Carta del pub y bar Rock and Rye, San Antonio, La Cantera Pkwy #103 (2024)

Here's a refreshing dill and serrano infused gin co*cktail, along with red bell pepper juice, house ginger syrup, honey and fresh lime topped with a pinch of smoked sea salt. This is a "good for you" libation

This is the co*cktail that started it all. No more vodka; bring on the gin. With fresh raspberries, simple syrup, and orange liqueur, this is absolutely pleasing. But be careful, it is still a bit boozy

We got the idea for this co*cktail from the Green Russel in Denver, CO. Go Broncos, Let's cry! We infused Suntory Toki with lemongrass and basil. Top it with soda, a lemon peel, and call it a day. The lemongrass and basil complement the Japanese whisky very well in this session co*cktail

Here we have gin infused with dill and serrano, along with our house ginger syrup, fresh lime, lingonberry, and soda. Extremely refreshing

This one is quite a deceptive co*cktail: it's loaded with alcohol goodness that is hard to detect. A gin base with elderflower, pear and citrus mixture, the combination may keep you from ordering anything else

1930's, Adolphe Brandstatter. Created at the Embassy Club in Hollywood during prohibition, this co*cktail is made from gin, both sweet and dry vermouth, orange juice, orange liqueur, and orange bitters

A "1919" classic, this co*cktail was invented in the early days of our first bar opening. You could say it's a mix between a French 75 and a cucumber co*cktail. Made with gin, elderflower, ginger syrup, cucumber, and lime juice. Then we top it with our house bubbles. We never put this one on the menu until a certain event happened. Ask your bartender or server for the story

A cilantro-infused gin (so tasty) co*cktail with fresh cucumber juice, honey, lemon and one other goody. It's delicious!

Bourbon, honey, ginger, sweet vermouth and fresh lemon juice topped with soda. A great summer, or any, time libation. Gotta love the South!

1896. Named after a Scottish poet, Robert Burns, this co*cktail incorporates Scotch, sweet vermouth, and Benedictine. In 1952, this co*cktail was made popular when it was published in David Embury's book, The Fine Art of Mixing Drinks, as one of the basic six co*cktails

1937. The original dessert co*cktail. Cognac, creme de cacao, cream, and topped with nutmeg. Simple, sweet, and easy to go down

1930, Harry Craddock, New York. This co*cktail is the most approachable of all of the classics, with gin, Cocchi Americano, orange liqueur and fresh lemon juice, served with an absinthe rinse. It's an easy, flavorful favorite

1910's. There's a lot of debate about who created this and when. The popular belief is that it was made by an American bartender in Cuba during Prohibition to honor the current Cuban president. This classic is made of mostly rum, mixed with some vermouth, a splash of dry curacao, grenadine, and then garnish it with an orange twist

This old-style libation has Applejack brandy, Cruzan Black Strap rum, Benedictine, Dry Curacao and Peychaud's bitters with a flamed lemon zest. It's a big, boozy co*cktail with a touch of sweetness

1937. This rich boozy bourbon-based libation features a substantial amount of allspice in it. Throw some fresh lime juice, simple, and Angostura in the mix to make a delicious classic that Daiquiri and Whiskey Sour drinkers can both enjoy

2017, Corey Farmer. An amazing award-winning libation with a great, boozy balance. Redemption rye, Cocchi Americano, hibiscus liqueur, ginger syrup, fresh lemon juice and zested with a flamed orange peel

2023, Marie Alarcon (BB). This co*cktail was the winner of our in-house competition. BB mixed a couple rums with Strega, grapefruit juice, cinnamon simple, and some mole bitters for a dash of warmth to give you a spice filled libation

My version of the spicy cucumber with a ginger twist. The spirit has a dill and serrano infusion accompanied by fresh lime and cucumber juice

This is an amazing variation of the Margarita. We infuse reposado tequila with several peppers mixed with honey, fresh lime juice and a lil' of something else. Top it off with a smoked sea salt rim

1930's, Walter Bergeron, Carousel Bar. We like to describe this as the child of a Sazerac and Manhattan. If you like either one of those co*cktails, you need to try this. Rye, Cognac, sweet vermouth, Benedictine, Angostura and Peychauds bitters

This is a simple and delicious addition to our menu. Gin, hibiscus liqueur, fresh lime juice and our house ginger syrup

1911, Hugo Ensslin, New York. Here we have a nice gin co*cktail with maraschino liqueur, crème de violette and a lil' citrus that stand firm in a classic that all genders enjoy

2016, Luke Garza. A tasty tribute to the great Burt Reynolds. Bourbon, Cynar, Cherry Heering and house ginger syrup, zested with a flamed grapefruit. R.I.P. Bandit!

This co*cktail was created after Stephanie's (AKA Bar Mom) beloved dog, Camo, passed away at 14. We infused rum with fruity pebbles, then mixed that with cream, a banana liqueur, and ginger syrup. The result is a sweeter, delicious co*cktail that reflects Camo's personality and coat. Camo is playing cards with the kangaroo in the mural out front if you want to see him!

2018, Corey Farmer. Fuzzy Face made this a while back. He mixed a couple of highland Scottish single malts with Earl Grey tea simple syrup, some of our ginger syrup, lemon, and double IPA. The result is a delicious and refreshing, yet boozy, winter co*cktail

A heavy, bourbon-based libation with Benedictine, Amaro Nonino, honey, fresh grapefruit juice, bitters and nutmeg with a lemon zest. Very boozy and complex

2023, Brian Trombley. This was the runner-up to our in-house co*cktail competition. Brian mixed coffee-infused Cognac, PX sherry, and Cynar 70, then added some Rye for that little push. You'll be going Mach 10 in no time with this boozy, rich, and complex co*cktail

1940's. Like a Manhattan, the Monte Carlo is composed of rye whiskey, Benedictine, and Angostura bitters. Benedictine adds spice and sweet to this boozy classic.

1880's, James E. Pepper, Louisville. Have to have this classic on the menu. Your choice of either pre prohibition (sugar cube and orange peel) or post prohibition style (muddled orange and cherries) with rye whiskey or bourbon. Up to you...enjoy!

2015, Brian T, Alex Juarez. This libation is strong enough for Iron Man to enjoy. We infused some cask strength bourbon, with a healthy portion of black peppercorn, honeysuckle, and lemon peel. We mix that with Cognac, Amaro Nonino, house made ginger syrup, and barrel aged bitters to make this spicy and boozy libation

We almost forgot about this co*cktail because it was made back in 2013. Sweet vermouth, honey, and lemon are added to scotch and Drambuie to lighten and add depth to the classic Rusty Nail. Grated cinnamon and an orange twist complete this delicious libation

Named after my great uncle, who was a bootlegger. He was never caught, so you get the picture... lavender-infused bourbon with peach and elderflower liqueurs

1873, Thomas H. Handy, New Orleans. This is my personal favorite. One of the originals coming from New Orleans with a rye whiskey base, a lil' absinthe and simple syrup. Tradition calls for a lemon zest, though, I prefer orange—your choice. Nice and boozy

Happy would love this bourbon and Irish whiskey combo with maraschino, house ginger syrup, fresh lemon juice and peach bitters

1922, Robert Vermeire. Rye, Fernet Branca, simple, and angostura. Originally named, the Fernet co*cktail, this boozy libation was enjoyed most by the residents of Canada. Jamie Boudreau, owner of the Canon in Seattle, rediscovered this drink and changed the name to the Toronto

This one is served on a large ice cube with a flamed absinthe rinse. A bit of bourbon... well, a lot of bourbon, along with Amaro Nonino, honey and fresh lemon juice... delicious!