The cocktail menu combines both classic and more contemporary flavors built around the distillery’s house-made spirits.
The menu offers nine cocktails, such as a matcha latte martini, an elderflower lemon drop, and a coconut daiquiri.
Tippler’s Espresso Martini combines Banyan Reserve vodka with locally roasted Hogg Batch coffee, house-made spiced vanilla syrup, and a Tippler’s orange cold foam, finished with cocoa and a dark chocolate truffle.
The Maple Old Fashioned takes a more traditional route, using Old St. Pete Sunshine Whiskey with real maple syrup and house-made bitters.
Guests can also opt for four- or six-flight tastings of the distillery’s whiskey, vodka, gin, and rum.
As for food, the distillery is working with chef Johnathan Rodriguez, formerly of Tampa’s Sal Y Mar, to develop a menu of small plates to complement the cocktail program.
The speakeasy will operate Thursday through Saturday evenings, while daytime tours and tastings will continue as usual.
Beyond the speakeasy, the distillery is continuing to reimagine its 28-acre campus.
Plans are underway to reorganize production and canning line operations to make room for a 350-person event space, set to host both private and public events when it opens later this year.