Archive for the ‘CitC’ Category

Cocktails in the Country: Lemonstache by Abby Ehmann, Lucky, New York, NY

Thursday, November 16th, 2017

Lemonstache

Abby Ehmann, Lucky, New York, NY

“The juice settles, so your lemon peel doubles as a stirrer!”

1 oz (30 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

1 oz (30 ml) Laird’s Applejack

1 oz (30 ml) The American Juice Company’s Louis Applestrong

.5 oz (15 ml) fresh lemon juice

3 dashes Fee Brothers Molasses Bitters

2 lemon twists, with 2 Vs cut into each

Stir over ice, and strain into two chilled cordial glasses. Squeeze the twists over the drinks, then “park” on the rim of each glass like a mustache cup.

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Posted in CitC 2017 |

Cocktails in the Country: Orange You Glad I’m a Nut by Natasha Van Doren, Lucky, New York, NY

Tuesday, November 14th, 2017

Orange You Glad I’m a Nut

Natasha Van Doren, Lucky, New York, NY

1 oz (30 ml) Chase Marmalade Vodka

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) Lazzaroni Amaretto

.25 oz (7.5 ml) Marie Brizard Parfait Amour

1 oz (30 ml) The American Juice Company’s Blueberry Finn

3 dashes Regans’ Orange Bitters No. 6

2 dashes Bittermens ‘Elemakule Tiki® Bitters

3 blueberries on a pick, as garnish

Shake over ice, and strain into a rocks glass over fresh ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Higher and Higher by Meghan Kaminski, Cork and Kerry, Rockville Centre, NY

Monday, November 13th, 2017

Higher and Higher

Meghan Kaminski, Cork and Kerry, Rockville Centre, NY

2 oz (60 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.75 oz (22.5 ml) fresh lime juice

.25 oz (7.5 ml) Fee Brothers Orgeat Syrup

.25 oz (7.5 ml) Eli Mason Gomme Syrup

2 dashes Regans’ Orange Bitters No. 6

2 dashes Bittermens ‘Elemakule Tiki® Bitters

1 barspoon Del Maguey Vida Single Village Mezcal, as float

1 mint sprig, as garnish

Shake over ice, and strain into a chilled flute. Add the float and the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Tropical 75 by Eeva Doherty, Lucky, New York, NY

Friday, November 10th, 2017

Tropical 75

Eeva Doherty, Lucky, New York, NY

“A play on the French 75.”

1 oz (30 ml) Tanqueray No. TEN Gin

2 oz (60 ml) The American Juice Company’s Lady Lychee

.5 oz (15 ml) fresh lemon juice

2 dashes Bittermens ‘Elemakule Tiki® Bitters

Moletto Prosecco, as float

1 lemon wheel, as garnish

Shake over ice, and strain into a chilled cocktail glass. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Solstice Olé by Abby Ehmann, Lucky, New York, NY

Thursday, November 9th, 2017

Solstice Olé

Abby Ehmann, Lucky, New York, NY

1.5 oz (45 ml) Don Julio Blanco Tequila

1 oz (30 ml) PAMA

.5 oz (15 ml) fresh lime juice

1 lemon twist, as garnish

Club soda, as float

Shake over ice. Fill a pint glass with fresh ice, add the garnish, and strain into the glass. Top with club soda.

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Posted in CitC 2017 |

Cocktails in the Country: Creole Lady Marmalade by Steven Ferreira, Bobby Vans Steakhouse, John F. Kennedy International Airport Terminal 8

Tuesday, November 7th, 2017

Creole Lady Marmalade

Steven Ferreira, Bobby Vans Steakhouse, John F. Kennedy International Airport Terminal 8

“The almonds play off the richness of the marmalade and lets the vodka shine.”

1 oz (30 ml) Chase Marmalade Vodka

.75 oz (22.5 ml) Fee Brothers Orgeat Syrup

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) fresh lime juice

1 orange wheel, as garnish

Bittermens ‘Elemakule Tiki® Bitters, as garnish

Shake over ice, and strain into a rocks glass over fresh ice. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Regan’s Choice by Sophi Gadelhak, Peekamoose Restaurant, Big Indian, NY

Monday, November 6th, 2017

Regan’s Choice

Sophi Gadelhak, Peekamoose Restaurant, Big Indian, NY

“Great sipping cocktail, where every ingredient can be experienced. The more it sits, it will never lose its luster and experience.”

