Archive for the ‘CitC 2017’ Category

Cocktails in the Country: Petite Baijiu Smash by James Ballentine, The Hamilton Kitchen and Bar, Allentown, PA

Friday, February 16th, 2018

Petite Baijiu Smash

James Ballentine, The Hamilton Kitchen and Bar, Allentown, PA

“This was my first experience with Baijiu, but I enjoyed it.”

1.5 oz (45 ml) HKB Hong Kong Baijiu

1.5 oz (45 ml) Ceylon Young Hyson Green Tea by Dilmah

1 oz (30 ml) The American Juice Company’s Harriet Peacher Stowe

.5 oz (15 ml) Marie Brizard Apry

.5 oz (15 ml) Eli Mason Gomme Syrup

1 peach slice, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: American Trilogy by Richie Boccato by William Kriebel, Churchkey/Birch and Barley, Washington, DC

Thursday, February 15th, 2018

American Trilogy by Richie Boccato

William Kriebel, Churchkey/Birch and Barley, Washington, DC

“I fell in love with Laird’s when I fell in love with this drink.”

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

1 oz (30 ml) Laird’s Applejack

1 barspoon brown sugar

1 dash Regans’ Orange Bitters No. 6

1 orange twist, as garnish

Stir over ice, and strain into a chilled wine 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: Morning Becomes Electric by Taylor Adorno, Extra Fancy and Seamstress, New York, NY

Tuesday, February 13th, 2018

Morning Becomes Electric

Taylor Adorno, Extra Fancy and Seamstress, New York, NY

2 oz (60 ml) Tanqueray No. TEN Gin, infused with Original Earl Grey Tea by Dilmah

1 oz (30 ml) fresh lemon juice

.75 oz (22.5 ml) honey syrup

.5 oz (15 ml) Marie Brizard Parfait Amour, as float

.5 oz (15 ml) heavy cream, as float

Shake over ice, and strain into a chilled coupe. Whip liqueur and cream, and float over cocktail.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: The Jackson Pollock by Lucas Heckenberger, The Dime, Allentown, PA

Monday, February 12th, 2018

The Jackson Pollock

Lucas Heckenberger, The Dime, Allentown, PA

“Great in the morning and the afternoon. Well, anytime really.”

1 oz (30 ml) Khortytsa Vodka

.5 oz (15 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Batavia-Arrack Van Oosten

.75 oz (22.5 ml) Pierre Ferrand Dry Curaçao

.75 oz (22.5 ml) fresh lime juice

.33 oz (10 ml) Eli Mason Gomme Syrup

1 egg white

Peychaud’s Bitters, as float

Shake over ice, then strain into a fresh tin and shake without ice. Strain into a chilled cocktail glass and add the float.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Rockin’ Hamilton St. by James Ballentine, The Hamilton Kitchen and Bar, Allentown, PA

Friday, February 9th, 2018

Rockin’ Hamilton St.

James Ballentine, The Hamilton Kitchen and Bar, Allentown, PA

“I had an idea for a twist on a Manhattan and really liked the flavor of Katz’s Rock & Rye.”

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

1.5 oz (45 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Lazzaroni Maraschino

5 dashes Peychaud’s Bitters

3 dashes Fee Brothers Molasses Bitters

1 orange twist, as garnish

Stir over ice, and strain into a chilled rocks glass. Top with 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: Thank God Gaz Regan’s Not a Vegan by William Kriebel, Churchkey/Birch and Barley, Washington, DC

Thursday, February 8th, 2018

Thank God Gaz Regan’s Not a Vegan

William Kriebel, Churchkey/Birch and Barley, Washington, DC

“I love smoked stuff, so I upped the ante with a bacon fat wash. Tastes like a bacon, egg & cheese with an OJ on the side.”

1 oz (30 ml) bacon fat-washed Chase English Oak Smoked Vodka

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) pineapple juice

.5 oz (15 ml) honey

1 whole egg

1 orange twist

1 bacon piece, as garnish

Shake over ice, then strain into a fresh tin and shake without ice. Strain into a chilled coupe. Squeeze the twist over the drink, then discard. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: The Fifth Agreement by Renee Griego, Vaca, Costa Mesa, CA

Tuesday, February 6th, 2018

The Fifth Agreement

Renee Griego, Vaca, Costa Mesa, CA

“This drink has body and a rich fruit flavor that I love. It is savory and feminine.”

