O'Brien & Brough

01/03/2025

Join us from 1-3pm on Sunday, January 5th for a winter afternoon craft cocktail class!

Lead Bartender Jared Dauphinais will guide the class through a little cocktail history and taxonomy, a few of our current recipes, and everything from bartending basics to advanced techniques. This is a hands on experience! You’ll get to enjoy the cocktails you create, as well as a few snacks along the way. As with many of our special events, you’ll receive 10% off any bottles purchased during the event.

Follow the link in our bio to purchase tickets. Additional dates available!

Allergies? Let us know ahead of time and we can accommodate!

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12/22/2024

Last day to pickup bottles!

We’ll be closed Monday 12/23 thru Wednesday 12/25, and open again for normal hours on Thursday 12/26. If you have a Christmas cocktail emergency and really need to grab something, send us a message and we’ll do our best to help!

Looking for a great last minute gift? We’ve scheduled three cocktail classes in the new year. These are a hands on experience! You’ll get to create and enjoy a few cocktails while learning cocktail history, taxonomy, and a few of our signature recipes. As with most of our special events, you’ll also receive 10% off any bottles purchased during the event.

We’re open until 8pm tonight so stop by soon or we’ll see you on the 26th! Cheers!

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12/18/2024

With the Autumn Gallery barely behind us, we felt like a more casual cocktail gallery was in order. We hope you enjoy a few festive holiday themed cocktails from our team to you.

We’re also continuing our new Wednesday promotion this week. If you come in on a Wednesday and buy any bottle, we’ll give you a cocktail on the house!

Happy Holidays!

1 - Comme des Garçons by Ryudo Kimino
Lime Rock Gin, Absinthe, Jalapeno Agave, Lime, Goat Cheese Cream

2 - Three Magi by John Tucker
Lime, Amaro, Spicy “Mezcalin,” Mexican Coke Reduction, Frankincense & Myrrh

3 - Cookies & Coquito by Jared Dauphinais
Cognac Cask Rye, Coquito Mix, Cookie garnish

4 - Shrimp Cocktail by AR O’Brien
Wild Shrimp Vodka, Horseradish Vermouth, Clarified Ketchup

12/14/2024

Did you get everything you wanted? Almost? Hey that’s funny, what’s that over there…

Why it’s a bottle of bourbon! And it’s got a little bourbon friend!

Just in time for the holidays we’ve managed the return of everyone’s favorite corn-based spiritous liquor. If you were lucky enough to get a bottle of our Spring ‘24 bottling, you’ll be happy to know that this is the same spirit! It’s the same spirit we’ve been using in John’s Decoy cocktail and the other bourbon cocktails on the menu. This is a single barrel release, aged in a new American white oak barrel here in Bristol and bottled at 94 proof. Available in both 750ml and 375ml bottles.

This *might* be the last bottle we release this year, but we see this as a preview of things yet to come. What’s in store for the new year?

You’ll just have to stay tuned to find out!

Cheers!

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12/13/2024

Special Edition Absinthe No. 3

Long ago in the far off month of July, we mentioned getting our hands on some dank wormwood grown down in Portsmouth by Hawk and Handsaw Farm. What we didn’t mention was that those branches set us off on a quest to create an absinthe that was truly unique to the East Bay.

We had the herbs, we just needed the spirit. Enter Spencer of Sowams Cider Works. Spencer generously provided us with a cider that was far more interesting than we could have imagined. The apples were grown in his orchard and picked way back in 2020 (just coincidentally the year we started O&B). The cider, an orchard blend consisting of Bramley, Dabinnet, St. Edmond’s Russet, Newtown Pippen, Wine Sap, and a mix of other English and French cider varietals, was fermented slowly and finished in 2021.

