Archive for the ‘CitC’ Category

Cocktails in the Country: No Rest for the Wicked by Madeleine Rapp, The Dead Rabbit Grocery & Grog, New York, NY

Thursday, May 25th, 2017

No Rest for the Wicked

Madeleine Rapp, The Dead Rabbit Grocery & Grog, New York, NY

“Tequila is one of my favorite spirits. And I love it in refreshing drinks. Honeydew caught my eye and I wanted to incorporate it in the drink. Adding Prosecco made it lively and more refreshing.”

1.5 oz (45 ml) Moletto Prosecco

3 small honeydew melon cubes

3 mint leaves

2 oz (60 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) Marie Brizard Apry

.5 oz (15 ml) Dolin Vermouth Blanc

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Eli Mason Gomme Syrup

2 dashes Regan’s Orange Bitters No. 6

Pour the prosecco into a chilled coupe. Muddle the melon and mint in a shaker. Add the remaining ingredients. Shake over ice, and strain into the glass.

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Posted in CitC 2017 |

Cocktails in the Country: Hints and Allegations by Laura Wagner, The W, Lee’s Summit, MO

Tuesday, May 23rd, 2017

Hints and Allegations

Laura Wagner, The W, Lee’s Summit, MO

“I love how the herbed cinnamon salt mellows the spice from the jalapeño.”

Cinnamon salt, to rim

1 jalapeño slice

2 cilantro sprigs

Pinch herbed salt

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

.75 oz (22.5 ml) Canasta Cream Sherry

.25 oz (7.5 ml) Del Maguey Vida Single Village Mezcal

.25 oz (7.5 ml) Campari

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) The American Juice Company’s Lady Lychee

.25 oz (7.5 ml) Fee Brothers Orgeat Syrup

1 cilantro leaf, as garnish

Rim a collins glass with the cinnamon salt. Muddle the jalapeño, cilantro, and salt in a shaker. Add remaining ingredients. Shake over ice, and double-strain into the glass over fresh ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Tippling Rooster by Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

Monday, May 22nd, 2017

Tippling Rooster

Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

“Byrrh marries well with gin. This is a morning drink for the hung over imbiber.”

.75 oz (22.5 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) club soda

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

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

gaz sez: Anyone can see at a glance that the picture here isn’t Justin Hyjek at all, it’s none other than the fabulous Andrew Porteus, of course.  Sorry for the screw up—and it’s too late to fix it, I’m afraid.  I made a mistake once before, but that was in ’87 if memory serves . . .

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Posted in CitC 2017 |

Cocktails in the Country: Applejack Cosmo by Jennifer Abare, Amici Italian Grill, Avon, CT

Friday, May 19th, 2017

Applejack Cosmo

Jennifer Abare, Amici Italian Grill, Avon, CT

2 oz (60 ml) Laird’s Applejack

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

.75 oz (22.5 ml) fresh lime juice

.75 oz (22.5 ml) cranberry juice

2 dashes Regan’s Orange Bitters No. 6

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

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Posted in CitC 2017 |

Cocktails in the Country: Rosemary’s Baby by Jeremy Shaw, The Old Inn On The Green, New Marlborough, MA

Thursday, May 18th, 2017

Rosemary’s Baby

Jeremy Shaw, The Old Inn On The Green, New Marlborough, MA

1.25 oz (37.5 ml) Tanqueray London Dry Gin

1.25 oz (37.5 ml) Ransom Old Tom Gin

.66 oz (20 ml) Pierre Ferrand Dry Curacao

1 barspoon simple syrup

1 rosemary sprig, 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: Hey Mister by Ashley Haussermann, Blacktail, New York, NY

Tuesday, May 16th, 2017

Hey Mister

Ashley Haussermann, Blacktail, New York, NY

“Boozy, smokey sour that is widely approachable and sits nicely. I feel like it brings out my inner feminist, because mezcal has such a masculine stigma, but this cocktail lets it shine in sour form.”

