2Sparrows Adds Spirits, Making for a Boozy Brunch

If you were concerned about not being able to get a bloody mary or a mimosa when you went to 2Sparrows for brunch, you can breathe easier. The restaurant, which opened about a month ago, did so without its liquor license.

When first discussing the concept, co-owner Steven Fladung had said he wanted to introduce some interesting cocktails to accompany chef Greg Ellis' forward-thinking seasonal menu, but thought it would take a while for the city to give them the go-ahead. But the license came through sooner so Fladung has been having some fun.

In addition to adding a number of local brews (5 Rabbit, Finch's, Three Floyds, Two Brothers, etc) and hand-selected wines from around the globe (Argentina, France, Spain, California), Fladung has crafted a rotating list of cocktails using local spirits, fresh ingredients and more.

Some cocktails include the Spice Trade (Bitter Truth sloe gin, Carpano antica, Benedictine, Luxardo, Amaro, clove and orange); Dard Ward (Old New Orleans cajun spiced rum, King's ginger, Solerna blood orange liqueur, honey and Jerry Thomas bitters); Dirty Bird (Tentao jalapeño, carrot, dill and garlic) and, of course, the Bloody Norseman (North Shore aquavit, house-made bloody mary mix, lime and pickled veggies). Want to see more? Check out the whole list here.

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