Twelve new pours across all three floors, from a smoked pecan old fashioned downstairs to a spiced frozen cider on the roof.
Every fall the bar teams from all three floors lock themselves in the Lounge for a week and argue about what Waco should be drinking when the weather turns. This year the argument produced twelve new pours, and for the first time, every floor gets its own chapter of the list.
The Restaurant leans into the smoker. The headline is a smoked pecan old fashioned, rye washed with toasted pecan and finished with a post oak smoke bubble that breaks at the table. It pairs with brisket on purpose.
Second floor drinks are built for the long hang. A black walnut boulevardier, a fig and bourbon sour, and an espresso pour designed to keep your shot at the eight ball steady.
Frozen season does not end at the equinox. The roof keeps two frozens running all fall, a spiced cider slush and the frozen paloma that refuses to leave the menu, plus fire tables when the sun drops.
The full list is live on all three floors now. Some favorites travel between floors, ask your bartender what's pouring where.
