Our Drinks

6 O'clock 100 proof Brunel gin, Select Aperitivo and Montenegro Amaro over a CP logoed cube.

Spritz Veneziano is the Italian name of this cocktail containing Aperol, bitters, Lamarca prosecco, and club soda.

Originating in Spain, the Carajillo dates back to the 19th century. It combines coffee with Spanish brandy or rum, reflecting a tradition of spiking coffee for a spirited kick. We use a double shot of 5 bean cigar pairing espresso and Licor 43. Shaken to chill and served neat with a sprinkle of cinnamon.

Japanese whisky, Haku Japanese vodka, Yuzu Japanese gin, lemon juice and hibiscus simple syrup, topped with Sake.

Courvoisier VSOP, Amaretto, Chambord raspberry liqueur, and chocolate bitters.

Legend states that the original recipe was created by Joseph Sheridan in 1940 when a group of passengers arrived at an Irish airport and Sheridan tried to warm them up by adding whiskey to coffee. Our version begins with our 5 bean cigar pairing espresso blend. Irish whiskey, Bailey's and cream combine to make a warming tasty treat.

Sir Francis Drake is credited with its invention and Havana, Cuba, is considered the birthplace of the mojito. A small boarding party, led by Drake, went ashore on Cuba and came back with ingredients for an effective medicine - perhaps to combat scurvy. Cruzan Mango rum, fresh lime juice, mint simple syrup and Fever Tree club soda.

1792 bourbon and Branca Menta are combined with a float of Caol Ila single malt Scotch.

A refreshing twist on the classic mule. We use White Peach Rosemary Essence Grey Goose, rosemary simple syrup, lime juice and top with Fever Tree ginger beer.

Tres Generaciones reposado, fresh lime juice, rosemary simple syrup and a torched rosemary are topped with Fever Tree grapefruit soda to create this variation of the classic.

This drink is named after the Spanish word, "sangre," which means "blood." Over time, many recipes have been developed and the drink has evolved to include the use of white wine for a refreshing twist. Our version uses Giuliano Rosati Pinot Grigio, St. Germain elderflower liqueur, peach schnapps, Cointreau, orange juice, and simple syrup. Served over ice and loaded with fruit.

Aviation gin, Campari, sweet vermouth with a torched rosemary sprig.

Milagro reposado, Cointreau, agave, blood orange juice, lime juice and fresh jalapenos served with a chili-salt rim.

Dalmore 12 year, Montenegro Amaro, with cocoa, chili and walnut bitters.

This cocktail is a blend of Venezuelan rum and Scotch whisky served with a little spicy bite: Diplomatico Reserva and Diplomatico Mantuano rums, lemon and honey, with a Caol Ila single malt float. Served on the rocks with a piece of candied ginger.

Aviation gin, dry vermouth, Lillet Blanc and hopped grapefruit bitters.

Fresh basil, strawberries, and lemon juice are combined with Fever Tree club soda to provide a base for the beautiful crown of Empress 1908 gin to float upon this refreshing cocktail.

Corazon tequila, Bruxo mezcal, CP Bloody Mary mix and house-made jalapeno simple syrup.

Cigar Pairing barrel select Maker's Mark (112 proof), Luxardo maraschino liqueur, hopped grapefruit bitters, fresh lemon, and honey simple syrup.

Beefeater gin, lemon juice, and simple syrup topped with Lamarca prosecco. This cocktail derives its name from having such a kick that it feels like being shelled with the powerful French 75mm field gun.

Glenmorangie X Scotch and Disaronno.

Haku vodka, basil, cucumber, basil simple syrup, lime juice and Fever Tree club soda are combined to create this refreshing cocktail.

In The 1920's during Prohibition, Charles Bishop, AKA "Old Man Bishop" is known for creating the original Long Island Iced Tea recipe while residing on Long Island In Kingsport, Tennessee. We use quality liquors in this classic of vodka, gin, tequila, triple sec, lemon juice, simple syrup and splash of cola.

Bruxo mezcal, Aperol, yellow Chartreuse and lime juice.

A beautiful variation of the whiskey sour cocktail from pre-Prohibition times. It is also known as the "Southern Whiskey Sour". Our version uses Widow Jane Applewood Rye, lemon juice, simple syrup served with a Malbec wine float.

This drink is named after the Spanish word "sangre," which means "blood." Our version of this refreshing drink uses Berceo Rioja, Courvoisier, orange juice, hibiscus simple syrup, loaded with fruit and served over ice with a Creme de Mure float.

Born in 19th-century New Orleans and evolved from a Cognac toddy to a potent mix of rye whiskey, absinthe, Peychaud's bitters, and a sugar cube. A symbol of Louisiana's rich cocktail heritage, it gained fame as America's oldest known cocktail. We use Horse Soldier straight American whiskey, Courvoisier, Peychaud's and an absinthe mist.

Casamigos Mezcal, fresh lime juice, orange bitters and agave.

The Tom Collins originated in 19th-century London. This Strawberry Collins puts a fruity twist on the classic, blending Sipsmith Strawberry Smash Gin, lemon juice, and simple syrup, topped with Fever Tree club soda for a refreshing and flavorful cocktail.

According to legend, the Negroni was invented in Florence, Italy, in the early 20th century when Count Camillo Negroni asked his bartender to strengthen his favorite cocktail Americano by adding gin instead of soda water. Enjoy equal parts of Aviation gin, sweet vermouth and Campari.

