The dark horse in this year's craft cocktail category was probably most surprising to one person: the owner of The Boneyard himself. Dillon Hueser opened the Spokane Valley joint in late 2022 as an outgrowth of Side Hustle Syrups, the line of craft simple syrups that he started as a side hustle when he was a distiller at Dry Fly Distilling.
"We intentionally operate word of mouth here," he says. "That's why it's so profound to me."
The warehouse on Appleway Avenue used to be where Hueser made his Side Hustle Syrups. The brand used to be outsourced to bars and grocery stores. Now, Hueser's switched from wholesale to running his own bar in that very same space, keeping his craft syrups a bit more exclusive.
The bar has an outside patio with flowers in the spring, and the roomy interior feels industrial chic in a neighborhood brewery way. But niche homages to Fernet-Branca on the wall clue you in that this is a serious bartender's spot.
Boneyard fills a gap in the Valley, where it's hard to find a more thoughtful drink than a Jack and Coke. So far, Hueser says the bar is getting great support from the Greenacres neighborhood across the street, plus people driving in from neighborhoods as far as Liberty Lake.
Don't let Hueser's laid-back skater attitude fool you — these are indeed some cutting-edge cocktails coming from behind the pine. Tea Time, a cocktail dreamed up by one Boneyard bartender, features gin infused with Earl Grey from Elz Tea, a local tea market a few blocks away. It's mixed with Italicus, a bergamot liqueur with such a bitter orange flavor that it's hard to balance out, Hueser says, but his bartenders lifted it perfectly with a lemon-lavender simple syrup.
With a background in both brewing and distilling, Hueser is focused on process and technique even more than recipe. The Hello, Clarice cocktail is basically a whiskey sour that's been clarified with milk, which results in a silky smooth mouthfeel and mellowed bite. (Hueser says Benjamin Franklin is famous for figuring out how to extract tannins from alcohol with milk, and Franklin's milk punch recipe is lurking somewhere behind the bar.) A beautiful red wine float sits on top for a striking contrast and unexpected flavor combo.
As committed as he is to quality, Hueser is even more concerned about building community.
"I'm not here to make a dollar, I'm here to make a relationship," he says. "I want our atmosphere to be very welcoming and educational."
Part of Boneyard's hospitality is making the spot 18+. It's OK if you need to order a mocktail or a flatbread instead of an alcoholic drink, but it's not the spot to be a rambunctious middle schooler or opinionated toddler. All the bartenders are also committed to table service, meaning they'll come to you both to take your order and bring your drinks.
"We want people to feel like this is more akin to a public house or a coffee shop vibe," Hueser says. "We're here to take care of them."
