What are the opening hours?

Wednesday 4pm - 10pm Thursday 4pm - 10pm Friday 4pm - 11pm Saturday 1pm - 11pm Sunday 1pm - 8pm

O'Brien & Brough, 500 Wood Street Unit 112, RI-2310, Bristol, RI (2025)

08/15/2025

TERREMOTO

Featured this week, Ryudo’s terrifying riff on a legendary French absinthe cocktail.

Originally know as Tremblement de Terre, the Earthquake cocktail hails from Paris and was purportedly a creation of artist Toulouse-Lautrec. Ryudo has replaced the original Cognac in the recipe with our Cognac cask aged rye washed with raisin butter. It’s fantastically delicious combined with our house Absinthe No. 1, and served Bohemian-style with a “caramalized” sugar cube. Just be forewarned, there’s a reason it’s named after an earthquake…

This is the final week of Under the Volcano: An Expat Cocktail Collection. We hope you’ve enjoyed these creations that span the globe and highlight the important role that cross cultural exchange plays in the cocktail world (and the world at large, we realize not everything is alcohol related despite our best efforts). We’ll have some main menu updates soon, along with new specials and some exciting bottle releases coming soon so stay tuned and visit often! Cheers!

🗓️ This Saturday’s Craft Cocktail Class is sold out, but we have another class scheduled for Saturday, September 20th. Link in bio to join!

07/31/2025

PEGU DUB

Featured this week, a refreshing spin on the ultimate expat cocktail by guest artist Parker Luthman!

Or maybe we should say the ultimate colonizer cocktail? The Pegu Club was originally created in Myanmar (née Burma) at a British officer’s club called, you guessed it, The Pegu Club. If that doesn’t read as colonial enough, the Pegu Club would just be a gin sour without the addition of Curaçao, possibly the most colonized cocktail ingredient of all time (altho there’s stiff competition). Here’s some of the story:

Curaçao is a liqueur made from bitter lahara oranges. The earliest known version was made in Flanders but named after the “West Indian” island of Curaçao (at the time a Dutch colony, still is actually) because that’s where they got the oranges. Funny story though, the only reason the oranges were there was the Spanish colonists who had previously occupied the island. Somewhere in there the British also briefly occupied the island, but that likely had nothing to do with Curaçao (the liqueur) becoming well known in England. Whatever the reason, that’s how a Dutch spirit made from Spanish oranges grown on a Caribbean island became popular enough in England to make it all the way to an expat club in Myanmar and into its eponymous cocktail.

’s new twist, The Pegu Dub, spins the story back towards the origin of the cocktail. Not to the club but the country. Using sweet oranges and galangal in his Market Curaçao, and makrut lime leaves in his bitters, this new version reorients the cocktail’s flavors to those found in Southeast Asia. It’s a fitting new path for cocktail with such a storied past.

- Pegu Dub -
Lime Rock Gin, Market Curacao, Lime Juice, Lime Leaf Bitters

A huge thank you to for creating this! To try more of Parker’s cocktails head to or his pop ups

🗓️ Our next Craft Cocktail Class is Saturday, August 16th. Get tix thru the link in our bio!

07/17/2025

LADY OF THE NIGHT

Featured this week, an elegant take on an international bestseller.

If you can believe it, the P**n Star Martini is a modern classic of global proportions. It was originally conceived by Ghanaian-born icon of the aughts cocktail scene, Douglas Ankrah. Inspired by a strip club in Cape Town, and popularized at his London bars, it quickly became one of the most popular cocktails in the UK.

’s version reimagines the cocktail as a true martini, opting for refined elegance in place of the flash of the original recipe. Gin replaces vodka for a light botanical complexity, and the not-so-sweet white port and lemon liqueur add a mysterious romance.

- Lady of the Night -
Vanilla-infused Gin, White Port Syrup, Lemon Liqueur, Passion Fruit Pearls

🗓️ Only four seats left for our next Craft Cocktail Class is this Saturday 7/19. The theme is (loosely) Tiki!🗿

07/03/2025

HOLIDAY COCKTAIL SPECIALS!

All three feature Flight Risk Vodka and all three will help you commit high treason against the tyrannical King George! Available all week!

