Bricktown bar and restaurant Whiskey Chicks is quickly becoming a local favorite since opening in August. With a wink and a nod at the days of pre-Prohibition, proprietor Kevin McCracken is using his award-winning bartending skills to serve up some of OKC’s most unique cocktails and live entertainment. We recently visited with Kevin about his new business adventure.

Can you give me a brief bio of yourself?

I was born in Oklahoma CIty but grew up in Sulphur. I then relocated to Arizona to go to school for architecture, but I realized my true calling was in the bar business once I learned my way around it and worked with some great people, both in Arizona and California, at several quality establishments. These really raised the bar for me and fed my imagination. After about 25 years out there (gasp! am I really that old??), I found my way back home and set my sights on doing something on my own.

How did Whiskey Chicks come about?

It’s been a life-long dream of mine to have my own bar and restaurant, and ever since I moved back to OKC I’ve nourished the idea that the city needed, and could support, a vintage cocktail lounge. It seemed like a no-brainer to build a business around a bar and entertainment venue that focused on the basic experience and enjoyment of whiskey in a classy but fun environment. Who in Oklahoma doesn’t love whiskey? Beyond just whiskey though, I knew I could build enthusiasm for the cocktail culture of the pre-Prohibition era and start the kind of business that would reflect that. It’s the kind of thing that a lot of people don’t necessarily know about, but—once they do—they want to find out more about it.

Why did you choose Bricktown?

Being close to the Chesapeake Arena was especially attractive to us, but I realized immediately that a historic space would be perfect for a vintage cocktail bar, and I just love this building. The minute I walked into it, I knew it was a whiskey bar. The room just screamed “saloon.”

What do you like most about being located in Bricktown?

There’s the history, of course—which is inspiring, and definitely contributes to our vintage vibe—but being in Bricktown also gives us the opportunity to serve a diverse clientele. In addition to the folks who set out to specifically spend their evening with us, all kinds of people from different demographics wander in off the street, depending on whatever kind of event might be going on downtown, and just kind of accidentally discover us.  We do our best to give them a great experience, stick in their minds, and make sure they come back.

What are some of the more unique items on your whiskey/cocktail menu?

On our drink list, we feature the “petit mort,” a concoction made with saffron gin, St. Germain elderflower liqeur, Canton ginger liqeur, and just a touch of Cabernet. It tastes like an incredibly good, but slightly eccentric sangria. I doubt you find this one at many other places in this city.

What are some of the most popular items on your whiskey menu?

Jim Beam’s “Devil’s Cut” has been a stand-by lately. It’s a 90-proof bourbon with considerable rewards on the palate but that’s also no-nonsense. Serving it, I’ve noticed it can really get the job done and move the party along.

What’s your favorite whiskey?

There are so many great whiskies, but Forty Creek’s Distiller’s Edition is just fabulous and has been on my mind lately. It’s a premium barrel, select Canadian whiskey that’s incredibly smooth and has some fantastic caramel overtones and a smooth finish that reflects its being housed in old sherry casks.

What do you recommend for people who want to learn more about whiskey?

I would say that they should come on down to Whiskey Chicks and start a conversation with me or any of my staff, then try a few different varieties, tasting them against each other. I’d also recommend going to our Facebook page and “liking” us. That way they’ll be able to stay in the loop regarding our monthly featured whiskies as well as any upcoming tasting events. These tend to be very educational, often in surprising ways.

Can you tell me more about your food menu?

We offer an eclectic mix—some down-home favorites, like our Chick’n Fried Chicken, that cater to our Oklahoma roots in a soul-satisfying way, but also reflect our dedication to quality and craftsmanship—our chicken, for example, is always hand-battered. It’s a painstaking process undertaken out of love, and I tend to insist that this attitude extends to everything we do. We’re hand-crafting our cocktails in a similar spirit. We’ve given our executive chef, Chris, the freedom to innovate, and he’s come up with some unique takes on some simple ideas, whether it’s the more refined flavor profile of our Blackened Tilapia, or else the flourish he might give to the sauce on our Buffalo Chick’n Sliders. Imagine comfort food that goes beyond its traditional limitations, every time, and that’s pretty much what we’re aiming at.

Do you have any events/specials/promos coming up?

Our Wednesday nights have been particularly hot. We’re actually the first bar in Oklahoma—it’s staggering—to offer a weekly” showcase” format for diverse local talent. Three performers each get a 45-minute set to strut their stuff and share their material—each week’s lineup will always be different—and the response has been incredible. So far, we’ve gotten everything from country to heavy metal to hip-hop, even big-band, and we’re eager to see what else we can do to support up and coming local musicians. Our partnership with Stinson Entertainment and ACM has been especially gratifying along these lines.