Larry just gave me the rough draft of our cocktail menu and it pretty much rocks(and I haven’t even tried some of them yet)! He said that we’re going to be starting off with mostly classic southern cocktails with a emphasis on using craft liquors from within the United States. A lot of the southern cocktails seem to have been created in New Orleans during prohibition like the Vieux Carré, Brandy Crusta and Ramos Gin Fizz. He also has the Seelbach Cocktail from Kentucky and Alaska Cocktail from South Carolina on the menu as well. He has, however, come up his own creations like the Gin & Jarred (this one is going to be awesome with the oysters!) and the C&L Front Porch Lemonade. The cocktail menu for brunch is in the works but I will update you more on that as it becomes more available.