Posts Tagged ‘cocktail’

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

Saturday, March 31st, 2018

“Your class changed my life.  Your teachings helped shape me as a beverage director and also as a better bartender and I thank you for this class and also helping me with the ability to make better cocktails. Thank You” Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken NJ

Think You’re Tough Enough for This Workshop?

CLICK HERE

gaz regan Negroni Finger Stirrer for all Bartenders attending April 9/10 Workshop

Courtesy of Campari America

Tags: , , , ,
Posted in CitC, CitC Marketing, Uncategorized |

Campari America Offers Free gaz regan Negroni Finger Stirrers.

Friday, March 30th, 2018

Thanks to Campari America, every Bartender Attending the

April 9/10 Session of Cocktails in the Country

will Receive a Free Finger-Stirrer* in their Goody Bag

We’ve all sorts of other goodies for you too, courtesy of these fine companies

whose products you’ll get to play with at the workshop.

Space is Limited

Apply Now

*Also available from Cocktail Kingdom, click HERE for details

Tags: , , , , ,
Posted in CitC, CitC Marketing |

Cocktails in the Country: Forever Young by Young Kim, The Flatiron Room, New York, NY

Monday, March 26th, 2018

Forever Young

Young Kim, The Flatiron Room, New York, NY

“I wanted to accentuate the herbs in the Tanqueray.”

3 cucumber chunks

1.5 oz (45 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Chase Elderflower Liqueur

.5 oz (15 ml) fresh lime juice

.25 oz (7.5 ml) Eli Mason Gomme Syrup

.25 oz (7.5 ml) Lucid Absinthe Supérieure, as garnish

3 coriander, as garnish

1 lime cup, as garnish

Muddle the cucumber in a shaker. Add the remaining ingredients. Shake over ice, and strain into a chilled rocks glass. Put the absinthe and coriander in a lime cup and ignite. Wait until the flame extinguishes, then 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

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Tea Time by Kate Ostro, Village Social Kitchen and Bar, Mt. Kisco, NY

Friday, March 23rd, 2018

Tea Time

Kate Ostro, Village Social Kitchen and Bar, Mt. Kisco, NY

“This is a high-acid drink but love that the floral and fruity flavors of the tea and orgeat still top the flavor profile.”

1 oz (30 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

1.25 oz (37.5 ml) Original Earl Grey Tea by Dilmah, brewed double strength

.75 oz (22.5 ml) Fee Brothers Orgeat Syrup

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) fresh orange juice

1 dash Regans’ Orange Bitters No. 6, to top

1 orange twist, as garnish

Shake over ice, and strain into a chilled coupe or sour glass. Top with bitters 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Brunch by Chelsea Harris, Pizzeria Verita, Burlington, VT

Thursday, March 22nd, 2018

Brunch

Chelsea Harris, Pizzeria Verita, Burlington, VT

“I love Negronis, so I built on a Negroni base. I think Campari and coffee marry together well, therefore this cocktail fell into place nicely.”

1 oz (30 ml) Ransom Old Tom Gin

1 oz (30 ml) Campari

.75 oz (22.5 ml) Byrrh Grand Quinquina

.75 oz (22.5 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.75 oz (22.5 ml) fresh orange juice

1 orange twist, as garnish

Shake over ice, and strain into a chilled old-fashioned 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: The Gaz by Carlos E Cuarta, Accént Cocktails, Chicago, IL

Tuesday, March 20th, 2018

The Gaz

Carlos E Cuarta, Accént Cocktails, Chicago, IL

“The Tanqueray No. TEN mixes incredibly with the tea, highlighting the maraschino taste.”

2 oz (60 ml) Tanqueray No. TEN Gin

.25 oz (7.5 ml) Lazzaroni Maraschino

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

1 barspoon Eli Mason Gomme Syrup

1 dash Peychaud’s Bitters

1 dash Dr. Adam Elmegirab’s Orinoco bitters

Pinch of salt

1 edible white flower, as garnish

1 lemon twist, as garnish

Throw the ingredients with ice from one mixing glass to another six times. Strain into a chilled cocktail glass. Add the garnishes, squeezing the twist over the drink.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Bartender Spring Break in the Hudson Valley

Monday, March 19th, 2018

Wanna Spend a Couple of Days with a Bunch of Like-Minded Bartenders?