This cocktail was created in 1930s New Orleans. The translation means "old square" in French, the name is in reference to New Orleans's French Quarter. Enjoy Bulleit Rye, Courvoisier VSOP, Benedictine, sweet vermouth, and lemon juice with Angostura and Peychaud's bitters.

Nemiroff Ukrainian Vodka, Mr. Black coffee liqueur and salted caramel cold cream.

This cocktail was created in New York in the early 20th century by Hugo Ensslin. We use Nolet's Silver gin, Creme De Violette, Luxardo maraschino liqueur, fresh lemon juice and simple syrup. Shaken and served up.

Chopin vodka and Dorda chocolate liqueur with a Hershey's syrup drizzle.

The Gimlet is a classic gin-based cocktail with a history that dates back to the beginning of the 20th century. Our version is a twist on the original adding some savory and sweet elements to the traditional sour nature of this drink. Wheatley vodka, fresh cucumber, lemon juice, basil simple syrup are served up with a Creme de Mure sink.

Fernet Branca, sweet vermouth, simple syrup and a frothed egg white, served up.

Chambord Raspberry liqueur and cocoa bitters combine with Woodford Reserve bourbon to provide a sweet twist to this classic.

Titos vodka, Cointreau, Limoncello, fresh lemon juice and simple syrup served up.

The Last Word is a revived classic that was created in the 1920s at the Detroit Athletic club. It was almost forgotten after WWII, but it is making a comeback. Beefeater Gin, Green Chartreuse, Luxardo Maraschino liqueur, fresh lime juice and simple syrup, served up.

Siete Misterios Mezcal, pineapple juice, agave and frothed egg whites are brought together, shaken and served up to create a slightly sweet and smoky delight.

The Sidecar, believed to originate in post-WWI Paris, exudes elegance. Its birth is attributed to either London or Paris, showcasing the mystery of its creation. We use Hennessy VS and Cointreau with lemon juice, shaken and served up.

Don Fulano reposado tequila, Bailey's Irish Cream, Dorda chocolate liqueur, coffee liqueur and a full shot of 5 bean cigar pairing espresso.

This cocktail dates back to Prohibition and the vernacular of the day. The name means, "excellent" or "the best." Drumshanbo gin is shaken with lemon juice, honey and burlesque bitters and served up.

This martini features a unique, "perfectly dirty" brine achieved from cheese stuffed Spanish olives. Belvedere vodka and olive brine, shaken and served up.

The star of our espresso martini is the unique 5 bean cigar pairing coffee blend we use to freshly grind espresso. A full shot of our espresso, Tito's vodka, Bailey's Irish Cream, Dorda chocolate liqueur and coffee liqueur are served up with an amber sugar stick.

6 o'clock plum infused gin, lemon juice and simple syrup topped with Lamarca prosecco.

Flor de Cana rum, Luxardo maraschino liqueur, hibiscus simple syrup, fresh lime juice and grapefruit juice are shaken and served up to give an herbaceous delight on this variation of a classic daiquiri.

The origins of this 1980s classic are wildly debated. It is recognized that John Caine brough the drink to San Francisco from the Midwest. We can thank Carrie Bradshaw for its continued popularity. Haku Japanese vodka and blood orange juice give this 70s and 80s classic a twist.

The Manhattan, born in the 1870s, is a cocktail legend. A harmonious blend of rye whiskey, sweet vermouth, and aromatic bitters, it embodies New York's cocktail culture. Its origins are unclear, with tales of it emerging at the Manhattan Club or the Hoffman House. We feature Cigar Paradise Barrel Select Knob Creek Rye (115 proof).

Created by bartender Sam Ross in 2007, the Paper Plane is a modern classic. Equal parts Basil Hayden bourbon, Aperol, Montenegro Amaro, and lemon juice shaken and served up, create a balanced, bittersweet flavor profile. Its simplicity and bold taste have made it a favorite in contemporary cocktail culture.

The White Lady cocktail, dating to the 1920s, is a classic with disputed origins, possibly linked to Harry MacElhone or Ada Coleman, iconic bartenders of London's Savoy Hotel. Timelessly elegant, it remains a favorite. Sipsmith gin, Cointreau, fresh lemon juice, simple syrup and a frothed egg white are shaken and served up.

We give Skrewball Peanut Butter Whiskey an added punch with a shot of our Cigar Pairing Maker's Mark and some Chambord Raspberry liquor. The 111.8 proof Cigar Pairing Maker's Mark adds a little toast element to the first sip, just like biting into a PB&J.

In the early 1800s, liquor was often mixed with sugar, water and bitters. Later, as the cocktail evolved, customers would request a drink in the "old fashioned way." We present our own barrel select, 120 proof Knob Creek bourbon mixed in the "old fashioned way" smoked in a cigar box with bourbon soaked wood chips and tobacco.

Corazon Anejo aged in Weller bourbon barrels, Bruxo mezcal, agave, cocoa and orange bitters presented in a cigar box, smoked with bourbon soaked wood chips and tobacco.

For this gin variation on the classic, we combine Rabbit Hole gin and St. Germaine elderflower liqueur with hopped grapefruit bitters and present in a cigar box smoked with bourbon soaked wood chips and tobacco.

In the early 1800s liquor was made more palatable by adding bitters, sugar and water. As the bartending craft evolved, around the 1860s or so, drinks began being mixed with other ingredients. Many customers rebelled and would specifically request their liquor to be served, "in the old fashioned way." For our version of the rum old fashioned, we feature Diplomatico Reserva, coco bitters and agave presented smoked in a cigar box with bourbon soaked wood chips and tobacco.