How to Enjoy Craft Cocktails at The Roosevelt Room Classic

The Roosevelt Room Classic is more than a bar—it’s a sanctuary for those who appreciate the artistry, history, and precision behind modern mixology. Located in the heart of Austin, Texas, The Roosevelt Room has earned national acclaim for its meticulously curated cocktail menu, seasonal ingredient sourcing, and immersive guest experience. For visitors unfamiliar with the nuances of craft cocktails, the experience can feel intimidating. But with the right approach, navigating the menu, understanding the ingredients, and savoring each sip becomes not just accessible, but deeply rewarding.

This guide is designed to transform casual patrons into confident connoisseurs. Whether you’re visiting for the first time or returning to rediscover the magic, this tutorial will walk you through every layer of the experience—from decoding the menu to pairing drinks with food, from recognizing quality craftsmanship to engaging meaningfully with bartenders. By the end, you’ll know not just how to order a cocktail at The Roosevelt Room, but how to truly enjoy it.

Step-by-Step Guide

Step 1: Understand the Philosophy Behind The Roosevelt Room

Before diving into the menu, it’s essential to grasp the ethos of The Roosevelt Room. Founded in 2012 by mixologist and owner Brian “Bubba” Casteel, the bar operates under a guiding principle: cocktails are not beverages—they are stories. Each drink is crafted to evoke a time, place, or emotion, often drawing inspiration from Prohibition-era speakeasies, classic American literature, or regional Texas ingredients.

This means the menu isn’t a list of drinks—it’s a narrative. A drink named “The Midnight Rambler” may reference a 1930s jazz ballad and feature smoked black walnut syrup, while “The Lone Star Sour” might reinterpret a traditional sour with locally foraged prickly pear and Texas bourbon. Understanding this context transforms your visit from a transaction into an experience.

Step 2: Study the Menu Before You Arrive

The Roosevelt Room’s menu changes seasonally—typically four times a year—and is divided into thematic sections: “The Classics Reimagined,” “The Garden,” “The Spirits,” and “The Archives.” Each section is thoughtfully curated to guide guests through different flavor profiles and techniques.

Before your visit, visit The Roosevelt Room’s official website. Download or print the current menu. Spend 10–15 minutes reading the descriptions—not just the names. Pay attention to keywords like “aged in oak,” “house-infused,” “fermented,” or “flamed citrus.” These indicate preparation methods that elevate the drink beyond standard mixing.

For example, if you see “cold-brewed coffee liqueur,” you’ll know the bar uses a slow extraction method to avoid bitterness, resulting in a smoother, more complex flavor. If a drink includes “dehydrated rose petals,” you’ll understand it’s not just garnish—it’s an aromatic component designed to be inhaled before the first sip.

Step 3: Identify Your Flavor Preferences

Craft cocktails often defy traditional categories like “sweet” or “strong.” Instead, they balance acidity, bitterness, sweetness, umami, and aroma. To navigate the menu effectively, ask yourself:

• Do I prefer bright, citrus-forward drinks, or earthy, herbal profiles?
• Am I drawn to smoky, aged spirits, or light, botanical gins?
• Do I enjoy a touch of bitterness (like vermouth or amaro), or do I prefer clean, sweet finishes?

Use this self-assessment to narrow your choices. For example:

• If you like citrus and brightness → Try “The Citrus Paradox” (gin, yuzu, elderflower, lemon verbena)
• If you prefer depth and warmth → Choose “The Velvet Hour” (mezcal, smoked maple, black tea, orange bitters)
• If you enjoy herbal complexity → Opt for “The Wild Sage” (tequila, fresh sage, honey syrup, lime, saline)

Don’t be afraid to admit preferences. Bartenders at The Roosevelt Room are trained to tailor recommendations based on flavor profiles, not just brand names.

Step 4: Engage With the Bartender

The staff at The Roosevelt Room are not servers—they are storytellers and educators. When you sit at the bar, make eye contact and smile. Say something simple like, “I’m new to craft cocktails—can you recommend something that surprises me?”

A skilled bartender will ask follow-up questions:

• “What’s the last cocktail you loved?”
• “Do you prefer drinks that are light or substantial?”
• “Have you tried any amaros or vermouths before?”

Answer honestly. If you’ve never had a negroni, say so. If you dislike anything bitter, mention it. This information allows the bartender to craft a personalized recommendation rather than pushing a signature drink.

Pro tip: Ask, “What’s one drink on the menu that most guests overlook but you love?” This often leads to hidden gems not listed as “featured cocktails.”