“Thank you for restoring and replenishing confidence that damn near disappeared in me. Thank you for the validation; thank you for you.; Best regards sent with all the love, respect, gratitude, and blessings to you!  Stay Golden.”

Carrie Medina, WAHI Oyster Bar, New York, NY.

Apply Now, and Bring a Friend for Free*

*Available for the April 9/10 and the April 16/17 Retreats only

LIMITED SPACE. FIRST COME, FIRST SERVED

USE CODE “TWOFER” IN THE COMMENTS SECTION OF THE APPLICATION FORM

DETAILS HERE

Tags: , , , ,
Posted in CitC 2018 |

Cocktails in the Country: Forbidden Fruit by Young Kim, The Flatiron Room, New York, NY

Monday, March 19th, 2018

Forbidden Fruit

Young Kim, The Flatiron Room, New York, NY

“I love the aromatic garnish that fills your palate to prepare for the dynamic flavors of the drink. Applejack, PAMA, and black tea complement each other very well.”

1.5 oz (45 ml) Laird’s Applejack

.75 oz (22.5 ml) PAMA

1.5 oz (45 ml) Original Earl Grey Tea by Dilmah, infused with rosemary, thyme, and mint and cooled

.75 oz (22.5 ml) fresh lemon juice

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

1 charred lemon wheel, as garnish

1 rosemary sprig, as garnish

1 thyme sprig, as garnish

Shake over ice, and strain into a collins 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country Sponsors, 2018

Saturday, March 17th, 2018

Organized Chaos: The CitC Challenge

What happens when you throw 10 top-class bartenders behind a 12-seater bar for 30 minutes and let them go wild?

When you have ingredients like the products listed below, a little magic happens.

Wanna Join us this year?  CLICK HERE

Cocktails in the Country Sponsors, 2018

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chase Flavored Vodkas

Marmalade

English Oak Smoked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LIQUEURS

Ancho Reyes Ancho Chile Liqueur

Bauchant Orange-Cognac Liqueur

Campari

Chase Elderflower Liqueur

Domaine de Canton Ginger Liqueur

Jägermeister

Lazzaroni Amaretto

Luxardo Bitter Bianco

Luxardo Maraschino Liqueur

Marie Brizard Parfait Amour

Marie Brizard Yuzu

PAMA Liqueur

Pierre Ferrand Dry Curacao

Stroma Liqueur

VERMOUTHS & QUINQUINA

Byrrh Grand Quinquina

La Quintinye Vermouth Royal (Dry et Rouge)

Dolin Vermouth, Rouge, (Blanc et Dry)

SHERRY

Don Zoilo 12 Year-Old Pedro Ximénez

Pando Fino Sherry

Canasta Cream Sherry

BITTERS

Bittermens ‘Elemakule Tiki® Bitters

Boker’s Bitters from The Bitter Truth

Dale DeGroff’s Pimento Aromatic Bitters

Dead Rabbit Orinoco Bitters

Fee Brothers Lime Bitters

Regan’s Orange Bitters No. 6

NATURAL JUICE BLENDS FROM

The American Juice Company

EXTREMELY FINE TEAS FROM

Dilmah

Wanna Join us this year?  CLICK HERE

Tags: , , ,
Posted in CitC 2018 |

Cocktails in the Country: Morning Smoke by Kate Ostro, Village Social Kitchen and Bar, Mt. Kisco, NY

Friday, March 16th, 2018

Morning Smoke

Kate Ostro, Village Social Kitchen and Bar, Mt. Kisco, NY

“My favorite part of this cocktail is the sweet espresso hits your tongue first and then finishes smoky from the mezcal. Creamy and smooth.”

1 oz (30 ml) Khortytsa Vodka

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

1 oz (30 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

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

.5 oz (15 ml) Amaro Lazzaroni

1 egg white

2 dashes Fee Brothers Black Walnut Bitters

1 lemon twist, as garnish

Dry-shake, then add ice and shake again. 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Gan Bei “Bottoms Up” by Chelsea Harris, Pizzeria Verita, Burlington, VT

Thursday, March 15th, 2018

Gan Bei “Bottoms Up”

Chelsea Harris, Pizzeria Verita, Burlington, VT

“Baijiu is a wonderful spirit that can stand up to a range of crazy ingredients. So I went bold with berry, citrus, cream, and prosecco.”

