Winter Menu

Question 1

The mountain mule

Answer 1

2 oz Tito's vodka
1 oz Orchard Pear
.75 oz Heavy Cream
Ginger Ale 
Fresh Nutmeg

In a mixing tin, fill with ice, add Tito’s, Pear and heavy cream and shake for 8-12 seconds. Fine strain into a highballs glass filled with ice. With the soda gun, add ginger ale carefully to make a foam head that rises above the rim of the glass. With a microplane, grate nutmeg 8-10 times on the foam head.

Our newest version of the classic mule is a winter warmer. With seasonal pear and fresh nutmeg, this savory drink will get you through the frozen streets of NY.

Question 2

Ill Nino

Answer 2

1.5 oz Chai infused Flor De Cana
.75 oz cinnamon syrup
3 dashes of Aztec Chocolate Bitters

In a mixing tin, fill with ice, add all ingredients and stir for 30 seconds. Strain into a rocks glass with 2-3 quality ice cubes. No garnish

Our homemade chai infused aged rum is everything winter. With lingering notes of cinnamon, allspice and chocolate.

Question 3

The McCallister

Answer 3

1 oz Bulliet Bourbon
1 oz Walnut Liqueur 
.25 oz maple syrup
2 dashes whiskey bitters
Down East Winter Cider

In a mixing tin filled with ice, add whiskey, walnut liqueur, maple syrup and bitters. Shake for 8-12 seconds and fine strain into an 8 oz water glass with two cubes. Top the rest of the glass with Down East Winter Cider.

We wanted to encompass the idea of a holiday dessert in a beverage. With maple walnut and notes of nutmeg and cinnamon, we pretty much nailed it.

Question 4

The Roaring Twenties

Answer 4

1.5 Manhattan Moonshine
.5 Cocchi Torino
.5 Black Pepper 
2 dashes of Angostura Bitters
2 dashes of whiskey bitters
Lemon peel garnish 

In a mixing tin, fill with ice, add all ingredients and stir for 30 seconds. Strain into a coupe glass, zest lemon peel and add to drink.

A modern twist to this prohibition style cocktail. Local whiskey with fragrant black pepper and French vermouth.