It's almost Spring which means a new cocktail list is almost upon us. We like the ones we have, but emotionally, we've moved on. This Spring we've decided to focus almost entirely on light, easy drinking cocktails with bright, fresh flavors and other springtime buzzwords like wildflowers, or breezy, or fertile. We hope you have as much fun drinking them as we had coming up with the list.
2 New Margaritas
We're adding two new Margaritas to the list this Spring that will, in all likelihood, stay year-round offerings.
1. Strawberry Margarita - This one will be coming later in March because we're starting by making a strawberry infused Tequila called "Tequila por mi Amante" (We didn't name it). The infusion takes a few weeks and we can't commit to selling it until we try the finished product, but let's be honest, it's going to be awesome.
2. Habanero Margarita - Firstly, this is NOT a spicy drink, it's actually surprisingly mild. We cut the seeds and stems out of the pepper to remove the heat and muddle the fruit and build a Margarita on it. Once you get past the heat, Habanero peppers are sweet, fruity, and downright delicious. The strawberry margarita will be more popular, but you definitely have to try this one.
46 & 2
Forty-Six And 2 is both a Tool Song and an evolutionary theory. Now, and most importantly, it's a drink. We take 46% abv Spiced Rum and 2 more things, strawberry syrup and fresh squeezed lemon juice for a drink that's a great sipper. If you want to do it at home, it works just as good with strawberry jam.
Elderflower & Champagne Cocktail
I can't tell you how little time it took us to put this one on the Spring Menu. A simple combination of Champagne and St. Germain with a lemon twist over ice that somehow tastes better on a warm afternoon. Champagne's not just for celebrations anymore. Now it's for day drinking.
The Pimm's Cup is a mainstay on our menu when it's not winter. Thus spring ushers in it's glorious return. Pimm's, if you've never had it, is a mixture of Gin, fruit, and spices, but don't let the word Gin scare you, it has little trace, if any, of the Juniper you normally find in Gin. It's traditionally mixed with ginger ale or 7up, but we do ours with fresh lemon juice, simple syrup, club soda, and a little cucumber.
When you think of fruit-heavy cocktails you tend to think either Tiki or sickly-sweet concoctions that come out of a machine. You certainly do not think of the Pre-Prohibition era. Behold the knickerbocker, the grandpappy of the Tiki cocktail. The knickerbocker combines rum, Curacao, raspberry syrup, and lime, for a potent, but dangerously drinkable beverage.
Gin Basil Smash
Some of you may remember a drink of similar name from last years' spring menu, the Strawberry-Basil Smash. Instead of bringing back the harbinger of long wait times, we went back to the inspiration for the drink, the Gin-Basil Smash. We took out the berries, ramped up the Basil, and muddle it to hell, leaving you with drink that you may want to smell as much as you drink. Plus it's bright green from all the muddled basil, which is always fun.
No one strained any brain cells thinking this one up. It's a rum drink with a LOT of pineapple in it. No frills, no fancy recipe, just Rum, Pineapple, and enough Lime and Simple Syrup to hold it together.
We had this on a previous menu, but it never really caught on, which is crazy because it's amazing. Well out of no where people started asking for them about a month ago so we figured we'd give it another go. Aperol and Prosecco over ice. Easy.
The Scott Baio (Aperol Bourbon Sour)
Look, I'm going to put my cards on the table here. I love Aperol. A lot. I drink it at home, at bars, and I even keep a bottle at my parents house just in case. It's one of those things you try and you either aren't a fan (these people are wrong) or you wonder how you made it this far in life without it. I dropped some in a Bourbon Sour a few weeks ago, just to see what would happen, and I like it so much we're putting it on the menu. Mostly so I can drink it, but you should too.
Springtime White Sangria
Normally I'm hesitant to give out sangria recipes because... well it's sangria. Sangria is the trashcan punch of the cocktail world. Wine, booze, fruit, some sugar, maybe some spices if you're feeling festive, just throw it all in a pitcher until you like it. This one however takes a pretty drastic turn from our normal sangria. We're ditching the traditional Spanish red for Albarino, a Spanish white and we're adding elderflower liqueur, peach bitters, and whatever else we have lying around. I think it's our best sangria yet.