Archive for the ‘CitC 2017’ Category

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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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Posted in CitC 2017 |

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 |

Cocktails in the Country: Third Pocket by Ashleigh Hamilton, Wiggly Bridge Distillery, York, ME

Monday, August 21st, 2017

Third Pocket

Ashleigh Hamilton, Wiggly Bridge Distillery, York, ME

“I was looking for an amaro cocktail that would be better but have a tinge of sweetness.”

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

.75 oz (22.5 ml) Amaro Lazzaroni

1 barspoon Lazzaroni Amaretto

2 pinches salt

2 dashes Bittermens ‘Elemakule Tiki® 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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Posted in CitC 2017 |

Cocktails in the Country: Bitter Sweet Melissa by Zachary Robert Blair, KANU, The Whiteface Lodge, Lake Placid, NY

Friday, August 18th, 2017

Bitter Sweet Melissa

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

“Light and bright aperitif, and a patio sipper.”

¼ orange

1 rosemary sprig

2 oz (60 ml) Chase Marmalade Vodka

1 oz (30 ml) Amaro Lazzaroni

.5 oz (15 ml) Eli Mason Gomme Syrup

.5 oz (15 ml) fresh lime juice

2 oz (60 ml) Moletto Prosecco, to top

1 lemon wheel, as garnish

1 rosemary sprig, as garnish

Muddle the orange and rosemary in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a highball glass over fresh ice. Top with prosecco and add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Cockfight by Megan Fraser, Burger & Lobster, New York, NY

Thursday, August 17th, 2017

Cockfight

Megan Fraser, Burger & Lobster, New York, NY

“I wanted to use ingredients that are aggressive but balance each other in their fight-dance.”

Equal parts salt, cayenne, and cinnamon, to rim glass

1 oz (30 ml) Don Julio Blanco Tequila

1 oz (30 ml) Batavia-Arrack Van Oosten

.5 oz (15 ml) Lazzaroni Maraschino

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

.25 oz (7.5 ml) Marie Brizard Parfait Amour

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

1 flamed orange twist, as garnish

1 cock, as garnish

Rim one half of a cocktail glass with the spice mixture.

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

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Posted in CitC 2017 |

Cocktails in the Country: Deer Hunter Strawberry Daiquiri by Doug Brickel, Cork and Kerry, Floral Park and Rockville Centre, NY

Tuesday, August 15th, 2017

Deer Hunter Strawberry Daiquiri

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

“The fresh fruit syrup adds nuance to the rum and amaro. This is perfect to shake up mid-shift and share a round of ‘snaquiris’ with the team.”

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

.75 oz (22.5 ml) Jägermeister

1 oz (30 ml) fresh lime juice

.33 oz (10 ml) Eli Mason Gomme Syrup

.5 oz (15 ml) Fresh Strawberry Syrup*

Pinch salt

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

*Fresh Strawberry Syrup: Cut strawberries into small pieces and arrange in a single layer in a cup or bowl. Sprinkle with just enough sugar to coat. Stir every 10 minutes for 2 to 4 hours. Fine strain and refrigerate the syrup for 2 to 3 days.

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Posted in CitC 2017 |

Cocktails in the Country: Second Agreement by Amanda Whitt, Dromedary Bar, Brooklyn, NY

Monday, August 14th, 2017

Second Agreement

Amanda Whitt, Dromedary Bar, Brooklyn, NY

5 to 6 blueberries

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

.75 oz (22.5 ml) Pando Fino Sherry

.5 oz (15 ml) Eli Mason Gomme Syrup

.5 oz (15 ml) fresh lemon juice

4 generous dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Soda, to top

3 blueberries on a cocktail pick, as garnish

Muddle the blueberries 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: Rack ‘Em Willie by Neil Goldberg, Mad River Distillers Tasting Room, Burlington, VT

Friday, August 11th, 2017

Rack ‘Em Willie

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

“The funkiness from the Arrack plays well with the spice of the ginger and the natural sourness of the lime of a caipirinha, which is the inspiration for this drink.”

2 lime wedges

1.5 oz (45 ml) Batavia-Arrack Van Oosten

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

.5 oz (15 ml) Eli Mason Gomme Syrup

.5 oz (15 ml) fresh lime juice

2 dashes Peychaud’s Bitters, as garnish

1 lime wheel, as garnish

Muddle the lime wedges in a rocks glass. Build, add crushed ice to fill, and stir gently. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Eye of the Beholder by Max Overstrom-Coleman, Carpenter and Main, Norwich, VT

Thursday, August 10th, 2017

Eye of the Beholder

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

“The bright boozy lacing of absinthe in my favorite tiki drink, along with proper garnishes (aromatics), bring my favorite classic up to date.”

