The Caesar was invented in 1969 in Calgary. Canada averages almost 350 million Caesars consumed every year.

This Caesar was created while playing around with different Japanese flavors and spices. We infused ginger into our vodka and mixed it with an intense wasabi marinade that has after tones of cucumber, soy and samurai spices.

This twist on a modern day Caesar is made with Bulldog gin, barrel-aged sriracha and infused with our chef’s own roasted red pepper reduction.

The Whiskey Sour. History of the “Whiskey Sour”: in the 1700's a lemon or lime a day kept the scurvy away. Egg white? Yes, you heard that right! Made with our own barrel-aged maple infused whiskey and garnished with a cinnamon sprinkled orange slice.

Our chef was bragging about his blueberry preserves one night, so we got creative and made them better by infusing fresh thyme, chai spices and black pepper. We added that to our whiskey sour and say no more: the triple B was created - complete with one of our marinated chai-whiskey cherries as garnish.

A night out with my friends is definitely needed here and there. I love my friends! This is why we’ve created this mouth watering cider cocktail made with lychee, melon, orange liquor and passion fruit with fresh raspberries… Let’s get this party started!

This libation is not for the faint at heart, so please drink responsibly. We’ve barrel-washed our cask with North of 7 award winning Absinthe, then added the same ingredients as the world famous Corpse Reviver and allowed it to age for over 25 days in a medium charred barrel.

“When you turn me on so much I can’t control myself.” Gotta love it when this happens! This is why we drink, ladies, so step aside Kevin Lyttle! This new age 2018 cosmo will make any girl from the city hit the dance floor. Made with mandarin vodka, lychee and passion we’ll shake up a delicious cocktail just for you and your friends.

After one of these you’ll be on a tropical vacation – without the overpriced airfare. We’ve barrel-aged all the tropical flavors like mandarin, coconut and banana and topped them with pineapple and 7up to create our very own tiki cocktail, complete with umbrella.

Why are pirates pirates? Cuz they arrrrrr! So we decided to switch it up and add a little bit of Canada to the Dark & Stormy. We used Forty Creek’s Single Barrel Select and infused it with maple and spices, then we slowly aged it in one of our barrels and topped it off with some Fever Tree ginger beer.

Coughlin’s Law: anything else is always something better. With this barrel-aged cocktail we’ve taken Espolon tequila, Appleton’s rum along with Campari and mellowed them in an oak cask for 25 days. Then we got creative for the new age beer enthusiast and topped it up with fresh lemon lime juices and one of our seasonal IPA’s.

“I feel sorry for people who don’t drink. When they wake up in the morning that’s as good as they’re going to feel all day.” - Frank Sinatra. We’ve all heard about the Old Fashioned thanks to Mad Men but now we’ve created the perfect whiskey sipping cocktail. No ice needed, but still allowed if you’d like.

One night Julie and Jeff had a visit from a witch doctor right before closing down the old pub while we were sipping on some classic Negroni’s. The man was mumbling words to what we thought was a curse and suddenly our drinks turned black. To our surprise, they were so delicious, we had to put them on Taproom260's drink menu.

“This drink... I like it!” – THOR
This hammer of a drink meant for a God is sure to take off Thanos’s head next time around. If you need a wake up this cold brew coffee cocktail is sure to do the trick with our barrel-aged whiskey alongside Averno Amaro: the perfect pairing.
Oh, and did we mention you can turn this into an ice cream float for an extra $1.00?

Oh snap, look at that, there you go, where you at? Enjoy a one of a kind alcoholic root beer float at Taproom260.