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May 24, 2011 1 min read

Boozin' at Outerlands

Boozin' at Outerlands
Interior photo by Eric Wolfinger.
Table of Contents

After applying for a liquor license many moons ago, ~OUTERLANDS~ is launching its petite cocktail program this evening. Co-owner David Muller bartended for five years prior to opening Outerlands, working at Slanted Door (with Erik Adkins and Jennifer Collieau) and Slow Club. The concise list (we’re talking two-four cocktails, folks) will feature interpretations of classics with an emphasis on fresh and housemade ingredients, using savory herbs, and tinctures, bitters, and syrups. Muller will only be using quality spirits, and offering something for all tastes, from refreshing to more spiritous drinks (although don’t look for any vodka drinks—he’s going to provide other options). One cocktail on the opening menu will be made with No. 209 Gin, housemade kumquat syrup and orange bitters, lemon juice, and a garnish contingent on bartender’s whim. Drinks will range from $9-$12. Last call will be at 11pm-ish (depends how many people are in there), with small bites served from 10pm-11pm.

A couple cool things to note in the kitchen: Brett Cooper (Rubicon, Coi, Saison) is the chef (the former chef, Kevin Rogers, was making a move to New Orleans), and Cooper is reportedly doing some amazing things on the menu, while Zoe Dering (nopa, Coi) is in charge of pastry. I think I know where I’m going to be dining in the coming week.

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