1 oz (30 ml) Ransom Old Tom Gin

.5 oz (15 ml) Pando Fino Sherry

.75 oz (22.5 ml) The American Juice Company’s Lady Lychee

.25 oz (7.5 ml) Chase Elderflower Liqueur

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Gomme Syrup

1 strawberry fan, as garnish

Shake over ice, and strain into a chilled coupe. 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: Lady & the Tramp Stamp by Lisa Lauck, C. Grace, Raleigh, NC

Monday, February 5th, 2018

Lady & the Tramp Stamp

Lisa Lauck, C. Grace, Raleigh, NC

“Recently discovered I love strawberries and amaro. Always loved fruits and mezcal. Turns out, they all play well together.”

2 to 3 strawberries

.5 oz (15 ml) fresh lime juice

.5 oz (15 ml) simple syrup

1.25 oz (37.5 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) Canasta Cream Sherry

1 egg white

Muddle the strawberries lime juice, and syrup in a shaker. Add the remaining ingredients. Dry-shake, then add ice and shake again. Strain into a chilled coupe.

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Posted in CitC 2017 |

Cocktails in the Country: Daiquiris in the Country by Hunter Douglas, The Partisan, Washington, DC

Friday, February 2nd, 2018

Daiquiris in the Country

Hunter Douglas, The Partisan, Washington, DC

1.5 oz (45 ml) The Irishman Founder’s Reserve Irish Whiskey

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

.75 oz (22.5 ml) Eli Mason Gomme Syrup

.5 oz (15 ml) fresh lime juice

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

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Fear of the Unknown by Troy Clarke, Martignetti Companies – Bar Training Facility, Taunton, MA

Thursday, February 1st, 2018

Fear of the Unknown

Troy Clarke, Martignetti Companies – Bar Training Facility, Taunton, MA

1 oz (30 ml) Byrrh Grand Quinquina

2 tablespoons sugar

1 oz (30 ml) Don Julio Blanco Tequila

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

.75 oz (22.5 ml) fresh lime juice

8 mint leaves

Club soda, to top

1 mint sprig, as garnish

1 lime wheel, as garnish

Mix the Byrrh and sugar in a shaker to form a syrup. Add the remaining ingredients. Shake over ice, add club soda to the tin, and strain into a chilled highball glass over fresh ice. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Mateo Murry Old Fashioned by Renee Griego, Vaca, Costa Mesa, CA

Tuesday, January 30th, 2018

Mateo Murry Old Fashioned

Renee Griego, Vaca, Costa Mesa, CA

“This drink is a variation of an Old Fashioned. I used the Pedro Ximénez in lieu of sugar and split the bitters to make the cocktail both bright and savory.”

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

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

1 dash Regans’ Orange Bitters No. 6

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 orange twist, as garnish

Stir over ice, and strain into a chilled double old-fashioned 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: The Third Place by Lisa Lauck, C. Grace, Raleigh, NC

Monday, January 29th, 2018

The Third Place

Lisa Lauck, C. Grace, Raleigh, NC

“There are plenty of cocktails I love that have single ingredients I dislike when they stand alone. I wanted to take Jäger and highlight the herbal, coffee, and cola notes.”

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

.75 oz (22.5 ml) Dolin Vermouth Rouge

.5 oz (15 ml) Jägermeister

1 dash Peychaud’s Bitters

1 dash Fee Brothers Molasses Bitters

1 orange twist, as garnish

Stir over ice, and strain into a chilled rocks glass over fresh ice. 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: Breakfast 4 Dinner by Hunter Douglas, The Partisan, Washington, DC

Friday, January 26th, 2018

Breakfast 4 Dinner

Hunter Douglas, The Partisan, Washington, DC

“Favorite shift meal, in a drink.”

