Here are the seven best places to try something new, whether it’s a drink or an entirely new establishment. 

With spring approaching, there is a sense of renewal in the air. Venerable bars will be rolling out new seasonal cocktails, but it also seems fair to highlight new watering holes in the metro area. Here are the seven best places to try something new, whether it’s a drink or an entirely new establishment.

By Jacob Threadgill | Photos provided

click to enlarge The Jones Assembly (photo provided)
  • photo provided
  • The Jones Assembly

The Bunker Club

422 NW 23rd St.


Much like its sister establishment The Pump Bar, The Bunker Club features a selection of daily cocktail specials, but this is put on full display on Tiki Tuesdays. Dive into some indulgent drinks like the Show Us Your Chi Chis, which is pineapple vodka, macadamia nut liqueur, cream of coconut and coconut water served in a coconut. The Bunker Club’s tropical drinks are a good way to beat the oncoming heat.

click to enlarge Kat’s Tavern (photo provided)
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  • Kat’s Tavern

The R&J Lounge and Supper Club

320 NW 10th St.


The group of talented mixologists turns out a new drink menu every season. Spring kicks off with the génépi and vodka-California Dreaming cocktail with vodka, cucumber, mint, fresh lime juice and sugar snap peas — green enough for St. Patrick’s Day. The Crimson & Clover (pictured) has novo fogo barrel-aged cachaca and raspberry preserves and is muddled with fresh limes and basil.

click to enlarge Mary Eddy’s Kitchen x Lounge (photo provided)
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  • Mary Eddy’s Kitchen x Lounge

Kat’s Tavern

901 NW 64th St.


Admittedly, “craft” cocktails are not the stars of the show at Kat’s, which opened in September in the former By George’s location. Owner Kat Peckenpaugh places an emphasis on delivering a good selection of beer and spirits at a reasonable price in a smoke-free environment. Part of the statewide initiative Free The Night, Kat’s does not allow cigarette smoke inside.

click to enlarge The Bunker Club (photo provided)
  • photo provided
  • The Bunker Club

The Jones Assembly

901 W. Sheridan Ave.


Since opening last summer, The Jones Assembly has become one of the best places in town to eat, drink and to see a concert. Led by head bartender Christine Brubaker, the bar turns out seasonal cocktails as well as permanent items like the PYT, which uses Oklahoma’s Prairie Wolf vodka, Luxardo maraschino liqueur, Mathilde peach liqueur, lemon and grapefruit.

click to enlarge The R&J Lounge and Supper Club (photo provided)
  • photo provided
  • The R&J Lounge and Supper Club

Mary Eddy’s Kitchen x Lounge

900 W Main St.


Under the direction of food and beverage director Michael O’Hara, you’ll be hard pressed to find a bar staff more knowledgeable than the one at Mary Eddy’s. As the restaurant rolls out a seasonal menu in the next few weeks, grab a Movin’ to the Country made with Maker’s Mark bourbon, peach syrup, lemon, peach bitters, red wine float and amaretto meringue.

click to enlarge Scratch Kitchen and Cocktails (photo provided)
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  • Scratch Kitchen and Cocktails

Scratch Kitchen and Cocktails

605 NW 28th St., Suite B


You might’ve been to the Scratch Kitchen in Norman or maybe even the one in Telluride, Colorado, but each location has a different food and drink menu. The newest concept, located in the new Pueblo development in the Paseo district, features 11 seasonal cocktails devised by consulting company Bittercube, which was founded by Norman native Ira Koplowitz. Try the Two-Timer with George Dickle Rye, chai tincture and cherry bark vanilla.

click to enlarge Ponyboy (photo provided)
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  • Ponyboy


423 NW 23rd St.


The Oklahoma-themed bar, complete with walls lined with local family photographs, opened its second floor bar in the former Savings & Loan space this February after opening the first floor at the end of 2017.  The 24K Magic cocktail (pictured) is Rittenhouse Rye whiskey, sage honey syrup, lemon, egg white and gold dust. For a spring treat, try the Rose Rock: Aviation gin, spicy grenadine, lemon, soda and brut.

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