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

1 oz (30 ml) pineapple juice

1 oz (30 ml) cream of coconut

.75 oz (22.5 ml) Lucid Absinthe Supérieure

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

Seasonal berries, as garnish

1 mint sprig, as garnish

2 drops Bitter Truth’s Jerry Thomas Own Decanter Bitters, as garnish

Blend and pour into a chilled tiki glass with berries in the bottom. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Baijiu-ardier by Chester Watson, Bitter & Twisted, Phoenix, AZ

Tuesday, August 8th, 2017

Baijiu-ardier

Chester Watson, Bitter & Twisted, Phoenix, AZ

“Baijiu is a tough vehicle to compliment. It needs to go up against big flavors. It adds a tropical coupling with the boldness of the Campari and the rounded taste of Michter’s.”

1.5 oz (45 ml) HKB Hong Kong Baijiu

1 oz (30 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 orange twist

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

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Posted in CitC 2017 |

Cocktails in the Country: Fresh Ink by Amanda Whitt, Dromedary Bar, Brooklyn, NY

Monday, August 7th, 2017

Fresh Ink

Amanda Whitt, Dromedary Bar, Brooklyn, NY

“The sage and Old Tom gin were chosen because they really make the heather/herb notes of this scotch pop.”

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

.5 oz (15 ml) Lazzaroni Amaretto

.5 oz (15 ml) Ransom Old Tom Gin

1 barspoon Pierre Ferrand Dry Curaçao

4 to 5 sage leaves

1 lemon twist

1 sage leaf, 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: Smokin’ Hot and Dirty Martini by Neil Goldberg, Mad River Distillers Tasting Room, Burlington, VT

Friday, August 4th, 2017

Smokin’ Hot and Dirty Martini

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

“This is a take on a Hot & Dirty Martini, one of the first drinks I was ever asked to make as a bartender.”

1 jalapeño slice

2 oz (60 ml) Chase English Oak Smoked Vodka

.75 oz (22.5 ml) olive brine

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

3 jalapeño-stuffed olives, as garnish

Muddle the jalapeño in a shaker. 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: Restless Leviathan by Max Overstrom-Coleman, Carpenter and Main, Norwich, VT

Thursday, August 3rd, 2017

Restless Leviathan

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

“I love this amalgam of a cobbler-style drink, with the weight of the cream was inspirational to me. I look forward to continue to explore this style of cocktail.”

1 oz (30 ml) heavy cream

.5 oz (15 ml) Eli Mason Demerarra Syrup

2 pinches salt

1 pinch nutmeg

1 oz (30 ml) Mister Katz’s Rock & Rye

1 oz (30 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

.25 oz (7.5 ml) Lazzaroni Maraschino

1 macerated strawberry

1 ripe strawberry, as garnish

1 mint sprig, for garnish

Shake the cream with .25 oz (7.5 ml) of the syrup, 1 pinch of salt, and the nutmeg. Set aside.

Stir ingredients (including remaining syrup and salt) over ice, and strain into a chilled glass over fresh ice. Add the garnishes, then top with the cream.

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Posted in CitC 2017 |

Cocktails in the Country: Blosh with Stix & Tones by Chester Watson, Bitter & Twisted, Phoenix, AZ

Tuesday, August 1st, 2017

Blosh with Stix & Tones

Chester Watson, Bitter & Twisted, Phoenix, AZ

“Camus being the legendary Blosh with the amaretto and Apry backing him up on stage. TOTAL RESPECT!”

1.5 oz (45 ml) Camus VS Elegance Cognac

.25 oz (7.5 ml) Lazzaroni Amaretto

.25 oz (7.5 ml) Marie Brizard Apry

.5 oz (15 ml) Eli Mason Demerarra Syrup

.75 oz (22.5 ml) fresh lemon juice

1 whole egg

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

Dry-shake, then add ice and shake again. Double-strain into a chilled glencairn glass or coupe. Add 4 drops of bitters, then spin the glass to create a cyclone effect.

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Posted in CitC 2017 |

Cocktails in the Country: Crystal Mountain Martini by Amanda Whitt, Dromedary Bar, Brooklyn, NY

Monday, July 31st, 2017

Crystal Mountain Martini

Amanda Whitt, Dromedary Bar, Brooklyn, NY

“I wanted something as strong and crisp as the mountain air in the northwest Cascade Mountains.”

