with lemon peel.

Rosy-hued gin cocktail with Condesa Gin, St-Germain, clarified lemon juice, jasmine cordial, and elderflower tonic water. Finished with jasmine foam. Floral, aromatic and subtly sweet.

Alcohol-free version of a cosmopolitan with Ritual Gin Alternative, cranberry juice, lime juice, and simple syrup. Garnished with lime wheel.

Dessert-like cocktail with Hampton Water Rosé, vanilla vodka, Chambord, pineapple juice, grenadine, and Raspberry Rose Poppi.

A rose in liquid form with deep ruby hue and rose bud garnish. Complex whisky cocktail with hibiscus-infused Suntory Toki Whisky, Red BitterRoma, peppermint tea, Giffard Pampelmousse, simple syrup, fresh lemon juice, Regans Orange Bitters, and Ms. Better Bitters foamer.

Bittersweet cocktail similar to a Negroni for tequila lovers. Made with tequila reposado, sweet vermouth, dry vermouth, Campari, and Angostura bitters. Garnished with orange or lemon twist.

Batch cocktail with red table wine, brandy, orange juice, pomegranate juice, sparkling water, and simple syrup. Garnished with orange slices, apple slices, blackberries, and pomegranate seeds.

Pink cocktail with herbaceous flavors. Made with Rose Vodka, Lillet Rosé, Bitter Bianco, 'Real Infused Exotics' Lychee Puree Infused Syrup, and rose water. Garnished with a rose.

Dessert cocktail served with ice cream scoops topped with Hennessy X.O, simple syrup, and cold brew. Choice of fior di latte, vanilla, coconut, hazelnut creme, or chocolate ice cream. Serves two.

Version of the New Orleans cocktail De La Louisiane made with cocoa butter fat-washed Sazerac Rye, sweet vermouth blend, Benedictine, Peychaud's Bitters, and mole bitters.

Spirit-forward riff on the classic Sazerac with Elijah Craig Straight Rye, cognac, Macvin du Jura, melon aperitif, and Peychaud's Bitters. Features bitter and spice notes with beautiful, high-tone, slightly exotic notes.

Boozy cocktail with Sazerac Rye backbone balanced with spicy sweetness of Fireball Blazin' Apple and stone fruit syrup, finished with Angostura bitters. Garnished with torched cinnamon stick and dehydrated apple.

Versatile cocktail contrasting spice of rye whiskey with bitter notes of Italian amaro and bright citrus. Made with rye whiskey, Amaro Montenegro, Contratto, lemon juice, and spiced honey.

Stylish, golden, whiskey-forward cocktail made with Redemption Rye, Pierre Ferrand Dry Curaçao, and orange bitters. Perfect before or after dinner.

Elevated version of a Boulevardier built around pumpkin seed-infused Michter's Rye and Hojicha-infused Campari with green tea, featuring Carpano Antica Sweet Vermouth and palo cortado sherry.

Sour variation with Rittenhouse Rye, Gamle Dill Aquavit, Trader Vic Macadamia Nut liqueur, lemon juice, carrot syrup, and egg white. Features unlikely flavors of carrot and dill.

Elegant cocktail built around Sazerac Rye with sweet vermouth, Luxardo Maraschino, Angostura bitters, and Bisho bitters. Garnished with Luxardo maraschino cherry and expressed orange peel.

Riff on a Manhattan made with Jack Daniel's Single Barrel Rye, Carpano Antica Vermouth, chicory bitters, and Giffard Banana Liqueur. Garnished with a Dirty Sue Whiskey Cherry.

Bright Caribbean twist on a classic sour with Rittenhouse Rye, Amaro di Angostura, orgeat, lemon juice, and orange bitters. Garnished with fresh raspberries.

Single-barrel bourbon, typically released at barrel proof (up to 130 proof). Also available as small batch whiskey blended from multiple hand-selected barrels and diluted to different proof points.

Blend of barrels aged 12 to 18 years, 105 proof. Notes of vanilla icing, marshmallow, brown sugar, spice, stone fruits, toasty oak, and coconut with a spicy, silky finish.

Blend of barrels aged 12 to 18 years, 107.5 proof. Notes of butterscotch, baking spice, vanilla, sweet and chocolatey palate with dark fruits and a sharp, spicy finish.

Blend of barrels aged 12 to 18 years, 110 proof. Notes of vanilla icing, brown sugar, oak, dark chocolate with a long, spiced oak finish.

Bourbon from the distillery behind King of Kentucky, available at multiple proof points.

Bourbon by Brown-Forman spirits company.