1 oz (30 ml) The American Juice Company’s Lady Lychee

1 pineapple wedge

1.5 oz (45 ml) HKB Hong Kong Baijiu

.75 oz (22.5 ml) Marie Brizard Cassis de Dijon

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) heavy cream

1 dash Regans’ Orange Bitters No. 6

Moletto Prosecco, to top

1 smacked thyme sprig, as garnish

Muddle the lychee and pineapple in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a chilled collins glass. Top with prosecco 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Dance with Wolves by Carlos E Cuarta, Accént Cocktails, Chicago, IL

Tuesday, March 13th, 2018

Dance with Wolves

Carlos E Cuarta, Accént Cocktails, Chicago, IL

“I am so pleased about how good the absinthe mixed with the espresso syrup. Rye whiskey makes total sense in this equation.”

1 orange twist, as garnish

1.75 oz (52.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

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

1 barspoon Lucid Absinthe Supérieure

1 barspoon Eli Mason Gomme Syrup

1 dash Regans’ Orange Bitters No. 6

1 dash Dr. Adam Elmegirab’s Orinoco bitters

Squeeze the twist over a chilled old-fashioned glass and set aside to use as garnish. Stir over ice, and strain into the 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Wednesdays with Dave by Patrick Capellini, The Brixton, Babylon, NY

Monday, March 12th, 2018

Wednesdays with Dave

Patrick Capellini, The Brixton, Babylon, NY

“I visit Dave Bletsch every Wednesday on my day off and drink Zen cocktails because he’s normally busy and I don’t want to be complicated.”

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

.75 oz (22.5 ml) Jägermeister

.33 oz (10 ml) Campari

.33 oz (10 ml) Byrrh Grand Quinquina

.75 oz (22.5 ml) fresh lemon juice

1 flamed orange twist, as garnish

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

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Fall Frenzy by Hilary Kozlowski, Pizzeria Verita, Burlington, VT

Friday, March 9th, 2018

Fall Frenzy

Hilary Kozlowski, Pizzeria Verita, Burlington, VT

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

.5 oz (15 ml) Laird’s Applejack

.5 oz (15 ml) Fee Brothers Orgeat Syrup

.5 oz (15 ml) fresh lemon juice

2 dashes Bittermens ‘Elemakule Tiki® Bitters

Pinch of cinnamon

1 cinnamon stick, as garnish

Shake over ice, and strain into a chilled old-fashioned 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: “Chelanigous” by Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

Thursday, March 8th, 2018

“Chelanigous”

Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

Lucid Absinthe Supérieure, as rinse

1.75 oz (52.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.75 oz (22.5 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

2 dashes Regans’ Orange Bitters No. 6

1 dash Dr. Adam Elmegirab’s Orinoco bitters

1 orange twist, as garnish

1 lemon twist, as garnish

Rinse a chilled cocktail glass with absinthe. Stir over ice, and strain into the glass. Squeeze the twists 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

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Rainforest Tears by Bradford Knutson, Ricardo’s, Lacey, WA

Tuesday, March 6th, 2018

Rainforest Tears

Bradford Knutson, Ricardo’s, Lacey, WA

“A touch of gin was added to give the drink a dry balance to the sweetness. Zapaca is from Guatemala, with its tumultuous history, and the lime zest looked like green tears in the drink, hence the name.”

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

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

.25 oz (7.5 ml) Marie Brizard Apry

.25 oz (7.5 ml) Tanqueray London Dry Gin

2 dashes Fee Brothers Black Walnut Bitters

Microplaned lime zest, as garnish

Stir 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Morning Routine by Patrick Capellini, The Brixton, Babylon, NY

Monday, March 5th, 2018

Morning Routine

Patrick Capellini, The Brixton, Babylon, NY

“I love equal part cocktails for their easy prep and drinkability, and I love making them whenever I can.”