1 oz (30 ml) Ransom Old Tom Gin

.5 oz (15 ml) Jägermeister

.5 oz (15 ml) Dolin Vermouth Rouge

.25 oz (7.5 ml) Marie Brizard Anisette

2 dashes Regans’ Orange Bitters No. 6

1 long lemon twist, as garnish

Stir over ice, and strain into a chilled pony glass. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: No Fisticuffs at the Bar by Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

Friday, November 3rd, 2017

No Fisticuffs at the Bar

Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

“The word ‘fisticuffs’ came up during the class and I just love it. So—the cocktail came from the name rather than the other way around. The green apple provides a nice touch of acid to this spirit-forward drink.”

2 oz (60 ml) Laird’s Applejack

1 oz (30 ml) La Quintinye Vermouth Royal Rouge Vermouth

.5 oz (15 ml) Chase Elderflower Liqueur

.5 oz (15 ml) Lazzaroni Maraschino

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist

1 orange twist

1 green apple slice, as garnish

Stir over ice, and strain into a chilled rocks glass. Squeeze the twists over the drink, then discard. Add the garnish. Serve with a smile—and no fisticuffs!

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Posted in CitC 2017 |

Cocktails in the Country: Team Player by Anne Donovan, Christopher’s Bistro, Chester, NY

Thursday, November 2nd, 2017

Team Player

Anne Donovan, Christopher’s Bistro, Chester, NY

“I enjoyed how the parfait amour’s sweetness balanced out the taste of the absinthe. The citrus of the lemon balances the sweetness nicely. The rosemary gives a nice aroma as you take a drink. Challenge turned delicious!”

1 oz (30 ml) Marie Brizard Parfait Amour

.5 oz (15 ml) Lucid Absinthe Supérieure

.5 oz (15 ml) fresh lemon juice

1 dash Regans’ Orange Bitters No. 6

1 rosemary sprig, as garnish

1 lemon twist

Lightly shake over ice, and strain into a chilled coupe. Rub the rosemary around the rim and add as garnish. Squeeze the twist over the drink, then discard.

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Posted in CitC 2017 |

Cocktails in the Country: B.I.B. (Bubbles in Bloomsbury) by Steven Ferreira, Bobby Vans Steakhouse, John F. Kennedy International Airport Terminal 8

Tuesday, October 31st, 2017

B.I.B. (Bubbles in Bloomsbury)

Steven Ferreira, Bobby Vans Steakhouse, John F. Kennedy International Airport Terminal 8

“Rickeys are a great way to showcase gin. I wanted to help the cassis with a bit of thyme and dryness from the prosecco. Plus, who doesn’t like bubbles!”

2 thyme sprigs

1 oz (30 ml) Tanqueray No. TEN Gin

1 oz (30 ml) Marie Brizard Cassis de Dijon

.75 oz (22.5 ml) fresh lime juice

Moletto Prosecco, to top

2 dashes Regans’ Orange Bitters No. 6, as garnish

1 thyme sprig, as garnish

1 lime wheel, as garnish

Build in a shaker in order of ingredients. Shake over ice, and double-strain into a collins glass over fresh ice. Top with prosecco. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Tequila Sunset by Sophi Gadelhak, Peekamoose Restaurant, Big Indian, NY

Monday, October 30th, 2017

Tequila Sunset

Sophi Gadelhak, Peekamoose Restaurant, Big Indian, NY

“I enjoy this cocktail because it is still booze forward with fresh summer notes.”

1.5 oz (45 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) Domaine de Canton ginger liqueur

1.5 oz (45 ml) The American Juice Company’s Blueberry Finn

.5 oz (15 ml) Eli Mason Demerarra Syrup

.5 oz (15 ml) fresh lemon juice

Moletto Prosecco, to top

1 strawberry, as garnish

Shake over ice, and strain into a chilled flute. Top with prosecco and add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: A Drink with No Name by Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

Friday, October 27th, 2017

A Drink with No Name

Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

“Camus VS lends itself so well to this bright cocktail, and the little ginger twist to this classic Sidecar makes it a fun summer sipper.”

2 oz (60 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) Domaine de Canton ginger liqueur

.75 oz (22.5 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Gomme Syrup (optional, if needed to balance lemon)

Brown sugar with a little salt, as rim

1 orange twist, as garnish

Shake over ice, and strain into a chilled white wine glass with a brown sugar-salt rim. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Anne-hattan by Anne Donovan, Christopher’s Bistro, Chester, NY

Thursday, October 26th, 2017

Anne-hattan

Anne Donovan, Christopher’s Bistro, Chester, NY

“The vermouth gives a sweet taste to the drink and the ancho chile liqueur gives it a spicy finish, much like me.”

