Earl Giles is a distillery, a bar, a flavor lab, and a full-service restaurant, all under one 18,000-square-foot roof in Northeast Minneapolis. The 60-foot copper-fronted cocktail bar sits amid over 600 plants and anchors a scratch kitchen turning out wood-stone-fired pizzas, shareable plates, and a weekend brunch. Every syrup, elixir, and spirit on the menu is made in the building — the Drinks Apothecary onsite houses 600+ globally sourced extracts — and the same obsessive flavor work goes into their craft THC beverage line.
The THC list runs deep. Housemade sodas and tonics infused at 5mg and 10mg (Electric Lemonade, Ectochill, Chronic Tonic) sit alongside a “Piff Ton” family of 10mg cans (Sourtangie, Pineapple Kush, Snowman, Layer Cake) and the Green Standard, a rare 5mg THC / 10mg CBG / 25mg CBD full-cannabinoid mocktail. The house policy asks guests to stay in one lane — alcohol or THC — for the duration of a visit, a thoughtful call in a state where the two now share a menu.
Named for a real-life 1888-born Minnesota pharmacist, pilot, and Prohibition-era bootlegger who ran booze across the border disguised as apothecary medicine, Earl Giles opened the Logan Park facility in 2022. Founder Jesse (Earl) Held brings 25+ years behind bars into the space’s Cocktail Study Hall classes, immersive dinners, and weekly happy hours. Walk in or book ahead.
Wood-stone-fired: onion soubise, whey-braised wild mushrooms, Gruyère, roasted garlic aioli, scallion.
Roasted poblano cream, mozzarella, chorizo, jalapeños, hot honey.
Avocado purée, fermented chow chow, cilantro. Gluten-free.
Lump crab, artichokes, Old Bay, breadsticks, lemon.
Butterscotch pudding, whipped cream, Butterfinger crumble.