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

.75 oz (22.5 ml) Laird’s Applejack

.75 oz (22.5 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.75 oz (22.5 ml) fresh lemon juice

2 dashes Fee Brothers Black Walnut Bitters

2 dashes Fee Brothers Molasses Bitters

1 lemon twist, as garnish

Shake over ice, and double-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

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Spice by Hilary Kozlowski, Pizzeria Verita, Burlington, VT

Friday, March 2nd, 2018

Spice

Hilary Kozlowski, Pizzeria Verita, Burlington, VT

“Nice, smoky Margarita with a savory rim.”

Kosher salt and chili powder, for rim

1 oz (30 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) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) pineapple juice

.5 oz (15 ml) fresh orange juice

Rim a chilled wine glass with the salt-chili mixture. Shake over ice and strain into the glass. Add a little ice.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Julio Cooler by Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

Thursday, March 1st, 2018

Julio Cooler

Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

2 to 3 cucumber chunks

1.5 oz (45 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Campari

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Gomme Syrup

1 cucumber wheel, as garnish

Muddle the cucumber chunks in a shaker. Add the remaining ingredients. 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

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Gaz Groni by Bradford Knutson, Ricardo’s, Lacey, WA

Tuesday, February 27th, 2018

Gaz Groni

Bradford Knutson, Ricardo’s, Lacey, WA

“Simple is best.”

1 oz (30 ml) The Irishman Founder’s Reserve Irish Whiskey

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

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

1 orange twist, as garnish

Finger-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

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Born on the Fourth of July by Patrick Capellini, The Brixton, Babylon, NY

Monday, February 26th, 2018

Born on the Fourth of July

Patrick Capellini, The Brixton, Babylon, NY

“Smoke and spice make everything nice!”

1.5 oz (45 ml) Chase English Oak Smoked Vodka

1 oz (30 ml) Ancho Reyes Ancho Chile Liqueur

.5 oz (15 ml) Canasta Cream Sherry

.75 oz (22.5 ml) fresh lemon juice

.75 oz (22.5 ml) Fee Brothers Orgeat Syrup

1 egg white

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Chili powder, as garnish

Shake over ice, then strain into a fresh tin and shake without ice. Double-strain into a collins glass over fresh ice. Add the 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

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: It’s Nutty by Chelsea Harris, Pizzeria Verita, Burlington, VT

Friday, February 23rd, 2018

It’s Nutty

Chelsea Harris, Pizzeria Verita, Burlington, VT

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

.25 oz (7.5 ml) Lazzaroni Amaretto

.25 oz (7.5 ml) Fee Brothers Orgeat Syrup

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) maple syrup

1 barspoon Marie Brizard Apry

1 lemon twist, as garnish

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

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Late Summer Sipper by Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

Thursday, February 22nd, 2018

Late Summer Sipper

Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

“It’s yummy. Drink it!”

1 oz (30 ml) Chase Marmalade Vodka

1 oz (30 ml) Byrrh Grand Quinquina

.75 oz (22.5 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Gomme Syrup

1 dash Bittermens ‘Elemakule Tiki® Bitters

1 dash Bittermens ‘Elemakule Tiki® Bitters, 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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: East Indies Flip by Bradford Knutson, Ricardo’s, Lacey, WA

Tuesday, February 20th, 2018

East Indies Flip

Bradford Knutson, Ricardo’s, Lacey, WA

“I liked the way the sherry mellowed out the Batavia-Arrack.”

1 pineapple wedge

1.5 oz (45 ml) Batavia-Arrack Van Oosten

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

.25 oz (7.5 ml) fresh lemon juice

1 whole egg

2 dashes Bittermens ‘Elemakule Tiki® Bitters

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

1 pineapple wedge, as garnish

1 dash Dr. Adam Elmegirab’s Orinoco bitters, as garnish

Muddle the pineapple in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a chilled tulip glass. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Cocktails in the Country: Brandy Is the Old-Fashioned by Lucas Heckenberger, The Dime, Allentown, PA

Monday, February 19th, 2018

Brandy Is the Old-Fashioned

Lucas Heckenberger, The Dime, Allentown, PA

“This is a proper Wisconsin Old-Fashioned made with Spanish brandy. Please, enjoy!”

