Next to Husk Restaurant, the celebrated Charleston restaurant from chef Sean Brock and his Neighborhood Dining Group partners, the stunning Bar at Husk features stone walls, an upstairs lounge with exposed beams, dried vines and a country ham hanging by the stairs.
Downstairs, The Bar at Husk has barrels devoted to cocktail aging at the far end of the historic structure. Each cocktail, whether it’s a PUNCH, MODERN or WHISKEY BASED drink, is considered a “Creation.” As such, “Please allow your cocktail the time it deserves.” That goes for drink making and enjoyment. Each cocktail is also listed with a fun catchphrase. Ants on a Log, with the flavors of celery and peanut butter, is called “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 that’s “enhanced” by passing through the digestive system of a jungle cat, often in ways even more twisted than it sounds. Thankfully, no civet factored into the making of The Bucket List, an energizing drink that also incorporated coconut sugar simple syrup, cognac, and a pecan and ruby port whipped cream cap, which my diligent bartender dusted with brown sugar.