Dry January is ooooover, and that means you might be looking to jump back into responsible sipping. Don’t worry – we’ve got you covered. Enjoy a bevy of cocktail suggestions from area bars and restaurants, as well as trends on the rise, new watering holes to visit, mocktails galore plus home bar cart essentials. Cheers!
Cocktail Corner
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Paper Plane
Aperol, Nonino Amaro, Henry McKenna whiskey, lemon.
Photo courtesy Coury Hospitality
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Kahiki Kai
Coconut rum, banana liqueur, pineapple, coconut cream, dark rum float.
Photo by Jessica Karin
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Grapes in Solidarity
Pisco, Brandy, fresh lemon juice, red wine, coconut simple syrup, simple syrup, Angostura bitters.
Photo courtesy Barons
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Poblano Margarita T
equila, orange liqueur, apricot, lime, poblano, saline.
Photo courtesy Barseo
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The Umbrella
Berry vodka, triple sec, sweet and sour mix, raspberry liqueur.
Photo courtesy Millennium Lounge
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Smoke and Mirrors
Town Branch Summit bourbon, Fee Brothers foam, crème de cacao dark, lemon juice, Fernet Branca
Photo by Andrew Saliga
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La Cantinera
Cimarron Reposado tequila, Odo de Tigre mezcal, crème de cassis, fresh lime juice, fresh grapefruit juice, simple syrup, Mexican grapefruit soda.
Photo courtesy Good for a Few
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Freezer Door Tuxedo
Tanqueray 10 Gin, Tio Pepe fino sherry, dry vermouth, celery bitters, orange bitters
Photo by Alex Sapaugh
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Palo Santo, OKC
Peruvian Nights
Rye whiskey, chicha morada, pineapple, oloroso sherry, El Guapo Love Potion bitters
Photo courtesy Palo Santo
Mocktail Madness
Speaking of cutting down on alcohol consumption, why not opt for a mocktail at dinner tonight? Luckily, Oklahoma’s bars and restaurants are teeming with them.
Duet Jazz
Moscowless Mule
Lime juice, ginger beer, club soda, simple syrup
Faux-Jito
Lime, agave nectar, seltzer water, mint
The Pump
Barbarella
Non-alcoholic strawberry lemonade
Phony Negroni
Non-alcoholic gin, vermouth, non-alcoholic aperitif, blood orange bitters, simple syrup
Red Rooster, OKC
Marvin Berry
Blueberry and blackberry syrup, lemon, club soda, basil
Joshua Tree
Topo Chico, orange, Angostura bitters, lime
Tellers, OKC
Blackberry Buck
Blackberry, fresh-squeezed lime, honey, ginger soda
Beer ABCs
If you’re a fan of a great brew, here are some words to use at your next gathering to seem in-the-know.
- Alcohol by Volume (ABV) – A measure of the alcohol content of a liquid. The higher the ABV, the stronger the drink.
- Bottom Fermentation – One of two fermentation methods for beer. This one is characterized by the tendency of yeast cells to sink to the bottom of the vessel.
- Top Fermentation – The other of the two fermentation methods. This one is, if you can believe it, characterized by the tendency of yeast cells to rise to the surface of the vessel.
- Carbonation – Introducing carbon dioxide into a liquid. See also: bubbles!
- Draught beer – Beer drawn from kegs, casks or serving tanks.
- Fermentation – The conversion of sugars into ethyl alcohol and carbon dioxide gas through yeast.
- pH – Short for ‘potential Hydrogen,’ pH shows the degree of acidity and alkalinity in a beer.
What It Takes to Be A Sommelier
Do you love wine? Want to do more than just drink it with your pals? The idea of becoming a sommelier might have crossed your mind – but it’s harder than you’d think. Are are steps to get certified:
1. Take courses: Yes, you have to get to class! Find a reputable certification program and enroll in classes like winemaking and wine tasting.
2. Pass your exams: After you’ve taken the courses to aid in your certification, it’s time to study for, and pass, the sommelier exam, which typically takes a few days. There are differing levels of sommelier, with ‘Master Sommelier’ as the highest title you can earn.
3. Network and gain experience: Learn from experienced sommeliers, work in a restaurant, bar, winery or vineyard, and hone your craft.
