We have serval shows planed in the next few months so keep a look out….I’m sure we will blow this fucker up on our last night. New Years Eve will be our final night of operations. And for the many mistakes we’ve made over the years…I sincerely apologize. Many thanks to the regulars that made this place special. Many thanks to the talented people that poured their hearts out for this place. The Thunderbirds performed their fabulous flyover for the 2020 race at Indianapolis Motor Speedway, but the grandstands were empty amid the COVID-19 pandemic. Many thanks and much love to all those that have worked here and imbibed here. The return of full-capacity crowds at the 106th Indianapolis 500 presented by Gainbridge will coincide with a return of the world-renowned U.S. My heart is not into it and not fair to keep pretending. I’ve moved away from it and my commitment to running a bar has waned. I have little interest left in cocktails or the food scene. I’ve not set foot in a bar that wasn’t one of my own in at least three years. The truth is I’ve lost my love for this industry. I got sober, I got healthy and I got burnt out.
Not only has the city changed but so have we. Our parties were killer and sometimes they damn near killed us. In those nine years we had many highs and lows, put out hundreds of unique drinks and had some of the most talented bar and kitchen staff Indy had to offer. The bar has morphed into various iterations molded by the staff, the guests and the needs of the neighbored. Nine years ago we opened our doors in a fledgling Fountain Square as one of Indy’s premiere craft cocktail bars. However, circumstances have allowed us to end things a bit sooner on our own terms. Our plan was to ride things out until we hit year ten and decide if we wanted to continue. As we near our nine year anniversary, give or take a few weeks, we will be ending operations at Thunderbird on NYE.
Octo– Thunderbird announced it’s closing with the message below from owner Josh Gonzales: 2022 - Thunderbird closed earlier than expected after receiving offers for the property. And then, three different styles of rum, a little bit of mint, a little bit of lemon extract to give it the fire at the top, and that’s pretty much it.UPDATE, November 25. It also has a celery root syrup that we make in house and a spiced honey syrup that we also make in house. It consists of freshly squeezed lime juice and freshly squeezed pineapple juice. Q: Tell me about your Vonnegut themed drink, and what all it consists of.Ī: It’s called the Galápagos. Everybody that’s here has worked here for almost a year or more. So it’s a pretty tightly knit network that we have here. Most other bars typically have six to 10. At the moment, we only have three bartenders that rotate. We have an incredibly knowledgable staff on spirits, cocktails, beer and wine. We’re known for our extensive bourbon list. But, it’s mostly just about hospitality and the experience as a whole, I suppose. Q: What would you say you’re all about at Thunderbird?Ī: We’re mostly known for our cocktails. Q: And does Joshua Gonzalez come up with those?Ī: It’s usually a group effort.
But essentially, it’s been film genres for the past year or so. Like, we’ve done grindhouse films and horror films. As a matter of fact, every cocktail menu, at least for the past year-and-a-half, has always been themed. Q: With this being a themed drink, do you guys have a lot of other themed drinks as well?Ī: Yeah. Eventually, Thunderbird started giving me more hours, and I just became enamored by everything behind the bar. If you see me, you don’t really think of a construction worker (laughs). Q: What drew you to work at Thunderbird?Ī: When I moved back, I was actually working construction, which was the worst job ever.
I never really thought of myself as being in the service industry. Then, out of necessity, they were like, “Brian do you want to bar-back?” And I said, “Yeah, I’d love to.” I slowly developed a snow-balling passion for cocktails and spirits. I started working at Thunderbird as a busser. Who Created It: Joshua Gonzalez (not pictured) Q: Can you give me some background on yourself? How long have you been in the food and drink industry?Ī: About two years ago when I moved back here from Chicago.
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