Lucid Absinthe Supérieure, as rinse

3 to 4 honeydew melon cubes (to fill mixing glass ¼ full)

2 oz (60 ml) Tanqueray No. TEN Gin

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

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

.25 oz (7.5 ml) Lazzaroni Maraschino

2 salted honeydew melon cubes, as garnish

Rinse a rocks glass with the absinthe and add ice. Muddle the honeydew in a mixing glass until a little juice is expressed. Add the remaining ingredients. Stir over ice, and strain into the glass. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Breakup Guy by Sean McKenzie, The Archives, Burlington, VT

Friday, July 28th, 2017

Breakup Guy

Sean McKenzie, The Archives, Burlington, VT

“Sort of a tiki-inspired gin drink.”

1.5 oz (45 ml) Tanqueray No. TEN Gin

.75 oz (22.5 ml) Campari

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Fee Brothers Orgeat Syrup

1 fresh strawberry, as garnish

1 mint sprig, as garnish

Shake over ice, and double-strain into a chilled collins glass (or, ideally, a tiki mug over crushed ice). Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: When in Cornwall by Matthew Farkas, Mule Bar, Winooski, VT

Thursday, July 27th, 2017

When in Cornwall

Matthew Farkas, Mule Bar, Winooski, VT

“In the spirit of mindfulness.”

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

.25 oz (7.5 ml) Dolin Vermouth Dry

.25 oz (7.5 ml) Pando Fino Sherry

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 barspoon Highland Park 12-year-old Single Malt Scotch Whisky, as float

1 lemon twist

1 orange twist

Stir over ice, and strain into a rocks glass over fresh ice. Add the float. Squeeze the twists over the drink, then discard.

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Posted in CitC 2017 |

Cocktails in the Country: Dirty Reyes by Madai Buenrostro, Ousia, New York, NY

Tuesday, July 25th, 2017

Dirty Reyes

Madai Buenrostro, Ousia, New York, NY

3 cucumber wheels

3 lime wedges

1.5 oz (45 ml) Don Julio Blanco Tequila

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

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

.5 oz (15 ml) Eli Mason Gomme Syrup

Salt and pepper, as garnish

Muddle the cucumber and lime in a shaker. Add the remaining ingredients. 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: The Kick-Back Old Fashioned by Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

Monday, July 24th, 2017

 

The Kick-Back Old Fashioned

Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

2 oz (60 ml) Don Julio Blanco Tequila

1 barspoon Eli Mason Gomme Syrup

1 barspoon Eli Mason Demerarra Syrup

3 dashes Regan’s Orange Bitters No. 6

3 dashes Bittermens ‘Elemakule Tiki® Bitters

1 flamed orange twist, as garnish

1 flamed lemon twist, as garnish

Stir over ice, and strain into a rocks glass over fresh ice. Flame the twists over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Bucket List by Sean McKenzie, The Archives, Burlington, VT

Friday, July 21st, 2017

Bucket List

Sean McKenzie, The Archives, Burlington, VT

“Effectively a Zacapa daiquiri. Cinnamon in JT plays well with the rich flavors in Jäger, aged rum, and demerarra sugar.”

Jägermeister, as rinse

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

1 oz (30 ml) fresh lime juice

.75 oz (22.5 ml) Eli Mason Demerarra Syrup

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

Rinse a chilled cocktail glass with the Jägermeister. Shake over ice, and double-strain into the glass.

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Posted in CitC 2017 |

Cocktails in the Country: Wanderlust by Matthew Farkas, Mule Bar, Winooski, VT

Thursday, July 20th, 2017

Wanderlust

Matthew Farkas, Mule Bar, Winooski, VT

“Big flavors either work well together or fight each other. These seem to work.”

Lucid Absinthe Supérieure, as rinse

3 pineapple chunks

.75 oz (22.5 ml) Eli Mason Demerarra Syrup

Black peppercorns

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

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

.5 oz (15 ml) HKB Hong Kong Baijiu

.5 oz (15 ml) fresh lime juice

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Pineapple leaves, as garnish

Grated cinnamon, as garnish

Rinse a collins glass with the absinthe and fill with crushed ice. Muddle the pineapple, syrup, and peppercorns in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into the glass. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Luggage Rack by Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

Tuesday, July 18th, 2017

Luggage Rack

Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

“An old-fashioned approach to a very uniquely weird spirit.”

1.5 oz (45 ml) Batavia-Arrack Van Oosten

.5 oz (15 ml) Byrrh Grand Quinquina

.25 oz (7.5 ml) Eli Mason Gomme Syrup

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 lemon twist, as garnish

1 orange twist, as garnish

Stir over ice, and strain into an old-fashioned glass over fresh ice. Squeeze the twists over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Lucid Dream by Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

Monday, July 17th, 2017

Lucid Dream

Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

1.5 oz (45 ml) Lucid Absinthe Supérieure

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

.75 oz (22.5 ml) Laird’s Applejack

1 barspoon Eli Mason Gomme Syrup

4 oz (120 ml) Moletto Prosecco

Shake over ice, and fine-strain into a chilled wine glass. Add the prosecco.