Step 5: Observe the Preparation

Craft cocktails are performances. Watch how your drink is made. Notice the tools used: julep strainers, mixing spoons, citrus presses, smoking guns, or hand-carved ice cubes. Each element has a purpose.

• Large, clear ice cubes melt slower, preserving dilution and temperature.
• Flaming citrus peels release essential oils that perfume the drink before it’s even poured.
• Shaking versus stirring affects texture: shaking introduces air for frothiness, stirring creates silky smoothness.

Don’t rush. Let the process unfold. The sound of ice clinking, the swirl of the mixing glass, the careful strain into a chilled coupe—these are all part of the ritual. Observing the preparation deepens appreciation and builds anticipation.

Step 6: Engage All Five Senses

Enjoying a craft cocktail is not just about taste—it’s multisensory.

• Sight: Notice the color. Is it deep amber? Vibrant pink? Clear as spring water? The hue often hints at ingredients and aging.
• Smell: Bring the glass to your nose. Inhale slowly. You might detect smoked oak, dried orange peel, toasted almonds, or fresh herbs. These aromas are intentional and contribute up to 80% of flavor perception.
• Touch: Feel the weight of the glass. Is it thick and heavy? Delicate and thin? The vessel is chosen to enhance the experience.
• Taste: Take a small sip. Let it rest on your tongue. Notice the initial flavor, the mid-palate development, and the finish. Does it linger? Does it evolve?
• Sound: Listen to the ice as it melts. The subtle crackle and slow dissolution are signs of quality.

Many guests skip the smell and sound—these are the most overlooked elements. Give them attention.

Step 7: Sip Slowly, Savor Fully

Unlike a quick shot or a sugary mixed drink, a craft cocktail is designed to be enjoyed over 20–30 minutes. As the ice melts, the drink changes. The first sip may be bold and herbal; the last may be smooth and caramelized.

Don’t rush. Between sips, take a breath. Notice how the flavors shift. The temperature lowers. The dilution softens the alcohol. The aromas evolve. This transformation is intentional—it’s part of the cocktail’s journey.

Some guests order water alongside their drink. This is wise. It cleanses the palate between sips and prevents dehydration, especially with higher-proof spirits.

Step 8: Ask About Pairings

The Roosevelt Room offers small plates designed to complement its cocktails. These aren’t bar snacks—they’re culinary pairings. For example:

• “The Velvet Hour” pairs beautifully with smoked quail and fig jam.
• “The Citrus Paradox” is elevated by pickled radishes and goat cheese crostini.
• “The Wild Sage” finds harmony with charred octopus and preserved lemon.

Ask your bartender: “What would you serve with this drink?” They’ll often suggest a dish you hadn’t considered—and it may become your new favorite combination.

Step 9: Document Your Experience

Keep a simple journal. Note the drink name, ingredients, your impressions, and the mood of the evening. Did it remind you of a summer evening in the countryside? A childhood memory? A book you read?

Over time, this journal becomes a personal map of your palate. You’ll begin to recognize patterns: you love smoky drinks with herbal notes, or you gravitate toward drinks with saline finishes. This self-awareness enhances future visits and makes each experience more meaningful.

Step 10: Return With Intention

Don’t treat The Roosevelt Room as a one-time destination. Return with a new goal each visit:

• Try one drink from “The Archives” (rare, historical recipes).
• Ask for a cocktail made with a spirit you’ve never tried.
• Order a flight of three small pours to compare similar styles.
• Visit during a themed night—like “Tequila & Tales” or “Whiskey & Westerns.”

Each visit becomes a chapter in your personal cocktail education.

Best Practices

1. Avoid the “Signature Drink” Trap

Many bars push their most expensive or flashy cocktails as “signature.” At The Roosevelt Room, these are often crowd-pleasers—not necessarily the most complex or authentic. A signature drink may be sweet, heavily garnished, or designed for Instagram. It may not reflect the bar’s true craftsmanship.

Instead, prioritize drinks that use lesser-known ingredients or techniques. Ask: “Is this drink made with house-infused spirits or just bottled mixers?” If the answer is the latter, it may not be worth the price.

2. Don’t Judge by the Glass

Some cocktails are served in delicate, stemmed glasses. Others in heavy rocks tumblers. The vessel is chosen for function, not fashion. A tumbler may be used to preserve the temperature of a spirit-forward drink, while a coupe enhances aroma in a stirred cocktail.

Don’t assume a fancy glass means a better drink. Focus on the liquid, not the container.

3. Embrace the Unexpected

One of the most common regrets among first-time visitors is ordering something “safe” because they were afraid of trying something unfamiliar. A guest once ordered a gin and tonic because “it’s familiar,” only to later say, “I wish I’d let the bartender surprise me.”

