The current menus,
all in one place.

The printed menu is the starting point. Between those pages and off-menu builds, about a hundred cocktails are available. The approach under all of them is the same: house-made syrups instead of the bottle, fat-washed spirits where they earn it, fresh citrus cut the same night, and a stir instead of a shake on anything that is all spirit.

The classics are built right. An Old Fashioned, a Manhattan, a Negroni, a Sazerac, each one made the long way, in the proportions the drink was written in, with the bitters and the ice it asks for. No sour mix, no shortcuts standing in for the real thing. If you know what you want, order it by name and it will come the way it should.

If you do not know what you want, that is the more common case and the better one. Tell us how you feel, and we pour from there. A bartender can read a mood faster than you can read a list.

The current menu lists the house Old Fashioned at $12: rye whiskey, brown sugar syrup, and Angostura bitters. The long history of the drink and the way the bar builds it is here: Old Fashioned, the long way.

The bacon fat-washed Old Fashioned has long been a West End house variation, built on a bourbon washed with bacon fat. It reads like an Old Fashioned with a low savory note running under the sweetness. Ask at the bar about current availability and pricing.

Fat-washing is the trick behind the bacon Old Fashioned and a few others. You melt a fat, bacon fat, brown butter, toasted sesame oil, and stir it into the spirit. The fat-soluble flavor moves into the alcohol over a few hours. Then you freeze the whole thing solid, and the fat sets hard at the top where you can lift it off and strain it out. What is left is a spirit that carries the flavor of the fat and none of the grease, clear in the glass.

The bar uses it because it puts savory, round flavors into a drink that sugar and bitters cannot reach on their own. The full method, start to finish, is written up here: Bacon fat-washed bourbon.

The syrups are made in house, not poured from a bottle: demerara, and the seasonal ones that come and go with what is around. The stir is the other half of it. A drink that is all spirit gets stirred, not shaken, which chills and dilutes it without beating air into it or clouding it up. It is slower. It is the difference between a cocktail and a cold drink.

The fastest way through a hundred-drink menu is not to read it. Name a spirit you like, bourbon, gin, mezcal, rye, or name a direction: sweet, dry, bitter, bright. Either one is enough for the bar to build you something. "A little bitter, not too sweet, gin if you have a good one" is a full order. So is "surprise me, I had a long day."

Off-menu is welcome. If the drink you want is not on the list, ask for it. If you are not sure it exists, describe it and the bar will work toward it. The menu is the floor, not the ceiling.

When in doubt, ask Dustin, voted Best Bartender in Texas, for a recommendation. He is behind the bar most nights, and the answer is better when it comes from the person pouring it.

West End Elixir is a craft cocktail bar in Bryan with a current public menu of whiskey, gin, vodka, rum, and tequila cocktails, plus coffee and boozy coffee. The house Old Fashioned is listed at $12, and the bartender can still build beyond the printed list.

The cocktails are built on the shelf behind the bar, about a hundred bottles deep: the whiskey shelf. 107 S Main Street, Historic Downtown Bryan, TX. About ten minutes by car from the Texas A&M campus and Kyle Field. Open every night, evenings to close. The room and the hours are on the visit page.