You'll Need A Key To Enter This Subterranean Cocktail Bar In Raleigh

Forbes

20-05-2025

Sous Terre.
This Raleigh nightspot transformed from basement dive to dreamy cocktail bar.
If you remember the old dive bar that once lived where Sous Terre now exists, forget everything you know. Crawford Hospitality—chef Scott Crawford's hospitality group that now includes Crawford and Son, Jolie, Brodeto, Crawford Brothers Steakhouse—has transformed it into a subterranean lounge with warm oak, leathered stone, and just the right amount of moody lighting.
'We changed the bar from an underground dive lounge to an understated, dimly lit cocktail-focused lounge by adding warm oak, leathered stone and ambient lighting,' says chef Scott Crawford. 'In addition, we outfitted the bar entirely with Perlick equipment.' It feels like a secret, but not a pretentious one—just a fun, grown-up clubhouse for people who appreciate a well-made drink.
Sous Terre.
And that's where Jordan Joseph comes in. He's the beverage director of Crawford Hospitality and the kind of guy who obsesses over cocktails the way Crawford obsesses over food. 'I love the feeling of everything down here, especially the lighting. It's darker and moodier than most bars in the city. It's very cozy,' says Joseph. 'You can forget about what time it is and kind of take your mind off of the day-to-day. It's all about the people that come in here and the staff that work here—I believe some of the best people in the world are all a part of this bar.'
The cocktail menu is a love letter to the classics—negronis, highballs, sours—but always with an elevated twist. 'Simple cocktails that have great ingredients, and few of them,' says Joseph. 'We take classics seriously and rotate them through each menu change,' like the Champs Elysees, a cocktail from the 1920's. 'It's essentially a Sidecar with Chartreuse and Angostura bitters,' notes Joseph. 'I love this drink. It's old school, made with classic and timeless ingredients, that will never be out of style.'
Jordan Joseph at Sous Terre.
Spring is gin season in Jordan's world. 'Gin and tonics are my personal favorite cocktail. It's one I drink while off work, truly relaxing around home. This is all about simple pleasure. Grab a bottle of Mahón, Monkey 47, or Nikka Coffey Gin—each of these has its own 'spring' occasion. Keep your gin in the freezer, grab a large chilled glass, add 4 oz or so of gin, a squeeze of lime, quality bottled tonic and plenty of ice. Garnish with a twist of lemon, cucumber, or nothing at all (my preference) and start up the grill.'
But if you want to try something unique order the Tom Yum Sour. It's a cocktail that tastes like a trip to Thailand—think coconut-Thai chile-washed Toki whiskey, lemongrass-miso, lime leaf, lemon, and egg white. 'It's Sous Terre's version of a very refreshing, chilled Tom Yum soup in whiskey sour form,' says Joseph. 'Between infusing oils, coconut washing, preparing and weighing out all the ingredients in the stock that's cooked, it's quite labor intensive but very rewarding.' While there's a lot going on it still falls into Joseph's less is more approach with 3-4 ingredients. 'There's a lot to talk about in regards to preparing it, come try one we'll tell you all about it.'
Sous Terre.
Whatever happens in the subterranean world of Sous Terre, don't leave without a Ramos Gin Fizz. It's one of the only places you'll find a dialed-in version in the Triangle—and Jordan's version is like drinking a delicious cloud souffle. 'We've gained an 'if you know you know' following around our Ramos Gin Fizz since opening,' he says. Note that I'm definitely one of those RFG cult fans, see here. This summer we'll have fun working some of our favorite local produce, such as strawberry, peach and blueberry, into our fizzes. Our bar team takes this drink seriously. It should be worth the wait!'
Sous Terre.
I had to get Jordan's take on what to drink and when, all subjective, of course:
Jenn Rice: What's your favorite pre-dinner cocktail?Jordan Joseph: Scotch Highball.
JR: What's your favorite after-dinner drink?JJ: Vieux Carre.
JR: What's your go-to low ABV cocktail?JJ: Braulio Amaro and Tonic.
JR: What do you recommend for no ABV?JJ: Cold-brewed, milky Oolong tea.
JR: What shots are the cool kids shooting these days?
JJ: I'm out of the loop here, for me and our team it's usually green Chartreuse from the freezer.
Whatever you do, don't forget the key!