Welcome to The Anchorage bar.
Stephen, Mills, and Ty are the magicians that turn ice, bitters, spirits, herbs and other ingredients into the amazing cocktails at the upstairs bar. They all have their own personalities, but each of their talents is undeniable.
Cocktails at The Anchorage come in all shapes, sizes, and colors. Each comes in a very specific glass for that cocktail. Pictured here are the Bol's Deep, Mayday Punch, Shiso Vain, Village Swizzle, and Devil Makes Three.
Sugar cane goes into the Village Swizzle as a garnish and also into the Mayday Punch. "All of this work on one ingredient goes into two cocktails and one where it isn't visible," says Mills. "There's a lot of prep that we do that most people don't see."
The Anchorage makes and cuts its own ice daily. "This helps us make sure that there aren't any strange gases or anything released into the drink that might change the taste of the cocktails," explains Stephen.
Chef Greg McPhee says that with the cocktail program, "We know that you'll never get away from citrus, but we want the guys to use whatever is seasonal. It's fun to see the contrasts between what we come up with in the kitchen and what they come up with in the bar."
The cocktails are made with fresh squeezed juices and homemade tinctures, bitters, syrups and other ingredients. They have even partnered with Birds Fly South Ale Project to source ingredients and make cocktails from their beer.
"Devil Makes Three was named because all three of us helped to come up with it and it's also a reference to 'O Brother Where Art Thou,'" says Mills. "The egg white gives it a great texture and creaminess. You'll get a nice spicy, cinnamon-y profile and sweetness from the reposado. The rye and reposado are two wildly different spirits mixed together in this drink."
"Some people smoke the ingredients that go into the drinks, but a lot of times, that leaves an overwhelming taste of smoke. You just want a little hint of it in there for some drinks, more as an aromatic," states Ty.
When coming up with a drink, Stephen says they follow a basic recipe, "We follow the classic style which is spirits, bitter, sugar, and water, in that order. From there, you just have to try things. For example, we had extra sage so we made sage syrup."
Everything in The Anchorage is intentional and planned down to the smallest detail. Chef Greg McPhee explains that "the silverware set is placed over the food menu because the first thing we want you to see is the cocktails and wine list. There's just as much thought that goes into curating the wine list as coming up with cocktails."
Come and try the best cocktails in town. The Anchorage has become so well known, a call ahead Waitlist or table reservation for parties of 6-8 is recommended. There is also no standing allowed at the bar, which is why they built the outdoor patio just a few steps away.
Saturday-Sunday BRUNCH hours
Writer: Russell Sanford, MPIF Blog