Jump back to 2024, we took the cider to Bristol and ran it through our reflux still twice, up to around 70% abv. In went the herbs, maceration ensued. Distilled a third and final time, we proofed down slightly to our favorite absinthe proof (62% at the moment at least) and colored the spirit with our garden mint and Horus’ lemon verbena. Lightly filtered and bottled, all told this was quite the journey.

Herbs by Hawk and Handsaw Farm
Cider by Sowams Cider Works
Distillation by Eric Callahan
Tesuki label cards* by the Awagami Factory
Photos by Rely on Rach

If you’d like to try this bottling in the Tasting Room, we highly recommend it in a classic absinthe drip.

We hope you enjoy this labor of love, from a bunch of East Bay makers to you. Happy holidays and stay tuned, we might have one more gift behind the tree…

12/04/2024

Sazerac baskets are back! Plus a Wednesday only special you won’t want to miss…

This is your chance to pickup a bottle of Cognac Cask Finished Rye and everything else (BYO sugar) you need to recreate the O’Brien & Brough Sazerac. This rye blend and the limousin oak ex-cognac cask in which it was finished were selected specifically for crafting sazerac cocktails. Paired with our Absinthe No.1, it’s the perfect gift for both whiskey and cocktail fans.

PLUS! Come in on any Wednesday and get a cocktail on us with any bottle purchase. If you’re planning to pick up a bottle, you might as well come in on a Wednesday and get a free cocktail. It’s the perfect opportunity to relax in the Tasting Room or try something new. Come hang out and stay tuned! We still have a lot of fun stuff on the holiday horizon.

Cheers!

11/27/2024

Amarone Cask Finished Rye Whiskey

It’s funny and fitting that we’re starting off our third year (!) releasing this whiskey, our oldest bottling to date.

Many of you have heard us tell the story of blending Cherrystone Rye and ending up with some really cool old barrels of Canadian whiskey that just did not work in the blend. There’s a longer story here and we’d love to tell it, but the short version is that this is predominately that whiskey.

While sourcing the mezcal barrel used for our barrel aged gin last spring, we came across a very nice looking Amarone della Valpolicella barrel from Italy. Again, there’s a longer story here, but without any plan we ended up buying that barrel as well. When it arrived in Bristol, out of excitement we popped it open and the smell of Amarone wine instantly filled the warehouse. It was incredible. We knew that we couldn’t wait, we had to fill it immediately. The only option? The now 11 year old Alberta rye.

That was in April, seven months ago. And it would probably still be sitting there too, untouched, except that our production assistant couldn’t seem to stay away. It was easily the most sampled barrel all summer, and for good reason. Aromas of dark fruits and smoke; fig jam with Christmas spices weaving between caramelized pastries and honey. There’s only so many times you can smell something like that before you need to bottle.

Here’s the deal:

- There’s a little less than 50 bottles for sale starting today
- It’s 53% abv, barely filtered and naturally colored
- It’s not available in cocktails. There’s a bottle for sampling in the Tasting Room, but only for sampling. We’re either giving you a tasting, or you’re buying a bottle. Hopefully both.

You can order online for pickup or grab a bottle when you’re here. We’re open late tonight (Wed 11/27) for extra holiday cheer but closed on Thursday for Thanksgiving. The Autumn Gallery of cocktails featuring ingredients native to Rhode Island is still running, and there’s plenty of new cocktails to try on our updated core menu.

From all of us here, please have a happy and healthy Thanksgiving and we hope to see you soon!

Cheers!

📸

11/23/2024

We have some exciting new menu updates just in time for the holidays!

We’ve done our best to keep fan favorites around while expanding on the classics. The modern Paper Plane has returned along with its cousin Maple Rose and true classic Greenpoint as a conspicuous sign of a bottle release to come. A few specials have graduated to menu status along with two new milk punches. And as we bid farewell to our beloved “mezcalin,” we’ve kept the summer spirit alive with 3 new fizzy gin drinks that we know you’ll love. Plus, you’re always welcome to go off-menu!

