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Artfully Crafting Classic Cocktails

Locally owned and operated, Volstead Bar takes patrons back to the fascinating days of the speakeasy by artfully crafting classic cocktails. Housed in what was the old Dorn Winery and later the Green Door brothel, the Green Door Building is shrouded in Sandusky lore and has seen an array of tenants throughout the years.

Combining these intriguing historical remnants with the speakeasy practices of the aforementioned years, Volstead Bar harkens back to the days of Old Sandusky amidst the New Sandusky renaissance.

Cocktails

Volstead Classic Cocktails

Here are a few choice selections of some of our signature drinks
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Volstead Bar Cocktail Manhattan

Manhattan

Bulleit Rye Whiskey, Sweet Vermouth, Angostura Bitters, Regan’s Orange Bitters
Unlike many other cocktails that have been roused from hibernation, the Manhattan has stood the test of time in part to New York’s hotel bars and private clubs. The cocktail made back in the late 1800’s was made with rye whiskey, bourbon’s edgier cousin.

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Volstead Bar & Speakeasy French 75

French 75

Absinthe rinse, London Dry Gin, Lemon Juice, Simple Syrup, Champagne
The drink was created in 1915 at the New York Bar in Paris-later Harry’s New York Bar-by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun, also called a “75 Cocktail”, or “Soixante Quinze” in French.

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Volstead Bar Cocktail Old Fashioned

Old Fashioned

Rye Whiskey, Angostura Bitters, Sugar Cube
While documented as far back as 1806, the title of this original concoction was first printed in the Chicago Daily Tribune in 1880. Although this muddled libation fell out of favor after the 1960’s, Don Draper from AMC’s Mad Men must be considered partially responsible for it’s resurgence.

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Volstead Bar Moscow Mule Cocktail

Kentucky Mule Kick

Bulleit Bourbon, Ginger Beer, Lime
Jack Morgan, President of Cock N’ Bull products (The first producer of ginger beer), eloquently described the day of creation with his 3 friends. “We three were quaffing a slug, nibbling an hors d’oeuvre and shoving toward inventive genius.

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