1.5 oz (45 ml) Chase Marmalade Vodka

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

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

.5 oz (15 ml) fresh lemon juice

1 lemon twist, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: Love Cures All by Troy Clarke, Martignetti Companies – Bar Training Facility, Taunton, MA

Thursday, January 25th, 2018

Love Cures All

Troy Clarke, Martignetti Companies – Bar Training Facility, Taunton, MA

1.5 oz (45 ml) Laird’s Applejack

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

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

.5 oz (15 ml) Peychaud’s Bitters

.25 oz (7.5 ml) Eli Mason Gomme Syrup

.25 oz (7.5 ml) fresh lemon juice

1 mint sprig, as garnish

1 lemon wheel, as garnish

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

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: Bermuda Triangle by Ralf Ramirez, The Exhibition Room, Long Beach, CA

Tuesday, January 23rd, 2018

Bermuda Triangle

Ralf Ramirez, The Exhibition Room, Long Beach, CA

“I was honestly creating this cocktail with a traditional punch in mind. The Batavia plays well with the pineapple and the gomme, and the sherry gives it depth and body. Pimento bitters gives it that spice.”

1 oz (30 ml) Batavia-Arrack Van Oosten

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

.75 oz (22.5 ml) pineapple juice

1 barspoon Eli Mason Gomme Syrup

1 dash Dale DeGroff’s Pimento Aromatic Bitters

Grated nutmeg, as garnish

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

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: Permanent Vacation by Jessica Torres, 320 Main, Seal Beach, CA

Monday, January 22nd, 2018

Permanent Vacation

Jessica Torres, 320 Main, Seal Beach, CA

“Mezcal is one of my favorite spirits. I also love a little bit of savory flavors so I added the basil and black pepper as aromatics.”

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

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

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

.75 oz (22.5 ml) pineapple juice

2 to 3 dashes Peychaud’s Bitters

1 basil leaf, as garnish

Cracked black pepper, as garnish

Shake over ice, and double-strain into an old-fashioned glass over fresh ice. 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: Shut Up Will! by Edward Hansel, The Richardson, Brooklyn, NY

Friday, January 19th, 2018

Shut Up Will!

Edward Hansel, The Richardson, Brooklyn, NY

“Nice summer drink, with the edges smoothed out with amaro.”

2 oz (60 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Amaro Lazzaroni

.5 oz (15 ml) fresh grapefruit juice

.25 oz (7.5 ml) Eli Mason Gomme Syrup

Jägermeister, as float

1 mint crown, as garnish

Shake over ice, and strain into a double rocks glass over fresh ice. Add the float, spank the mint 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: Stix & Tones by Taylor Adorno, Extra Fancy and Seamstress, New York, NY

Thursday, January 18th, 2018

Stix & Tones

Taylor Adorno, Extra Fancy and Seamstress, New York, NY

4 peach chunks

1.5 oz (45 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Mister Katz’s Rock & Rye

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Eli Mason Gomme Syrup

2 dashes Regans’ Orange Bitters No. 6

Toasted cinnamon stick, as garnish

1 peach slice, as garnish

Muddle the peaches in a shaker. Add the remaining ingredients. Shake over ice, and strain into a chilled collins glass over fresh ice. 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: Viking Reviver by Ralf Ramirez, The Exhibition Room, Long Beach, CA

Tuesday, January 16th, 2018

Viking Reviver

Ralf Ramirez, The Exhibition Room, Long Beach, CA

“Scotch and absinthe are meant for each other. I love how the amaretto and sweet vermouth play together as well. The ‘Viking’ refers to the Isle of Orkney, which was part of the Viking kingdom.”

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

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

.25 oz (7.5 ml) Lazzaroni Amaretto

1 dash Fee Brothers Molasses Bitters

1 barspoon Lucid Absinthe Supérieure, as garnish

Stir over ice, and strain into a chilled cocktail glass. Caramelize the absinthe and drip over the drink as garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Ron’s Coffee Cup by Jessica Torres, 320 Main, Seal Beach, CA

Monday, January 15th, 2018

Ron’s Coffee Cup

Jessica Torres, 320 Main, Seal Beach, CA

“I personally love coffee, so a coffee-infused whipped cream was a no-brainer. I also feel rum is on the sweeter side so I balanced it with sherry and dry curaçao.”

