Issue link: https://www.e-digitaleditions.com/i/1156244
SiG MT 86 Craing cocktails is e Jawbone's specialty. Boasting prohibition-era names, each cocktail contains unique flavor. Whether it's jalapeño tequila in the Blind Pig or Crème de Violee in the top-selling Speakeasy, the Jawbone's options will prompt you to step out of your comfort zone. e same goes for the small plates and entrees prepared by Chef Mike Sauer. "Because of volume, most places can't give you the aention or make suggestions," says Amber. "But we can. It's important for people to try new things. en it gets them to talk to their friends about what they tried. It's a whirlwind." "We don't force them," says Cassie. "We ask what they like and then make a suggestion of something similar." e boom in Montana distilleries helps e Jawbone feature locally made hard liquor. Distillery tasting parties are popular. A distillery sends a representative and e Jawbone pairs their food with the featured distillery to create five drinks and five appetizers for guests to sample. e Jawbone also hosts special events. From birthdays to branding parties, Cassie helps create an intimate evening where party-goers may order off the menu or ask the Chef to create a specialized menu for the evening. White Sulphur Springs is tourist-friendly year-round. From hunters, to skiers, to Smith River floaters, these out-of-towners make up about 80 percent of e Jawbone's business. For locals, that means a place where you can walk in to enjoy a quiet date night. Ready to step out of your comfort zone? Cassie and Amber offer these tips: • Open ursday-Sunday (Aer all, they're still in college!) • Make reservations either via phone or Facebook. • Arrive at opening time or come late. 7-8pm is the busiest time. • "Be prepared to try something new," says Amber. • "Talk to us. We love to get to know our customers," says Cassie. Heather Bode is an award winning children's magazine writer. She's a non-fiction junkie who loves to tell the stories of people she meets and inter views. Heather lives in Helena with her husband and five children. S MT If you'd prefer to go "classic" versus "craft" with your cocktails, then an Old Fashioned may be calling your name! The Jawbone serves a wide variety of classic cocktails in addition to the craft cocktail menu. "Our almond-crusted salmon has a rice flour egg white wash, " says Cassie. "So it's also gluten free." Wagyu beef from the local Galt Ranch is featured in a slider trio. Topped with huckleberry brie, cheddar and bacon, and sriracha aioli mix, these gourmet burgers are the perfect complement to your cocktails.