Cocktail Spotlights
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The Winter Spice Negroni
Ti Amo Ristorante Italiano, Tulsa
Persimmon puree, winter spice gin, Campari, sweet vermouth, persimmon slice and/or twist of orange peel
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The Tuaca Lemon Drop
Ti Amo Ristorante Italiano, Tulsa
Lemon juice, simple syrup, vodka, tuaca
New Spots to Visit
Oklahoma’s liquor landscape is ever changing. Below are a few new additions to the scene.
Tiny Bubbles
OKC
Once a mobile wine cart, Tiny Bubbles has set up a brick and mortar in OKC’s Shoppes at Northpark. The namesake bubbles are varied, and the menu also includes signature cocktails, wine, beer, after-dinner drinks and zero proof mocktails. There are ample shared plates, pizzas, salads and desserts should you need a respite from all the carbonation.
The Pump
Tulsa
At Sixth and Lewis, The Pump has truly made a name for itself in the Tulsa bar scene. Not only is the ambiance retro-cool, the food is delicious. Try the smash burger, brisket grilled cheese or the loaded tots. Featured cocktails include the Peach Flamingo, with citrus vodka, amaretto, orange, peach and prosecco; and the Golden Driller, with rye rum, pineapple syrup and bitters.
Barseo
OKC
Perched beautifully on the edge of OKC’s Paseo District, Barseo offers plenty of craft cocktails, mocktails and shared bites. Highlights of each include the Razzle Dazzle, with mescal, Mazzura, raspberry, lemon, absinthe and pink peppercorn; the Strawberry Moscow Mule with strawberry hibiscus, lime and ginger beer club soda; and the chicken wontons, filled with achiote chicken, fire roasted poblanos and Mexican cheeses.
Cheever’s
Tulsa
Yes, this is a restaurant – but the bar is gorgeous and the tasty drinks are sure to hit the spot. Head to the Cherry Street locale for
cocktails like the Motto, with citrus vodka, blueberry syrup, lemon juice, soda water and mint. Starters include the roasted chicken and pepperjack strudel and the crab cakes.
Millennium Lounge
OKC
Live music, happy hour and vegan dishes make Millennium Lounge a popular OKC spot on Western. Wings, flatbreads, salads and various dips are all found on the menu, as well as craft cocktails galore.
Maple Ridge Grocer
Tulsa
A sprawling bar welcomes you at Maple Ridge Grocer, an enticing bistro on 18th and Cincinnati. Alongside bakery, breakfast, brunch, lunch and dinner items, enjoy cocktails, beer, wine and desserts, too.
Mindful Drinking
You may roll your eyes when you hear the term “mindful drinking.” But, with a little research, you may realize this concept isn’t as silly as you think.
Firstly – let’s look at the facts. Alcohol sales, per capita, went up more from 2019 to 2021 than in any two-year period since 1969. COVID-19 and quarantining did, indeed, do a number on folks and their alcohol consumption. Additionally, alcohol just isn’t great for you – it causes dental decay, breaks down skin’s collagen, slows down your metabolism, increases anxiety and disrupts sleep.
With that said, are you more open to the concept of mindful drinking now? I thought so!
Mindful drinking is, at its core, very simple; it’s just the practice of being aware of how much alcohol you drink, and why. It often lends itself to healthier relationships with booze – and less consumption in general. A great way to practice mindful drinking? Ask yourself before you order your next round if another drink would really serve you well. Why are you ordering another? Most of the time, just taking a moment to ask yourself those questions will help you cut back on binge drinking.
At-Home Spirit Sensations
Looking to practice tending bar at home? Here are some items you may need to get you started:
Bar storage
Whether that’s a bar cart, hutch, buffet or other piece of furniture with storage.
Bottle openers and corkscrews
Because you can’t be a home bar specialist if you can’t open your bottles.
Various glassware
For all your different kinds of drinks! Think highball, rocks, wine, martini, champagne and shot glasses.
The hardware
Get all the equipment you’ll need to tend bar, like measuring cups, jiggers, shakers, strainers, stirring spoons, ice molds, peelers and cutting boards.
Liquor and mixers
Yes, this one should be fairly obvious. Get your main attractions, like tequila, vodka, whiskey and gin. Then get the mixers you’ll need, like Cointreau, St. Germain, Campari, soda water and ton. Bonus points for dehydrated fruit and mini umbrellas!
