Featured Cocktails at the bar this weekend

Sazerac CocktailIMG_1290.JPG

The Sazerac is a simple variation on a plain whiskey or Cognac cocktail (alcohol, sugar, water, and bitters) and could have been ordered in any latter 19th Century bar in the U.S. as a whiskey cocktail with a dash of absinthe. It was this type of variation to the cocktail that caused patrons uninterested in the new complexities of cocktails to request their drinks to be made the Old Fashioned way. By the early 20th Century, simple cocktails like the Sazerac had become a somewhat rare curiosity, which would eventually rekindle their popularity.


Cappelletti Negroni



Cappelletti Aperitivo Americano is a rosy red sipper that has much more bitter cut than, say, Aperol, though is often served similarly, with a splash of cold Prosecco (or soda.) It’s both orangey and herbal, with only a hint of sweetness and a drying finish.

While the drink’s origins are unknown, the most widely reported account is that it was invented in Florence, Italy, in 1919, at Caffè Casoni, ex Caffè Giacosa, now called Caffè Cavalli. Count Camillo Negroni invented it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink


The Dude’s BreakfastIMG_1293.JPG

Created in house here at Lukas, the Dude’s Breakfast is the beefier cousin of the White Russian. Made with local whiskey, local maple liqueur, smoked maple syrup, apple bitters and a float of RUM CHATA on top. This one is sure to satisfy.

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