Chef Sean Brock and his Neighborhood Dining Group partners run celebrated Husk Restaurant in Charleston. Their stunning Bar at Husk features stone walls, an upstairs lounge with exposed beams, dried vines, and country ham hanging by the stairs.

Downstairs, The Bar at Husk devotes barrels to cocktail aging at the historic structure’s far end. They consider each PUNCH, MODERN or WHISKEY BASED drink a “Creation.” As such, “Please allow your cocktail the time it deserves.” That goes for drink making and enjoyment. They list each cocktail with a fun catchphrase. Ants on a Log, with celery and peanut butter flavors, is “Daddy made a snack.”

“No civet needed” to make The Bucket List ($8), a bourbon cocktail crafted with cold brewed coffee roasted in Alabama. Yes, the civet reference alludes to Kopi Luwak, the Indonesian coffee. Kopi Luwak is “enhanced” by passing through the jungle cat’s digestive system, often in ways even more twisted than it sounds. Thankfully, no civet factored into the making of The Bucket List. This energizing drink also incorporated coconut sugar simple syrup, cognac, and a pecan and ruby port whipped cream cap that my diligent bartender dusted with brown sugar.