The Doc appears at many venues - please check here for when and where he is going to be.
Thursday, 13 November 2025 - Park Place in Macomb, IL
Saturday, 15 November 2025 - Private Event
Thursday, 20 November 2025 - Park Place in Macomb, IL
The Specials!
20 November 2025
Lemongrass Pandan Gimlet $10
A Southeast Asian interpretation of a British naval classic. Gin brightened with lemongrass and pandan, balanced by lime and a whisper of orange. The result is fragrant and clean — citrus, grass, and green vanilla weaving together over a crisp botanical base. A meeting of empire and equator, served perfectly chilled.
Taylor Precedent $10
A modern heir to the classic Champagne Cocktail. Laird’s bonded apple brandy and a touch of sweet vermouth form the backbone, shaken with the Doctor’s own Autumn Syrup — a spiced blend of cinnamon, clove, nutmeg, allspice, and cardamom. Topped with Prosecco, it lands somewhere between bright and warming, refined and quietly decadent. Perfect at the start of the evening or the end of one.
Bourbon
$10
Boulevardier
One of the Doctor’s favorite cocktails. This classic 1920s variation of the Negroni swaps gin for bourbon and otherwise keeps the same balance — premium sweet vermouth, Campari, and citrus oils, stirred and served on a rock with an orange twist.
$10
$10
The Old Fashioned
A timeless cocktail dating to the early 1800s, made by muddling a sugar cube with Angostura and house bitters, adding bourbon, and garnishing with a cherry and flamed orange peel. This is not a fruit salad in a glass — for that, see the Wisconsin Old Fashioned. This is elegant simplicity at its finest.
$10
$10
Whisky Sour
Dating to the late 1800s, this classic combines bourbon, lemon, sugar, and egg white — shaken and served up, smooth and bright. “Served up” means no ice. If you demand ice, I’ll give you a straw and my condolences.
$10
$10
Gold Rush
A modern classic born in the early 2000s at New York’s Milk & Honey. Bourbon, honey, and lemon — that’s it. A whiskey sour refined to its essence, rich and bright in equal measure. What began as a bartender’s experiment became a contemporary standard, proving that simplicity, done right, never goes out of style.
$10
$10
Lion’s Tail
First printed in The Café Royal Cocktail Book of 1937, this bourbon classic pairs lime and allspice dram with just enough sweetness to round the edges. It’s a drink of quiet confidence — whiskey warmth meeting Caribbean spice, balanced by a touch of citrus. Refined, aromatic, and unmistakably from the golden age of cocktail craft.
$10
$10
Paper Plane
Created in 2008 by Sam Ross, the Paper Plane takes flight on equal parts bourbon, Aperol, Amaro Nonino, and lemon. Bright, bitter, and balanced, it’s a study in modern precision — a cocktail that feels both timeless and new. Named for the M.I.A. song playing during its creation, it’s proof that great drinks, like great music, find harmony in contrast.
$10
$10
Brown Derby
Born in 1930s Hollywood and named for the iconic restaurant. Bourbon, honey, and grapefruit — tart, aromatic, and quietly glamorous. A citrus-forward classic that balances your richer bourbon drinks.
$10
$10
Revolver
A modern Manhattan variant of bourbon and coffee liqueur, accented with orange bitters. Created in San Francisco in the early 2000s — sleek, dark, and caffeinated.
$10
Scotch
$10
Rob Roy
A late-1800s classic with a Scottish twist — essentially a Manhattan made with Scotch, sweet vermouth, and bitters, stirred and served up with a cherry. Named for the Scottish folk hero Robert Roy MacGregor.
$10
$10
Penicillin
A modern classic created in the mid-2000s. Scotch, house honey-ginger syrup, and lemon juice, shaken and served on the rocks with candied ginger and a float of Islay single malt. Warm, bright, and a little smoky — the only prescription worth refilling.
$10
$10
Sentimental Gentleman
A quiet meditation in a glass. Blended Scotch stirred with Bénédictine and the Doctor’s own black walnut nocino — rich, smoky, and contemplative. A restrained balance of malt, herb, and oak that lingers like a well-told story.
