What happens when you combine D Magazine’s choice for best bartender along with the readers' choice? A freshly updated drink menu, a prohibition-themed party to kick things off and a royally unfair advantage to those “other” watering holes.
We chatted up Jason Kosmas and Eddie “Lucky” Campbell about the new cocktail menu they’ve created over at Oak Cliff’s farm-to-table restaurant, Bolsa. Kosmas just joined the crew, but has been in the business of crafting cocktails for years. He is an owner and founder of Employees Only in Manhattan, which was just named the 8th best bar in the world by Drinks International Magazine.
“What sets our menu apart from others is that we don’t just have six drink names printed on a page just to prove we know how to make old cocktails,” says Kosmas. “Instead we have bona fide drinks that are deeply rooted in tradition.”
Newcomers like the Apple Dumpling’s Egg Nog and Oswald’s Corridor are stealing attention from oldies but goodies like the Oak Cliff Creeper and Mad Hatter. It is the Eden’s Cup however, that has stolen the show. Layered with locally made fresh apple cider, ginger syrup, blood orange liqueur and lemon juice, this modified version of the Pimm's Cup is loaded with body and flavor.
These progressive mix masters will continuously be adding to the menu as they work up to the official launch of Bolsa’s redesigned libation menu, which will be celebrated with a speakeasy-themed party featuring $5 prohibition era drinks like the Rum Runner, Bootleg Rye and Bathtub Gin.
“We’re taking it to the next level,” says Campbell. “What the evolution of our menu represents is that the cocktail scene in Dallas has officially arrived.”
Don’t be left in the dust. Mark your calendars for Bolsa’s Prohibition Party on December 1, at 7 p.m.