Cocktail Trends
A nice draft beer or a dry martini will always hit the spot, it’s true. But if you want to stay atop the alcohol trends in 2025, here’s what you’re be seeing a lot of this year:
Mixers and Enhancements
Soda water, tonic, juice – all great mixers, but drinkers this year are looking to spice things up a bit. Consider aromatic bitters, dehydrated fruits and florals floating in your cocktail. You’ll also see ferments as mixtures, like kombucha, as well as house-made tonics and coconut water.
Diversifying Alcohol Brands
Very few spirit brands are sticking with one product these days – mostly out of necessity in a saturated market. Many beer labels are branching out into hard seltzers, and even names that are known for one type of liquor are starting to diversify their portfolios. Additionally, you’ll start seeing cocktails on draft at breweries, helping them to stay competitive in a market that’s waning on craft beer.
Canned cocktails
Some say a canned cocktail is lazy – others say it’s convenient. No matter which way you lean, you’ll be seeing more of these on the menu at restaurants and bars statewide.
Direct-To-Consumer Alcohol Sales
If one of your New Year’s resolutions was to cut down on food delivery, beware of booze delivery! Direct-to-consumer alcohol sales are spiking in popularity this year, as more opt to drink at home with pals than visit bars.
Eco-Friendly Packaging
Being wasteful? Out. Caring for the Earth? In. We’ll be seeing a downturn in glass bottles this year, as well as more sustainable, reusable packaging for take-home booze.
THC Cocktails
Cutting calories, helping the liver and avoiding hangovers are all pros of THC cocktails. You’ll still get the buzz without the sobering (see what I did there?) side-effects.
Online Bonus Recipes
All photos courtesy the respective bar/restaurant group unless otherwise marked
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Barons, Tulsa
Brugal Anejo rum, fresh grapefruit juice, ginger and citrus syrups, grapefruit soda
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Barseo, OKC
Vodka, Aperol, lemon, strawberry, hibiscus, Peychaud’s bitters, sparkling wine
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Metro Wine Bar, OKC
Illegal Joven Mezcal, apple cider, maple syrup, lemon, lime, sour cherry bitters
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Metro Wine Bar, OKC
Ketel One vodka, fig syrup, lemon, sparkling wine
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Metro Wine Bar, OKC
Kuentz-Bas Crémant d’Alsace Brut, Digby Leander Pink Brut, Billecart-Salmon Brut Réserve
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Palo Santo, OKC
Mezcal, Pedro Ximénez sherry, Oaxacan hot chocolate
Photo by Danny Vo
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Palo Santo, OKC
Wheated bourbon, spiced citrus cranberry honey, Strega
Photo by Danny Vo
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Palo Santo, OKC
Japanese whisky, roasted shiitake, Japanese ume bermutto, brandy, China-China Amer, orange bitters
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Good for a Few, OKC
El Metiche mezcal, Cimarron Reposado tequila, Zila apertif, Dom benedictine, Aztec Chocolate bitters, mole bitters
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Vintage Wine Bar, Tulsa
Aged rum, lime, orgeat, triple sec, red wine float
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Vintage Wine Bar, Tulsa
House infused strawberry gin, lemon, vanilla simple, egg white
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FLINT, OKC
Kahluah, fresh brewed espresso, Kettle One vanilla vodka, simple syrup
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FLINT, OKC
Plantation Jamaican rum, Aperol, pomegranate liqueur, pomegranate molasses, cinnamon simple
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In Coup: Fenway Flip: Rye, Pimm’s, cinnamon syrup, egg, bitters
In Highball: Get The Hint: Gin, blueberry shrub, Amaro, rosemary, lemon, soda; all from Amelia’s, Tulsa
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Stonehorse, Tulsa
Pear vodka, grapefruit, St. Germaine, lemon, egg, muddled/shaken rosemary
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Roof Sixty-Six, Tulsa
Citrus vodka, local honey, lavender bitters, fresh lemon juice, egg white
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Stonehorse, Tulsa
Herradura Reposado tequila, sage simply syrup, grapefruit, lime, muddled sage
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The Pump, Tulsa
Prairie gin, blackberry brandy, mint, lemon, blackberries, topped with Squirt