$10
$10
Godfather
A 1970s classic of quiet strength. Blended Scotch and amaretto, nothing more, nothing less. Smooth, nutty, and direct — a cocktail that earned its name not from bravado, but from balance. Best sipped slowly, as all good advice should be.
$10
$10
Blood & Sand
First mixed in the 1920s and named for the silent film starring Rudolph Valentino, this is one of the great Scotch cocktails. Blended whisky, cherry brandy, sweet vermouth, and orange — rich, balanced, and faintly smoky. A drink born in the age of cinema, where drama met elegance in equal measure.
$10
Rye
$10
Manhattan
An American original from the late 1800s — overproof rye, sweet vermouth, and bitters stirred and served up with a cherry. A model of balance and restraint. Sophistication in a glass. If you must have it with bourbon, fine — but know you’ve been judged. And if you ask for ice, I’ll find you a sippy cup.
$10
$10
Sazerac
A New Orleans original made with rye whiskey, sugar, Peychaud’s bitters, and a rinse of absinthe, served neat with a lemon twist. Among the first American cocktails — a ritual as much as a drink.
$10
$10
A La Louisiane
A New Orleans classic from the late 19th century, once served at the Hotel Louisiana. Rye whiskey, Bénédictine, sweet vermouth, and absinthe with a few dashes of Peychaud’s bitters. Deep, herbal, and unapologetically Southern — a cousin to the Vieux Carré with a touch more mystery.
$10
$10
Amaretto Sour
A misunderstood classic redeemed. Made properly, it’s not syrupy sweet but beautifully balanced — amaretto lifted with rye, fresh lemon, and a touch of egg white for texture. Velvety, bright, and inviting, it proves that even the most maligned cocktails can find grace in good hands.
$10
$10
Vieux Carré
A New Orleans classic created at the Hotel Monteleone in the 1930s. Rye, cognac, vermouth, Bénédictine, and bitters — complex, balanced, and quietly regal. Proof that the Crescent City has always preferred its elegance with a little excess.
$10
$10
Brooklyn
A forgotten sibling of the Manhattan, swapping sweet vermouth for dry and adding maraschino and bitters. Moodier and just a touch rebellious — like its namesake. Still no ice. If you need ice in a cocktail, the 7&7 is calling you.
$10
Gin
$10
Negroni
A 1920s Italian classic refined by Count Negroni, who swapped soda for gin and made history. Gin, sweet vermouth, and Campari, stirred and served on a rock with an orange twist. Bitter, balanced, and timeless.
$10
$10
The Corpse Reviver #2
One of the great “morning-after” classics of the early 1900s — gin, Cointreau, Lillet Blanc, lemon, and a whisper of absinthe. Shaken and served up with a lemon twist. Said to revive the dead, or at least the deeply regrettable.
$10
$10
Bee’s Knees
When people think Prohibition cocktails, they think Bee’s Knees. Gin back then was... questionable. Lemon and honey gave it grace — and a name that meant “the best.” Bright, smooth, and proof that even bathtub gin could find redemption.
$10
$8
Tom Collins
A tall classic from the late 1800s — gin, lemon, sugar, and soda over ice. Simple, crisp, and built for conversation. Proof that refreshment doesn’t have to shout. The base for countless descendants, from the Vodka Collins to Ranch Water, it’s the blueprint for easygoing perfection.
$8
$10
Sloe Gin Fizz
An English countryside classic, made with sloe gin — a spirit infused with the fruit of the blackthorn, a small, tart berry gathered after the first frost. Blended with lemon, sugar, and a touch of soda, it’s crisp and lightly sweet, like a walk through hedgerows in early autumn.
$10
$10
White Lady
A 1920s classic of gin, Cointreau, lemon, and egg white — shaken until silky and served up with a lemon twist. Elegant and a little deceptive, it hides its strength beneath its poise.
$10
$10
French 75
Born at Harry’s New York Bar in Paris during the First World War and named for the French 75-millimeter field gun. Gin, lemon, and champagne combine for a drink that’s bright, bracing, and deceptively strong — refined enough for celebration, yet built with the precision of its namesake.
