Power Pub

From the best bourbon in the South to Moscow Mules served in soup cans, the Ordinary Pub’s eclectic selection of drinks makes this Broughton hotspot anything but ordinary.

Speakeasy might be the first word that comes to mind. Advertised as Savannah’s neighborhood basement pub, the Ordinary Pub on Broughton Street employs no flashy illumination beyond a simple circular sign to beckon passersby. Unless you stop and ask the hostesses in front of the descending indoor stairs, you will miss it entirely. It would be a shame, for you would be missing out on some of the best mac n’ cheese and twisted “pub” cuisine this side of the Historic District.

Down its wide staircase, occasional stained glass and exposed light bulbs dangle over my head as I meet bar manager Caroline Lecomte for a chat.

Lecomte, affectionately referred to as “Carol” by her colleagues, was one of the pub’s first hires back when it opened nearly three summers ago. She was announced bar manager before there was even an official bar.

“It was cool to do that and be able to create the bar from the bottom up,” Lecomte says.

The pub does not disappoint those who wander down for a savory sip of their ample selection of bourbons, cocktails, beers, and wines. Lecomte says the pub’s Moscow Mules have been making headway lately.

“I don’t know if it’s a ginger beer craze or whatnot, but we made a mule to appease everybody so we have one for every poison. If you like tequila, there’s one for you.”

The presentation of drinks at Ordinary Pub is also what keeps patrons coming. Take The Ginger Eddy. Made with Deep Eddy’s vodka, 1821 ginger beer, agave nectar, 1821 creole bitters, and fresh jalapeños, the drink is served in a soup can.

Lecomte’s go-to drink off the menu is the Crafty Old Fashioned with Muddled Coopers’ Craft soaked cherries and a fresh orange slice. Topped with Coopers’ Craft Bourbon and 1821 tart cherry and saffron bitters, the drink, according to Lecomte, is “easy sipping.”

“And if you have a friend with you, you can get a 96 ounce one. It’s like 7 ½ mules in one. You get a little ladle and scoop it out.”

One of the pub’s most popular “power” potions of choice is The New Standard with Don Q rum, green chartreuse, fresh lemon juice, house-made raspberry simple syrup, 1821 grapefruit lavender bitters, and spritzed with rose water. It may look like a delicate, cosmopolitan cocktail with its pink hue and martini-glass deliverance, but the ice in it is smashed by hand before it’s even made.

“That’s fun to get some aggression out,” Lecomte says, using her arms to act out the ice-crushing motion.

Even though Ordinary Pub has only been open for three years, it has acquired loyal regulars, which keeps the guest interaction fresh and consistent.

“Our staff is amazing. As long as everyone’s having fun, we’re having fun, too. It’s like going to a second home honestly. There’s nothing stressful about it. The people I work with are amazing. My boss is amazing. There’s so much room for creativity and growing so there’s nothing to be shy about.”

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