Finally made it to speakeasy-themed bar Manifesto last weekend. If you haven’t already heard about this place it’s part of a growing (positive) trend where the cocktail ingredients and bartender expertise are the focus.
Manifesto is modeled somewhat on the the speakeasy - prohibition era establishments that served alcohol (illegally). When it was illegal to operate a bar discretion was critical. Secret knocks, code words, etc… meant you didn’t get busted by the feds. Today it’s just part of Manifesto’s schtick and it’s kind of fun.
The process goes something like this:
- Send text to 816.536.1325 asking for reservations. Text should include number in party and desired time.
- Manifesto will text back a confirmation or suggest another time.
- Arrive at Manifesto entrance (unmarked door in alley behind 1924 main Street)
- Press buzzer.
- You are greeted through a small intercom in the door. (I think they said, “Yes?” )
- State your name (name on reservation).
- Door opens and you are invited inside by the host.
Once inside you are escorted down a narrow staircase and dark hallway to an even darker bar area – my 40+ year-old eyes took some time to adjust but no matter, on to the drinks…
The cocktail menu is divided in sections based on the base liquor of the drink (Gin, Rum, Whiskey, Vodka, Tequila). It appears that most of the drinks are inspired by cocktails of the past but given an artistic and tasty twist with fresh new ingredients.
My first drink was a Tempest, Manifesto’s take on the Dark & Stormy – a drink traditionally made with Gosling’s dark rum and ginger beer. Manifesto makes theirs with Gosling’s dark rum, lime, homemade ginger syrup and five-pepper-infused tequila. You see five-pepper-infused tequila in a drink recipe and wonder what you’ve gotten into. No need to worry. It’s delicious. I could drink them all night (if I could sleep in the bar).
My second drink was a Smokin’ Choke. This funky little number includes Applewood & Peachwood Smoked Four Roses Yellow Label Bourbon, Grade B Vermont Maple Syrup, Cynar, and Peychauds Bitters. It’s served over a single large cube of ice that’s so cold it never seems to melt. Cool trick.
Drinks are $11 each. Steep by traditional KC standards but worth it in my book when you consider taste, artistry, and theater.