Writing for KANSAS! Magazine definitely expands my horizons. When my editor asked me to write about cocktails across Kansas, I was unaware of the growing cocktail trend that is flooding the nation and is evident all across our state. It was an enlightening and entertaining assignment. The cocktail scene is vibrant . . . much more than the occasional gin and tonic I might imbibe! Options are amazing — from fresh and unique ingredients to mocktails created with as much care as their counterparts containing alcohol.
Three places provided drink recipes for the article. I’ve also included a list of all the places across the state that are included in the article. I think you’ll be amazed at the offerings. I know I was. KANSAS! (vol 81, 2025, issue 4) - A Cocktail Renaissance.
THE UNDERGROUND SALOON CREATES CLASSICS —According to the menu at the Underground Saloon in Ellinwood, the Sidecar embodies the elegance and decadence of the Jazz Age era. According to legend the nostalgic drink was named for the motorcycle attachment commonly used at that time.
THE UNDERGROUND SALOON SIDECAR
Yield: 1 drink
Ingredients
2 ounces Hennessy cognac
3/4 ounce lemon juice
3/4 ounce triple sec (orange-flavored liqueur)
Directions
1. Add the cognac, lemon juice and triple sec to a shaker with ice and shake until well-chilled.
2. Strain into a small glass.
TRY A TRENDY COCKTAIL AT JOHN BOWN’S UNDERGROUND — Trendy cocktails and cocktail menus have put John Brown’s Underground on the map. Bartenders at the Lawrence based bar like to shake things up with drinks that incorporate interesting ingredients and flavors.
" THE DEVIL” IN SPANISH
Yield: 1 drink
Ingredients
1 1/4 ounces additive-free Elvelo Blanco tequila
1/4 ounce pomegranate liqueur
1/4 ounce pistachio liqueur (or 1 ounce pistachio tea)
1/2 ounce lime juice
2 dashes angostura bitters
4 ounces ginger beer
Directions
1. Fill a glass with ice, about an 8 to 10-ounce glass. Set aside.
2. Put a few cubes of ice in a cocktail shaker. Pour in the tequila, pomegranate and pistachio liqueurs, lime juice and argostura bitters.
3. Give it a vigorous shake for 20 seconds.
4. Strain into the prepared glass and top with ginger beer.
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COCKTAIL OPTIONS FOR ALL — Dockum’s line up of “preventatives” is proof that low and no-alcohol drinks can be just as hip and vibey as all the rest. Made with the same high quality ingredient and care as any other cocktail on the menu, these options allow non-drinkers and those cutting back on alcohol to sip and socialize with their friends.
DRUGSTORE COWBOY — a low-alcohol option that includes in-house flavored bitters
Yield: 1 drink.
Ingredients
1 1/2 ounces espresso
1 ounce brown sugar simple syrup
3 ounces vanilla cream (lightly whipped heavy cream with vanilla)
2 dashes black walnut bitters
Directions
1. Add espresso, syrup, cream, and bitters to a shaker with ice.
2. Shake vigorously.
3. Pour into a 12-ounce glass and fill with fresh ice
THE ANTIDOTE — a zero-proof cocktial
Yield: 1 drink
Ingredients
5 ounces freshly squeezed lime juice
2 ounces cucumber syrup
Soda water
Directions
1. Stir lime juice and syrup together in a 12-ounce glass.
2. Add ice and top with soda water.
A list of the places featured in the KANSAS! cocktail article include:
· Dockum Speak-Easy — 104 S. Broadway, Wichita Ks. 67202
· Ellinwood Underground Saloon —1 N Main St., Ellinwood, Ks. 67526
· Fat Matt’s Vortex — 411 N 6th St, Kansas City, KS 66101
· John Brown’s Underground — 7 E 7th St, Lawrence, KS 66044
· Rackets Tap House — 303 N Broadway St, Abilene, KS 67410
· 785 Beer Company301 SE 45th St, Topeka, KS, 66609
· The Black Bison — 122 N Main Street, Syracuse, KS,
· The Elephant Bistro & Bar — 732 Main St., Hoxie, KS 67740
· The Market Bar (mobile bar) 1227 Mohawk Rd. Yates Center, 66783
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