Deep Ellum serves craft cocktails made with fresh squeezed juices, house-made syrups, and artisanal spirits, plus a wide range of craft beers. There are no big brands like Absolut or Jack Daniels here. The Massachusetts bar makes its own bitters and mixers, including grenadine, ginger beer, and Picon (a caramel-colored bitter). Boston is an ale town, but Deep Ellum deviates from the typical offerings, serving drafts from Europe and beyond. Try the variations on the Manhattan, like the 1950s Manhattan (a classic bourbon-based drink with 2:1 bourbon to vermouth, house-made bitters, and a cherry), La Louisiana (a rye-based New Orleans variation from the 1930s that has a bit of Bénédictine and Peychaud's bitters); and the Toronto (a modern classic rye Manhattan variation that uses Fernet Branca in place of vermouth). The gastropub-style menu includes mussels, pork belly, pickles, locally baked pretzels, charcuterie, and artisanal cheese plates.