Videos

— No. 139 —

Willett Distillery

I recent­ly had the expe­ri­ence of fol­low­ing around the dis­tiller of my favorite dis­tillery with my bud­dies and some cam­era equip­ment. We were there when the dis­tiller opened the doors until he packed it up for the day. Wil­lett was nice enough to give us free rein of the grounds and we got to wit­ness each nuance of the process.

— No. 125 —

Absente Video

Are the in-laws com­ing over to your place for a lit­tle hol­i­day get togeth­er? The North Star is the per­fect way to turn an awk­ward hol­i­day par­ty around, loos­en­ing every­one up and get­ting the vibe a bit more fes­tive. The North Star is a cock­tail I came up with for Cril­lon Importer’s prod­uct Absente, Absinthe Refined. As you may already be aware absinthe and cream go togeth­er nice­ly. The kirschwass­er adds a cher­ry note to this cock­tail and of course …

— No. 106 —

Magellan Gin Video

The first in our series of three videos stars Mag­el­lan Gin. I make my most pop­u­lar cock­tail, the Cucum­ber­ous, at the famous Brew­er’s Art bar in Bal­ti­more, Mary­land. Be sure to keep an eye out for the next two videos fea­tur­ing Absente. Cheers!

— No. 94 —

Satin Doll

This is the first of many WEBisodes to come. I’m excit­ed to present more videos in the future and hope you find them help­ful. If you’ve ever want­ed to make Post Pro­hi­bi­tion orig­i­nal cock­tails at home this is a great tuto­r­i­al on how to do so. That Satin Doll has a won­der­ful pre­sen­ta­tion, mak­ing it a sure fire crowd plea­sure at hol­i­day get-togeth­­ers. Cheers! Get the full recipe »

— No. 71 —

Goulet Brulée

2 oz pecan bour­bon ½ oz Grand Marnier ½ oz hon­ey syrup Bar spoon of sweet pota­to purée Grand Marnier foam Top with Turbina­do Sug­ar Angos­tu­ra flame bruleé Add Pecan bour­bon, GM, hon­ey syrup, and the sweet pota­to purée, in a mix­ing glass with ice and shake. Dou­ble strain into a chilled cock­tail glass. Top with Gm foam and place some Turbina­do sug­ar in the mid­dle of the foam. With a olive oil mis­ter filled with Angos­tu­ra bit­ters and 151 …

— No. 48 —

Libation Lounge

Post Pro­hi­bi­tion is a sen­so­ry step into a bygone era, every thing from clas­sic cock­tails with a mod­ern twist to pro­hi­bi­tion era style music soft­ly play­ing in the back­ground. Our events are opti­mal for enthu­si­asts who demand more of their bar expe­ri­ence. Here is a pre­view of our Liba­tion Lounge event at the Gin Mill where we invent con­tem­po­rary cock­tails with bold spir­its, liqueurs, bit­ters and bril­liant tech­niques for our guests to enjoy. Spe­cial thanks to Change­Up Mag­a­zine for cap­tur­ing the …

— No. 40 —

Cucumberous

The Cucum­ber­ous is a pop­u­lar cock­tail at the Liba­tion Lounge, invent­ed by Josh Sul­li­van. 1 1/2 oz Mag­el­lan Blue Gin 3/4 oz St. Ger­main elder­flower liqueur 3/4 oz cucum­ber juice 1/4 oz lime juice 1/4 oz rose­mary sim­ple syrup Cou­ple dash­es of Post Pro­hi­bi­tion orange bit­ters Shake with ice and strain into a chilled cock­tail glass. Gar­nish with cucum­ber slices.