2 oz Magellan Blue Gin 1/2 oz Amaro Nonino 1/2 oz fresh lemon juice 1/2 oz apple simple syrup 1 sprigs of sage 1 lemon wheel and 1 sprig of sage for garnish Top with club soda In a mixing glass add one healthy sprig of sage and the apple simple syrup, then muddle. Add ice and remaining ingredients except the garnish and the club soda. Shake and double strain into an ice filled highball glass. Top with club soda …
1 1/2 oz Magellan Blue Gin 3/4 oz blood orange juice 1/2 oz Aperol 1/2 oz cinnamon simple syrup 1 egg white Garnish with an orange twist Add all ingredients in a mixing glass except the orange twist. Dry shake the ingredients to incorporate the egg, I like to use a handheld frother. Add ice and shake. Strain into a chilled cocktail glass and garnish with an orange twist or blood orange wedge.
1 ½ oz silver tequila ½ oz mezcal ½ oz Grand Marnier 1 oz beet juice mixture (beets, carrot, lime) Splash of agave Garnish with a dehydrated blueberry sugar rim Shake with ice and double strain into a chilled cocktail glass rimmed with blueberry sugar.
Simple or not? Well, hopefully after reading this you can say that’s simple. Simple syrup is basically just two ingredients, sugar and water. Start with a basic 1:1 ratio. That’s 1 cup of water to every cup of sugar. If you’re making a traditional simple syrup all you’ll need is water hot enough to melt your sugar. That’s it.
¾ oz Brandy ¾ oz Captain Morgan Rum ½ oz Grand Marnier 4 bar spoons of pumpkin puree ½ fall simple syrup 1 egg white Garnish with grated nutmeg Add all ingredients in a mixing glass, except the nutmeg. Dry shake or use a hand frother to incorporate the egg white. Add ice and shake. Double strain into a chilled cocktail glass and garnish with grated nutmeg.
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 …
Applejack was the first natively distilled spirit in the United States, or what was the colonies at the time. Believe it or not, in New Jersey, applejack was used as currency to pay road construction crews during the colonial period. There used to be a number of distilleries in New Jersey and Pennsylvania up until the 1930s, but now there’s only one, Laird & Company. William Laird made his first batch of applejack in 1698 and the recipe was shared …
The handcrafted gin by Death’s Door Spirits won Wine & Spirits Best Spirit award in 2009, so yeah, there’s that. It may have won this award because it’s made from a special winter wheat that only grows on Washington Island, Wisconsin. This sustainably grown red wheat is harvested in a pristine maritime environment. The gin is a three botanical blend of organic juniper, coriander and fennel. The tasting experience begins with a bright juniper bouquet followed by a mild middle …
2 oz Buffalo Trace bourbon 3/4 oz Clear Creek Pear Brandy 1/2 oz fall simple syrup 1 bar spoon of fresh lemon juice 2 dashes Post Prohibition orange bitters 1 pear slice Shake all ingredients except pear slice with ice and strain into a chilled cocktail glass. Garnish with a pear slice. You can try this cocktail at our October (Oct. 15th 2010) Libation Lounge event at the Gin Mill (Baltimore City). Fall simple syrup recipe 2 cups of water 2 …