2 oz (60 ml) Gran Duque D’Alba Brandy de Jerez

1.5 oz (45 ml) La Quintinye Vermouth Royal Rouge Vermouth

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 barspoon Ancho Reyes Ancho Chile Liqueur

1 orange twist, as garnish

Stir over ice, and strain into a chilled cocktail glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: That Thyme in Ukraine by Steven Ferreira, Bobby Vans Steakhouse, John F. Kennedy International Airport Terminal 8

Tuesday, October 24th, 2017

That Thyme in Ukraine

Steven Ferreira, Bobby Vans Steakhouse, John F. Kennedy International Airport Terminal 8

“Vodka carries subtle nuances that are brought out with black tea and herbs such as thyme. Another pleasant way to enjoy a classic Martini.”

1 oz (30 ml) Khortytsa Vodka

.75 oz (22.5 ml) Dolin Vermouth Blanc

1 oz (30 ml) Original Earl Grey Tea by Dilmah

3 dashes Regans’ Orange Bitters No. 6

1 lemon twist

1 thyme sprig, as garnish

Stir over ice, and strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Strawberry Wildfire by Frank Nosalek, EverBank Field, Jacksonville, FL

Monday, October 23rd, 2017

Strawberry Wildfire

Frank Nosalek, EverBank Field, Jacksonville, FL

“The smoked vodka is front and center here, and delicately played on by the sweetness of the strawberries and demerarra and the flavor of the basil. The bitters tease the palate for a nice finish.”

2 oz (60 ml) Chase English Oak Smoked Vodka

1 oz (30 ml) Eli Mason Demerarra Syrup

2 medium strawberries

1 basil sprig

1 large dash Dr. Adam Elmegirab’s Orinoco bitters

1 strawberry, as garnish

Muddle 1 oz vodka, the syrup, strawberries, and basil in a mixing glass. Add the remaining ingredients. Shake over ice, and double-strain into a rocks glass over fresh ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: You’re Only as Old as You Feel by Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

Friday, October 20th, 2017

You’re Only as Old as You Feel

Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

“I wanted a surprising flavor profile and depth of flavor in a bright cocktail. Enjoy!”

5 thyme sprigs

2 oz (60 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) Lazzaroni Maraschino

.5 oz (15 ml) Marie Brizard Cassis de Dijon

Moletto Prosecco, to top

1 thyme sprig, as garnish

Muddle the thyme sprigs, gin, and lime juice in a mixing glass. Add the remaining ingredients. Shake over ice, and strain into a flute. Top with prosecco and add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Scottish Mafia by Alex Taylor, Hank’s Oyster Bar, Alexandria, VA

Thursday, October 19th, 2017

Scottish Mafia

Alex Taylor, Hank’s Oyster Bar, Alexandria, VA

“A play on the Godfather, I wanted a bit more spice to help accentuate the subtle peat of the scotch and the nutty sweetness of the amaretto.”

2 oz (60 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) Lazzaroni Amaretto

.5 oz (15 ml) The American Juice Company’s Ginger Gershwin

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice, and strain into a chilled rocks glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Michter’s Palmer by Sophi Gadelhak, Peekamoose Restaurant, Big Indian, NY

Tuesday, October 17th, 2017

Michter’s Palmer

Sophi Gadelhak, Peekamoose Restaurant, Big Indian, NY

“To me, this is the perfect, refreshing summer whiskey cocktail. It’s smooth and hydrating, while refreshing and whiskey-forward. The mint garnish will freshen the drink the longer it sits.”

2 mint leaves

2 oz (60 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

1 oz (30 ml) Original Earl Grey Tea by Dilmah

.25 oz (7.5 ml) Amaro Lazzaroni

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

2 dashes Regans’ Orange Bitters No. 6

2 drops Bittermens ‘Elemakule Tiki® Bitters

1 mint leaf, as garnish

Muddle the mint in a mixing glass. Add the remaining ingredients. Stir over ice, and strain into a chilled rocks glass. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Gin Rhapsody by Frank Nosalek, EverBank Field, Jacksonville, FL

Monday, October 16th, 2017

Gin Rhapsody

Frank Nosalek, EverBank Field, Jacksonville, FL

“The interaction between ingredients and bitters is interesting—it may fool your palate.”

.25 cucumber, peeled and cut into chunks

2 oz (60 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Eli Mason Demerarra Syrup

.5 oz (15 ml) fresh lemon juice

1.5 dashes Dale DeGroff’s Pimento Aromatic Bitters

1 thin lemon slice, as garnish

Muddle the cucumber and 1 oz gin in a mixing glass. Add the remaining ingredients. Shake over ice, and double-strain into a chilled cocktail glass. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Indonesian Symphony by Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

Friday, October 13th, 2017

Indonesian Symphony

Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

“This allows the arrack to shine while playing well with the supporting players.”