Our Autumn Gallery continues through Dec. 15th and stay tuned for a few very special spirits releases and holiday treats coming soon.

Tasting Room hours are below, but if you’re in need of a bottle for gifting or a holiday party and you can’t make it during open hours, just shoot us a message and we’ll do our best to accommodate!

Tasting Room Hours:
Mon/Tues Closed
Wed 4-10pm
Thurs 4-10pm
Fri 4-11pm
Sat 1-11pm
Sun 1-8pm

11/15/2024

Congratulations to Aleia!

This autumnal edition of Mixology Madness was hosted by West End staple Y Noodle & Bar; sponsored by Bristol's O’Brien & Brough. The tantalizing offering of Lime Rock Gin, developed in partnership with Newport Sea Salt Co, presented a creative challenge to competitors with a heavy umami and

11/14/2024

Our next cocktail gallery is here!

The Autumn Gallery features five cocktails by the O’Brien & Brough team that highlight ingredients native to Rhode Island.

While not limited to native ingredients alone, we challenged each other to feature as many native ingredients as possible. Autumn in New England classics like apple and pumpkin, and even native seeming plants like beach rose were off the table. Despite the hurdles, we quickly learned that there’s a vast array of incredible ingredients living around us, we just had to go out and look.

To navigate sourcing, we relied heavily on the URI Native Plant Guide (link in bio) and the guidance of Hawk and Handsaw Farm, who farmed or foraged many of the native plants used to create these cocktails. The beautiful blue oyster mushrooms came from Tim at Hillside Mushroom Co and we’re excited to feature a touch of Littleneck Garum created by Newport’s Nate Dubuc. Lastly, these incredible cocktail photos were taken by the incomparable Rachel Averitt!

The Autumn Gallery opens with this Friday’s full moon (Nov 15th) and will run until the following full moon on Sunday, Dec. 15th. If an ingredient is exhausted during the run and we’re unable to replace it, that cocktail will be taken down, so come early and bring friends. We also highly recommend Wednesday and Thursday nights for a quieter experience in the Tasting Room!

We very much hope you enjoy what has been an immensely enjoyable menu to create.

The Autumn Gallery at O’Brien & Brough

1 - WOODLAND GOSSIP
by Jared Dauphinais
Nettle tea, Lime Rock Gin, sumac syrup, genepi, lemon juice, chocolate bitters. Served hot.

2 - SPICEBUSH SAZERAC
by AR O’Brien
Spicebush berry and branch infused rye, birch bark syrup, bayberry mist

3 - DECOY
by John Tucker
Duck fat washed bourbon, black walnut and cherry syrup, orange cordial, rosemary mist

4 - WHITE OAK MANHATTAN
by AR O’Brien
Cherrystone Rye, toasted acorn sherry, maple syrup, “sherried” cranberry

5 - BLUE OYSTER MARTINI
by Jared Dauphinais
Blue oyster mushroom infused gin, sherry vermouth, littleneck garum, pickled onion

10/16/2024

Submitted for the approval of the Midnight Society, we call this menu “The Haunting of Rhode Island”…

1 - The Lamplighter by John Tucker
Cherrystone Rye, amaro, cinnamon syrup, cherry syrup, lemon juice, apple cider, dried apple lit with absinthe, extinguished.

“Providence, 1874 - A mourning lamplighter tending to candle-lit vigils by his daughter’s coffin-side, left the gas lamps of Benefit street un-illuminated for weeks until he was taken into custody. On occasion, her ghost can be seen in the front window of their home, where she awaited his nightly return to greet him with a warming smile and slice of apple pie. This cocktail extends another flame to their devotion—a beacon for the afterlife.”

2 - Rocky Point Requiem by Ryudo Kimino
Lime Rock Gin, chestnuts, cotton candy ice cream, white grape juice, lemon juice, egg white, rainbow sprinkles

“Rocky Point Amusement Park was abandoned after nearly 150 years of operation in Rhode Island. This cocktail is a requiem for the park.”

