Sundry and Vice

Sundry and Vice opened March 27, 2015, in the heart of historic Over-the-Rhine, taking its cue from the turn-of-the-century apothecary — back when druggists dispensed alcoholic tonics and elixirs for everything from the plague to indigestion. The room is dressed as an era-authentic pharmacy, with antique jars and bottles, assorted medical ephemera and framed vintage prescriptions on the walls (including one for cocaine, a former painkiller and dandruff cure). Within a few years it drew national attention, earning nods from the New York Times and Eater, and in 2018 it was named one of the world's best bars. In June 2025 longtime regional manager Mary Barnett acquired the brand from founder Stuart King, and the bar continues to operate under her ownership.

The zero-proof drinking here is treated as its own craft rather than an afterthought. A standing "N/A and zero proof" menu section anchors on house-built mocktails: the Ube Driver blends pineapple, ube, almond, lime and tonic water; the Almond Brothers pairs lime and almond with ginger beer; the Lil' Fizz mixes lime, pineapple, ginger, mint and seltzer; and the Herbal Remedy leans on elderflower and chamomile. These are made the same way as the cocktails — fresh juices, housemade syrups and sodas dispensed through a vintage fountain soda draft arm. As WCPO notes, low-proof or non-alcoholic cocktails are also available upon request, so bartenders will build something bespoke and buzz-free if nothing on the list fits.

The bar sits at 18 W. 13th Street, an easy walk from Washington Park and the Vine Street corridor. It opens in the late afternoon most days (from 2 p.m. on weekends) and runs late — to 2 a.m. on Fridays and Saturdays — with a dim, vintage-parlor atmosphere that suits a date, a small group or a solo nightcap. Reach the bar at (513) 721-8423 or on Instagram @sundryandvice. The mocktail lineup rotates with the seasons, so specific drinks may change; call ahead if you're coming for a particular pour.