Open

IV: Dry.

 

For the next four months, our focus is singular. You’ll always be able to get cocktails at Marvel Bar, but we wanted to challenge ourselves—in flavor and in hospitality—to remove alcohol from the equation.

 

IN THE BAR
Ackerman
kombucha, lemon, neroli
Superdry 2.0
kalamansi, salt, vinegar, lemon, CBD
Wharncliffe
lime, pickle brine, Ritual
Agatha
shiitake, reishi, chaga, cordyceps, ashwagandha, frankincense, ginseng, salt, plum, cherry
Monarch
milkweed flower, rice vinegar
Paddleboat
rice vinegar, lime, strawberry, Penn’s Best Lager, CBD

 

OUTSIDE THE BAR

THE UN-COCKTAIL CLASS
A class on building cocktails—without using alcohol. Join us for an intimate lesson on mixing cocktails perfect for gatherings, none of which use alcohol. You’ll make three original drinks using different principles we use to build recipes in Marvel Bar, and you’ll walk away with a gift to give you a head start at home.
All materials provided as well as a snack for our guests.

Buy tickets here.

 

GOING DRY
Marvel Bar held a panel discussion between General Manager Peder Schweigert, writer and editor Julia Bainbridge, and addiction specialist Dr. David Franz, moderated by KARE11’s Jana Shortal. We recorded the conversation on how norms around not-drinking are changing and what that means for the hospitality industry and drinkers alike.
Find the full recording below.

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