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

1 oz (30 ml) Laird’s Applejack

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

Scant .5 oz (15 ml) Fee Brothers Orgeat Syrup

.75 oz (22.5 ml) fresh lemon juice

3 dashes Fee Brothers Molasses Bitters

1 small pinch salt

Grated nutmeg, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: Flaming Hard Ass by Jeremy Shaw, The Old Inn On The Green, New Marlborough, MA

Monday, May 15th, 2017

Flaming Hard Ass

Jeremy Shaw, The Old Inn On The Green, New Marlborough, MA

1.25 oz (37.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Laird’s Applejack

.25 oz (7.5 ml) simple syrup

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: Porteus’ Private Number by Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

Friday, May 12th, 2017

Porteus’ Private Number

Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

“The tea syrup works well with the Rock & Rye. Campari adds some bitterness, and Regan’s and Peychaud’s help create this drink into a balanced drink. Scotch helps bring out the Rock & Rye and also brings a subtle smokiness to the cocktail.”

Lucid Absinthe Supérieure, as rinse

1.25 oz (37.5 ml) Mister Katz’s Rock & Rye

.75 oz (22.5 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) Green tea with Jasmin Flowers by Dilmah simple syrup blend

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Campari

2 dashes Regan’s Orange Bitters No. 6

2 dashes Peychaud’s Bitters

1 green tea leaf, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: Bat Shit Crazy!!! by Arlet Almonte, The Dead Rabbit, New York, NY

Thursday, May 11th, 2017

Bat Shit Crazy!!!

Arlet Almonte, The Dead Rabbit, New York, NY

“Initially thought of a shooter but figure a riff on a Margarita with a touch of smoke.”

1.5 oz (45 ml) Don Julio Blanco Tequila

.25 oz (7.5 ml) Khortytsa Vodka

.25 oz (7.5 ml) Batavia-Arrack Van Oosten

.25 oz (7.5 ml) Marie Brizard Parfait Amour

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

1 oz (30 ml) fresh lime juice

.5 oz (15 ml) Fee Brothers Orgeat Syrup

2 dashes Regan’s Orange Bitters No. 6

Shake over ice, and strain into a chilled coupe.

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Posted in CitC 2017 |

Cocktails in the Country: Aru Glad, Bro? by Laura Wagner, The W, Lee’s Summit, MO

Tuesday, May 9th, 2017

Aru Glad, Bro?

Laura Wagner, The W, Lee’s Summit, MO

“I love the smokiness of the vodka mixed with the vegetal arugula and rounded fruit of the Baijiu.”

3 arugula leaves

1 lemon peel

Pinch salt

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

1 oz (30 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) HKB Hong Kong Baijiu

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

.25 oz (7.5 ml) fresh lemon juice

1 arugula leaf, as garnish

Muddle the arugula, lemon peel, salt, and bitters in a mixing glass. Add the remaining ingredients. Stir over ice, and double-strain into a chilled coupe. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Jimmy the Gent by Christopher Figueroa, Sixty5 on Main & Brickhouse, Nyack, NY

Monday, May 8th, 2017

Jimmy the Gent

Christopher Figueroa, Sixty5 on Main & Brickhouse, Nyack, NY

Cinnamon sugar, for rim

Lemon zest, for rim

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

.75 oz (22.5 ml) Laird’s Applejack

.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

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Rim a chilled cocktail glass with cinnamon sugar-lemon zest blend. Shake over ice and strain into the glass.

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Posted in CitC 2017 |

Cocktails in the Country: Biteback (Nella’s Revenge) by Arlet Almonte, The Dead Rabbit, New York, NY

Friday, May 5th, 2017

Biteback (Nella’s Revenge)

Arlet Almonte, The Dead Rabbit, New York, NY

“I am a fan of gin. It is my everyday drink. Adding smoke and a balance of tonic syrup worked.”

1.5 oz (45 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) La Quintinye Vermouth Royal Dry Vermouth

.25 oz (7.5 ml) Del Maguey Vida Single Village Mezcal

.25 oz (7.5 ml) Pierre Ferrand Dry Curacao

.25 oz (7.5 ml) Canasta Cream Sherry

.25 oz (7.5 ml) Ceylon Young Hyson Green Tea by Dilmah

1 dash Regan’s Orange Bitters No. 6

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

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Posted in CitC 2017 |

Cocktails in the Country: Dawn of Glory by Felipe Garcia, BlackTail at Pier A, New York, NY

Thursday, May 4th, 2017

Dawn of Glory

Felipe Garcia, BlackTail at Pier A, New York, NY

“I wanted to play up the fruit and dessert qualities of the Highland Park, but bring in dry qualities to keep you drinking.”

