Craft Cocktails & Community With or Without the Buzz
Dry January can be a confusing phrase, especially when you apply it to a martini bar. At first, the idea sounded like RoHo’s, downtown Muncie’s chic, intimate cocktail space, had spontaneously sworn off booze entirely. Thankfully, co-owner Angie Rogers-Howell sets the record straight immediately.
“We’re still a martini bar,” she laughs. “We are not stopping drinking. But if you are doing Dry January? Don’t feel like you can’t come here and enjoy yourself.”
That’s RoHo’s in a nutshell: smart, stylish, welcoming and just the right amount of irreverent. Yes, they specialize in craft cocktails and a rotating menu of martinis. But they’re also leaning enthusiastically into the sober-curious movement, offering a thoughtfully built mocktail menu using zero-proof spirits that have never contained alcohol.
“There’s a difference between ‘nonalcoholic’ and ‘zero-proof,’” Angie explains. “Some nonalcoholic spirits have had alcohol cooked out, so they can still have trace amounts. We don’t use those. Our spirits have never had alcohol in them at all. Pregnant people, people in recovery, people allergic to alcohol — everyone can drink these.”
RoHo’s uses Ritual Zero Proof alternatives, which mimic the taste and aroma of spirits. Angie laughs remembering the first time someone tried the tequila alternative.
“They were like, ‘There’s no way this isn’t real. It tastes like alcohol.’ But no. Zero buzz,” she says. “Just the vibe.”
Seasonal Sips, Serious Craft
RoHo’s menu changes seasonally. Winter brings peppermint and gingerbread, while summer leans fruit-forward and fresh. What makes those flavors pop is the fact that most of their juices and syrups are made completely in-house.
That process has evolved significantly since opening.
“When we first started, we used one of those hand-squeezy things,” Angie says, miming the motion. “Our arms were about to fall off. Then we upgraded to a lever press. Our arms still about fell off. Now we have this juicing machine that feels like an arcade game.”
It takes about 10 to 30 seconds to juice a piece of fruit. An entire case of lemons takes about 10 minutes.
“It used to take someone hours,” she says.
Food Made Simple and Beautiful
RoHo’s isn’t trying to be a full-service kitchen, but everything they serve is fresh, beautifully assembled and seasonally inspired. Charcuterie is their signature: fruits, nuts, cheeses and spreads that shift with the seasons.
“In summer we had strawberries and blueberries. Now it’s apples and pecans,” Angie says. “We even make our own candied pecans in-house. It smells like Christmas in the kitchen when we make those.”
Community, Craft and Carefully Chosen Chaos
Events help bring in new faces. Recently they partnered with local bookstore Ink Drinker’s Anonymous for a “Grown Up Book Fair.” Bookstore owner Keeley Malone set up her merchandise inside RoHo’s one Wednesday night. Local patrons could shop, grab a table and sip a cocktail (or mocktail) while perusing their new books.
“I’d say about 80% of our traffic that night were new faces who came in to check out the books,” Angie says. It was a huge success and showcased what community collaboration is all about.
In addition, they also host occasional Wednesday “Behind the Bottle” spirit tastings with liquor partners and RoHo’s Rotation on Thursdays, which includes karaoke, comedy nights and “Melody Match,” their version of music bingo. It’s an intentional effort to make midweek downtown nights feel fun and lively.
“We want to be the cool place,” Angie says simply. “Not exclusive, just good. Grown-up. Comfortable. We’re not a college bar. We play soft jazz and old movies. No sports. If you want beer and a jukebox, there are plenty of places for that. We wanted something that complements Muncie, not competes with it.”
The Drinks That Rule Them All
RoHo’s best sellers are no surprise. They’re decadent, balanced and Instagram-friendly.
RoHo’s Seasonal 75 – a seasonally rotating twist on a French 75. Their number one seller. Right now, it’s orange and cranberry, but come springtime, it will rotate to another flavor profile.
Wake-Up Call – an espresso martini offered in regular or decaf because, as Angie discovered, drinking one at midnight means staying up until 4 a.m.
Lemon Crescendo – their take on a lemon drop.
The Dirty Girl Scout – an unabashedly named crème de menthe and crème de cacao concoction. “If we called it a grasshopper, it wouldn’t sell,” Angie says. “People love the name.”
The Dirty Girl Scout is a homage to the now-closed Motini’s in the Village, where Angie and her husband and co-owner Matt used to go when they first started dating. “They had a Dirty Girl Scout. We had to keep it.”
Looking Ahead
Expansion isn’t off the table, but right now RoHo’s wants to focus on cultivating the atmosphere they have already created so successfully.
“Sometimes we have a line,” Angie says. “But honestly? That’s a good problem.”
And February promises even more fun: mixology classes, glittery Galentine’s Day drinks and more.
Because that’s RoHo’s — genuine, funny, dedicated to craft and unafraid to do things their own way. Whether you’re drinking tequila or tequila-not-tequila, RoHo’s gives you all the vibe with or without the buzz.
RoHo’s is located at 308 S Walnut St. in Muncie. For more information, call 765-203-1660 or visit them online at rohosmuncie.com.
