Author Archives: Jonathan Laurel

Rock + Rye

By Jonathan Laurel February 1, 2018 Cocktails

cherry, orange, clove, menthol MGP rye whiskey, sugar, spices, dried fruit, orange bitters A product of America’s earliest saloons, Rock + Rye is a liqueur made from rye whiskey, rock candy syrup, fruit, and dried herbs. An early recipe appears in Harry Johnson’s Bartender’s Manual in 1888. Instead of rock candy, we sweeten ours using a spice-infused cherry syrup, adding dried cherries, oranges, and lemon verbena, then bottle age it to add depth and… Read More

Drink Better. About those Menus…

By Jason Jaggers January 30, 2018 Behind the Scenes

Early on, when we were first discussing the idea of West Main and everything we wanted it to be, we came up with the tagline “Drink Better.” For us, this phrase succinctly summed up our dream of building a truly world class cocktail program right here in the heart of bourbon country – a place where every detail matters and authentically exceptional cocktails are served in an approachable way. What we realized when talking about… Read More

Beneath the Surface

By Jonathan Laurel January 30, 2018 Cocktails

rosemary, sherry, plum, pine, orange zest Blended Scotch whiskey, picon, cocchi di torino, mgp rye syrup Beneath the Surface explores the depth of our Amer Picon, pairing its bittersweet-but-floral orange flavors with a blended Speyside scotch whiskey, sweetened with a jammy vermouth and a simple syrup made from rye whiskey rather than water. Each sip reveals deeper and more complex layers of flavor as the cocktail develops notes of crisp evergreen, orange zest, sherry,… Read More

Cocktail Flight: House of Picon

By Jonathan Laurel January 26, 2018 Cocktails

An essential ingredient in the nineteenth-century bartender’s back bar, Amer Picon is a bittersweet, orange-flavored aperitif invented in 1837. Although the recipe was changed twice in the 20th century, we’ve reconstructed its original flavor profile and offer a flight of three classic, authentic Picon cocktails using our own replica: Picon Punch, with Picon, cognac, grenadine, and soda; the Liberal Cocktail, with Kentucky bourbon, Picon, sugar, and bogart bitters; the Brooklyn, with Kentucky… Read More

Hounds of Tindalos

By Jonathan Laurel January 24, 2018 Cocktails

herbaceous, bittersweet, tobacco, barrel char Kentucky bourbon whiskey, charred Campari, picon, bénédictine, apricot brandy, monk bitters, tobacco “mist” The Hounds of Tindalos is a snapshot of rural Appalachia near the end of November. Subtle snippets of withered hay fields, golden leaves, tobacco, rye, and burnt wood are reminders of the changing seasons. Memories inevitably drift in and out of focus. Kentucky bourbon pairs perfectly with Campari—itself infused with charred alder wood to layer flavors. Read More