1.5 oz (45 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) Canasta Cream Sherry

.25 oz (7.5 ml) Laird’s Applejack

.5 oz (15 ml) The American Juice Company’s Harriet Peacher Stowe

.25 oz (7.5 ml) The American Juice Company’s Louis Applestrong

.5 oz (15 ml) fresh lemon juice

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 egg white

Grated nutmeg, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled coupe. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Sweetheat Street by Justin Hyjek, Homestyle Hostel, Ludlow, VT

Tuesday, May 2nd, 2017

Sweetheat Street

Justin Hyjek, Homestyle Hostel, Ludlow, VT

“I like drinking heat. Also wanted sweet to balance and play nice. By rinsing with mescal, a smoky sweet heat is achieved. Cheers!”

Del Maguey Vida Single Village Mezcal, as rinse

1 jalapeño slice

3 to 4 small chunks cantaloupe

Pinch salt

.25 oz (7.5 ml) pineapple juice

.25 oz (7.5 ml) fresh lime juice

2 oz (60 ml) Don Julio Blanco Tequila

.33 oz (10 ml) Fee Brothers Orgeat Syrup

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

1 jalapeño slice, as garnish

Pinch salt, as garnish

Rinse a rocks glass with mezcal. Muddle the jalapeno, cantaloupe, salt, pineapple juice, and lime juice in a shaker. Add the remaining ingredients. Shake over ice, and strain into the glass. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Chimera Cup by Monika Ozog, Junoon, New York, NY

Monday, May 1st, 2017

Chimera Cup

Monika Ozog, Junoon, New York, NY

“Working with absinthe is sometimes a challenge. I thought orange would work well with the anise flavor similar to how fennel and orange pair together. I wasn’t sure if it was possible to make a fruitier absinthe drink but if I don’t try I won’t know!”

1 cucumber slice

1 orange wheel

.5 oz (15 ml) Eli Mason Gomme Syrup

1 mint sprig

1 oz (30 ml) Ransom Old Tom Gin

.5 oz (15 ml) Lucid Absinthe Supérieure

.5 oz (15 ml) fresh lime juice

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

.5 oz (15 ml) Jägermeister

Club soda, to top

1 cucumber wheel, as garnish

1 orange wheel, as garnish

1 mint sprig, as garnish

Muddle the cucumber, orange, and syrup in a shaker. Add remaining ingredients. Shake over ice, and double-strain into a wine glass. Add ice, top with soda, and add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Quiet Time by Ashley Haussermann, Blacktail, New York, NY

Friday, April 28th, 2017

Quiet Time

Ashley Haussermann, Blacktail, New York, NY

“I love a beautiful, soft, rich martini when I’m relaxing, reading a book, or enjoying a bath. That’s why this is my Quiet Time.”

1 oz (30 ml) Khortytsa Vodka

.75 oz (22.5 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) Canasta Cream Sherry

.25 oz (7.5 ml) The American Juice Company’s Louis Applestrong

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 lemon 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: Pretty Things by Erika Ordonez, Porchlight Bar, New York, NY

Thursday, April 27th, 2017

Pretty Things

Erika Ordonez, Porchlight Bar, New York, NY

“It’s a rich, Sazerac-inspired boozy drink with a savory finish.”

Lucid Absinthe Supérieure, as rinse

.25 oz (7.5 ml) maple syrup

Pinch salt

3 dashes Peychaud’s Bitters

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

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

1.5 oz (45 ml) Camus VS Elegance Cognac

1 lemon twist

Rinse a chilled rocks glass with absinthe. Stir over ice, and strain into the glass. Squeeze the twist over the drink, then discard.

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Posted in CitC 2017 |

Cocktails in the Country: What the Funk by Felipe Garcia, BlackTail at Pier A, New York, NY

Tuesday, April 25th, 2017

What the Funk

Felipe Garcia, BlackTail at Pier A, New York, NY

“This drink is inspired by the softball trophies at the Trestle.”

1.25 oz (37.5 ml) Tanqueray No. TEN Gin

1 oz (30 ml) Batavia-Arrack Van Oosten

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

.25 oz (7.5 ml) Byrrh Grand Quinquina

1 drop Bittermens ‘Elemakule Tiki® Bitters

1 lemon twist

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

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Posted in CitC 2017 |

Cocktails in the Country: Oh My Darling by Monika Ozog, Junoon, New York, NY

Monday, April 24th, 2017

Oh My Darling

Monika Ozog, Junoon, New York, NY

“I wanted to create an Old Fashioned recipe with gin. I think the tea syrup and amaro complement each other. Balance is key but a little seduction (Old Tom) is nice.”