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

.5 oz (15 ml) Pando Fino Sherry

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

2 dashes Fee Brothers Molasses Bitters

.33 oz (10 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company), as float

.33 oz (10 ml) heavy cream, as float

Grated cinnamon, as garnish

Stir over ice, and strain into a chilled cocktail glass. Whip espresso syrup and cream, and float over cocktail. 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: Don Vida Pepino by Edward Hansel, The Richardson, Brooklyn, NY

Friday, January 12th, 2018

Don Vida Pepino

Edward Hansel, The Richardson, Brooklyn, NY

“I wanted to create an earthy summer chiller where you can recognize each ingredient while still enjoying a balanced cocktail.”

2 cucumber wheels

Pinch of salt

.75 oz (22.5 ml) Don Julio Blanco Tequila

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

.75 oz (22.5 ml) Amaro Lazzaroni

.5 oz (15 ml) honey syrup

.25 oz (7.5 ml) fresh lime juice

1 skewered cucumber ribbon, as garnish

Muddle the cucumber and salt in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a chilled cocktail 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: Arms So Strong by Lauren Paylor, Urbana, Washington, DC

Thursday, January 11th, 2018

Arms So Strong

Lauren Paylor, Urbana, Washington, DC

“I love the way the smokiness compliments the sweetness. Name was inspired by Louis Armstrong.”

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

1 oz (30 ml) Dolin Vermouth Rouge

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

.5 oz (15 ml) fresh lemon juice

Pinch of salt

Shake over ice, and double-strain into a rocks glass over fresh ice.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Honeydew You Love Me? by Tanya Bird, Blacktail, New York, NY

Tuesday, January 9th, 2018

Honeydew You Love Me?

Tanya Bird, Blacktail, New York, NY

“Shimmy, shimmy, cocopop!”

.5 cup honeydew melon cubes

1 oz (30 ml) HKB Hong Kong Baijiu

1 oz (30 ml) Tanqueray No. TEN Gin

1 oz (30 ml) Ceylon Young Hyson Green Tea by Dilmah

.5 oz (15 ml) honey syrup

.75 oz (22.5 ml) fresh lime juice

1 lime twist

Muddle the melon in a shaker. Add the remaining ingredients. Shake over ice, and strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Dirty Wet Dog by Amanda Scifo, Middle Branch, New York, NY

Monday, January 8th, 2018

Dirty Wet Dog

Amanda Scifo, Middle Branch, New York, NY

“The nose on Katz’s Rock & Rye reminded me of a dirty wet dog—in a good way, though!”

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

1 oz (30 ml) Mister Katz’s Rock & Rye

2 dashes Regans’ Orange Bitters No. 6

1 maraschino cherry, as garnish

Stir over ice, and strain into a rocks glass over fresh ice. 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: Spiced Apple Pie by Tanya Bird, Blacktail, New York, NY

Friday, January 5th, 2018

Spiced Apple Pie

Tanya Bird, Blacktail, New York, NY

“Simple, sweet, and spicy.”

2 oz (60 ml) Khortytsa Vodka

1 oz (30 ml) Ancho Reyes Ancho Chile Liqueur

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

Grated nutmeg, as garnish

Shake over ice, and strain into a rocks glass over fresh ice. 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: Drink the Martini—Derek Brown by Lauren Paylor, Urbana, Washington, DC

Thursday, January 4th, 2018

Drink the Martini—Derek Brown

Lauren Paylor, Urbana, Washington, DC

2.25 oz (67.5 ml) Tanqueray London Dry Gin

.75 oz (22.5 ml) Dolin Vermouth Blanc

1 dash Regans’ 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.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Dr. Ron Jon by Joshua James, Middle Branch, New York, NY

Tuesday, January 2nd, 2018

Dr. Ron Jon

Joshua James, Middle Branch, New York, NY

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

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

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

.25 oz (7.5 ml) Dolin Vermouth Dry

1 orange twist, as garnish

1 lemon twist

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

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: Lady in Red by Amanda Scifo, Middle Branch, New York, NY

