Castle in the Sky

By Jonathan Laurel May 31, 2019 Cocktails

Juniper, angelica, gingerbread, lemon zest Old Tom gin, chambéry blanc, lemon, ginger liqueur, blue curaçao, orange bitters Like the legendary city of Laputa, many of the ingredients used here trace their lineage back hundreds of years.  We combine a sweeter, older style of piney gin with an herbaceous vermouth first created in France two centuries ago.  There are light, floral notes of lemon cookies, gingerbreads, and rosemary.  We think Hayao Miyazaki… Read More

Bird’s Eye Smash

By Jonathan Laurel May 21, 2019 Cocktails

spicy, sour, grassy, herbaceous, invigorating Bird’s eye chili-infused rhum agricole, lime, Thai basil, cilantro The Bird’s Eye Smash is our fiery riff on a Daiquiri, which we make with bird’s eye chilis imported from Thailand.  Infusing the young peppers in a grassy Martinique rum while they are still green allows us to maximize their heat—which is below habanero peppers on the Scoville scale.  The combination of Thai basil and fresh cilantro adds… Read More

Pearl Milk Toddy

By Jonathan Laurel May 16, 2019 Cocktails

Star anise, clove, coconut, honey, black tea Celyon black tea-infused cachaça, lemongrass, honey, coconut, cream, milk, Thai tea, tapioca pearls. Originating in Taiwan in the 1980s and spreading all across Southeast Asia, the bubble tea is a colorful mixture of tea, milk, and sugar, which is garnished with pearls, or “boba.”  Our homage to the bubble tea is a nineteenth century style Cold Toddy using an authentic, spiced, orange-colored Thai street tea combined… Read More

Volume 5: Thailand

By Jonathan Laurel May 15, 2019 Behind the Scenes Cocktails

Thailand is more than a country.  Thailand is a melting pot of Southeast Asian flavors, ingredients, and cooking methods.  For hundred of years, Thai cooking has combined its own traditions with inspiration from other cultures: China introduced noodles and the steel wok; Cambodia contributed grilling; the New World brought peanuts and chili peppers.  As David Thompson says, “The true genius of Thai cuisine is its ability to incorporate the unfamiliar, whether it be ingredient… Read More

Charles Dickens’s Enchanted Mint Julep

By Jonathan Laurel April 26, 2019 Cocktails

  Here in the Bluegrass, the Spring is marked by a series of back to back events largely unknown to the outside world: four weeks of horse racing at Keeneland, immediately followed by the world renowned Kentucky Three-Day Event (more horses), and then, one week later, the world famous Kentucky Derby.  And wherever people celebrate the Derby, there are bound to be Mint Juleps.  But while the history of the Julep is… Read More