It’s the first holiday season for Hush on Main, and the Downtown speakeasy is rolling out a cocktail menu sure to put patrons in a festive mood.
Open since late March in the subterranean space on Main Street formerly occupied by High Score Saloon, Hush has stirred up a following of Downtown diners, special occasion revelers, and craft cocktail connoisseurs. To prepare for the season’s ramped-up festivities, owner Brendon Meier, bar manager Luna Lichlyter, and bartender Daisy Undercuffler brainstormed new creations that add a dash of holiday drama.
How does a Hot Apple Toddy sound for a fall or winter evening? It packs dark rum, hot apple cider, and an autumn spice blend into your glass.
“The flavors come together really well,” Undercuffler says. “It’s pretty warming for someone coming in from the cold.”
For a yummy tart taste, try the Sugar Plum Fairy, a vodka-based concoction with plum liqueur, “and a little bit of citrus to balance it,” Undercuffler says.
The Peppermint Espresso Martini is a creation of Lichlyter’s. “It’s like a spiked Starbucks,” says floor manager Emily Hines. A crushed peppermint candy rim adds sweetness. Undercuffler and Meier predict the Peppermint Espresso Martini will be a hit with customers.
Finally, there’s the Noggtini, Meier’s favorite among the quartet of Hush’s holiday cocktails. Set aside any preconceived bias against eggnog and try it, Undercuffler says; this isn’t eggnog poured from a carton. “We are using fresh cream and fresh ingredients,” she says.
The holiday cocktails will go on sale Nov. 14, and starting that date, musician Lindsey Williams will play at Hush on Thursdays. Williams sits on the board of Audubon Kids Zone of Henderson, Kentucky, and $1 for every holiday cocktail sold during his performances will benefit that charity.
Meier looks forward to having diners, and drinkers, come underground and raise a glass to the holidays.
“It’s going to be exciting,” he says. “People can come in here and enjoy their Christmas parties, and things we create for them, and we can get their feedback.”
