In a sea full of local watering holes, one place uniquely stands out. It’s a spot where making a drink is not just a splash of coke and a shot of bottom-shelf rum. On the contrary, from the name of the drink to the ingredients used to the expert way the drink is prepared, Queen Jayne’s Lounge & Royal Drinkery takes cocktails and small bites to a “crowning” level.
Located in Somers Point, adjacent to the Passion Vines Wine Bar (yes, same owner), Queen Jayne’s offers a chic yet comfy vibe — a hip place to savor, not gulp, each drop ever so carefully created. As soon as you step inside, you immediately experience the exclusive just like one of those ooh-la-la boutique hotel bars in Barcelona or New York City.
Pictured left, The Bray Family with namesake Jayne Bray center, (L-R) Heidi Bray, Ryan Bray, Michael Bray and Kimberly Bray. Pictured right, Queen Jayne's ribbon cutting ceremony.
What’s in a Name?
Owner, Michael Bray, knows a thing or two about wine and spirits. For over 20 years, he has offered the Atlantic City area a place to learn and appreciate drinks in his two retail settings. The next and most natural step was to take the expertise and products off the shelves and present them in a lounge setting adjacent to his Passion Vines store in Somers Point. Bray explains his philosophy, “I wanted a whole-hearted hospitality venue where I could show, not just tell people how to prepare and serve the products that I sold in Passion Vines. I also wanted to transition clients from the store to become guests — a place to stay longer and enjoy a spirit or two in a comfy setting.”
As for the name of the lounge, each word has meaning and intention to Bray. Why Queen Jayne? First, it is reminiscent of a Bob Dylan song that spoke to him, “Queen Jane Approximately.” Second, Bray’s mother, who passed away before the opening, was named Jayne. And the Royal Drinkery? Well, if you’ve got a queen, then you have a place that’s royally good!
Royal Philosophy
Intent — a word that sums up Queen Jayne’s philosophy. From the name to the products to the menu, everything is uniquely thought out. For example, the menu is divided into sections labeled “Canon” and “Concept.” You have to figure that if the menu is well thought out, the food and drink must follow suit. Bray summarizes his idea, “Everything in the business is intentional — name, ingredients, menu. That’s the philosophy, culture, and the product. We wanted to carve out a niche that exemplifies the highest level of integrity — best in class in South Jersey.”
In addition to their commitment to quality products and service from the kitchen to the bar, Queen Jayne believes in community. They proudly partner with local vendors and farmers to ensure “…that our offerings are not only delicious but support the community we love so much.”
Exquisite Food Offerings
Royal Tastings
Mike Vander Horn, Lead Bartender, treats a drink like a piece of art. With intent — there’s that word again. He does not throw products together, mix them up, and pour. Like an artist, he carefully blends (stirs). Vander Horn explains, “Craft cocktails are about more than just technique and flavor: they should have a through-line that goes beyond the glass, whether that's a story, an intentional layering of ingredients or a touch-point for the guest to connect with so they feel comfortable trying something new!”
One of the most popular drinks that Vander Horn creates, the Thin Ice cocktail, features Icelandic vodka, clean Junmai Sake, and touches of sweet peppermint and bitter Amari. For a perfect pairing, Vander Horn suggests something saltier like Bacon Wrapped Dates. In addition, small bites like Wagu Albondigas — Mexican-inspired meatballs or Loaded Deviled Eggs hit the spot. And, don’t forget to try the Queen Jayne Cosmo — another popular request at the Royal Drinkery.
As you peruse Queen Jayne’s carefully selected and designed menu items, intent once again, check out the “Concept" section. For example, Pozole — traditionally a Mexican soup that is thick and hearty. Queen Jayne infuses the Tequila with radish, red onion, dried chile peppers, and hominy corn and then fat-wash with strained bacon grease. They then add in some Pechuga Mezcal (distilled with fruit, spices, and rabbit meat), a liqueur made of corn, lime juice, a syrup made from Hominy Corn, and a fire tincture. All of these ingredients are in Pozole (the soup) and Pozole (the cocktail). They even have a non-alcoholic version of the drink!
Download the menu from Queen Jayne's here.
