Lounging around in downtown Columbia

By Jennifer Larmie • Photos by Jennifer Kettler

In the basement of the Tiger Hotel sits Vault. It’s new, and it’s cool, and when I walked in, I started reminiscing: Memories of San Francisco in the ’90s, when I frequented jazz clubs and sipped scotch, flooded my mind. Others entering here will be transported to an earlier time where Sinatra ruled, the martini was king and a world war had changed everything.

Clubby leather chairs and authentic furniture borrowed from the halls of the Tiger Hotel accent the deep-red- and tobacco-colored walls. A piano sits in the middle of the room where sometimes on a Thursday or Friday, patrons get treated to a performance. The Terrazzo tile floor and the black-and-white prints decorating the walls are a story unto themselves, which I’ll tell you about later.

Aaron Brown, chief bartender, greeted me from behind the bar, wearing his signature bow tie. Tonight he is going to entertain a few women friends who want to try three of his best-selling signature cocktails. I was secretly hoping that he had come up with a libation made with wine. Aaron being the creative genius he is, had already thought of that.

Brown likes to call himself a “bar chef.” He’s been with Vault since it’s opening in May and prior to that was at Bleu where he met managing partners Travis Tucker and Tina Patel. Brown was previously the kitchen manager at Village Wine and Cheese where he started honing his skills in the culinary field and since transferred them to his cocktail-chemist personae.

When I asked him his thoughts on cocktail trends, he said he felt the art of the cocktail had been lost. Vault gave him an opportunity to bring the cocktail back to life with his unique libations and serve them up to a Columbia crowd always looking for something different. Oh and did I mention something different that stood out? No TVs! Vault doesn’t have one single sport, newscast or game show blaring on any beautifully painted and trimmed wall. I was thrilled. To me, TVs have no place in a civilized socializing environment. However, Aaron did mention that he would like to see a TV behind the bar running old black-and-white movies with the sound turned off while big band and jazz plays in the background. They used to do this at Village, and he felt his customers really enjoyed this experience.

All the cocktails at Vault are the brainchildren of Brown. He mixes simple syrups, ranging from crazy spicy and savory to over-the-top decadent sweet and loves the challenge of coming up with new flavorings for his cocktails. Tucker liked all of his concoctions, so the menu was complete.

The first drink he had us try was the aptly named, “Cat on a Hot Gin Roof.” He mixed cilantro and jalapeno simple syrup (pass the chips and guacamole please), sour mix, Herding Cats Chardonnay and Hendricks Gin together with a skewered pepperoncini and served it up. Little flecks of cilantro floated in the glass. I have to admit that I was a little scared of this one. The first taste was a pow to the senses. It was pleasantly refreshing with a kick. The hot/sweetness covered up any resemblance of gin, and I’m sure the addition of chardonnay gave it its smoothness. It was different and perfect with the spicy popcorn they served complimentary to their guests.

While Aaron was preparing our drinks, I got a chance to speak with Tucker about the history of Vault. The space in the Tiger Hotel’s basement had been vacant for some time and was once a Chinese restaurant and the Tiger Dining room. Because it is next door to Bleu, Tucker thought it would be a perfect place for his diners as well as others to go for after-dinner drinks. He wondered if he would find something great when he pulled back the old carpet, and he did — Terrazzo tiles from the 1920s. He called designer Mary Cheavens to help him with his vision. He wanted the place to have an authentic lounge appeal, so that when people walked in, they went, “wow, this place looks like it has always been here.” Cheavens went to work creating an understated yet sexy environment. She had the help of Al Germond, one of the partners of the Tiger, who sourced some old pictures of Boone County citizens through the Boone County Historical Society. They also blew up old postcards of people and places around the area, which made for terrific wall art.

As I was staring at the pictures on the wall, Brown brought out the second drink, “The Fancy Pants Champagne Cocktail.” What a girly drink! It is made with vodka, blueberry simple syrup and sour mix, and it’s topped with a few fresh blueberries. I know how this goes — tastes like yummy fruit juice, gives you massive brain damage in the morning. It was smooth and delicious, and don’t forget that the blueberries help fight free radicals. So hey, drink up.

I noticed a jar of nuts sitting on the counter and had to try them. All I can say is when you go to Vault, you must request bowl after bowl of these magnificent munchies — cashews and walnuts toasted with butter, cayenne pepper, sugar and fresh, chopped rosemary. Mandy Mooney is the catering chef for the Tiger, and these are her creation. That night we deemed them, “Mandy’s Hot Buttered Nuts.” Run fast, and get yours now!

The last cocktail sampled was the “Giggle Water.” We were all giggling quite a bit by now, so it was perfect timing. “Giggle Water” is made with raspberry and vanilla vodka, fresh cinnamon, two dashes of bitters and a splash of both Sprite and Coke topped with raspberries and a cinnamon stick. It looked like an “Old Fashioned” but tasted like raspberry cola. It was delicious.

The rest of Brown’s bar menu is just as creative and extensive as the drinks we tried. He also has a fun special called the “Bonnie and Clyde” where he offers a draft beer with a shot for only $6.

The crowd would start rolling in a little later in the evening, so Brown had a long night ahead of him. I enjoyed my cocktail tour at Vault, and as I was leaving, I noticed a quote written on one of the menus: ”Vault … where secrets are kept.” The secret is out now. Enjoy your new lounge in downtown Columbia.