A lot of moxie must have been had to raise a drink to one’s lips in the 1920s. A decline of the fine art of mixing drinks turned into hidden alcoves of makeshift bars serving illegal and sometimes dangerous homemade concoctions. A continual downward spiraling of mixology eventually leads us to the cheek-clenching sour mixed, hummingbird-like, dyed juice that we seem to identify as a cocktail in today’s disturbed time.

The vision of The Gin Joint is to bring back the pre-prohibition era where cocktails were true to their name of being a stimulating liquid to awaken one’s self like the early morning crows of a rooster. After nearly two years of brewing, The Gin Joint is about to infiltrate the market. Although Charleston is filled with history of plantations with cotton gins, there is one gin left yet to be exploited.

The atmosphere is casually energetic yet refined. The drinks are classically made in a way that America’s original bartender would be proud. This bartender, named Jerry Thomas, had his own roots in Charleston, flaring the Blue Blazer behind a wooden partition we call simply a bar. A bar is so much more than that, just as a Blue Blazer is much more than the puckered pin stripe we call seersucker.

Owners Joe and MariElena Raya bring their talents learned at The Culinary Institute of America, Blackberry Farm, The Four Seasons Palm Beach, The Breakers Hotel, and Robert’s of Charleston. Behind the bar Joe resurrects the classics and he along with his team work to develop new innovations while following all the rules. Three kinds of ice play a pertinent role in these cocktails as well as proper spirits, syrups, and bitters. Behind the stove, MariElena creates a menu that is classically focused, simple food. Her goal is to please dynamic palates with upscale snacks and plates.

We invite you along in our journey, please check out our blog for continually updated content on our progress and opening date.

Please remember to Drink Proper and Speak Easy,

Joe & MariElena