������Ƶ

Proof Speakeasy

Jim Bowers, owner of Proof Speakeasy in Fort Atkinson, compares the rise in interest to the craft beer boom of a decade ago.

“As craft beer was to beer 10 years ago, craft cocktails are to cocktails now,” Bowers said. “Some people may try a craft cocktail and then go back to the Jack and Coke they always drink, but everyone is becoming more adventurous just as everybody did with craft beer. We’ve been seeing an increase in gin, tequila, and bourbon drinkers.”

Proof Speakeasy opened in September 2022 at 10 South Water St. West in Fort Atkinson.

“While it������Ƶ not as speakeasy-ish as say some of the ones with secret doors and a doorman and all that kind of stuff, it still has a cool feel to it,” Bowers said.

Proof is located in a basement with a 12-foot-high ceiling and a giant chandelier which Bowers said provides a “great ambience” and an “intimate space” inspired by the prohibition era.

“It������Ƶ a really cool ambience being downstairs,” he said. “It just has that feel tying it back to a simpler time.”

Proof is located on the riverwalk, making it an easy place to stop by after a day out on the Rock River or nearby Lake Koshkonong.

While Proof found its home underground – 200 miles northwest, an establishment serves-up craft cocktails from a rooftop lounge.

Dive craft cocktail bar

Dive, located inside The Lismore Hotel at 333 Gibson St. in Eau Claire, aims to offer an open and airy space with an indoor lounge and rooftop patio space with views of the downtown. The name Dive pays tribute to the history of the place. In the 1970s, it was the hotel������Ƶ swimming pool.

Dive opened in May 2016, and aims to offer “an experience unlike any other in Eau Claire,” its marketing manager Cassandra Volbrecht said.

“By combining craft cocktail culture with a high-vibe space and plenty of opportunities for selfies, Dive makes for the perfect spot to relax before dinner, with dinner, or for an after-dinner night cap,” Volbrecht said.

The green lights above the bar harken to a midcentury vibe, she said. In terms of aesthetic, Dive wants all to feel welcome, and for the space to feel a little moody, while maintaining a fresh, airy atmosphere.

“We like to think of Dive as an ‘open air lounge with spirit’,” Volbrecht said.

Dive offers a menu that changes seasonally, including both signature and classic cocktails, so each turn of the season brings with a new selection of drinks to choose from.

Some of the ingredients they use in their cocktails wouldn’t be quite right for the spring or summer months such as the Souper Star, which combines rosemary-infused gin, chicken broth, and sage-infused olive oil, or the Fall Fashion which includes butternut squash-infused bourbon, allspice Drambuie, and a spiced simple syrup.

“Chicken broth is one of the more unique ingredients we’ve used,” Volbrecht said. “And infusions are another fun way we like to give our drinks some flare, such as butternut squash-infused bourbon.”

Though, one of the best-selling drinks on the menu certainly feels summery.

“Our House Lemon Drop has been a staple for a long time, and is well-loved,” Volbrecht said. “It features house limoncello, lemon, dry curacao, and simple syrup.”

The Green Door mocktail bar

While cocktail bars and speakeasies serving-up liquors and spirits in interesting and creative ways have been seeing a surge in popularity, so too have establishments offering non-alcoholic cocktails – or mocktails.

The Green Door, located at 34 South Main St. in Janesville, is a mocktail bar that seeks to transport patrons back to the roaring 1920's prohibition era, with its hidden location, secret passwords, and art deco decor. It������Ƶ located within the 608 Vintage antique store.

“Whether you're sipping on one of our handcrafted mocktails at the bar or browsing through the treasures of 608 Vintage, you'll be surrounded by a sense of nostalgia and discovery,” co-owner Mindy Pennycook said. “With its unique blend of old-world charm and modern comfort, The Green Door inside 608 Vintage offers a one-of-a-kind experience that captivates the senses and leaves a lasting impression.”

Pennycook operates the “clandestine club with a fun, relaxed, modern twist” with business partner Jeff Gustin. They opened the business in September 2023.

Like Dive, The Green Door������Ƶ menu changes seasonally.

“Our menu is ever-changing and evolving depending on the time of year,” Pennycook said. “As the weather warms up, we're excited to introduce refreshing and vibrant concoctions that capture the essence of the warmer season.”

One of the current spring/summer mocktail offerings is the Flapper������Ƶ Fizz, which the menu describes as “a celebration of flavors, combining the sophistication of non-alcoholic gin with the freshness of muddled blackberries and mint topped off with lemon and soda water.”

“With each sip you will experience a harmonious blend of botanical notes from the non-alcoholic gin complimented by the sweet and tart essence of ripe blackberries,” Pennycook added. “The mint adds a refreshing herbal undertone, while the lemon juice adds a citrusy brightness that dances on your palate.”