$10
$10
Martini
Notice this doesn’t say “gin martini.” That’s because martinis are made with gin, vermouth, and orange bitters. Ask for it how you like it — dry, wet, or even with Lillet Blanc instead of dry vermouth. Just don’t ask for it dirty — that’s for vodka “martinis,” the retirement-home version of a pickleback.
$10
$10
Smoky Martini
A mysterious cousin of the Dry Martini, whispered into being by bartenders who loved both gin and Scotch but refused to choose. Gin stirred with a trace of smoky whisky and finished with lemon. Half gin, half sin — all intent.
$10
$10
Martinez
A California original from the mid-1800s, the ancestor of the modern Martini. Born somewhere between gold dust and good luck, it mixed gin, sweet vermouth, maraschino, and bitters into a softer, sweeter prelude to the dry martinis that followed. Where the West met refinement — and gin first learned sophistication.
$10
$8
Gin Rickey
A Washington, D.C. classic from the 1880s, named for Colonel Joe Rickey and adopted by the capital’s gin drinkers soon after. Gin, fresh lime, and soda water — nothing more, nothing less. Dry, crisp, and endlessly refreshing, it remains proof that simplicity and balance never go out of style.
$8
Rum
$8
Cuba Libre
First mixed in Havana around 1898 as American soldiers and Cuban locals toasted independence. Cuban rum, Mexican Coca-Cola, and fresh lime — a simple, spirited combination that captured a moment of freedom and optimism. Sweet, dry, and effervescent, it remains a quiet icon of the Caribbean.
$8
$8
Mojito
A Havana original with roots reaching back to the 16th century, when sailors mixed lime, sugar, mint, and rum as both remedy and relief. Refined over centuries into Cuba’s signature cooler. White rum, fresh mint, lime, sugar, and soda — bright, herbal, and restorative. A drink that feels like sunlight on glass.
$8
$8
Dark & Stormy
Born in Bermuda in the years after the Great War, when sailors mixed dark rum with the island’s sharp ginger beer. This version uses Bundaberg — bright, spicy, and full of warmth — layered with dark rum and a squeeze of lime. A drink that carries both the calm and the chaos of the sea in every sip.
$8
$10
Daiquiri
First mixed at Daiquiri Beach near Santiago de Cuba in the 1890s by American engineer Jennings Cox, this cocktail defined the modern rum tradition. White rum, fresh lime, and sugar — that’s all it needs. Bright, dry, and perfectly balanced, it captures the spirit of Cuba before the age of blenders and excess. Rum. Lime. Syrup. Anything else is just silly — and belongs in an airport lounge or a tourist bar.
$10
$10
Hemingway Daiquiri
Created at El Floridita in 1930s Havana for a man who preferred his drinks cold, dry, and frequent. White rum, lime, grapefruit, and maraschino — tart, clean, and quietly uncompromising. It’s the Daiquiri stripped of pretense, just like its namesake.
$10
$10
El Presidente
A Cuban classic from the 1910s, named for President Gerardo Machado and served in the bars of Havana when the city was the crossroads of the Western world. Light rum, dry vermouth, orange curaçao, and a touch of grenadine — stirred until clear and elegant. Refined, aromatic, and quietly political, it’s the Daiquiri’s well-dressed cousin who owns better shoes.
$10
$10
Mai Tai
Created in California in the 1940s by Trader Vic, not on a beach with paper umbrellas but behind a bar where rum met elegance. A blend of rums, orange curaçao, orgeat, and lime — shaken crisp and served over crushed ice. Bright, nutty, and complex, it was meant to showcase rum, not hide it. If it’s pink and comes with pineapple, that’s not a Mai Tai — that’s a vacation mistake.
$10
$10
Jungle Bird
Born in the 1970s at the Aviary Bar of Kuala Lumpur’s Hilton Hotel, where tiki met sophistication. Dark rum, Campari, pineapple, lime, and sugar — bittersweet, tropical, and unexpectedly elegant. Proof that even in the disco era, good taste could still fly.
