St. Louis' Central West End neighborhood is getting a new cocktail bar this weekend.
Lazy Tiger, the latest venture from Yellowbelly and Retreat Gastropub co-owners Tim Wiggins and Travis Howard, opens Fri., Sept. 4 at 210 N. Euclid Ave. The bar, in the space of the team's former event space, The Hideout, is described as the pair's first true American cocktail bar.
"What I think St. Louis doesn't really have that I've seen in other cities and I love is the dark, intimate cocktail bar that has 13, 14 drinks on the menu, doesn't list classics, is experimental," says Wiggins, who is also the bar's beverage director.
Alongside Wiggins, the cocktail menu was also designed by David Greteman, Lazy Tiger's new lead bartender who was most recently behind the bar at Elmwood, and Seth Wahlman, general manager at Yellowbelly. The menu is sorted by style of cocktail – Negronis, Martinis, Clarified, Flips, Highballs, Sours and Spirit Free – as opposed to sorting the cocktails by another criteria, such as the base spirit.
"This is how bartenders separate these cocktails," Wiggins says. "When bartenders are writing menus and making cocktails, this is how they're categorizing them in their head."
Organizing the menu in this way also makes trying a new kind of cocktail more approachable to guests who would maybe have not have thought to try it in the first place.
"The idea is that if you like that style of cocktail, everything in here is gonna have enough bridges to each other that you're gonna be able to enjoy it," Wiggins says.
Anticipated cocktails include concoctions like the Stutter Step, made with Elvelo blanco tequila, Mexican rum, curacao noir, vanilla, citrus and clarified strawberry milk, and the Tamarind Spritz, made with housemade sour soda, tamarind, pomegranate, Amaro Pasubio, sweet vermouth and sparkling wine. The housemade sour soda, made with ingredients like lactic acid and citric acid to create a tart soda without citrus, is an example of the bar's goal to be more sustainable. By using less fruits and fruit juices, not only are the drinks clarified, but there are fewer perishables around the bar and less waste being produced overall.
"[We want to] show people you can hack a couple of the ways you make cocktails, not just to show you how difficult it is, but to actually make it taste better," Wiggins says. "I definitely think that's one of the fun things."
In addition to the cocktails, the bar will serve beer, wine and a short menu of food meant to enhance your drinking experience. Expect snacks like french fries, chicken pibil taquitos and larger dishes like a short rib slab burger.
Amid pandemic regulations, the bar will operate at 50 percent capacity, with a maximum of 22 guests at any given time. Reservations can be made online for 90-minute seatings on Resy. Masks are required when guests are not seated at their table.
Lazy Tiger, 210 N. Euclid Ave., Central West End, St. Louis, lazytigerstl.com