
Most bars that advertise “craft cocktails” mean the drinks are made to order rather than pre-batched — a fair standard, but not always a distinguishing one. At Roof Sixty-Six, the craft cocktails Tulsa guests order come from a program built around ingredients sourced directly from the building itself, including honey harvested from the beehive kept on the rooftop.
That honey shows up in seasonal syrups and modifiers rather than sitting as a one-off novelty drink — it’s worked into the rotating menu alongside other regionally sourced components. The result is a cocktail list that changes meaningfully across the year instead of running the same fixed drinks in July and December alike.
The American craft cocktail movement has grown substantially since the early 2000s, with bartending associations tracking increased demand for house-made ingredients and provenance-driven menus as defining features of the category — a trend Roof Sixty-Six’s rooftop program reflects directly through its own honey sourcing.
The rooftop beehive gives the bar an ingredient source most craft cocktail programs in the city don’t have direct access to, tying several drinks specifically back to the building rather than a generic supplier.
Seasonal menu changes mean guests ordering craft cocktails at Roof Sixty-Six get variety across visits rather than the same fixed list indefinitely.
Being paired with Prospect Local Bar & Kitchen’s food menu means craft cocktails can be ordered alongside chef-prepared dishes from the same kitchen rather than a separate stop.

Several downtown Tulsa bars offer craft cocktail programs, including Roof Sixty-Six in the Blue Dome District, which builds its seasonal drink menu around regionally sourced ingredients like rooftop-harvested honey.
A craft cocktail is typically made to order using fresh, often house-made ingredients like syrups, bitters, and infusions, rather than pre-batched mixers. Emphasis is usually placed on ingredient quality and technique over speed.
Roof Sixty-Six incorporates house ingredients, including honey from its own rooftop beehive, into seasonal syrups and modifiers used across its cocktail menu.
The cocktail menu at Roof Sixty-Six shifts seasonally to reflect ingredients that are currently available, rather than remaining fixed throughout the year.
Craft cocktails generally cost more than standard mixed drinks due to the additional ingredients, preparation time, and often higher-quality spirits involved, though pricing varies by bar and region.