Ours' is a bar unlike any other in America. All of our spirits are hand selected by merit. We consider them to be the best in every category. Being small we can't stock everything, so if there is a particular spirit you're looking for, do let us know.
Hidden behind an unmarked door in the tenderloin, Bourbon and Branch brings the art of the cocktail together with the notion of a hangout. Brian Sheehy and Dahi Donnelly of Swig and Anú, along with veteran mixologist Todd Smith (most recently of Cortez), have not missed a detail. When you enter the dark room with red “velvet” papered walls and a tin ceiling you quickly understand the reservation-only policy. The comfortably small space would become uncomfortable and awkward with people standing in the narrow isle between the bar and booths. While the policy may seem a bit exclusive and is the one detail everyone is talking about, the reason behind it is what makes Bourbon and Branch exactly what it is. It’s about a comfortable place to hang out, and more so, it’s about knock-your-socks-off cocktails.
The cocktails are made from only the best ingredients -- often fresh fruits and herbs that are muddled or crushed, shaken or stirred, carefully strained, and garnished to order. The list is pages long. Then there are the spirits that come from around the world, many you won’t find anywhere else in the city. We sampled a few different concoctions while nestled in our booth. The description of Rouge No. 10 -- black pepper infused Tanqueray 10, muddled strawberries, and Pastis -- sold us first and we were not disappointed, in fact I’m still talking about it to anyone who will listen. It was a perfect balance of lightly floral strawberries and spicy black pepper. Another sweet cocktail, the Angel’s Share, was dessert in a glass -- bourbon, honey, cream and orange zest -- delectably bad for you.
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