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

Double Dragon

By Jonathan Laurel December 28, 2018 Cocktails

blackberry, cassis, chocolate, nutmeg, clove gosling’s house blend, ruby port, molasses & nutmeg syrup, monk bitters, cacao, french oak The Double Dragon is a version of the iconic Old-Fashioned style Cocktail. We use a dark, rich Bermudian rum as the base spirit—blended to one-hundred proof—and sweeten it with port wine and a syrup made from Demerara sugar, molasses, and nutmeg. The Double Dragon is served “up” like a fortified wine and garnished with an… Read More

Faust

By Jonathan Laurel December 21, 2018 Cocktails

grilled oranges, smoke, caramel, apple, iodine orange-infused islay single malt whisky, cynar, apple shrub, cider, aquafaba, orange bitters Inspired by Göthe’s greatest work, the Faust is a delicate dance between larger-than-life flavors. A dank, peaty Scotch whisky is infused with dehydrated oranges, then mixed together with seemingly incompatible ingredients like our homemade apple shrub and Cynar, an artichoke-based amaro. Like the Faustian bargain of legend, this cocktail is an ambitious gamble—great flavors require great… Read More

Wassail

By Jonathan Laurel December 13, 2018 Cocktails

toasted nuts, apple, clove, cinnamon, lemon zest apple brandy, oloroso sherry, cider, apple shrub, fall syrup, monk bitters “Wassailing” is a centuries-old tradition of enjoying a mug of spiced, mulled cider with friends and family during the holiday season. Derived from waes hael, meaning “to your good health,” the wassail was both a toast and a beverage, usually served in a punch bowl. Our house version has rich flavors of baked apple, walnut, and… Read More

Gin & Pine

By Jonathan Laurel December 11, 2018 Cocktails

juniper, rosemary, cranberry, cinnamon, pine tree holiday genever, cocchi di torino, cynar, génépy, douglas fir bitters Originally, the Gin & Pine was nothing more than a quart of genever infused with green pine wood, and a recipe for it appears in The Bon-Vivant’s Companion in 1862 (also called How To Mix Drinks, by Jerry Thomas). We have updated that recipe by infusing genever with a medley of holiday herbs and spices, including rosemary, peppermint,… Read More