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Posted in CitC 2017 |

Cocktails in the Country: Cornwall-on-Hudson by Sean McKenzie, The Archives, Burlington, VT

Friday, July 14th, 2017

Cornwall-on-Hudson

Sean McKenzie, The Archives, Burlington, VT

“Brooklyn variation; love Rye-AB combo.”

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

.75 oz (22.5 ml) Laird’s Applejack

.75 oz (22.5 ml) Dolin Vermouth Dry

.25 oz (7.5 ml) Marie Brizard Apry

2 dashes Regan’s Orange Bitters No. 6

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

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Posted in CitC 2017 |

Cocktails in the Country: Fit for the Queen by Matthew Farkas, Mule Bar, Winooski, VT

Thursday, July 13th, 2017

Fit for the Queen

Matthew Farkas, Mule Bar, Winooski, VT

“Breakfast cocktails are overrated.”

1.5 oz (45 ml) Khortytsa Vodka

.5 oz (15 ml) Original Earl Grey Tea by Dilmah (brewed strong)

.5 oz (15 ml) Jägermeister

1 barspoon Amaro Lazzaroni

1 barspoon Eli Mason Demerarra Syrup

Cinnamon Toast Crunch cereal, as garnish

Whipped cream, as garnish

Shake over ice, and strain into an Irish coffee glass over fresh ice. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: The Comrade by Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

Tuesday, July 11th, 2017

The Comrade

Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

“Kind of a Godfather-Meets-Amaretto Sour. Simple, simple, simple.”

1.25 oz (37.5 ml) Lazzaroni Amaretto

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

.75 oz (22.5 ml) fresh lemon juice

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

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Posted in CitC 2017 |

Cocktails in the Country: Back to Arrack by Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

Monday, July 10th, 2017

Back to Arrack

Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

1.25 oz (37.5 ml) Camus VS Elegance Cognac

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

.75 oz (22.5 ml) Batavia-Arrack Van Oosten

2 dashes Bittermens ‘Elemakule Tiki® Bitters

1 flamed orange twist, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: The Nameless One by Miguel Olguin, Ousia, New York, NY

Friday, July 7th, 2017

The Nameless One

Miguel Olguin, Ousia, New York, NY

2 oz (60 ml) Mister Katz’s Rock & Rye

1 oz (30 ml) fresh lemon juice

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

.5 oz (15 ml) Eli Mason Demerarra Syrup

1 dash Regan’s Orange Bitters No. 6

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

1 orange twist, as garnish

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

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Posted in CitC 2017 |

Cocktails in the Country: Mighty Mouse, or KC Master P. by Madai Buenrostro, Ousia, New York, NY

Thursday, July 6th, 2017

Mighty Mouse, or KC Master P.

Madai Buenrostro, Ousia, New York, NY

“I love BBQ and rum, so when I was given the challenge to create a smoky vodka cocktail, I lead with my stomach.”

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

1 oz (30 ml) Chase English Oak Smoked Vodka

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

2 dashes Fee Brothers Molasses Bitters

1 orange twist

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

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Posted in CitC 2017 |

Cocktails in the Country: The Camden Dollybird by Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

Tuesday, July 4th, 2017

The Camden Dollybird

Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

“I love Rye Manhattans! Dolin Blanc and PX sherry combine to give a variation.”

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

.75 oz (22.5 ml) Dolin Vermouth Blanc

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

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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Posted in CitC 2017 |

Cocktails in the Country: Sherry Darling by Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

Monday, July 3rd, 2017

Sherry Darling

Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

2 orange slices

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1.5 oz (45 ml) Chase Marmalade Vodka

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

.75 oz (22.5 ml) Pando Fino Sherry

2 dashes Regan’s Orange Bitters No. 6

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

3 skewered fresh seasonal berries, as garnish

Muddle the orange slices and syrup in a shaker. Add the remaining ingredients. Shake over ice, and strain into a julep cup or fizz glass over crushed ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: A Drink with No Name by Miguel Olguin, Ousia, New York, NY

Friday, June 30th, 2017

A Drink with No Name

Miguel Olguin, Ousia, New York, NY

1.5 oz (45 ml) Ransom Old Tom Gin

.5 oz (15 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Byrrh Grand Quinquina

.5 oz (15 ml) honey syrup

4 dashes Fee Brothers Molasses Bitters

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 flamed orange 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 |