The first thing you notice about Barr’s Public House is the chairs. Puffy leathers, lanky stools, cushioned benches — an array of intimate seating in a dark, sleek space. The restaurant and bar has successfully transformed the space that was formerly Vino 100, replacing the retail-heavy design of the former wine seller with a hip exposed brick and green motif designed to welcome Maumee’s after-fivers to a lounge-y, cool drinking environment.
“It just has a different feel than a lot of other standard bars in Toledo,” says head bartender Lauren Gilmore. “We wanted a cozy feel that professionals and young [people] can [visit for] food and good drink.” We chatted with the spunky, pixie-haired Gilmore, a fashion design school grad, to find out the mixologist’s picks for Barr’s six must-try drinks.
Chocolate Peanut Butter Martini
Reese’s peanut butter syrup, chocolate powder and a crushed peanut-encrusted rim turn the cocktail into a sweet indulgence. “[It’s] is one of my favorites for a dessert-based drink that’s still really strong — considering there’s mostly alcohol in it and it doesn’t taste that way at all. If you’re looking for something chocolatey or sweet, it’s delicious.”
Raspberry Lemon Drop On Fire
This off-the-menu shot is a popular request for regulars. “It comes in a port wine glass, and it’s literally just raspberry vodka and fresh-squeezed lemon, a little Chambord in the bottom of the glass [with] lemons on top for garnish with cane sugar, a little 151, and light it on fire. It’s a different twist on a standard shot.”
Bulleit Rye Sidecar
“If you’re not entirely sure you want to jump into whiskeys or bourbons, it’s a really good place to start,” Gilmore says of the sweet and sour mix of Bulleit Rye whiskey, fresh lime juice, Dekuyper O3, a splash of Grand Marnier and agave nectar, poured into a glass with a sugared rim. You pick the base, depending on “It’s a strong drink, but it’s a good balance — it’s not what you expect of whiskey.”
French 75
The drink’s moniker comes from an artillery gun used in WWI that was “created to welcome home fighter pilots.” “We have a bunch of old-school, throwback cocktails,” Gilmore says. “This one is a gin-based drink.” Though the fresh lemon juice, Dekuyper O3 and sparkling white wine are mixed with Tanqueray 10, those who are intimidated by the English spirit can try it with an alternative. “People get really nervous when they see a Tanqueray. When people are unsure about gin, I usually will suggest Hendrick’s Gin because it’s cucumber-based and it has a really different flavor than most gins, so it makes for a really smooth cocktail.”
Margarita
“I chose this because I feel like they’re unexpected — usually people look for a margarita at a Mexican restaurant. We don’t use any pre-made mix. We use Tequila, Cointreau, fresh lime juice, fresh agave nectar, and a fresh squeeze of orange juice. All the fresh ingredients make such a difference. Sometimes, when people want gin-based drinks, we do one with the Hendricks Gin that’s awesome. A gin margarita sounds crazy, but it it’s so good.”
The Public House Bloody Mary
Two ounces of Blue Ice, Stoli Hot and Bakon vodkas are served on the rocks or martini style, with a bacon-salted rim. “It’s a good spicy, savory, salty kick. Obviously everyone knows bloody marys, but sometimes you don’t always want
the filling.”
And the most important rule when ordering any of the above? According to Gilmore, it’s all about keeping an open mind.