1.5 oz (45 ml) Ransom Old Tom Gin

.5 oz (15 ml) Amaro Lazzaroni

.25 oz (7.5 ml) Supreme Ceylon Single Origin Tea by Dilmah simple syrup blend

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

1 lemon twist, as garnish

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: Honeydude by Justin Hyjek, Homestyle Hostel, Ludlow, VT

Friday, April 21st, 2017

Honeydude    

Justin Hyjek, Homestyle Hostel, Ludlow, VT

“Who doesn’t like a tea drink?”

1.5 oz (45 ml) Gran Duque D’Alba Brandy de Jerez

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

.75 oz (22.5 ml) Ceylon Young Hyson Green Tea by Dilmah

1 barspoon honey

1 lemon twist, 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: Bite of the Juii by Christopher Figueroa, Sixty5 on Main & Brickhouse, Nyack, NY

Thursday, April 20th, 2017

Bite of the Juii

Christopher Figueroa, Sixty5 on Main & Brickhouse, Nyack, NY

“Love the way the mint compliments the pineapple notes. Cheers!”

2 oz (60 ml) HKB Hong Kong Baijiu

.75 oz (22.5 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) The First Ceylon Souchong Tea by Dilmah honey syrup blend

.5 oz (15 ml) fresh lime juice

5 mint leaves

3 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 mint sprig, as garnish

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: Chase-ing the Guard by Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

Tuesday, April 18th, 2017

Chase-ing the Guard

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

“I had not tried this vodka before, and enjoyed finding ways to use this unique flavor.”

2 cucumber slices

2 basil leaves

1.5 oz (45 ml) Chase Marmalade Vodka

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

.25 oz (7.5 ml) fresh orange juice

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1 cucumber wheel, as garnish

1 basil sprig, as garnish

2 dashes Regan’s Orange Bitters No. 6

1 dash Dale DeGroff’s Pimento Aromatic Bitters

Muddle the cucumber and basil in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled rocks glass. Add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: Southern Blues Porch Rocker by Gregory Mangieri, Gramercy Tavern, New York, NY

Monday, April 17th, 2017

Southern Blues Porch Rocker

Gregory Mangieri, Gramercy Tavern, New York, NY

“I want to crush this, sitting in a rocking chair watching the sun set over the water on a porch back down in Charleston. My inspiration. Enjoy.”

1 generous handful mint leaves

3 basil leaves

1 generous handful blueberries

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

1 oz (30 ml) Carpano Antica Formula

.5 oz (15 ml) fresh lemon juice

Ginger beer, to top

1 big and beautiful basil sprig, as garnish

3 skewered blueberries, as garnish

Muddle the mint, basil, and blueberries in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled tall glass over fresh ice. Top with ginger beer. Slap the basil sprig, then add it and blueberries as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Horsing Around by Dale DeGroff, King Cocktail, New York

Friday, April 14th, 2017

Horsing Around

Dale DeGroff, King Cocktail, New York

1 long spiral of lemon peel, cut in the “Horse’s Neck” fashion

1 oz (30 ml) Charbay Meyer Lemon Flavored Vodka

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) Campari

1 oz (30 ml) fresh orange juice

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

Splash soda, to top

Prepare a medium highball glass (12 oz.) by inserting the spiral of lemon peel and then filling two-thirds with ice to hold the peel in place. Shake the next five ingredients well with ice, then strain into the prepared glass. Top with soda and serve with a straw or a stir stick.

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Posted in CitC 2016 |

Cocktails in the Country: The Quiet Man by Kate Schlagle, Mundo at the Paper Factory Hotel, Long Island City, NY

Thursday, April 13th, 2017

The Quiet Man

Kate Schlagle, Mundo at the Paper Factory Hotel, Long Island City, NY

“Inspired by the movie starring a touch Irish girl, as pretty as a flower but tough enough to leave a bitter taste in your mouth.”