2 oz (60 ml) Batavia-Arrack Van Oosten

1 oz (30 ml) Marie Brizard Parfait Amour

.5 oz (15 ml) Amaro Lazzaroni

1 dash Regans’ Orange Bitters No. 6

1 lemon twist

1 orange twist

1 long orange twist, as garnish

Stir over ice, and strain into a chilled cordial glass. Squeeze the twists over the drink, then discard. Add the long twist as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Kowloon Cooler by Alex Taylor, Hank’s Oyster Bar, Alexandria, VA

Thursday, October 12th, 2017

Kowloon Cooler

Alex Taylor, Hank’s Oyster Bar, Alexandria, VA

“Baijiu is a challenging spirit that involves fruit and funk. Balancing those flavors was an exciting and dynamic endeavor.”

2 honeydew melon cubes

1 strawberry

5 mint leaves

1.5 oz (45 ml) HKB Hong Kong Baijiu

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

1 oz (30 ml) Eli Mason Gomme Syrup

1 oz (30 ml) fresh lemon juice

2 dashes Bittermens ‘Elemakule Tiki® Bitters

Club soda, to top

1 strawberry threaded with 1 mint leaf, as garnish

Muddle the honeydew, strawberry, and mint in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a collins glass over fresh ice. Top with soda and add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Rye-sing Star by Sophi Gadelhak, Peekamoose Restaurant, Big Indian, NY

Tuesday, October 10th, 2017

Rye-sing Star

Sophi Gadelhak, Peekamoose Restaurant, Big Indian, NY

“Rye-sing Star brings the fruit out of the Rock & Rye while staying balanced, refreshing, and enjoyable.”

3 mint leaves

1.5 oz (45 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) PAMA

.25 oz (7.5 ml) The American Juice Company’s Harriet Peacher Stowe

.25 oz (7.5 ml) fresh lemon juice

1 mint leaf, as garnish

2 drops Bittermens ‘Elemakule Tiki® Bitters, as garnish

Muddle the mint in a shaker. Add the remaining ingredients. Shake over ice, and strain into a chilled pony glass. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Irish Bar Bomb by Frank Nosalek, EverBank Field, Jacksonville FL

Monday, October 9th, 2017

Irish Bar Bomb

Frank Nosalek, EverBank Field, Jacksonville FL

“I love the way the ingredients interact. The whiskey does not overwhelm, and the lemon and bitters enhance the experience to make a very refreshing whiskey cocktail. The name? After having a few of these, you become pleasantly bombed at the bar.”

2 oz (60 ml) The Irishman Founder’s Reserve Irish Whiskey

.5 oz (15 ml) Eli Mason Demerarra Syrup

.5 oz (15 ml) fresh lemon juice

1 dash Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Shake over ice until frost appears on the shaker, and strain into a chilled rocks glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Red-Headed Guatemalan by Anne Donovan, Christopher’s Bistro, Chester, NY

Friday, October 6th, 2017

Red-Headed Guatemalan

Anne Donovan, Christopher’s Bistro, Chester, NY

“I fell in love with the combination of ginger and peach flavors. I thought they would pair well with the rum. It was missing something and between the orange vodka and orange bitters, the flavors melded nicely together.”

1.5 oz (45 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.75 oz (22.5 ml) Domaine de Canton ginger liqueur

.75 oz (22.5 ml) Chase Marmalade Vodka

.75 oz (22.5 ml) The American Juice Company’s Harriet Peacher Stowe

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Shake over ice, and strain into a chilled rocks glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Smoking Loco by Alex Taylor, Hank’s Oyster Bar, Alexandria, VA

Thursday, October 5th, 2017

Smoking Loco

Alex Taylor, Hank’s Oyster Bar, Alexandria, VA

“Sometimes you need a boozy cocktail. A touch of smoke, a touch of floral, a touch of vermouth and citrus make this an easy-drinking, tasty concoction.”

2 oz (60 ml) Del Maguey Vida Single Village Mezcal

1.5 oz (45 ml) Chase Elderflower Liqueur

.5 oz (15 ml) Dolin Vermouth Dry

.5 oz (15 ml) pineapple juice

.5 oz (15 ml) fresh lime juice

2 dashes Regans’ Orange Bitters No. 6

1 lime wheel, as garnish

Shake over ice, and strain into a collins glass over fresh ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Vuelva la Vida by Orlando McCray, Blind Barber, New York, NY

Tuesday, October 3rd, 2017

Vuelva la Vida

Orlando McCray, Blind Barber, New York, NY

“Gaz had never had byrrh before this year (which is a shame). I hadn’t had this vermouth but I was confident I could make something taste good with Vida.”