Craft cocktails thrive on surprise. Let go of the need to control. Say yes to the unknown.

4. Respect the Craft

Cocktails at The Roosevelt Room are not made in 30 seconds. They often require hours of preparation: infusions, syrups, ferments, and clarifications. A single drink may use six to ten ingredients, many made in-house.

Respect the time and skill involved. Don’t rush the bartender. Don’t ask for substitutions unless you’re open to a new version. And never complain about the price—remember, you’re paying for artistry, not just alcohol.

5. Avoid Over-Ordering

It’s tempting to order multiple cocktails to “try everything.” But this diminishes the experience. Each drink deserves attention. Order one, savor it, then decide if you want another. Two well-chosen cocktails are more memorable than five rushed ones.

6. Learn the Language

Start absorbing the terminology:

• Neat: Spirit served straight, no ice.
• On the rocks: Spirit with ice.
• Up: Chilled and strained into a stemmed glass, no ice.
• Stirred: Gentle mixing with a spoon for clarity and texture.
• Shaken: Vigorous mixing with ice for aeration and dilution.
• Flamed: Citrus peel ignited to release oils.
• House-made: Prepared in-house, not bottled.

Knowing these terms allows you to understand your drink’s construction and communicate preferences clearly.

7. Be Present

Put your phone away. Resist the urge to photograph every drink (though one photo is fine). The true magic of The Roosevelt Room is in the moment—the scent of the smoke, the quiet hum of conversation, the subtle shift in flavor as the ice melts.

Presence is the greatest compliment you can give the bar.

Tools and Resources

1. The Roosevelt Room Official Website

The bar’s website (therooseveltrm.com) is the most reliable source for current menus, seasonal themes, and event schedules. It also features behind-the-scenes videos showing how syrups are made, how ice is carved, and how ingredients are sourced from local farms.

2. The Art of the Cocktail by David Wondrich

This book is a foundational text for understanding the history and evolution of classic cocktails. It’s not about recipes—it’s about philosophy. Reading it before your visit will deepen your appreciation for the drinks you encounter.

3. Cocktail Kingdom App

Available on iOS and Android, this app provides detailed guides on cocktail techniques, ingredient substitutions, and glassware. It’s particularly useful for understanding why certain tools (like a julep strainer) are used over others.

4. Local Farmers’ Markets in Austin

The Roosevelt Room sources herbs, fruits, and botanicals from local producers. Visiting the South Congress Farmers Market or the Eastside Farmers Market can help you recognize the ingredients you taste in your drink—like Texas-grown blackberries, wild rosemary, or heirloom citrus.

5. Podcasts for Further Learning

• The Cocktail College Podcast – Episodes on spirit production and bar culture.
• Drinks With a Side of Knowledge – Conversations with bartenders across the U.S.
• The Spirits Business – Industry trends and innovation in craft spirits.

6. Cocktail Journal Templates

Download free printable cocktail journal templates from sites like DrinkSpirits.com or MasterClass.com. These help you track flavors, ingredients, and emotional responses over time.

7. Online Mixology Courses

Platforms like CraftCocktails.com and Udemy offer affordable courses on cocktail theory, flavor balancing, and ice science. Even a 2-hour course can dramatically improve your ability to appreciate craft drinks.

8. Follow The Roosevelt Room on Social Media

Instagram (@therooseveltrm) and TikTok feature short videos of drink prep, ingredient sourcing, and staff interviews. These aren’t promotional clips—they’re educational glimpses into the bar’s process.

Real Examples

Example 1: The Midnight Rambler

A guest, Sarah, visited The Roosevelt Room on a rainy Tuesday. She ordered “The Midnight Rambler” after reading the description: “A nod to the 1930s jazz scene—smoked black walnut syrup, rye whiskey, sweet vermouth, orange bitters, and a flamed orange twist.”

She watched as the bartender lit the orange peel over the glass, releasing a cloud of citrus smoke. The drink arrived in a coupe, dark and glossy. She inhaled deeply—notes of smoke, dried fruit, and baking spice. The first sip was bold, with the rye’s spice cutting through the syrup’s sweetness. As the ice melted, the drink softened, revealing hints of dark chocolate and roasted nuts.

She paired it with a small plate of aged cheddar and honeycomb. The saltiness of the cheese amplified the smokiness of the drink. Sarah later wrote in her journal: “It tasted like a late-night conversation in a dimly lit lounge—warm, complex, and unforgettable.”