Monday, January 1st, 2018

Lady in Red

Amanda Scifo, Middle Branch, New York, NY

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

.5 oz (15 ml) Amaro Lazzaroni

.5 oz (15 ml) Dolin Vermouth Blanc

2 dashes Fee Brothers Molasses Bitters

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

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: Smoky Peaches & Cream by Tanya Bird, Blacktail, New York, NY

Friday, December 29th, 2017

Smoky Peaches & Cream

Tanya Bird, Blacktail, New York, NY

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

1 oz (30 ml) Canasta Cream Sherry

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

.25 oz (7.5 ml) Marie Brizard Apry

2 dashes Regans’ Orange Bitters No. 6

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

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: On a Whim by Lauren Paylor, Urbana, Washington, DC

Thursday, December 28th, 2017

On a Whim

Lauren Paylor, Urbana, Washington, DC

“Paloma variation with bitterness.”

1 oz (30 ml) Don Julio Blanco Tequila

1 oz (30 ml) fresh grapefruit juice

.25 oz (7.5 ml) fresh lime juice

.25 oz (7.5 ml) Campari

.25 oz (7.5 ml) Eli Mason Gomme Syrup

Club soda, to top

1 grapefruit twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: The Redhead by Joshua James, Middle Branch, New York, NY

Tuesday, December 26th, 2017

The Redhead

Joshua James, Middle Branch, New York, NY

.75 oz (22.5 ml) Laird’s Applejack

.75 oz (22.5 ml) Jägermeister

.75 oz (22.5 ml) PAMA

.75 oz (22.5 ml) fresh lemon juice

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Summer Nights by Amanda Scifo, Middle Branch, New York, NY

Monday, December 25th, 2017

Summer Nights

Amanda Scifo, Middle Branch, New York, NY

2 oz (60 ml) Tanqueray London Dry Gin

.5 oz (15 ml) fresh lemon juice

1 oz (30 ml) Fee Brothers Orgeat Syrup

1 oz (30 ml) Green Tea with Jasmin Flowers by Dilmah

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Tea Bird by Tanya Bird, Blacktail, New York, NY

Friday, December 22nd, 2017

Tea Bird

Tanya Bird, Blacktail, New York, NY

“I love everything!”

2 oz (60 ml) chamomile-infused Ransom Old Tom Gin

.5 oz (15 ml) Dolin Vermouth Blanc

.25 oz (7.5 ml) Domaine de Canton ginger liqueur

.5 oz (15 ml) honey syrup

1 lemon twist

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

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Posted in CitC 2017 |

Cocktails in the Country: The Usual Suspects by Lauren Paylor, Urbana, Washington, DC

Thursday, December 21st, 2017

The Usual Suspects

Lauren Paylor, Urbana, Washington, DC

“I love the fruit-forwardness from the vodka combined with the floralness from the cassis.”

1.5 oz (45 ml) Chase Marmalade Vodka

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Eli Mason Gomme Syrup

.25 oz (7.5 ml) Marie Brizard Cassis de Dijon

Moletto Prosecco, to top

1 lemon twist, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: No Woman, No Cry by Joshua James, Middle Branch, New York, NY

Tuesday, December 19th, 2017

No Woman, No Cry

Joshua James, Middle Branch, New York, NY

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

1 oz (30 ml) Byrrh Grand Quinquina

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

1.5 oz (45 ml) pineapple juice

.25 oz (7.5 ml) fresh lime juice

1 dash Peychaud’s Bitters, as garnish

1 mint sprig, as garnish

Shake over ice, and strain into a pint glass over crushed ice. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Blowin’ Smoke by Amanda Scifo, Middle Branch, New York, NY

Monday, December 18th, 2017

Blowin’ Smoke

Amanda Scifo, Middle Branch, New York, NY

1.5 oz (45 ml) Chase English Oak Smoked Vodka

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

.5 oz (15 ml) honey syrup

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: Shake It, Shake It Baby by Tanya Bird, Blacktail, New York, NY