1 oz (30 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) Byrrh Grand Quinquina

.25 oz (7.5 ml) La Quintinye Vermouth Royal Dry Vermouth

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

Pinch salt, as garnish

1 orange twist, as garnish

Stir over ice, and strain into a chilled cordial glass. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Gramps Is Bitter by Melissa Ray, Argosy Cafe, Baltimore, MD

Monday, October 2nd, 2017

Gramps Is Bitter

Melissa Ray, Argosy Cafe, Baltimore, MD

“I love a good Boulevardier and this twist worked so well with the Rock and Rye. The lemon garnish works well with the spirit and is an ode to a regular who drinks her Rock and Rye with lemon.”

1 oz (30 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

1 oz (30 ml) La Quintinye Vermouth Royal Rouge Vermouth

1 oz (30 ml) Campari

1 lemon twist, as garnish

Stir over ice, and strain into a chilled rocks glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Sunset Café by Thomas Spaeth, Bar Sardine, New York, NY

Thursday, September 28th, 2017

Sunset Café

Thomas Spaeth, Bar Sardine, New York, NY

“The Solera rum makes me think of nutty and coffee flavors, so the sherry and syrup were a no-brainer (especially the sherry, Solera and all…), and Campari provided both the bitter and lift I needed to complete this drink.”

1 oz (30 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.75 oz (22.5 ml) Campari

.75 oz (22.5 ml) Canasta Cream Sherry

.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Stir over ice, and strain into a chilled rocks glass over fresh ice. Squeeze the twist over the drink and add as garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: I Only Smoke When I Drink by Stephanie Monfort, Miles, Brooklyn, NY

Wednesday, September 27th, 2017

I Only Smoke When I Drink

Stephanie Monfort, Miles, Brooklyn, NY

“Yummy!”

1.5 oz (45 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) Campari

.5 oz (15 ml) Ancho Reyes Ancho Chile Liqueur

.5 oz (15 ml) Marie Brizard Apry

1 barspoon Eli Mason Gomme Syrup

Pinch salt

1 orange twist, as garnish

Stir over ice, and strain into a chilled rocks glass. Squeeze the twist over the drink and add as garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Pleased to Meet You by Orlando McCray, Blind Barber, New York, NY

Tuesday, September 26th, 2017

Pleased to Meet You

Orlando McCray, Blind Barber, New York, NY

“I took a little inspiration from a story Gaz told about an Irish cop. Attempted to use equal parts British and Irish elements to create a light, sippable iced tea.”

1.25 oz (37.5 ml) The Irishman Founder’s Reserve Irish Whiskey

1 oz (30 ml) Original Earl Grey Tea by Dilmah

.5 oz (15 ml) Domaine de Canton ginger liqueur

.25 oz (7.5 ml) fresh lemon juice

1 mint sprig

Combine in a shaker filled with ice and swirl to dilute. Strain into a chilled cordial glass.

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Cocktails in the Country: Kidnapped by Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT

Monday, September 25th, 2017

Kidnapped

Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT

“It’s a variation on a Pegu Club cocktail with Old Tom Gin in place of the traditional London Dry. Added some gomme syrup to balance the dry curaçao and give it some body and mouthfeel.”

2 oz (60 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) Pierre Ferrand Dry Curaçao

.75 oz (22.5 ml) fresh lime juice

1 barspoon Eli Mason Gomme Syrup

1 dash Regan’s Orange Bitters No. 6

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

2 lime wheels, as garnish

Shake over ice, and strain into 2 chilled cocktail glasses. Add the garnishes.

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Cocktails in the Country: Storm Queen by Thomas Spaeth, Bar Sardine, New York, NY

Thursday, September 21st, 2017

Storm Queen

Thomas Spaeth, Bar Sardine, New York, NY

“Looking for a pair with Chase Orange and I found Arrack went nicely, and Jäger finished it off.”

1.5 oz (45 ml) Batavia-Arrack Van Oosten

1 oz (30 ml) Chase Marmalade Vodka

.5 oz (15 ml) Jägermeister

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 orange twist

Stir over ice, and strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard.

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Cocktails in the Country: Teacher’s Pet by Stephanie Monfort, Miles, Brooklyn, NY

Wednesday, September 20th, 2017

Teacher’s Pet

Stephanie Monfort, Miles, Brooklyn, NY

“Decided to pair the apple in the brandy with the apple puree and for a fall cocktail with hints of cinnamon and almond.”

