City Sips: Cheers to History

. June 4, 2019.

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100 years ago, the (thankfully, short) Prohibition era began. Today, we’re raising a glass to this dry moment in American history with delicious botanical cocktails and speakeasy favorites. From mint to sage to chive flower, basil, celery, elderflower, and more, local bartenders are here to transport you to an herbal-influenced secret garden speakeasy.

Bobbie Conine


Park inn
101 N. Summit St., 419-241-3000.

What’s your best piece of advice for budding bartenders?
Conversation goes a long way. If you don’t know a drink, be honest, more than likely the guest will let you know what’s in it.

What’s a current cocktail trend that you love, and what is one that you hate?
I love margaritas and daiquiris— margaritas are refreshing and daiquiris are the go-to cocktails everyone loves. I hate fermented cocktails.

What is the most eccentric garnish or flavor you’ve ever made a cocktail with?
Pickles, bacon, salami, pepperoni for Bloody Marys.

Are there any up-and-coming cocktail trends that readers should keep an eye out for?
Expect more colorful cocktails. They’re attractive and pop out to the eyes.

What’s the most overrated, and underrated, liquor?
Overrated: Patron. Underrated: Roku Gin.

What’s your favorite Prohibition-era cocktail?
The Sidecar

Tell us about the best cocktail you ever had?
Mango daiquiris. They’re so cold and sweet during the summer days.

Aldo Ballester


Carlos’ Poco Loco
1809 Adams St., 419-214-1655.

The Mary Pickford


This Prohibition-era cocktail goes with our Mexi-Cuban theme. Made with white rum, fresh pineapple juice, grenadine and Maraschino liqueur, this refreshing drink is served in a Coupe or martini glass and garnished with a Maraschino cherry.

The cocktail, created by a bartender at the Hotel Nacional de Cuba, was named for the American actress Mary Pickford during her stay at the Havana hotel during a 1920s trip with Charlie Chaplin.

Six Fifths Distillery

120 W. South Boundary St. Perrysburg. 419-575-6749.

The Lemon Basil Martini


An all-around crowd pleaser— light and refreshing, making the perfect cocktail for the summer months. This drink is well
balanced and features flavors of sweet, sour and earthy tones. At Six Fifths Distilling, we use premium fresh ingredients to highlight and celebrate our locally distilled house vodka. To make a Lemon Basil you will need Six Fifths Vodka, freshly squeezed lemon juice, homemade simple syrup and fresh basil.

2 oz Six Fifths Premium Vodka
1 oz Freshly Squeezed Lemon Juice
1 oz Homemade Simple Syrup
2 Large Fresh Basil Leaves

These ingredients are combined and shake over ice, then strained into a chilled martini glass. We garnish with a fresh basil leaf to indulge the rest of the senses including the aroma and presentation.

Amy Spohn, manager


4330 Central Ave., 419-214-0370.

The Elderflower Fizz


Hendrick’s Gin, Elderflower liqueur, grapefruit juice and La Marca Prosecco creates a crisp, palate-cleansing taste with a delicate floral flavor. A chive flower garnish balance the clean cocktail with a sharp bite and beautiful color.

Megan O’Brien, Bartender


Registry Bistro
144 N. Superior St., 419-725-0444.

Mekka – Lekka – Hi


Aged Rum / Tuaca (vanilla – citrus liqueur) / Cardamaro (Italian Amaro ) / Oleo Saccharum (sweet oil mixture made with citrus rinds) / fresh lime juice / pineapple juice / bitters

Great Ingredients to keep in your home bar: Bitters and Liqueur: They are fun to collect and never go bad. These are the little treats that make your cocktails shine. My three favorite liqueurs: St. Germaine Elderflower Liqueur, Carpano Antica Rosso Vermouth, and Grand Marnier Orange Brandy.

Vermouth: They are always great to keep on hand. Remember to keep them in the refrigerator and they’ll keep for a long time.

