Cocktails & Drinks at The Alibi
Our cocktails change with the season and with whatever's good right now. What's printed here is a snapshot; what's at the bar is the truth. If you have something in mind and we've got the ingredients, we'll build it.
Seasonal Cocktails
Sour Apple Spritz
Gin, sour apple cordial, lemon, soda, prosecco Tart, fizzy, and lighter than it sounds.
The apple runs sharp rather than candied, and the prosecco keeps it moving.
Trash Panda Tini
Vodka, white chocolate liqueur, Kahlúa, black cherry syrup, coffee.
A raccoon of a drink: it gets into everything. White chocolate and coffee up front, black cherry underneath, and more balance than the name admits.
So Fresh So Clean
Rumple Minze, crème de cacao, Kahlúa, orgeat, heavy cream Peppermint, chocolate and coffee.
Whipped. More dessert than a nightcap. Cold, creamy, unapologetic.
Speak To Me Easy
Rye whiskey, lemon, blackberry sage honey, bitters.
The house whiskey sour, and the one the room is named for. Rye and lemon sharpen each other; the blackberry sage honey keeps the peace.
Guilty Pleasure
Vodka, dry vermouth, olive brine, chili lime
Briny and cold, with a slow chili heat that shows up after you've already committed.
Sweet Escape
Brugal rum, Angostura, pumpkin spice syrup.
Rum and bitters doing what they've always done, with just enough pumpkin to make it October.
Case Closed
Bourbon, Campari, Carpano Antica, falernum, orange, aquafaba.
A Boulevardier that lawyered up. Bourbon and Campari hold the line, falernum sweet-talks the bitterness, and the aquafaba gives it that soft white cap.
Double Cross
Gin, dry curaçao, lemon, cran-rosemary syrup, soda.
Bright, herbal and built for the patio. Cranberry and rosemary pull in opposite directions; the soda lets them.
Boilermakers
Whiskey + PBR
A shot and a beer — the oldest arrangement in the business. Have them together or side by side.
The standard. No notes.
Tequila + Modelo
Lime optional. Judgment reserved.
Yuengling + Fernet
The bartender's handshake. An acquired taste, worth acquiring.
wine selection
White wine
Col Solvio Prosecco — Dry, crisp, and the easiest yes on the list.
Bollini Pinot Grigio — Northern Italian and clean. Green apple, citrus, no fuss.
Giesen Sauvignon Blanc — New Zealand. Grapefruit and cut grass, loud in the right way.
red wine
Domaine Eric Louis Pinot Noir — Light-bodied French Pinot. Red fruit, a little earth, easy alongside almost anything.
Chateau Gabaron Cabernet Sauvignon — Bordeaux Cabernet. Dark fruit, a note of cedar, enough structure to hold the room.
mocktails
Zero proof, same attention.
Our non-alcoholic list rotates with whatever's fresh, and most of what's on this menu can be built without the booze — the blackberry sage honey, the cran-rosemary, the orgeat and the citrus all work just as hard sober.
Tell the bar what you like and we'll build toward it. We also have THC drinks available, so please tell us what you’re in the mood for.
Reasonable Doubt
Strawberry-lemon oleo, fresh lemon, soda. Bright, dry, and nowhere near as simple as it looks.
Clean Getaway
Lime, coconut, pineapple, orange, nutmeg. Coconut and pineapple doing the heavy lifting, lime and orange keeping it from turning into dessert, nutmeg grated over the top. Tropical without being a novelty.
We don't have a kitchen — food from nearby spots is welcome on the patio.
Open Wednesday through Sunday.
Hours, parking, and how to find the door →
Menu updated October 2026.