1.5 oz (45 ml) Laird’s Applejack

.5 oz (15 ml) Lazzaroni Amaretto

.75 oz (22.5 ml) The American Juice Company’s Louis Applestrong

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

3 apple slices, fanned on a bamboo skewer and sprinkled with freshly grated cinnamon, as garnish

Shake over ice, and strain into a collins glass over fresh ice. Add the garnish.

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Cocktails in the Country: The Perfect Cocktail by Nicolai Longo, The Richardson, Brooklyn, NY

Tuesday, September 19th, 2017

The Perfect Cocktail

Nicolai Longo, The Richardson, Brooklyn, NY

“Camus cognac is a fantastic spirit, so I just wanted to give it a kiss of Campari and sweet vermouth. Added orange bitters and an orange twist to nudge it toward a citrus-spirit forward drink.”

1.5 oz (45 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) La Quintinye Vermouth Royal Rouge Vermouth

.75 oz (22.5 ml) Campari

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Stir over ice, and strain into a chilled cocktail glass. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Whose Shirt Is This? by Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT

Monday, September 18th, 2017

Whose Shirt Is This?

Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT

“An homage to Morganthaler’s flannel shirt, improvised with bitters in place of the Allspice Dram.”

1.75 oz (52.5 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) Laird’s Applejack

.75 oz (22.5 ml) The American Juice Company’s Louis Applestrong

.5 oz (15 ml) Amaro Lazzaroni

.25 oz (7.5 ml) Lazzaroni Amaretto

.25 oz (7.5 ml) fresh lemon juice

1 barspoon Eli Mason Demerarra Syrup

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 orange twist, as garnish

Shake over ice, and strain into a rocks glass over fresh ice. Squeeze the twist over the drink and add as garnish.

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Cocktails in the Country: Conquistador by Steven Lewis, Temple Bar, New York, NY

Thursday, September 14th, 2017

Conquistador

Steven Lewis, Temple Bar, New York, NY

“Light, bright, easy-sipping egg-white drink. Fresh ginger juice instead of muddled ginger might be more consistent. The orange twist is necessary for brightness and bringing out the amaretto.”

4 slices (1/8”) fresh peeled ginger

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1.25 oz (37.5 ml) Gran Duque D’Alba Brandy de Jerez

.75 oz (22.5 ml) Lazzaroni Amaretto

.5 oz (15 ml) Domaine de Canton ginger liqueur

1 egg white

1 orange twist, as garnish

Muddle the ginger, lemon juice, and syrup in a shaker. Add the remaining ingredients. Dry-shake, then add ice and shake again. Fine-strain into a tall glass over fresh ice. Add the garnish.

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Cocktails in the Country: Roy Rogers It’s Not by Pete Volkmar, Gourmet Galley Catering, North Stonington, CT

Wednesday, September 13th, 2017

Roy Rogers It’s Not

Pete Volkmar, Gourmet Galley Catering, North Stonington, CT

“The absinthe needs to be tamed. The pineapple does it.”

1 oz (30 ml) Lucid Absinthe Supérieure

1 oz (30 ml) pineapple juice

.5 oz (15 ml) Eli Mason Demerarra Syrup

.5 oz (15 ml) egg white

1 lemon twist, as garnish

1 orange twist, as garnish

Add ingredients in the order listed to a mixing glass. Add ice. Shake hard, then double-strain into a chilled cocktail glass. Add the garnishes.

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Cocktails in the Country: Ginger Spice by Nicolai Longo, The Richardson, Brooklyn, NY

Tuesday, September 12th, 2017

Ginger Spice

Nicolai Longo, The Richardson, Brooklyn, NY

“I love tequila, I love Ancho Reyes, I love ginger… enough said.”

2 oz (60 ml) Don Julio Blanco Tequila

.75 oz (22.5 ml) Ancho Reyes Ancho Chile Liqueur

.5 oz (15 ml) Domaine de Canton ginger liqueur

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1 dash Regan’s Orange Bitters No. 6

1 lime wheel, as garnish

Shake over ice, and strain into a chilled rocks glass. Add the garnish.

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Cocktails in the Country: Occasional Chain Smoker by Alex Gabriel Mendoza, Bar Sardine, New York, NY

Monday, September 11th, 2017

Occasional Chain Smoker

Alex Gabriel Mendoza, Bar Sardine, New York, NY

“I wanted to make a floral variation on a 2:1 Perfect Martini. Just the slightest bit of smoke from the mezcal adds another layer of flavor while allowing the vodka to shine through with its elegant creamy texture.”