Friday, December 15th, 2017

Shake It, Shake It Baby

Tanya Bird, Blacktail, New York, NY

1.5 oz (45 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) Pando Fino Sherry

.5 oz (15 ml) Eli Mason Gomme Syrup

.25 oz (7.5 ml) Lucid Absinthe Supérieure

1 oz (30 ml) fresh lime juice

1 lime twist

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

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Posted in CitC 2017 |

Cocktails in the Country: The Baijiu Capital by Lauren Paylor, Urbana, Washington, DC

Thursday, December 14th, 2017

The Baijiu Capital

Lauren Paylor, Urbana, Washington, DC

“The fruit compliments the spiciness of the ginger nicely.”

.75 oz (22.5 ml) HKB Hong Kong Baijiu

.75 oz (22.5 ml) The Irishman Founder’s Reserve Irish Whiskey

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

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Eli Mason Gomme Syrup

1 egg white

Pinch of salt

Ginger beer, to top

Dr. Adam Elmegirab’s Orinoco bitters, as garnish

Dry-shake, then add ice and shake again. Double-strain into a chilled rocks glass. Top with ginger beer and add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Lipstick on a Pig by Joshua James, Middle Branch, New York, NY

Tuesday, December 12th, 2017

Lipstick on a Pig

Joshua James, Middle Branch, New York, NY

“Batavia-Arrack is the pig, cherry is the lipstick.”

1.5 oz (45 ml) Batavia-Arrack Van Oosten

.5 oz (15 ml) Lazzaroni Maraschino

.5 oz (15 ml) Chase Elderflower Liqueur

.75 oz (22.5 ml) fresh lemon juice

1 maraschino cherry, 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: Lava Lamp by Amanda Scifo, Middle Branch, New York, NY

Monday, December 11th, 2017

Lava Lamp

Amanda Scifo, Middle Branch, New York, NY

2 oz (60 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) fresh grapefruit juice

.75 oz (22.5 ml) fresh lime juice

.75 oz (22.5 ml) fresh lime juice

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

Campari, as float

Shake over ice, and strain into a chilled port glass. Add the float.

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Posted in CitC 2017 |

Cocktails in the Country: The Cornwall by Jason Lonigro, Emeril’s Chop House, Bethlehem, PA

Friday, December 8th, 2017

The Cornwall

Jason Lonigro, Emeril’s Chop House, Bethlehem, PA

“I love how the sherries play with each other, helping create a delicate, well-balanced sherry-based Manhattan riff.”

1.5 oz (45 ml) Camus VS Elegance Cognac

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

.5 oz (15 ml) Pando Fino Sherry

.5 oz (15 ml) Canasta Cream Sherry

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

3 dashes Regans’ Orange Bitters No. 6

3 dashes Dr. Adam Elmegirab’s Orinoco bitters

1 flamed orange twist, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: The Zelda by Eeva Doherty, Lucky, New York, NY

Thursday, December 7th, 2017

The Zelda

Eeva Doherty, Lucky, New York, NY

“This drink made me think of the 1920s and Zelda Fitzgerald. It’s perfect for a hot summer day.”

Moletto Prosecco

.5 oz (15 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) Chase Elderflower Liqueur

.5 dropper Bittermens ‘Elemakule Tiki® Bitters

3 blueberries on a pick, as garnish

Fill a rocks glass with ice and pour in prosecco to fill about three-fourths full. Stir remaining ingredients over ice and strain over the prosecco. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Smokin’ with James by Wade Budinetz, The Mint Gastropub, Bethlehem, PA

Tuesday, December 5th, 2017

Smokin’ with James

Wade Budinetz, The Mint Gastropub, Bethlehem, PA

“I really enjoy the subtle smokey flavors that contrast with the sweetness of the Irish whiskey.”