MUDSLIDES!
Banana Vodka, Coffee+Cacao Syrup, Coffee Ice Cream, Irish Whipped Cream

ON DRAFT: Strawberry Rhubarb Fizz
Flight Risk Vodka, Strawberry Rhubarb Syrup, Rhubarb Amaro, Soda Water

WATERMELON COSMOS
Back by popular demand! Now with Flight Risk Vodka
Vodka, Watermelon, Port Fig Syrup, Lemon

HOLIDAY HOURS
Thursday 7/3: 4pm-11pm
Friday 7/4: 1pm-11pm
Saturday 7/5: 1pm-11pm
Sunday 7/6: 1pm-8pm

07/02/2025

Flight Risk Vodka is here! So everybody can stop asking now.

It’s made from 100% corn but good luck trying to tell.

Our research indicates that you, the consumer, don’t really like the taste of alcohol. That you, the consumer, would rather not taste it in your drink, so that you, the consumer, can consume(r) your cocktails without the burden of flavor. What a world!

Anyway, we made that for you. A vodka so tasteless we named it after a Mark Wahlberg movie (just kidding! We named it after why our bail will be set so high).

So remember, when you’re looking for the taste that just can’t be tasted, reach for the bottle with the shifty bird on it! It’s gotta be Flight Risk. Take Flight!

Crafty Vodka Distilled from 100% Corn

Art by Ry Smith!

WE’RE OPEN ON THE FOURTH!
Open Wednesday through Sunday, and early on Friday 7/4 for your post-parade cocktail needs.

PLUS a very special limited time only Independence Day cocktail menu! Details soon!

06/26/2025

PARIS 1919

Featured this week, a gem of cocktail history by John Tucker. We’ve billed this as a French 75 riff as its build resembles that of the 75, here with carbonation and a cheese infusion replacing the champagne. But this cocktail also takes inspiration from another classic of expat origin, the Sidecar. Both cocktails took shape in the early days of the 20th century in and around Harry’s New York Bar in Paris. Some argue a London origin and a single credit is hard to determine, but what’s known for sure is that both were created by, and largely for, expats.

John’s new version takes both historic recipes and stirs them up with classic flavors of France. You can close your eyes and imagine being an American in Paris for the first time, lavender and thyme floating through the air. The warm touch of absinthe soon to become familiar, and the bite of bubbles reminding you how far from home you’ve come.

- Paris 1919 -
Bakehouse Gin, Lavender Thyme Syrup, Lemon Juice, Absinthe, Adarre Cheese infusion, washed with goat’s milk and carbonated. Garnished with lemon and thyme.
🧀

This is also the first cocktail to feature our newest gin! Bakehouse Gin was created in collaboration with the Squantum Association, an historic club on the shores on Narragansett Bay since 1872. London dry in style, we let the juniper shine in this gin. With layers citrus notes and hints of clove, it’s the perfect gin for those looking for a high quality London dry offering.

Check out the long history of the Squantum Association through the link in our bio.

06/20/2025

Looking for an escape?
An authoritarian regime got you down?
Does your consulship have you descending into an alcoholic stupor, steadily building towards inevitable volcanic oblivion?

Have we got a cocktail menu for you…

Welcome to our summer cocktail gallery!

“Under the Volcano: An Expat Cocktail Collection” features four cocktails inspired by classics of international origin. Each represents a transfer of ideas across borders, created by the immense and indisputable power of cultural exchange.

Available now through the end of July, we hope this menu allows you to feel like a stranger in a strange land, to taste an old favorite in a new way, or expand your perception of what these classics can be.

“Terremoto”
An Earthquake Riff by Ryudo Kimino
Raisin Butter Washed Cognac Cask Rye, Absinthe, Flaming Sugar Cube

“Lady of the Night”
A P**nstar Martini Riff by Jared Dauphinais
Vanilla-infused Gin, White Port Syrup, Lemon Liqueur, Passion Fruit Pearls

“Pegu Dub”
A Pegu Club Riff by Parker Luthman
Lime Rock Gin, Market Curacao, Lime Juice, Lime Leaf Bitters

“Paris 1919”
A French 75 Riff by John Tucker
Bakehouse Gin, Lavender Thyme Syrup. Lemon Juice, Absinthe, Adarre Cheese

📸 A.R. O’Brien

05/08/2025

This week brings the Images Gallery to a close. We’ll be serving these 5 cocktails through Sunday 5/11 or while supplies last.

We want to thank everyone that came through to try one of these, especially those that took a leap and ordered based on the image alone. We also want to extend a sincere thank you to and for their work as our first guest artists. Thank you both for taking our crazy concept menu seriously!