Bartending is just like cooking— A chef’s proteins are beef, chicken and fish. A bartender’s proteins are vodka, gin and rum seasonings. Liqueurs help your proteins shine, but it takes practice to a get combination you love, so just keep at it.

Nikki Hurtsellers


Barr’s Public House
3355 Briarfield Blvd., Maumee. 419-866-8466.

Mixed Signals


A 419-exclusive riff on a classic Corpse Reviver, we use Toledo Spirits East Side Gin and their Orange Tiger barrel aged orange awesomeness! Balance it out with elderflower liqueur, celery bitters and fresh lemon. A brûléed orange slice enhances the sweet, citrusy, botanicals in this deceptively strong sipper!

1oz Toledo Spirits East Side Gin
1oz Toledo Spirits Orange Tiger
1oz St. Germain
Whole lemon, juiced
2-3 dashes Bittermen’s Celery Shrub bitters
Shake and strain over fresh ice. Generously sprinkle
Demerara sugar onto an orange slice and torch until
caramelized to garnish.

Tip… Be on the lookout for session cocktails! Low-abv mixed drinks with all the nuanced complexities of a traditional cocktail, that you can sip all day on the Barr’s patio without getting too tipsy too early.

Corey Hughes


Georgjz 419
1205 Adams St., 419-842-4477.


2 oz Rye Whiskey
1 oz Sweet Vermouth
3 dashes bitters
2-3 cocktail cherries
Fill your cocktail shaker with ice and then add together the whiskey, sweet vermouth and bitters. Stir and strain into a martini glass. Garnish with cherries.

This classic recipe makes for a relaxing and social drink.

Ryan Kasky, bartender


Biaggi’s Ristorante Italiano
1320 Levis Commons Blvd., Perrysburg.
419-872-6100 |

Blueberry Pomegranate Sage Martini


Blueberry vodka, pomegranate syrup, and muddled blueberry and sage are shaken and strained to craft a rejuvenating and delicious drink featuring fresh herbs and fruit.

Tip…Ask your bartender for their best recommendations and/or special instructions.

Matthew Fredericks


Rosie’s Italian Grille
606 N. McCord Rd.,
419-866-5007 |

Northside fizz


This is a play on a refreshing summer drink enjoyed by the Northside Chicago gang in the 20s and 30s.

2 oz Hendrick’s Gin
3/4 oz lemon juice
1 oz simple syrup
muddled mint
soda water
ginger beer and St. Germain
ice spear

Tip…Fine strain into a Collins glass. Muddle but don’t shake the mint so that it doesn’t become bitter. If you can’t find an ice tray for spears you can always use a popsicle tray.

Deborah Walker, bartender


Mancy’s Steakhouse
953 Phillips Ave., 419-476-4154.

Old Fashion


Aromatic bitters
Cane sugar
Splash of soda
Your choice of Bourbon

Bourbon is popular right now and it’s one of our more popular drinks.

What I like about bartending: Meeting new people. It’s like going out but getting paid for it.

Samantha Sickelbaugh, bartender


Mancy’s Ideal
5333 Monroe St., 419-841-0066.

Lemon Pomegranate Martini


Citrus vodka, Cointreau ‘03, pomegranate liqueur, homemade sour mix, and lemon peel.

Light and revitalizing, perfect for a nightcap or a night out with friends.

Danielle Elsholz, bartender


Whiskey & The Wolf
3515 W. Alexis Rd., 419-690-4280.



A 1930s drink that is very invigorating and fun!

Four Roses Bourbon
Sweet Vermouth
Luxardo Cherries

Tip To the people who don’t like bourbon, you will this way!

Carla Randal, bartender


Mi Hacienda
3302 Glanzman Rd., 419-380-0411.

Summer Margarita


Tequila, vodka, soda water and raspberry are combined and garnished with mixed berries, mint and lime to create a sweet, yet tart, summer drink that offers a refreshing twist on the traditional cocktail.