Anyone who has visited Roxxy since its opening in 2019 would recognize the stacks of mixtapes bordering the dance floor, the tangled guitars casting shadows over the bar, or the framed collections of band portraits. What they may not be as familiar with is Roxxy’s selection of 98 shots.
Don’t know where to find that selection when you’re ordering drinks from a bartender? Just look up at the wall.
Roxxy’s staff had the wall behind the bar painted with shot recipes at the beginning of this year. Since then, patrons have been experimenting with the 1.5-ounce variations of classic cocktails and laughing at their unique names.
“A lot of the names are a little edgy, but I kind of like that because when people come in, they’re laughing at the names, or they’re kind of like, ‘Oh, look at this one!’ So, it’s just a conversation piece to begin with,” manager Conor Schley said.
Schley has been managing Roxxy, Double Tap, and The Stuffed Olive for the past four weeks since leaving Buffalo Wild Wings, where he worked for 15 years. He is also a graduate of the University of Iowa.
“I’ve been having a lot of fun with the atmosphere and the music being loud and being back in with the kids here,” Schley said. “I feel more involved with the university and seeing everybody again.”
The shot wall idea was passed down from Roxxy’s Madison, Wisconsin, location. At a two-shot minimum $5 each, it has been a cost-effective, successful addition to the bar. So far, three favorites have surfaced among patrons: Hawk Tuah, Dead Nazi, and Cookie Dough.
To make the Hawk Tuah shot — No. 48 on the wall — bartender Taylor Deist shook pours of Ryan’s Irish Cream, similar to Bailey’s, and butterscotch Schnapps with ice, her hands moving quickly. On busy nights, the bartenders have to keep up with drink orders, and shots are no exception.
Both in taste and its tan color, the Hawk Tuah might as well be a caramel latte. It’s perfect for anyone who can’t stomach swigs of hard liquor because it doesn’t taste like alcohol at all — which, unfortunately, probably makes it more effective.
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The same can be said for the No. 28 Cookie Dough shot, a mixture of cookie dough-flavored Ole’ Smoky, more delicious Irish cream, and crème de cacao, a chocolate liqueur typical of chocolate martinis.
The Ole’ Smoky is the most palpable flavor of the shot, but it finishes with the slightly savory taste of chocolate chips — a perfect balance.
As questionable as the name may be, the No. 32 Dead Nazi is honestly just as potent as it sounds. Made with Jagermeister — yes, Jager — and Rumple Minze, a German-style, 100-proof peppermint schnapps liqueur, this shot is like a dose of mint-flavored medicine. It’s perfect for anyone who needs something to do the trick.
These options just scratch the surface of what Roxxy’s shot wall offers. Schley hopes patrons have fun trying different shots and welcomes as much feedback as possible so the establishment can continue to grow.
“This isn’t my bar. This isn’t the bartenders’ bar. I want it to be [the patrons’] bar,” Schley said. “So, if they have things they want me to start doing or promotions they want me to start bringing in, I hope they feel comfortable enough to come and just talk to me.”
One of Roxxy’s newest promotions is its Friday mug club, which began just before the beginning of the UI’s spring semester. Schley also hopes Roxxy can entertain more patrons with its array of food options for dinner, all of which are made in the establishment’s scratch kitchen.
“I want to be what everybody wants me to be,” Schley said. “So, bring fresh, new ideas. I’m willing to do literally anything.”