1 oz (30 ml) Suze

3 sage leaves

.5 oz (15 ml) Eli Mason Demerarra Syrup

.5 oz (15 ml) fresh lemon juice

1 oz (30 ml) Jameson Black Barrel Irish Whiskey

3 dashes Regan’s Orange Bitters No. 6

3 edible red marigold petals, as garnish

Muddle the Suze, sage, syrup, and lemon juice in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled Nick & Nora glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: RUMmbly in my Tummy by Siobhan O’Malley, Gramercy Tavern, New York, NY

Tuesday, April 11th, 2017

RUMmbly in my Tummy

Siobhan O’Malley, Gramercy Tavern, New York, NY

“I was drawn to rum, and being hungry so Winnie to the Pooh was my inspiration with some rumbly honey.”

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

.75 oz (22.5 ml) honey syrup

.5 oz (15 ml) fresh lemon juice

Ginger beer, to top

1 lemon wheel, as garnish

Drizzle honey, as garnish

Stir over ice, and strain into a chilled highball or collins glass over fresh ice. Top with ginger beer and add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: Garradh Cocktail by Emily Morton, Waterworks Food + Drink, Winooski, VT

Monday, April 10th, 2017

Garradh Cocktail

Emily Morton, Waterworks Food + Drink, Winooski, VT

“I love aromatics and herbal flavor, so I wanted this drink to have all of the flavors of a garden at midsummer. Enjoy!

“P.S. Garradh is Scottish Gaelic for garden. My Scottish gran loved to garden!”

1 lemon twist

1.5 oz (45 ml) Tanqueray London Dry Gin

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

1 slice cucumber

1 sage leaf

3 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 dash Peychaud’s Bitters

Ransom Old Tom Gin, as rinse

1 cucumber wheel, as garnish

1 strawberry slice, as garnish

Squeeze the twist over a mixing glass, then add it and remaining ingredients. Muddle with a barspoon. Stir over ice, then double-strain into a rocks glass rinsed with gin. Add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: The Devil’s Concubine by Nadia Womble, Waterworks Food + Drink, Winooski, VT

Friday, April 7th, 2017

The Devil’s Concubine

Nadia Womble, Waterworks Food + Drink, Winooski, VT

“Everybody loves a good Whiskey Sour; tweak the spirit a bit and add some spice and you’ve got something even better. Cheers!”

3 to 4 sage leaves

.5 oz (15 ml) simple syrup

1.5 oz (45 ml) Laird’s Applejack

1 oz (30 ml) fresh lime juice

.75 oz (22.5 ml) Pierre Ferrand Dry Curaçao

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

1 egg white

1 dash Bittermens ‘Elemakule Tiki® Bitters

1 sage leaf, as garnish

Sprinkle ancho chili powder, as garnish

Muddle the sage and simple syrup in a shaker. Add remaining ingredients. Dry-shake, then add ice and shake again. Strain into a chilled Nick & Nora glass. Add the garnishes.

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Posted in CitC 2016 |

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

Thursday, April 6th, 2017

Kirkwall Beach

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

“Highland Park is distilled in Kirkwall, and this is a play on a Blood & Sand, so I’ve alluded to a beach. It’s a fun, rich twist on a traditional Blood & Sand.”

1 oz (30 ml) Highland Park 12-year-old Single Malt Scotch Whisky

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

.75 oz (22.5 ml) Chase Marmalade Vodka

.75 oz (22.5 ml) The American Juice Company’s Blueberry Finn

.5 oz (15 ml) fresh orange juice

1 orange twist

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

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Posted in CitC 2016 |

Cocktails in the Country: Midnight Sun by Igor Zukowiec, Decoy & Alchemiq, New York, NY

Tuesday, April 4th, 2017

Midnight Sun

Igor Zukowiec, Decoy, & Alchemiq, New York, NY

“Whiskey and sherry are two of my favorite ingredients to put together. I added the amaretto the break the flavors a bit. The lemon oils add some fresh notes to the complex and heavy flavors.”

1 orange peel

1.75 oz (52.5 ml) Bulleit Bourbon

.75 oz (22.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

1 barspoon Lazzaroni Amaretto

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

Squeeze the peel over a mixing glass, then add it and remaining ingredients. Stir over ice, then strain into a rocks glass filled with fresh ice. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Chinese New Year by Nadia Womble, Waterworks Food + Drink, Winooski, VT

Monday, April 3rd, 2017

Chinese New Year

Nadia Womble, Waterworks Food + Drink, Winooski, VT

“Baijiu was a total pain in the ass BUT I think I hit a milestone with this cocktail and I’m very pleased given the time frame and parameters. Cheers!”

