Reminiscent of a bookkeepers’ study with ever-evolving menus steeped in literature and lore, each seasonal menu at Tremont’s Cloak & Dagger has a story to tell.
Curated by a team of four bartenders led by co-owner Casey Hughes, this vegan cocktail bar’s goal is to seduce unsuspecting Clevelanders with alluring drinks that tantalize the senses.
This summer’s Over The Garden Wall menu, a collection of 15 cocktails elevated by fresh juices, syrups and herbal tinctures made in-house, was created with an immense amount of detail.
Too Many Rabbits ($13), made with fresh carrots, turmeric, salt, black pepper, dill, smoky Mezcal, lime juice and Caribbean rum, hits like a savory, sweet health shot that pairs well with vegan dishes on the menu, showcasing a symbiosis of ingredients you won’t often find in other bars.
In October and November, Hughes plans to rollout a Cursed menu, which will feature the sushi-inspired Death Roll cocktail — a mix of nori-, sesame seed-, sugar- and salt-infused rum, ginger agave and a Wasabi tincture.
“I want to make food into cocktails,” says Hughes. “That’s where most of my cocktail inspiration comes from.” 2399 W. 11th St., Cleveland, 216-795-5657, cloakanddaggercle.com
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