2 oz (60 ml) Khortytsa Vodka

.5 oz (15 ml) Dolin Vermouth Dry

1 barspoon Del Maguey Vida Single Village Mezcal

1 barspoon La Quintinye Vermouth Royal Dry Vermouth

1 barspoon Marie Brizard Parfait Amour

2 dashes Regan’s Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice, and strain into a chilled cocktail glass. Squeeze the twist over the drink and add as garnish.

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Cocktails in the Country: Brass Tack by Steven Lewis, Temple Bar, New York, NY

Thursday, September 7th, 2017

Brass Tack

Steven Lewis, Temple Bar, New York, NY

1.5 oz (45 ml) HKB Hong Kong Baijiu

.75 oz (22.5 ml) Amaro Lazzaroni

.75 oz (22.5 ml) Lazzaroni Amaretto

Pinch salt

1 lemon twist

1 orange twist

Stir over ice, and strain into a chilled cordial glass. Squeeze the twists over the drink, then discard.

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Cocktails in the Country: Micspresso by Pete Volkmar, Gourmet Galley Catering, North Stonington, CT

Wednesday, September 6th, 2017

Micspresso

Pete Volkmar, Gourmet Galley Catering, North Stonington, CT

“This is a riff on an Old Fashioned. Be careful that the bitters dasher tops don’t allow excessive amounts of bitters—just one dash.”

1.5 oz (45 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Marie Brizard Apry

.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

1 dash Regan’s Orange Bitters No. 6

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 orange twist, as garnish

Stir over ice, and strain into a rocks glass over fresh ice. Add the garnish.

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Cocktails in the Country: She’s a 10 by Melissa Ray, Argosy Cafe, Baltimore, MD

Tuesday, September 5th, 2017

She’s a 10

Melissa Ray, Argosy Cafe, Baltimore, MD

“With Tanqueray No. TEN, you can make a great classic martini twist. A very citrus-forward gin as it is, adding some citrus ingredients really made it shine.”

Del Maguey Vida Single Village Mezcal, as rinse

2 oz (60 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) La Quintinye Vermouth Royal Rouge Vermouth

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Rinse a chilled cocktail glass with the mezcal. Stir over ice, and strain into the glass. Add the garnish.

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Cocktails in the Country: Mr. Popularity by Alex Gabriel Mendoza, Bar Sardine, New York, NY

Monday, September 4th, 2017

Mr. Popularity

Alex Gabriel Mendoza, Bar Sardine, New York, NY

“I wanted to make a fun variation on a Singapore Sling. From top to bottom, the gin to the Ancho Reyes to the silly straw. This drink is serious… without being too serious.”

2 oz (60 ml) Tanqueray London Dry Gin

1.5 oz (45 ml) pineapple juice

.5 oz (15 ml) fresh lime juice

2 barpoons Ancho Reyes Ancho Chile Liqueur

1 barspoon  PAMA

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

Peychaud’s Bitters, as garnish

Shake over ice, and strain into a pint glass over crushed ice. Add the garnish and a silly straw.

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Cocktails in the Country: Drop Kick Apple Jack by Zachary Robert Blair, KANU, The Whiteface Lodge, Lake Placid, NY

Friday, September 1st, 2017

Drop Kick Apple Jack

Zachary Robert Blair, KANU, The Whiteface Lodge, Lake Placid, NY

“A hit of sweet and spicy and smoke, like a DKM show.”

1 cinnamon stick

3 strawberries

2 oz (60 ml) Laird’s Applejack

1 oz (30 ml) Ancho Reyes Ancho Chile Liqueur

.75 oz (22.5 ml) Eli Mason Gomme Syrup

.75 oz (22.5 ml) fresh lime juice

2 heavy dashes Regan’s Orange Bitters No. 6

1 egg white

1 strawberry, sliced and threaded onto a cocktail pick, as garnish

Light the cinnamon on fire, then invert a wine glass over. Extinguish any flame and set the cinnamon in the glass.

Muddle the strawberries in a shaker. Add the remaining ingredients. Dry-shake, then add ice and shake again. Double-strain into the glass. Add the garnish.

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Cocktails in the Country: Guy’s 75 by Neil Goldberg, Mad River Distillers Tasting Room, Burlington, VT

Thursday, August 31st, 2017

Guy’s 75

Neil Goldberg, Mad River Distillers Tasting Room, Burlington, VT

“The Old Tom Gin lends a nice depth to this version of a French 75.”

1.5 oz (45 ml) Ransom Old Tom Gin

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) Chase Elderflower Liqueur

.25 oz (7.5 ml) fresh lemon juice

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Moletto Prosecco, to top

1 lemon twist

Shake over ice, and strain into a chilled flute. Top with prosecco. Run the twist over the rim of the glass, then discard.