4 to 5 mint leaves

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

.5 oz (15 ml) Fee Brothers Orgeat Syrup

.75 oz (22.5 ml) Tanqueray London Dry Gin

.25 oz (7.5 ml) HKB Hong Kong Baijiu

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

.75 oz (22.5 ml) fresh lemon juice

Moletto Prosecco, to top

Ginger beer, to top

1 mint leaf and 1 blueberry, skewered, as garnish

Muddle the mint, ginger liqueur, and orgeat in a shaker. Add remaining ingredients. Shake over ice, and double-strain into an ice-filled collins glass. Top with a splash of prosecco and a splash of ginger beer. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Hudson Crusta by Emily Morton, Waterworks Food + Drink, Winooski, VT

Friday, March 31st, 2017

Hudson Crusta

Emily Morton, Waterworks Food + Drink, Winooski, VT

“Brandy immediately reminded me of a Brandy Crusta—a great classic. Paired with another favorite classic, the Caipirinha, my drink was born.”

1 orange peel (zest and pith)

1.5 oz (45 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Gran Duque D’Alba Brandy de Jerez

.5 oz (15 ml) Chase Marmalade Vodka

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) The American Juice Company’s Harriet Peacher Stowe

4 dashes Regan’s Orange Bitters No. 6

Moletto Prosecco, to top

Shake over ice, and empty into a pint glass Caipirinha-style. Top with prosecco.

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Posted in CitC 2016 |

Hanna Lee Communications Offers Bartender Scholarships

Friday, March 31st, 2017

Giving Back to the Bartending Community for their Fabulous Support for the past 13 Years, Hanna Lee Communications, an award winning PR and Social Media agency is offering

THIRTEEN FULL SCHOLARSHIPS

to Cocktails in the Country, 2017

APPLICATION FORM HERE

USE CODE: HannaLee in the comments box of the application form for a chance to receive a scholarship.

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Posted in CitC, HannaLee |

Cocktails in the Country: To Kill Ya Summah by Siobhan O’Malley, Gramercy Tavern, New York, NY

Thursday, March 30th, 2017

To Kill Ya Summah

Siobhan O’Malley, Gramercy Tavern, New York, NY

“As a true Boston Irish girl, tequila will kill me. However, add some smoke from the bonfire and some summer classics and I may live.”

1 strawberry

1 cucumber chunk

1 sprig fresh mint

.5 oz (15 ml) Eli Mason Gomme Syrup

2 oz (60 ml) Don Julio Blanco Tequila

1 oz (30 ml) fresh lime juice

.25 oz (7.5 ml) Del Maguey Vida Single Village Mezcal

1 strawberry and 1 cucumber, speared on a pick, as garnish

Muddle the strawberry, cucumber, mint, and syrup in a shaker. Add remaining ingredients. Shake over ice, and double-strain into a rocks glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Bitter Ex by Kate Schlagle, Mundo at the Paper Factory Hotel, Long Island City, NY

Tuesday, March 28th, 2017

Bitter Ex

Kate Schlagle, Mundo at the Paper Factory Hotel, Long Island City, NY

“This drink was inspired by my ex-love. Vodka. She used to be my number one. Ride or die. Then she started betraying me and I had to move on. With a replacement like Campari, how can you not feel bitter? I introduce you to the ‘Bitter Ex.’”

2 oz (60 ml) Ketel One Vodka

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

.5 oz (15 ml) Campari

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

.25 oz (7.5 ml) fresh lemon juice

4 dashes Peychaud’s Bitters

1 orange twist, as garnish

Shake 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 2016 |

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

Monday, March 27th, 2017

Elusive Lucidity

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

“It took some time to get to a place where I felt the Lucid Absinthe was properly celebrated without taking over the drink. I think I achieved a way to enjoy Absinthe midday.”

2 rosemary sprigs

.5 oz (15 ml) Lucid Absinthe Supérieure

1 oz (30 ml) Carpano Dry Vermouth

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

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

2 dashes Regan’s Orange Bitters No. 6

1 small rosemary sprig, as garnish

1 lemon twist

Muddle the rosemary and Absinthe in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled coupe. Add the garnish. Squeeze the twist over the drink, then discard.