3 - Palatine Light by Jared Dauphinais
A Fog Cutter Riff: Whiskey blend (including Winter ‘23!) infused with rum spices, sesame washed gin, orgeat, yuzu, and orange juice. Garnished with a flaming lime husk.

“A ship that became know as The Palatine wrecked on Block Island in the winter of 1738. Some say it was drawn to its doom by “wreckers” who then looted the ship and set it ablaze. On stormy nights, its ghostly light can still be glimpsed through the fog.”

4 - Banquo of the Barn by AR O’Brien
Hay-smoked bone marrow washed gin, bergamot cordial, spiced wine float

“The Barn theatre at Roger Williams University is home to a ghost known as Banquo. Legend has it, a farm hand froze to death in the hayloft and that he still haunts student productions to this day.”

“The Haunting of Rhode Island” menu drops this Friday 10/18 and runs through Halloween 10/31! Be sure to join us on Friday 10/25 in Halloween Alley from 6-11pm for music, cocktails, and tarot. Costumes encouraged!

10/11/2024

Halloween Alley is back!

Friday, October 25th, join us and Pivotal Brewing Co in the Alley to celebrate the thinning veil. We’ve got cocktails, they’ve got beer, food surrounds, and tunes abound. DJ Schlager Gala will be spinning vinyl deep cuts all night with lighting and projection effects by Dave, a really cool guy that just showed up one day! Most importantly, we’ve got THREE tarot card readers to make sure everyone gets a chance to dance with the occult.

Cocktails - O’Brien & Brough
Beer - Pivotal Brewing Co
Food - Basil & Bunny / Brick Pizza Co
Coffee - Borealis Coffee co
Music - DJ Schlager Gala
Lights - that guy Dave!

V Special Halloween cocktail menu dropping soon. You won’t want to miss it!

10/06/2024

Very special apple alert!

While supplies last, we have some beautifully ripe “Karmyn” apples picked this morning at Rocky Brook Orchard. This specific tree was pointed out to us as having the perfect flavor profile for our Apple Whiskey cocktail. Karmijn de Sonnaville apples have a light russet skin and a complex floral flavor with a bright lemon kick. Freshly juiced and paired with our Spring ‘23 single malt whiskey, it’s autumn in a glass. These were handpicked by our 3yo and are available until we run out!

Open 1-8pm on Sundays

We hope to see you soon!

10/05/2024

Check out this month for a look ahead at two fall specials coming soon! Huge thanks to Edible Rhody and for this write up, the feature on , and for taking the time to talk cocktails!

If you’ve ever talked with us about Manhattans, we’ve probably mentioned that the house Manhattan has been discussed / argued over more than any other cocktail on the menu by a long shot. Full credit for our current house Manhattan goes to who has, for well over a year, been creating and tweaking an incredible array of ingredients to get the Manhattans, and all of the cocktails, to where they are today.

We’d also like to take this opportunity to give the entire team some very well deserved praise. Jared, John, Eric, and Ryudo are the real reason to come here and why we know you’ll have a great cocktail every time. Thank you all for the hard work and the amazing cocktails!

We’ve been a little quiet lately as we work through what the next few months might bring. We promise that won’t last much longer. Stay tuned and we’ll see you soon!

09/21/2024

A hot special on a cold day…

Fallen Leaves 🍁

Served hot or cold

Earl Grey Cherrystone Rye
Apple Shrub
Cinnamon Syrup
Lemon

09/12/2024

Hard to believe this Sunday will be the third Afterparty at Unity Park! This year we’re excited to have performing from 6-8pm. Come for the tunes, stay for the cocktails. Just make sure to check out all our awesome neighbors and their musical guests!

Until then, enjoy the end of summer weather with us Wed-Sun. Check the bio for hours and we’ll see you soon!

08/23/2024

Morning vibes.

See you tonight! 4pm -🦉