In Good Taste

The Jasmine Bar cultivates an elegant cocktail destination in the heart of Louisville

By Kalene McCort

On a cobblestone alley off of Louisville’s Main Street lies a beacon of storied bottles and luscious libations. Since opening in March 2024, The Jasmine Bar has welcomed guests craving offerings that stretch far beyond an average vodka soda in an environment that radiates understated luxury. An inviting bar, packed with over 750 bottles—from the elusive to the aromatic—makes for endless possibilities when it comes to creating memorable drinks. This intoxicating and expansive library of bourbons, tequilas, whiskeys, scotches, ryes and more keeps cocktail connoisseurs coming back. 

“Everything we have on the shelf is a unicorn,” says Patrick Walsh, the entrepreneur at the helm of the imaginative speakeasy. “We have spirits you just can’t find anywhere else.” 

Walsh has also found success with nearby Bittersweet Café & Confections and /pôr/ Wine House. Now, a hospitality industry veteran, he’s delivering rare and regal cocktails within an alluring lounge marked with intimate booths, chic overhead lighting and current splashes of holiday charm.

For Walsh, creating an elegant establishment where guests can savor each finely crafted sip late into the night was of top priority. Formerly the tropical Tiki on Main—also a concept orchestrated by Walsh—the space has received a welcomed remodel since its previous days of a sand-filled patio and Polynesian flair.  

Walsh has tracked down rare antique bottles of alcohol that date back to the 1970s, among them is Austin Nichols’ Wild Turkey Bourbon that retails for $800. The Jasmine Bar doesn’t have well offerings, as everything is top-tier. Juan Flores—known as Jasmine Bar’s “guardian of liquid history”—is the skilled mixologist behind much of the elite yet approachable drinks possessing exceptional balance and an engrossing narrative. 

“It takes a lot of knowledge,” Walsh says. “You have to know what you are looking for. Having a staff that is passionate about that is the key to our success. A lot of these antique bottles have their modern counterpart, but the flavor profile is much different because the ingredients have changed over the years, and the way that things are grown or harvested has changed and then there’s the age in the bottle.”

The Jasmine Bar is named after Walsh’s 11-year-old daughter. For Old Fashioned Week, Walsh designed a cocktail inspired by her Persian heritage that featured a rock-candy dipper made from saffron sugar. 

“I like anything that’s artistic,” Walsh says. “I like building things and creating spaces. With cocktailing, it’s a similar process—making something that’s beautiful.”

Near the well-stocked bar, folks will find a bevy of fragrant house-made bitters, jars of cinnamon sticks, star anise, dried jasmine and a vat of dark crimson maraschino cherries. A winter holiday menu—inspired by the festive season of mistletoe and gingerbread—has arrived just in time for jolly good cheer. Patrons can warm up with a unique take on a hot toddy or refresh with spiced bourbon blends and vibrant rum punches. 

Those not sure what sipper they desire can literally roll “Mixology Dice” and let the universe—or as Walsh calls it, “Lady Luck”—decide their fate. 

With 80 cocktails on the menu, and even more concoctions up their shelves, the offerings remain unmatched. Shadow Woman is an old fashioned-style cocktail that enlivens tastebuds with pear brandy, bourbon, honey, bitters and a citrus twist. In Cold Blood—a favorite of Walsh—features artichoke-flavored aperitif Cynar, rye, sweet vermouth, Zirbenz liqueur and salt. 

While cocktails are the main stars, thoughtfully curated charcuterie and cheese boards are also part of the mix, along with caviar, olives, nuts and chocolate truffles. Upstairs, guests can lounge on couches in an attic-like room whose exposed wooden beams are draped in twinkle lights. Below, a working fireplace keeps the inviting space—outfitted for the festive winter season—aglow. 

The Jasmine Bar is an ideal locale for ongoing holiday parties. Multi-course dinners also are a draw, with Walsh and his executive chef at /pôr/ Wine House building a menu to pair with revered spirits. The next dinner is scheduled for Dec. 10 and will feature spirits under the Heaven Hill brand, including Elijah Craig. 

Walsh has also set up a VIP club membership for those who want to have a deeper experience with the spirits offered. For a monthly fee, members can enjoy discounted food and drinks at The Jasmine Bar with every visit and have access to a special bottle. The Jasmine Bar’s online storefront features a sought-out collection of hard-to-find bottles for purchase.  

Those who don’t indulge in alcohol can have just as elevated an experience sans booze. In Walsh’s arsenal are around 40 high-end, zero-proof spirits that advance creative mocktails served up with pride. 

“What sets us apart is our commitment to perfection in a glass,” Walsh says. “You are going to get a piece of art. You are going to get an experience.”

Those hosting a holiday party at their own residence can purchase The Jasmine Bar’s cocktail-in-a-box, outfitted with everything you need to make flawless drinks for a large group. 

Folks should also keep an eye out for upcoming master classes offered at The Jasmine Bar where industry experts can walk participants through a sensory journey of crafting their own cocktails and bitters. 

“One of the most rewarding aspects is seeing people’s faces when they walk in our doors and especially their faces when they see the bar,” Walsh says. “Almost entirely everyone that walks in who knows anything about spirits has their mouth wide open. They’re just in awe of what we have on the shelf.” 

Visit thejasminebar.com and follow the mixology adventures on Instagram @thejasminebespoke. 836 ½ Main St, Louisville, CO. Open Wednesday—Thursday: 4-11pm, Friday and Saturday 4pm-Midnight and Sunday 4-10pm.