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Posted in CitC 2016 |

BARTENDER SCHOLARSHIPS FROM LUCAS BOLS

Friday, March 24th, 2017

Ten Free Scholarships for Cocktails in the Country are available from Lucas Bols

These will be released gradually. Apply for one NOW if you can make it to next week’s Bartender Retreat (March 27/28)

TIME IS OF THE ESSENCE

Details HERE

For an application write to gazregan@nullgmail.com

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Posted in CitC, draft |

Cocktails in the Country: Flee for the Pyrenees by Derek Piette, Waterworks Food + Drink, Winooski, VT

Friday, March 24th, 2017

Flee for the Pyrenees

Derek Piette, Waterworks Food + Drink, Winooski, VT

“The baby of a Sidecar and New York Sour’s one night stand in Paris.”

1.5 oz (45 ml) Gran Duque D’Alba Brandy de Jerez

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

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) LEJAY Cassis

.25 oz (7.5 ml) fresh lemon juice

1 lemon twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Old But Frisky by Igor Zukowiec, Decoy & Alchemiq, New York, NY

Thursday, March 23rd, 2017

Old But Frisky

Igor Zukowiec, Decoy & Alchemiq, New York, NY

“Shaking the leaves is a way to muddle them.”

3 sage leaves

1.5 oz (45 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) Chamomile Syrup*

.5 oz (15 ml) fresh lemon juice

1 barspoon Lucid Absinthe Supérieure

3 sage leaves, as garnish

Shake over ice, and strain into an ice-filled rocks glass. Add the garnish.

*Chamomile Syrup: Make a very strong chamomile tea. Mix one part sugar with one part hot tea until the sugar is fully dissolved.

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Posted in CitC 2016 |

Cocktails in the Country: I’m Not a Bear, I’m a Bobcat by Derek Piette, Waterworks Food + Drink, Winooski, VT

Tuesday, March 21st, 2017

I’m Not a Bear, I’m a Bobcat

Derek Piette, Waterworks Food + Drink, Winooski, VT

“Mezcal and sherry are one of my favorite pairs.”

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

.5 oz (15 ml) Carpano Antica Formula

.25 oz (7.5 ml) Amaro Lazzaroni

.25 oz (7.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

1 healthy dash Regan’s Orange Bitters No. 6

1 flamed orange twist

Stir over ice, and julep-strain into a chilled sherry glass. Discard the twist after flaming.

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Posted in CitC 2016 |

Cocktails in the Country: Violet Belly-ni by Siobhan O’Malley, Gramercy Tavern, New York, NY

Monday, March 20th, 2017

Violet Belly-ni

Siobhan O’Malley, Gramercy Tavern, New York, NY

“Hats off to Mr. Willy Wonka with this one, and a happy surprise that gaz’s mom is a Violet! Here’s a candy cocktail with a blueberry blown belly.”

2 oz (60 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) The American Juice Company’s Blueberry Finn

.5 oz (15 ml) fresh lime juice

3 dashes Regan’s Orange Bitters No. 6

Moletto Prosecco, to top

1 lemon twist, as garnish

Shake over ice, and strain into a chilled tulip glass. Top with prosecco. Squeeze the twist over the drink and add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: The Family Meal by Gregory Mangieri, Gramercy Tavern, New York, NY

Friday, March 17th, 2017

The Family Meal

Gregory Mangieri, Gramercy Tavern, New York, NY

“At the end of almost every family meal at GT, I finish with some sort of chocolate with fruit, nuts, salt, etc.—something along those lines. This is the incarnate of that.”

1 strip bacon

3 mini Hershey chocolate bars

1.75 oz (52.5 ml) Tanqueray No. TEN Gin

1 oz (30 ml) Amaro Lucano

.5 oz (15 ml) Solerno Blood Orange Liqueur

.5 oz (15 ml) fresh lemon juice

2 dashes Fee Brothers Black Walnut Bitters, as garnish

Muddle half of the bacon with 2 chocolate bars and .5 oz (15 ml) gin in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled cocktail glass. Skewer the remaining bacon and microplane the remaining chocolate bar. Add as garnishes, with the bitters.

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Posted in CitC 2016 |

Cocktails in the Country: Smoking Gun Vesper by Dale DeGroff, King Cocktail, New York

Thursday, March 16th, 2017

Smoking Gun Vesper

Dale DeGroff, King Cocktail, New York

1.5 oz (45 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) Tanqueray No. TEN Gin

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

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 small strip cured smoked pork on a skewer, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: The Wrong Whale by Seanan Forbes, Middle Branch, New York, NY

Wednesday, March 15th, 2017

The Wrong Whale

Seanan Forbes, Middle Branch, New York, NY

“In which the right whale was the wrong whale: I sailed the Black Pearl, a 1938 Brigantine yacht. We spotted right whales and most of us went aloft. One of our skippers stayed on deck. The other, on the cross next to me, said that when whales showed affection, they butted—not what you want on a boat.

