The legendary Black Lagoon is back at Butcher & Bullock
Let your freak flag fly
Black Lagoon is much more than just a bar pop-up. It's an immersive experience that pays homage to the pulpy and playful elements of the occult, bizarre, macabre and horror with a dash of goth & metal for good measure while serving innovative and delicious spooky cocktails.
Inspired by goth-metal and cult horror
Exclusively at Butcher & Bullock
Be it for a deal maker, breaker or dose of sporting culture, the Butcher & Bullock is a proper pub in time-honoured fashion. Join us for a spooky season of Trivia Tuesdays, Emo Wednesdays, Meat Raffle Fridays, and more.
Pick Your Poison
Creature Feature made with Absolut, Lustao fino sherry, sugar, Giffard banana, lemon saline, bitter queen’s tobacco bitters, chlorophyl
Black Magic made with coconut washed Altos tequila, Kahlua, cold brew concentrate, Lustau amontillado sherry, agave, saline, bitter queen’s Chinese 5 spice bitters
Book of Blood made with Montelobos Mezcal, Giffard pimente, beet juice, lime, miso falernum
Death Rattle made with Ford’s gin, Lustau brandy, Lustau amontillado, pineapple, lime juice, spiced oat orgeat syrup saline, bitter queen’s Caribbean spice bitters, mint, nutmeg
Meet the Creators
A native Chicagoan, Erin has spent her entire career within different sectors of the hospitality industry. Most notably, she served as the bar manager at Lost Lake, which opened to much fanfare and acclaim including being named Imbibe Magazine’s Bar of The Year (2015) and 5 semi-finalist nods for The James Beard Foundation’s Outstanding Bar Program Award. Currently residing in Los Angeles, Erin serves as Beverage Director at the prestigious Fairmont Century Plaza Hotel.
Kelsey has over 17 years experience in the hospitality business ranging from educator, entrepreneur, sommelier and bartender. As the director of the Trash Collective, she educates bartenders globally both personally and in partnership with Pernod Ricard as their global sustainability ambassador. Prior to launching her personal projects, she was a lead bartender at Dandelyan bar in London, seeing it win awards for Best Bar Team, Best Menu, and Worlds Best Bar, to name a few.