Example 2: The Wild Sage

Mark, a first-time visitor, told the bartender he liked gin but hated overly sweet drinks. The bartender recommended “The Wild Sage,” made with local tequila, fresh sage from a nearby garden, honey syrup, lime, and a pinch of sea salt.

Mark was skeptical. Tequila? Sage? Salt? But he trusted the recommendation. The drink arrived with a single large ice cube and a sprig of sage resting on top. He lifted the glass and inhaled—the scent was herbal, green, and clean. The first sip was bright and slightly bitter, then sweetened by honey, finished with a saline crispness.

He realized the salt didn’t make it salty—it made the flavors pop. He ordered a second. Later, he bought a bottle of the same tequila and tried making the drink at home. He didn’t get it right, but he understood why The Roosevelt Room’s version was perfect: the sage was picked at dawn, the honey was raw and unfiltered, and the salt was harvested from the Gulf Coast.

Example 3: The Archives – The Vieux Carré

During a themed “Lost Cocktails Night,” the bar featured the 1938 Vieux Carré, a New Orleans classic. It combined rye, cognac, sweet vermouth, Benedictine, and Peychaud’s bitters. The menu noted it was “created at the Hotel Monteleone during Prohibition as a substitute for unavailable ingredients.”

A guest, Elena, ordered it with curiosity. The drink was stirred, not shaken. It arrived clear, with a single cherry. She tasted it slowly. The rye gave structure, the cognac added depth, the Benedictine brought floral sweetness, and the bitters tied it together with spice.

She later researched the drink and discovered it was originally created to appeal to French expats who missed their wine-based aperitifs. That context transformed her experience. She didn’t just taste a cocktail—she tasted history.

FAQs

Is The Roosevelt Room expensive?

Cocktails range from $14 to $22, which is consistent with high-end craft bars in major U.S. cities. The price reflects house-made ingredients, small-batch spirits, and labor-intensive preparation. Many guests find the experience worth the cost because they’re not just buying a drink—they’re investing in an art form.

Do I need a reservation?

Reservations are recommended, especially on weekends. The bar has limited seating and operates on a first-come, first-served basis for walk-ins. You can book online via their website up to two weeks in advance.

Can I order a non-alcoholic cocktail?

Yes. The Roosevelt Room offers a dedicated “Zero Proof” section on the menu, featuring drinks made with tea infusions, fermented shrubs, botanical distillates, and house-made sodas. These are not mocktails—they are fully crafted cocktails without alcohol.

Are the ingredients local?

Yes. The bar prioritizes Texas-grown herbs, fruits, and spirits. They work with over 15 local farmers and distillers. The menu often lists the source of key ingredients, such as “Honey from Hill Country Apiaries” or “Limes from South Texas Orchards.”

Can I bring my own bottle?

No. The Roosevelt Room does not allow outside alcohol. Their entire philosophy is built around curated selection and quality control.

What if I don’t like my drink?

Speak up. The staff is trained to handle feedback gracefully. If a drink doesn’t meet your expectations, they’ll gladly offer a replacement or adjustment. The goal is your satisfaction, not just a sale.

How do I know if a cocktail is “craft”?

Look for these signs: house-made syrups, fresh citrus, whole spices, no pre-made mixes, clear ice, and detailed descriptions. If the menu says “gin, tonic, lime,” it’s likely not craft. If it says “London dry gin, house-infused lemongrass tonic, finger lime caviar,” it is.

Is there a dress code?

There is no formal dress code, but the atmosphere is refined. Most guests dress in smart casual—collared shirts, dresses, or clean jeans. Avoid athletic wear or flip-flops.

Can I host a private event there?

Yes. The Roosevelt Room offers private tastings and small events by reservation. Contact the bar directly for availability and pricing.

How often does the menu change?

Four times a year—spring, summer, fall, and winter. Each change reflects seasonal ingredients and new creative directions. Returning guests often find entirely new drinks.

Conclusion

Enjoying craft cocktails at The Roosevelt Room Classic is not about drinking—it’s about discovering. It’s about slowing down in a world that rushes. It’s about appreciating the labor of a bartender who spends hours infusing, fermenting, and perfecting a single component of a drink you’ll sip in five minutes.

This guide has walked you through the process: from understanding the bar’s philosophy, to engaging with the staff, to savoring each sensory detail. But the real journey begins when you step through the door.

Let curiosity guide you. Ask questions. Try the unexpected. Taste slowly. Return often.

The Roosevelt Room doesn’t just serve cocktails—it cultivates connection. Between guest and bartender. Between drink and memory. Between the past and the present.

So the next time you sit at that dark wooden bar, glass in hand, smoke curling gently from the rim—don’t just drink it.

Live it.