We’re hard at work on the next cocktail gallery, set to open in June. Until then, we’ve got a bunch of specials for you, including a Penicillin variation made with heavily peated malted barley from ye olde Scotland.

Plus, stop by this Sunday (heads up, it’s Mother’s Day) at 1pm to build your own bouquet with Bloom Bar. Free to attend, pay by the flower. We’ll see you there!

📸

05/01/2025

Featured this week, a sip of sunshine☀️

“After a cold, dead winter, spring ushers in new life and regrowth.
I wanted to create a cocktail that represents fertile spring using bee pollen, an ingredient with delicate floral notes and a nuttiness that is enhanced by sherry. Combined with house bourbon, lemon, honey, and frothy egg, this cocktail is a sweet and sour celebration of spring.” - Ryan

“Sip of Sunshine”

Sherried bourbon
Lemon
Bee pollen honey syrup
Orange almond bitters
Egg white
Bee pollen dust

📸 Rely on Rach
💐 Coastal Blooms

🗓️ Mother’s Day Bloom Bar

Please join us on Mother’s Day (5/11) for a fantastic flower bar brought to you by our neighbors Coastal Blooms! Build your own bouquet while enjoying a cocktail from O&B.

Free to attend, we hope to see you then!

04/24/2025

Featured this week, a tropical escape by lead bartender Jared Dauphinais

The evening is young, the air is warm against your skin, and the possibilities in front of you are endless. You’re exploring a new, unknown place and that thrill is painting the night in a magical haze. This libation is meant to capture all of those feelings. The sweet tang of the soursop juice is perfectly balanced with the nutty orgeat syrup, capturing the robust flavors and rich textures so well associated with a classic tiki cocktail. Combining our Absinthe No. 1 adds a dimension of herbaceous warmth. A first sip of this drink should transport you to a time when heat wraps around you and your worries feel like a far off, hazy memory. - Jared

“Mas Fotos”

Absinthe No. 1
Orgeat
Soursop nectar
Yuzu
Mint

This is part of our ongoing IMAGES cocktail gallery, available all week Wednesday through Sunday.

We also have two upcoming cocktail classes: Saturday 5/17 and Saturday 6/14 (Father’s Day weekend). These classes will take place behind the bar in our newly updated Barrel Room! We’ll start with a welcome cocktail and a quick tour, followed by a two hour class, lead by Jared, surrounded by barrels of our aging spirits. Snacks and 10% bottle sales too! Link in bio

See you soon!

📸 Rely on Rach

04/17/2025

Featured this week, a gallery cocktail by our first ever guest artist: Michael Silva of BĀS and The Eddy, who paired his cocktail with an image by Rafael Medina.

From Michael:
It’s a photo of Pawtucket, RI. My hometown. Pawtucket is one of the oldest cities in America and is the birthplace of American Industry. The city still boasts old vestiges that made it what it was when first settled. However today the fabric of this city is rooted deeply in the MASSIVE Cape Verdean population that celebrates its roots and identity at every turn. For that reason I took a classic recipe cocktail, an Adonis, and tweaked it a lil by adding mango, saline and lemon oil. Mangos are one of the staple fruits that grow naturally everywhere in Cape Verde and it dominates our palate. The Adonis is a classic cocktail that represents my favorite style of drinking (low abv) and adding mango merges two of my favorite drink genres, martinis and tiki, into a new theme that has been dubbed ‘martiki’. On the surface, it looks like a stirred classic; just like Pawtucket can seem like a classic American city. Yet, weaved deep into its fabric, it’s the Cape Verdean influence that makes this city so vibrant today.

“The Firmino”

Sherry Vermouth
Blanc Vermouth
Mango Syrup
Saline
Expressed Lemon Oil

📸 Rely on Rach

04/15/2025

Wednesdays are back!

🌱Spring Hours start this week🌷

Wednesday 4-10pm
Thursday 4-10pm
Friday 4-11pm
Saturday 1-11pm
Sunday 1-8pm

O'Brien & Brough

08/15/2025

07/31/2025

07/17/2025

07/03/2025

07/02/2025

06/26/2025

06/20/2025

05/08/2025

05/01/2025

04/24/2025

04/17/2025

04/15/2025

Address

Opening Hours

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Wednesday	4pm - 10pm
Thursday	4pm - 10pm
Friday	4pm - 11pm
Saturday	1pm - 11pm
Sunday	1pm - 8pm