Westward Expansion

The majority of St. Louis’ cocktailian bars, where creative recipes, proper mixing, fresh ingredients and top-shelf, small-batch spirits trump slinging beverages down the bar, are found within or near the city confines. But a westward expansion of the craft cocktail movement is under way, thanks largely to the pioneering efforts of bartending’s Lewis and Clark, Charlie Myers of McGurk’s Public House in O’Fallon and Justin Cardwell of BC’s Kitchen in Lake St. Louis. McGurk’s issued its first-ever cocktail menu late last month, designed by Myers. Common among the 15 drinks is that they stay true to the Emerald Isle theme. For Myers, that means dark spirits – scotch and Irish whiskey in the winter, aged rum in the summer. In addition, all of the cocktails illustrate Myers’ penchant for simplicity. “No more than five ingredients – otherwise it starts to muddle the flavor too much,” he said. Among the cocktails inspired by classic recipes is a Myers original called McGurk’s Emerald. A variation of a Manhattan, the drink is made with Redbreast Irish whiskey, sweet vermouth and Angostura bitters. The amber-hued sipper is beautifully balanced, a characteristic Myers described as a drink that incorporates elements of sweet and sour, boasts a nice fragrance and never imparts a burning sensation. “It just warms you from the inside.” Of the hot drinks featured this month, the Lumberjack stands out for its creativity. The honey-colored warmer is a mix of bourbon, apple juice, brown sugar and unsalted butter, the last lending a smooth texture, body and a pat of indulgency to the hot drink. Just as Myers stays true to the pub’s roots, Justin Cardwell, manager at BC’s Kitchen and son of owner Bill Cardwell, upholds the restaurant’s casual-with-a-fine-dining-touch concept. Dehydrated Meyer lemon peels, brandied cherries, infusions and syrups like grenadine or almondy orgeat – all house-made – are just a few of the marks of distinction at this bar. Modern Ward and The Venetian are the most popular cocktails on the winter menu. Modern Ward, Cardwell’s take on an Old-Fashioned, is a combination of bourbon whiskey, sour cherry liqueur, grenadine and muddled orange strained into a Martini glass spritzed with Angostura bitters that float to the top and garnished with those boozy brandied cherries. The Venetian is a good choice for gin initiates. The well-rounded cocktail features Bombay, Aperol, orange and lime juices, grenadine, and egg whites, a flavor profile reminiscent of the classic Clover Club. BC’s Kitchen also offers lighter, less boozy drinks (try the Pear Martini) that are designed “to get people introduced to and comfortable with what we do,” said Cardwell. “It’s not the Central West End. It’s not The Loop. It’s not downtown. But we want to bring what people are doing there to this area,” he said. Check out the westward expansion of the bar scene. It’s worth the expedition.