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) Eli Mason Gomme Syrup

.25 oz (7.5 ml) maple syrup

3 dashes Regans’ Orange Bitters No. 6

1 flamed orange twist, as garnish

Stir over ice, and strain into a chilled rocks glass over fresh ice. Flame 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

Tags: , , ,
Posted in CitC 2017 |

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.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Having a Whale of a Time, Wish You Were Here

Thursday, February 15th, 2018

Negronis by Osvaldo Vazquez were the Icing on the Cake!

For Valentines day this year we went out into the ocean in Los Cabos, and petted whales as they swam next to our boat.  What an experience, huh?  Didn’t happen quite like that . . .

We did see whales, though. Two of them to be precise.  And although they didn’t come close enough to our boat for us to touch them, they swam pretty close by for about half-an-hour.  It was unforgettable.

What follows, then, and the pics we took of Frida and Pancho, our new Whaley friends!  Thanks to Chileno Bay Resorts for their fabulous hospitality!

And we ended the afternoon with a few oysters and a song or two

 

Tags: , , , ,
Posted in bartenders, Travels and Adventures |

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

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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.

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

Discover Bols Genever 100% Malt Spirit

Wednesday, January 31st, 2018

Feb 6, 6 – 8.30 PM

21 W 46th Street, 11th Floor, NYC

Discover a 17th century style from the Bols family. Bols Genever 100% Malt Spirit with our Master distiller, Piet Van Leijenhorst.

All the way from Amsterdam to share this special occasion with us and would love for you to join!

We will be featuring specialty cocktails created by:
Butter and Scotch
Bathtub Gin
Seamstress
Along with our Red Light Negroni!

There is limited space for the event and RSVPS are required.

RSVP to gillesbensabeur@lucasbols.com today to save your spot at this special occasion!

 

Tags: , , , , ,
Posted in Uncategorized |

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

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

Tags: , , ,
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

gazregan@gmail.com

Tags: , , ,
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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |

USBG LAUNCHES COCKTAIL CLASSIQUE COMPETITION SPONSORED BY LUCID® ABSINTHE

Tuesday, January 16th, 2018

HOOD RIVER, Ore (January 16, 2018)– The United States Bartenders’ Guild today announced a national cocktail contest, sponsored by Lucid Absinthe Supérieure, to find the next Cocktail Classique Champion.

Open to any working mixologist across the country, the contest seeks to find the talent behind the most creative cocktails using Lucid Absinthe.  The winning mixologist will be awarded a trip to the Combier Distillery in the Loire Valley, France, where Lucid Absinthe is made according to traditional French methods.

Once a core ingredient in most classic cocktails, absinthe was banned in the United States for 95 years. Following efforts by research scientist turned distiller T.A. Breaux, the ban was repealed in 2007, and Lucid Absinthe Supérieure became the first authentic absinthe to be legally sold in the US.

“It’s been more than 10 years since the repeal of the ban, yet many mixologists are still exploring the best ways to use absinthe beyond a rinse,” said Keri Meuret, Brand Manager, Lucid Absinthe.  “We’re thrilled to partner with the USBG to educate their members and the US mixology community as a whole about authentic absinthes and to encourage them to experiment and find innovative ways to accent the botanicals at the core of this wildly versatile spirit.”

Interested applicants should create a unique recipe using at least ½ ounce of Lucid Absinthe and submit the recipe to https://usbartendersguild.formstack.com/forms/cocktail_classique. Entries will be accepted January 15 through February 23 at 11:59pm PDT. The field of entries will be evaluated by a panel of USBG experts.

Cocktails will be judged on appearance, aroma, creativity, taste and ability to enhance, not overwhelm, the botanicals used in Lucid.

Ten semi-finalists will be selected in each of five regions (Western, Southwest, Midwest, Northeast and Southeast) and compete in a live shake-off in each of the regions to be held in March – July, with specific dates to be announced. The winner of each semi-final will be invited to compete in the Cocktail Classique Finals in New Orleans in August.

Additional information is available on Lucid’s Facebook page, the Lucid Website and the USBG website.

Samples and hi-res images are available. Contact Laura Peet, PeetCom Inc. lpeet@peetcom.com;

(917) 860-6285.

Tags: , , , ,
Posted in Bartender Bulletin |

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

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
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

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

gazregan@gmail.com

Tags: , , ,
Posted in CitC 2017 |