Colonial America Pairing Dinner

By Jonathan Laurel January 31, 2019 Cocktails Events Food

Our first cocktail pairing dinner of 2019 will be on Thursday, February 14—yes, Valentine’s Day, though we’re welcoming couples and groups alike! We’ve been waiting since New Year’s Eve to tell you all about this dinner and we’re so excited to share it with you. The menu will further explore the theme of our current cocktail menu, Volume 4: Colonial America, with each dish and its cocktail pairing inspired by 18th century North American staples. Read More

Fatal Flying Guillotine

By Jonathan Laurel January 24, 2019 Cocktails

blackberry, cherry, chocolate, orange, clove ruby port, Kentucky bourbon whiskey, milk, cream, ramazzotti, grenadine, aquafaba, monk bitters, soda water The Fatal Flying Guillotine is a tongue-in-cheek homage to the Flip, a standard eighteenth century mixed drink which later batenders miniaturized into single servings. Our carbonated version relies on a combination of port wine, grenadine, and Ramazzotti to provide bittersweet fruit notes, while the whiskey lends it oak, tannin, and structure. We create a foamy,… Read More

Horn of Plenty

By Jonathan Laurel January 17, 2019 Cocktails

bartlette pear, apple, citrus, ginger, cinnamon Poire william eau-de-vie, apple shrub, picon, lemon, fall syrup, ginger ale Named after a cornucopia—a hollow, horn-shaped basket which contains an inexhaustible amount of fruits, flowers, and nuts—the horn of plenty is a primeval symbol of nourishment. Since it represents the autumn harvest, our own Horn of Plenty offers a similar abundance of fall flavors, including ripe Bartlett pears, baked apples, spices, lemon zest, and ginger. Read More

Sea Monster, take two.

By Jonathan Laurel January 10, 2019 Cocktails

allspice, nutmeg, cream, butter, vanilla spiced rum, gosling’s house blend, allspice dram, butter, seaweed Since the beginning of recorded history, ocean mariners from every culture have told tales of terrifying monsters. These monstrous beings roam the high seas, threatening to capsize ships and devour sailers. The Sea Monster is a Hot-Buttered Rum, a centuries-old mixed drink combining rum with spiced butter, and like the monsters of folklore, ours appears too good to be true. Read More

Sotol Flip

By Jonathan Laurel January 4, 2019 Cocktails

white pepper, smoke, walnut, crabapple, cinnamon peppercorn-infused sotol, oloroso sherry, fall syrup, milk, cream, orange bitters, french oak, egg In Colonial times, Flips were made by tossing ingredients from one pitcher to another, back and forth, until the beverage was frothy. We prepare our Flips with a two-piece steel shaker, but the same science behind “flipping” a drink applies here as well. Here the traditional cold creamy weight of the Flip is cut with… Read More