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FEATURED COCKTAILS

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1 1/2 oz Irish whiskey
1/2 oz Varnelli Caffè Moka coffee liqueur
1 oz strong cold brew coffee
3 oz Southern Tier Mokah Imperial stout
1/2 oz vanilla syrup
Dollop of vanilla crème anglaise*

1 oz. Don Cicco & Figli 5 Aperitivo
1 oz. The Dabney Walnut Falernum
3 drops Suze Aromatic Bitters
Top off with Old Hill Cider
Lime Twist

Cranberry

6 ounces Cranberry
1 ounce G’Vine Nouaison
1/2 ounce La Quintinye Vermouth Royal Rouge
Combine in a cocktail shaker filled with ice, shake until chilled, strain into cocktail glass.

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1.5 ounces brandy, such as Vecchia Romagna Brandy
3 ounces egg liqueur, such as Zabov Zabaglione
Whipped cream, to taste
Cinnamon, to taste

gvine

2 oz. G’Vine Floraison Gin
1 oz. freshly squeezed lime juice
½ oz. rich simple syrup (2:1)
½ oz. raspberry (framboise) liqueur
1 bar spoon of balsamic vinegar
1 pinch of salt
Half an egg white
8 raspberries
Champagne

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2 oz. Catoctin Creek Roundstone Rye
0.25 oz. Don Cicco & Figli Nocino
0.25 oz. Honey Syrup
2 dash Fee Brother Walnut Bitters
1 dash Angostura

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8 ounces Smoked Walnut-Infused Bourbon
1 ounce Distilleria Varnelli Amaro Sibilla
1 ounce Nux Alpina Walnut Liqueur
6 dashes Bittermen’s Mole Bitters
12 California walnuts, bourbon-soaked, as garnish
1 cup ice cubes
¼ cup ice, cracked
4 lemon peel strips, expressed

A Scot’s Toddy

1.5 oz. Usquaebach Scotch Reserve Blend
1 oz. fresh lemon juice
1/2 oz. honey
1 chamomile tea bag
3-4 cloves
1 cinnamon stick

the clove club

2 ounces gin
1/4 ounce La Quintinye Vermouth Royal Blanc
3/4 ounce spiced grenadine
3/4 ounce freshly squeezed lemon juice
1 egg white {organic, free-range, and very fresh}
sugared cranberries for garnish

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1oz of Mizu Sochu infused with dry porcini mushrooms
3 oz of house made miso soup
3/4oz Almontillado
3/4oz sweet vermouth
Parsley cordia