Superior Milk Washed Rock & Rye

By Jonathan Laurel June 29, 2018 Cocktails

cherry, citrus, clove, menthol, bittersweet MGP rye whiskey, cherry, orange, apricot, lemon verbena, horehound, sugar, clove, cinnamon, orange bitters, Douglas fir bitters We previously featured this cocktail in Volume #2: Lost Ingredients and decided to come at it from a new angle in Volume #3. A little online research will tell you the provenance of the Rock & Rye cocktail, especially since its resurrection in the current historical cocktail renaissance has made information about… Read More

Pimm’s Cup

By Jonathan Laurel June 21, 2018 Cocktails

spiced fruit, ginger, citrus, cucumber, sparkling Pimm’s No. 1, spicy ginger ale, lemon, cucumber, strawberry, orange The traditional British Fruit Cup was a late-18th century gin-based cocktail, built with herbs and fruit into specific and private recipes. By the early 19th century it became common to pair Fruit Cups with oysters, as was the case in James Pimm’s London oyster bar. In 1823, Pimm started producing his particular reduced liqueur and calling it the… Read More

Balsamic Strawberry Smash

By Jonathan Laurel June 15, 2018 Cocktails

dense, grassy, herbaceous, sweet and sour vodka, cynar, strawberry, lemon, basil, balsamic vinegar Smashes are an old category of drinks made from “smashed” fruits, herbs, or vegetables. Although these drinks fell out of favor during the Golden Age, we have resurrected it with our Balsamic Strawberry Smash. We use a locally imported aged balsamic vinegar paired with basil leaves, strawberry juice, and Cynar. The vinegar is used as a substitute for lemon juice, transforming… Read More

Mirror, Mirror

By Jonathan Laurel June 9, 2018 Cocktails

gentian root, citrus, banana, vanilla, indian pale ale Bison grass vodka, hefeweizen syrup, picon, salers gentian liqueur, grapefruit, lemon, bogart bitters After thinking about the ubiquitous Grapefruit IPA, one of our favorite summertime beers, we decided to deconstruct its flavors and build a cocktail around them. We combine a Bison grass Polish vodka with a Hefeweizen syrup to craft a rich, creamy IPA mouthfeel, then we add three different kinds of bitters to emulate… Read More

Icelandic Gimlet

By Jonathan Laurel June 7, 2018 Cocktails

earthy, savory, salty, orange blossom, herbaceous Icelandic aquavit, trashy beet kvass, picon, grenadine Inspired by the flavors of the Far North, this Nordic treat transforms a gin-based Gimlet into something dark, salty, and savory. The Icelandic Gimlet substitutes a “trashy” beet kvass for a traditional cordial—building the kvass out of beets and other bar ingredient scraps like beet greens, basil, ginger, and caraway. Kvass is an herbal, lightly fermented beverage from eastern Europe, often… Read More