St. Louis has no shortage of great bars. But if you want a perfectly made classic cocktail that doesn’t try too hard, doesn’t cost $22, and actually goes well with food, you might be surprised where your best bet is.
Hint: it’s a BBQ joint.
Salt + Smoke has quietly built one of the most impressive cocktail programs in the city. And yes, this is the same place known for award-winning brisket. But walk through the door, slide into a seat at the bar, and you’ll find a drink menu that holds its own against any dedicated cocktail bar in town.
All of the classic cocktails
The cocktail menu at Salt + Smoke leans into the classics. Experimental cocktails are a thing everywhere, but there’s nothing like a classic cocktail when it’s done right.
The Walnut Old Fashioned is a good place to start. Made with Bourbon, Walnut, Tart Cherry, and Bitters, it’s everything an Old Fashioned should be, and it tastes great paired with a plate of burnt ends.
Then there’s the Sazerac. One of New Orleans’ great gifts to cocktail culture, and one that is loved by all (well … it should be!). Salt + Smoke makes it with Old Overholt Rye Whiskey, Peychaud’s, and an Absinthe Rinse. Get it wrong, and it’s a mess. Get it right, and it’s one of the best things you can sip. They get it right.
Their Manhattan is another standout made with Old Overholt Rye, Vermouth, and Bitters.
If you lean bitter, the Negroni and the Boulevardier are both on the menu. The Boulevardier swaps gin for Evan Williams Bourbon and Campari, which, in a BBQ restaurant in St. Louis, feels exactly right.
And the Classic Martini is there for the purists, made with Bombay Sapphire Gin, Dry Vermouth, and Orange Bitters.
The Signature: The Salt + Smoke Cocktail
Every great bar has a house drink that tells you something about who they are. At Salt + Smoke, that’s the Salt + Smoke cocktail. Made with Amaro Montenegro, Deacon Scotch, Lime, and Simple Syrup, it’s a little smoky and something you won’t get anywhere else.
Beyond the Classics
Beyond the standards, there are a few curveballs worth knowing about.
The Oaxacan Cosmo brings mezcal into the mix. Union Mezcal, Triple Sec, Lime, and Cranberry. It has the same familiar Cosmo structure but with a smokiness that will leave you wanting more.
The Spiced Pear Sangria is a great call for a group. Red Wine, Wheatley Vodka, Winter Pear Liqueur, OJ, and Lemon. It works as well as anything on the menu for a longer lunch.
The Kentucky Peach Mule is lighter and fruitier, great for warmer months. And the Eldest Uncle, made with Strawberry Infused Hendrick’s Gin, St. Germain, and Lemon, is a fan favorite for a reason. You need to taste it to find out why.
If Cocktails Aren’t Your Thing
Salt + Smoke stocks local draft beers from 4 Hands and Old Bakery, including a Schmidt’s Light brewed specifically for Salt + Smoke, an Up River IPA at 6.5%, and a Citrus Wheat. Brick River rounds things out with a gluten-free seasonal cider.
For wine, there’s a concise selection of reds (Cabernet, Pinot Noir), whites (Chardonnay, Pinot Grigio, Sauvignon Blanc), and sparkling (Prosecco, Rose).
And if you’re skipping alcohol, Salt + Smoke has put a lot of thought into the NA menu. Non-alcoholic versions of the Old Fashioned, Boulevardier, Manhattan, Negroni, Classic Martini, and Paloma are all available, made with Lyre’s spirits. They also carry Sky High THC drinks in Double Berry Razz and Fuji Apple Pear, and a non-alcoholic 4 Hands City Wide APA for the hop fans.
Don’t Skip the Whiskey Flight
If you’re a whiskey person, the Switchgrass Flight is a must. Pig Candy, Bourbon, and Rye. Three pours that give you something to talk about while you wait for your food.
The Bottom Line
Salt + Smoke isn’t trying to be a cocktail bar. It doesn’t need to be. It’s a place where the food is the main event and the drinks are good enough to make you stay longer than you planned.
If you haven’t sat at the bar at Salt + Smoke, you’re missing part of the experience. Go for the brisket. Stay for the Sazerac.
Don’t see what you’re looking for? Ask your server about the full bar.
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