“I love the way rye and apple brandy play together in drinks such as the Harvest Sour. The rock eliminates the need for sugar and the sherry adds body and colour, as well as a rounding on the flavour. I’m a spirit-forward soul, and the clean and dark richness of this makes me happy.”

1.5 oz (45 ml) Laird’s Applejack

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

.75 oz (22.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

3-4 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Healing Heart by Dilpreet Talwar, Cuadra 32, Seattle, WA

Tuesday, March 14th, 2017

Healing Heart

Dilpreet Talwar, Cuadra 32, Seattle, WA

2 oz (60 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) PAMA

.75 oz (22.5 ml) Eli Mason Gomme Syrup

.75 oz (22.5 ml) fresh lemon juice

1 egg white

.25 oz (7.5 ml) Solerno Blood Orange Liqueur, as float

Dry-shake, then add ice and shake again. Strain into a chilled cocktail glass. Add the float.

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Posted in CitC 2016 |

Cocktails in the Country: Mr. Villa, as Himself by Phoebe Esmon, Night Bell, Asheville, NC

Monday, March 13th, 2017

Mr. Villa, as Himself

Phoebe Esmon, Night Bell, Asheville, NC

“Vida and Ancho are natural friends, the cognac adds a much needed mid note, and the PX completes the arrangement.”

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

.75 oz (22.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

.5 oz (15 ml) Camus VS Elegance Cognac

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

.5 oz (15 ml) honey syrup (1:1)

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

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

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Posted in CitC 2016 |

Cocktails in the Country: Meyroni by Jason Endress, Tender Bar + Kitchen, Pittsburgh, PA

Friday, March 10th, 2017

 

Meyroni

Jason Endress, Tender Bar + Kitchen, Pittsburgh, PA

“I love the challenge of mixing with vodka, and I love booze-driven, authoritative cocktails. The Negroni is a ripe candidate to riff on.”

1.5 oz (45 ml) Charbay Meyer Lemon Flavored Vodka

.75 oz (22.5 ml) Campari

.33 oz (10 ml) Lazzaroni Amaretto

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Stir over ice, and strain into an ice-filled rocks glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: The Honorable Schoolboy by Christian R. Gaal, Spirit Animal, LLC, Franklin, NC and Emmanuelle, Philadelphia, PA

Wednesday, March 8th, 2017

The Honorable Schoolboy

Christian R. Gaal, Spirit Animal, LLC, Franklin, NC and Emmanuelle, Philadelphia, PA

1.5 oz (45 ml) HKB Hong Kong Baijiu

.5 oz (15 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) Carpano Antica Formula

.25 oz (7.5 ml) LEJAY Cassis

2 dashes Regan’s Orange Bitters No. 6

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Build over ice in a highball glass, and serve with a smile.

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Posted in CitC 2016 |

Cocktails in the Country: Gordon’s Brunch by Seanan Forbes, Middle Branch, New York, NY

Tuesday, March 7th, 2017

 

Gordon’s Brunch

Seanan Forbes, Middle Branch, New York, NY

“A riff on Sasha Petraske’s Gordon’s Breakfast.”

4 lime eighths

5 cucumber slices

5 thin red bell pepper slices

2 oz (60 ml) Tanqueray No. TEN Gin

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

Salt, freshly ground pepper, and dill, as garnish

Muddle the lime, cucumber, and bell pepper in a double-rocks glass. Add remaining ingredients and shake with cracked ice. Add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: Scotch Bunny by Anenne Kaye, Beachbum Berry’s Latitude 29

Monday, March 6th, 2017

Scotch Bunny

Anenne Kaye, Beachbum Berry’s Latitude 29

“A non-sweet cream drink!”

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

1 oz (30 ml) Chase English Oak Smoked Vodka

2 oz (60 ml) half-and-half

.5 oz (15 ml) honey syrup

Shake over ice for at least 30 seconds, and strain into a small chilled cocktail glass.

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Posted in CitC 2016 |