BEER MENU Voss, Still

all of our cocktails are intentionally spirit forward. we FROM MELBOURNE TO MIAMI employ premium products and simple recipes in order to let the flavor and character of each individual spirit speak for itself. **At Bay 13, we value our team and strive to provide genuine opportunities for them to grow in skill and knowledge as they work in the BELUGA MARTINI 24 challenging, fast-paced hospitality industry. beluga vodka, dry vermouth, grapefruit twist We believe staff from all areas of our operations should benefit from the MAGIC CITY WHITE NEGRONI 18 success of our locations. Regularly, our lowest paid front- of-house (FOH) big cypress: magic city 21 gin, lillet, cocchi team member will make more than our highest paid back-of-house (BOH) americano, dry vermouth team member, an industry reality that has never really sat well with us. CHICKEN COCK BOULEVARDIER 24 After discussing options to bridge this gap, we are at a point where we COCKTAILS HOUSE FEATURED chicken cock straight rye whiskey, campari, sweet feel we can offer an option of resolution. vermouth, expressed orange peel Adding a service charge offers opportunity to provide a more equitable OCHO REPOSADA MARGARITA 24 pay structure, commensurate with the efforts of our team, one which, ocho reposada tequila, grand marnier, lime, while only minimally affecting our FOH team, will be life-changing for demerara members in our BOH. SAN LUIS POTOSI NEGRONI 26 leyenda san luis potosi mezcal, lillet, cocchi americano, dry vermouth GLENDRONACH ROB ROY 26 glendronach 12 year scotch, sweet vermouth, CAB SHIRAZ “BIN 389” penfolds, SA 35 | 140 angostura bitters CUVEE jansz, TAS 11 | 40 PRIVATEER DAQUIRI 20 privateer single cask rum, lime, demerara ROSE jansz, TAS 11 | 40 BY THE GLASS BY ask your server for full wine list RUSSEL HENRY GIN MALAYSIAN LIME 15 wheat based, london dry style infused with limau penfolds, SA 87 RIESLING ‘19 “BIN 51” purut leaves, well balanced and refreshing. SAUVIGNON BLANC ’18 shaw & smith, SA 58 OCHO ANEJO EXTRA TEQUILA 55 made the old fashioned way! natural fermentation, yalumba, SA 105 VIOGNER ‘18 “THE VIRGILIUS” 3 years in oak casks, full bodied, robust with rich and abundant agave flavors. CHARDONNAY ’17 “CROFT” oxford landing, SA 145 TOP SHELF FAVORITES TOP SHELF PENDERYN GOLD PORTWOOD AGED PINOT NOIR ‘18 “CLOSE PLANTED” timo mayer, VIC 215 SINGLE MALT WELSH WHISKY 26 full bodied whisky, creamy on the palate and a yalumba, SA 125 GRENACHE ’15 “TRI-CENTENNARY” lasting soft oak, honey and spice finish. one of our favorites in a great range. CABERNET SAUVIGNON ‘12 “21 BARRIQUES” ringbolt, WA 92 HILL ROCK SOLERA AGED BOURBON, SHIRAZ ’13 “RSW” wirra, wirra, SA 135 OUR FAVORITES, BY THE BOTTLE BY OUR FAVORITES, CABERNET CASK FINISHED 30 solera aging system, average 6 years old. finished yalumba, SA 165 CAB SAUV/SHIRAZ ‘15 ”THE SIGNATURE” in cabernet barrels. solera involves a stack of barrels, with the oldest at the bottom. RED BLEND ’17 “HENRY’S SEVEN” henschke, SA 105 HIGHLAND PARK SCOTCH ask your server for full wine list “THE LIGHT” 17 YR 70 aged in american oak, special and limited release, a big fruity whisky with a ton of character and a touch of peat. priced per 1.5 oz WATER 8 ask your server for full liquor menu. san pellegrino, sparkling BEER MENU voss, still SOFT DRINKS 4 coke, diet coke, sprite, lemonade, ginger ale HOUSE VODKA - DIXIE orange, cranberry juice original, black pepper, citrus, elderflower, peach NON-ALCOHOLIC Q SODAS 4.5 basic 10, cocktail 13 tonic, soda, ginger beer, grapefruit AN 18% SERVICE CHARGE WILL BE ADDED TO YOUR BILL**.

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