One type of drink that Pennycook is particularly excited about are the adaptogenic mocktails.

“Adaptogens are a class of herbs and mushrooms known for their ability to help the body adapt to stress and promote overall well-being,” she said. “While adaptogens may be less familiar to some, we believe that introducing them in a delicious and approachable mocktail is a fantastic way to showcase their benefits. To convince people to try our adaptogenic mocktails, we focus on highlighting the unique properties and potential health benefits of adaptogens. By offering a balance of education, flavor, and curiosity, we aim to pique interest and encourage guests to step outside their comfort zone and give our adaptogenic mocktails a try. After all, who wouldn't want to sip on something delicious that also supports their well-being?”

Currently, Green Door������Ƶ menu boasts 16 craft mocktails, each offering a unique blend of flavors and ingredients.

However, Pennycook said they take pride in keeping things fresh and exciting by frequently rotating their offerings, and in total they’ve had 25 different mocktails available so far during their first seven months.

Their goal is “ensuring that there's always something new and delightful to discover with each visit,” Pennycook said.

Proof has eight cocktails on the menu at any time, but Bowers said his staff can make guests anything they want, and that he offers brands of spirits many places don’t have. Buffalo Trace bourbon was one of the brands he noted in particular as being one not a lot of bars serve. Proof also offers specialized scotches, tequilas, and whiskeys, he said.

In the summer, people prefer something a little lighter and more refreshing, Bowers said, such as grapefruit-flavored drinks or aperol spritzes.

“Those gain popularity in summer,” he said.

While he said his cocktail menu is “ever-rotating,” he always offers a chocolate-based martini and an espresso-based martini.

For those uninitiated into the world of cocktails who might feel intimidated, both Bowers and Volbrecht recommend patrons ask their bartenders for recommendations.

“Simply chat with our friendly and knowledgeable bartenders, they are passionate about cocktails, and about helping folks find one that������Ƶ right for them, including non-alcoholic cocktails,” Volbrecht said. “The staff at Dive are among the most knowledgeable and passionate in the industry. A rich history of experience and dedication to providing the best drinks and best service possible have cemented Dive as a reputable establishment and favorite among locals and visitors alike.”

Also, by promoting its drinks on social media, Dive has a space to share flavor profiles and ingredients with its patrons in a way that both “enlightens them and extends an invitation for them to stop in and try something new,” Volbrecht added.

“It������Ƶ that personal interaction with the bartenders and allowing them to make recommendations based off of what flavor profiles you like that gets you to try new things,” Bowers said.

At The Green Door, Pennycook said a dedication to quality, creativity, and warm hospitality makes a visit “an unforgettable journey of indulgence and discovery.”

“Immerse yourself in a world of flavor and charm as you discover our handcrafted mocktails, meticulously prepared to tantalize your taste buds,” she said.

Both Dive and Proof offer food in addition to libations.

Woodstone-fired pizzas, desserts, and other food items are available to order from Dive������Ƶ sister restaurant, The Informalist.

“We find that our guests love to order pizzas and enjoy them on Dive������Ƶ rooftop patio,” Volbrecht said.

Proof offers several types of panini four days a week, as well as a popular brunch on Saturdays and Sundays.

“The chicken and waffle sandwich is fantastic,” Bowers said.

He also called attention to a potato bowl with plant-based chorizo, and sriracha hollandaise sauce

During brunches, there are six flavors of bottomless mimosas available, two of the favorites being mango and strawberry.

The Green Door does not offer food at this time. Though it plans to expand its menu this year to include a selection of iced coffees, from classic cold brews to creative espresso-based concoctions.

“Each drink will be expertly crafted using premium, locally-sourced coffee beans and served over ice for a refreshing twist on your favorite caffeinated pick-me-up,” Pennycook said.

As for the secret to making the perfect cocktail or mocktail?

“Using quality ingredients, achieving balance in flavors, paying attention to texture and presentation, and embracing creativity in flavor combinations and techniques,” Pennycook said. “Consistency in preparation and seeking feedback for continuous improvement are also essential elements in crafting exceptional mocktails. We believe the key to crafting exceptional mocktails lies in using the freshest, highest-quality ingredients available. We take pride in sourcing locally whenever possible and hand-selecting the freshest fruits, herbs, and botanicals to infuse our beverages with vibrant flavor and aroma.”

“Actually following the recipe,” Bowers said. “Over-pouring is what takes the craft out of craft cocktails. The key is following a recipe, and making sure the drink is balanced, using a quality spirit and letting that flavor come through.”

Volbrecht echoed the last part, “finding an inspiring balance of flavors,” she said.