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Cocktails in the Country: Even Steven by Max Overstrom-Coleman, Carpenter and Main, Norwich, VT

Tuesday, August 29th, 2017

Even Steven

Max Overstrom-Coleman, Carpenter and Main, Norwich, VT

“I am in search of a medium-bodied spring Martini—this is it!”

1 oz (30 ml) Khortytsa Vodka

1 oz (30 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) Dolin Vermouth Rouge

.33 oz (10 ml) La Quintinye Vermouth Royal Dry Vermouth

.33 oz (10 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

2 grinds black pepper

1 lemon twist, as garnish

Stir over ice, and double-strain into a chilled cocktail glass. Add the garnish.

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Cocktails in the Country: Catch the Gato by Ashleigh Hamilton, Wiggly Bridge Distillery, York, ME

Monday, August 28th, 2017

Catch the Gato

Ashleigh Hamilton, Wiggly Bridge Distillery, York, ME

“I enjoy spicy-smoky cocktails, but I didn’t want too much spice or smoke so I made sure to balance with the strawberries and prosecco.”

.5 oz (15 ml) fresh grapefruit juice

6 to 8 thin jalapeño slices

2 strawberries

1 barspoon sugar

.25 oz (7.5 ml) Ancho Reyes Ancho Chile Liqueur

.75 oz (22.5 ml) Del Maguey Vida Single Village Mezcal

.5 barspoon Marie Brizard Cassis de Dijon

Moletto Prosecco, to top

1 orange twist, as garnish

Muddle the grapefruit juice, jalapeño, strawberries, and sugar in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a chilled coupe. Top with a splash of prosecco and add the garnish.

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Cocktails in the Country: Dead Herb by Zachary Robert Blair, KANU, The Whiteface Lodge, Lake Placid, NY

Friday, August 25th, 2017

Dead Herb

Zachary Robert Blair, KANU, The Whiteface Lodge, Lake Placid, NY

2 rosemary sprigs

2 oz (60 ml) Tanqueray London Dry Gin

1 oz (30 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) PAMA

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) simple syrup

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

1 orange twist, as garnish

1 rosemary sprig, as garnish

Muddle the rosemary in a shaker. Add the remaining ingredients. Shake over ice, and strain into a chilled cocktail glass. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Netflix and Chill by Megan Fraser, Burger & Lobster, New York, NY

Thursday, August 24th, 2017

Netflix and Chill

Megan Fraser, Burger & Lobster, New York, NY

“I was inspired by Zacapa’s aging facility, ‘The House Above the Clouds,’ and wanted to use something representative of that while creating something with brightness (silver lining?) and highlighting the notes that only Zacapa can achieve through slow aging without adding too much sweetness.”

2 oz (60 ml) heavy cream

1 barspoon Popcorn Simple Syrup*

2 oz (60 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

1 oz (30 ml) Popcorn Simple Syrup*

1 oz (30 ml) fresh lemon juice

.25 oz (7.5 ml) pineapple juice

1 barspoon Amaro Lazzaroni

2 dashes Bittermens ‘Elemakule Tiki® Bitters

1 oz (30 ml) Moletto Prosecco

Grated nutmeg, as garnish

Shake the cream with 1 barspoon of the Popcorn Simple Syrup. Set aside.

Shake remaining ingredients over ice. Add prosecco to the tin and double-strain into a chilled Irish coffee mug. Add the garnishes.

*Popcorn Simple Syrup: Combine ½ cup granulated sugar, ½ cup hot water, and 1 bag of microwave popcorn (unpopped), stirring until the sugar dissolves. Let stand for 10 minutes. Fine-strain and refrigerate the syrup for 2 to 3 days.

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Posted in CitC 2017 |

Cocktails in the Country: Marvin Nash by Doug Brickel, Cork and Kerry, Floral Park and Rockville Centre, NY

Tuesday, August 22nd, 2017

Marvin Nash

Doug Brickel, Cork and Kerry, Floral Park and Rockville Centre, NY

“This cocktail is a classic Negroni build (1:1:1) with all of the classic ingredients substituted out. The blend of sherries are meant to take the place of and mimic sweet vermouth.”

1 oz (30 ml) Gran Duque D’Alba Brandy de Jerez

1 oz (30 ml) Amaro Lazzaroni

.5 oz (15 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

.5 oz (15 ml) Canasta Cream Sherry

3 dashes Regan’s Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice, and strain into a chilled rocks glass. Add ice to half-full. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2017 |