$10
Tequila
$10
Margarita
Born in Mexico in the 1930s or ’40s — its exact origin lost in legend but its balance unmistakable. Tequila, orange liqueur, agave syrup, and lime. Shaken to a fine edge of salt and citrus. Bright, tart, and quietly elegant, it remains the definitive expression of agave and sunshine in a glass.
$10
$10
El Diablo
First poured at Trader Vic’s in the 1940s, this tequila classic bridges Mexico and the South Pacific. Reposado tequila, blackberry liqueur, lime, and Bundaberg ginger beer — balancing spice, smoke, and subtle sweetness. Once a forgotten tiki gem, it’s now recognized as one of the most graceful ways to show tequila’s depth.
$10
$10
Rosita
First appearing in the 1980s, the Rosita is tequila for the contemplative. Reposado tequila, sweet and dry vermouths, Campari, and bitters — a Latin echo of the Negroni, balancing fire and finesse. Equal parts elegance and rebellion, it shows how far agave can travel when dressed for evening.
$10
$10
Oaxacan Old Fashioned
A soulful evolution of the classic. Mezcal and reposado tequila replace bourbon, stirred with agave nectar and bitters. Smoky and refined — agave’s answer to whiskey’s swagger.
$10
$10
House Paloma
Tequila’s most quietly confident expression. Reposado tequila, fresh grapefruit juice, grapefruit soda, and lime, finished with a touch of salt. Bright, crisp, and balanced, it shows how refreshing can still have depth — and how simple ingredients can shine when treated with respect.
$10
Doctor Mixology's Temperance Cocktails - all sans-alcohol
Coming Soon With A Formal List! The Doc has some N/A spirits but also uses seasonal ingredients and syrups to create delicious cocktails that are sans-alcohol.
Other
$8
Aperol Spritz
Born in northern Italy in the early 1900s and refined through Venetian café culture, the Aperol Spritz became the toast of summer. Aperol, prosecco, and a splash of soda — simple, bitter, and bright. A drink that turns late afternoon light into an occasion.
$8
$10
Sidecar
A Paris original from the years after the Great War, most likely first served at Harry’s New York Bar. Cognac, orange liqueur, and lemon shaken to a fine balance of tart and smooth. Refined, understated, and enduring — a drink that defined the elegance of its age.
$10
$10
Between the Sheets
Created in Paris in the 1930s, likely at Harry’s New York Bar, this cocktail refined the Sidecar’s form with a touch of rum for added depth. Cognac, rum, orange liqueur, and lemon shaken to a smooth, golden balance. Lively, aromatic, and just a little provocative — the elegance of the interwar years in a glass.
$10
$10
Carajillo
A Spanish tradition carried across the Atlantic and reborn in Mexico’s cafés. Espresso and Licor 43 combine for a blend of coffee, citrus, and vanilla — smooth, bold, and quietly indulgent. Once a worker’s morning fortifier, now an evening ritual to linger over.
$10
$10
Pisco Sour
Created in the early 1900s and claimed passionately by both Peru and Chile, the Pisco Sour stands as South America’s most elegant export. Pisco, lime, sugar, egg white, and bitters shaken to a fine froth — bright, aromatic, and silken on the tongue. A cocktail where Andean spirit meets European craft, capturing the balance of strength and refinement that defines Latin hospitality.
$10
$10
Wisconsin Old Fashioned
A Wisconsin tradition that began as a way to make bad booze drinkable and somehow became a state religion. Brandy (usually Korbel), sugar, bitters, and a muddled fruit salad of orange, cherry, and whatever else is on hand — topped with soda and shame. Born of Prohibition’s compromises, perfected in supper clubs, and defended fiercely ever since.
$10
$10
Randy Alexander
A playful reimagining of the prewar classic. Brandy, crème de cacao, cream, and a touch of the Doctor’s black walnut nocino for depth. Smooth, rich, and a little flirtatious — proof that even the most proper classics can have a wild side.
$10
Vodka did not exist in classic cocktails. It didn't appear in Western establishments until long after prohibition - even the first Bloody Mary was gin. It is an alcohol delivery system - tasteless and absorbing whatever it is paired with - the tilapia of spirits. If you want a vodka drink, I'll make it...but it is a drink, not a cocktail.