Del Maguey Vida Single Village Mezcal, as rinse

1.5 oz (45 ml) The Irishman Founder’s Reserve Irish Whiskey

.5 oz (15 ml) Amaro Lazzaroni

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

1 orange twist, as garnish

Rinse a rocks glass with the mezcal and fill with ice. Stir over ice, and strain into the glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Indonesian Daiquiri by Michelle Grubert, Cork and Kerry, Floral Park, NY

Monday, December 4th, 2017

Indonesian Daiquiri

Michelle Grubert, Cork and Kerry, Floral Park, NY

1.5 strawberries

2 oz (60 ml) Batavia-Arrack Van Oosten

1 oz (30 ml) fresh lime juice

.75 oz (22.5 ml) Eli Mason Gomme Syrup

1 dash Dale DeGroff’s Pimento Aromatic Bitters

Muddle the strawberries in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a chilled goblet.

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Posted in CitC 2017 |

Cocktails in the Country: Blosh at the Rupert by Jason Lonigro, Emeril’s Chop House, Bethlehem, PA

Friday, December 1st, 2017

Blosh at the Rupert

Jason Lonigro, Emeril’s Chop House, Bethlehem, PA

“This cocktail gives you the feeling of relaxing at the Rupert. Cigarette smoke in the air and the sounds of Blosh singing in the background.”

1.5 oz (45 ml) Del Maguey Vida Single Village Mezcal

.75 oz (22.5 ml) Campari

.5 oz (15 ml) Jägermeister

.75 oz (22.5 ml) Eli Mason Gomme Syrup

.75 oz (22.5 ml) fresh lime juice

1 egg white

1 lime wheel, as garnish

3 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters, as garnish

Shake over ice, and strain into a pint glass over cracked ice. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Bitter Gary Fizz by Avelin Dis, Nios, New York, NY

Thursday, November 30th, 2017

Bitter Gary Fizz

Avelin Dis, Nios, New York, NY

“A play on Trinidad sours. Rum balances the orange bitters.”

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

1 oz (30 ml) Regans’ Orange Bitters No. 6

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1 egg white

Moletto Prosecco, to top

1 orange twist, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled wine glass. Top with prosecco and add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Why Are Blueberries Purple? by Wade Budinetz, The Mint Gastropub, Bethlehem, PA

Tuesday, November 28th, 2017

Why Are Blueberries Purple?

Wade Budinetz, The Mint Gastropub, Bethlehem, PA

“This cocktail is a great introduction for non-gin drinkers!”

1.5 oz (45 ml) Tanqueray London Dry Gin

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

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) HKB Hong Kong Baijiu

1 egg white

1 lemon twist, as garnish

3 blueberries on a pick, as garnish

Dry-shake, then add ice and shake again. Double-strain into a chilled cocktail glass. Wrap the twist around the blueberries and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: 96th & Lex by Michelle Grubert, Cork and Kerry, Floral Park, NY

Monday, November 27th, 2017

96th & Lex

Michelle Grubert, Cork and Kerry, Floral Park, NY

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

.75 oz (22.5 ml) Amaro Lazzaroni

.75 oz (22.5 ml) Dolin Vermouth Rouge

1 barspoon Lazzaroni Maraschino

Del Maguey Vida Single Village Mezcal, as float

1 orange twist, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: Chasing Smoke by James Gallagher, Cork and Kerry, Rockville Centre, NY

Friday, November 24th, 2017

Chasing Smoke

James Gallagher, Cork and Kerry, Rockville Centre, NY

1.5 oz (45 ml) Chase English Oak Smoked Vodka

1.5 oz (45 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Eli Mason Demerarra Syrup

3 dashes Bittermens ‘Elemakule Tiki® Bitters

2 dashes Regans’ Orange Bitters No. 6

1 barspoon Del Maguey Vida Single Village Mezcal, as float

1 orange twist, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: Tie the Knot by Avelin Dis, Nios, New York, NY

Thursday, November 23rd, 2017

Tie the Knot

Avelin Dis, Nios, New York, NY

1 oz (30 ml) Ransom Old Tom Gin

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

1.5 oz (45 ml) Dolin Vermouth Rouge

1 long lemon twist, as garnish

Stir over ice, and strain into a chilled cocktail glass. Tie a knot in the twist and add as garnish.

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Posted in CitC 2017 |