Boynton Beach's Sweetwater Bar & Grill: A Speakeasy Theme That Combines Classic Craft Cocktails With Specialty Microbrews

​At the 6-month-old Sweetwater Bar and Grill in Boynton Beach, we dare you to find anything recognizable on the rotating cocktail and beer menu.
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

A quick once-over and you'll see there's not a single familiar favorite. No Cosmos, lemon drops, or mojitos -- not even a margarita. 

And forget about ordering a Bud, Miller Light, or any other basic, boring beer. Try and all you'll get is a snicker from the staff. They don't have that type of thing at Sweetwater.

Basically, this isn't your average bar -- and these aren't your average drinks. Instead, prepare for authentic classic craft cocktails brought to you by bartender Sean Iglehart.

Like a speakeasy of the 1920s, the aptly named Sweetwater has managed to keep a low profile since opening in April, its small streetfront space off Federal Highway tucked into a clandestine spot known well only to the on-premise residents of the newly developed Las Ventanas. No advertising. No grand-opening celebration. No banners beckoning passing potential patrons. Just word of mouth, said owner and retired-businessman-turned-restaurateur Clint Reed.

Alongside Iglehart, Reed has armed the place with an arsenal of bitters, house-made infusions, specialty liqueurs, fresh herbs, fruits, and vegetables. Take the baby Hudson whiskey barrels above the bar, for example, where Iglehart lets various concoctions infuse for up to 30 days before serving. Menu highlights include the Manhattan and the daiquiri that is nothing like the frozen, sugary blasphemy you'll find at other bars. The Spanish Inquisition is a potent (and spicy) blend of reposado tequila, cuerenta y tres (Liquor 43), sage, lime, and red pepper flakes. 

Part of the authenticity also includes Iglehart's ritualistic execution of his craft, the drawn-out process of creating a layered cocktail using old-world style bar instruments. Prepare for a show, keep an eye out for the wooden swizzle stick, and be sure to sit back when he uses an open flame to infuse your drink with the oils from a lemon peel.

The six beer taps feature craft choices you won't find anywhere else.
The bar is provisioned with rows of fresh fruits, herbs, vegetables, and a unique assortment of garnishes.

Sweetwater Bar & Grill,1507 S. Federal Highway, Boynton Beach. Call 561-509-9277, or visit sweetwater33.com.

Follow Clean Plate Charlie on Facebook and on Twitter @CleanPlateBPB.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.