west side of Sonoma County. Located inside a wine production facility, our distillery is state-of-the-art with a continuous micro-column still custom built by Headframe Stills of Butte, Montana. We also have a dedicated Redwood Empire barrel resting room adjacent to our distillery.” Because of the careful crafting it takes to make these new whiskeys, the absence
of anything artificial, and zero additives, the world of dark liquors has been changed forever. I used to look at a cocktail list and hope for a vodka option that sounded good to me. But now I just look for the most delicious cocktail and don’t even concern myself with what kind of spirit it’s made with. So come on, cross over to the dark side with me and enjoy some of these heavenly whiskeys.
Rachael Robbins owns Chickologist, a cocktail consulting company. Her main objective is to infiltrate “the boy’s club of mixology” and show the world that chicks can mix a mean drink too. She’s tended bar in NYC, Miami, LA, & NJ for 20 years. She opened a speakeasy in Jersey City and began creating innovative cocktails. She’s the in-house Mixologist for VDKA 6100. Reach her at chickologist.com or @chickologist.
Ginger Mule A-Go-Go! 2 oz Cask & Crew Ginger Spice Whiskey 1 oz peach nectar .5 oz lemon juice 1/4 oz vanilla simple syrup 2 oz ginger beer
Combine all ingredients and serve on the rocks with a mint garnish. Rachael Robbins
Tea for One 2 oz Cask & Crew Ginger Spice Whiskey .5oz honey syrup .5oz lemon juice 2.5 oz strong brewed tea To make the honey syrup combine one part honey, one part water. To make the strong brew tea, I use English breakfast tea, two tea bags per 18 oz hot water. Bring the mixture to a boil and let it sit overnight. Strain out tea bags. For the cocktail, combine all ingredients and serve on the rocks with a lemon garnish.
Photo: Shutterstock/ Brent Hofacker.
Rachael Robbins
barbizmag.com
February 2018
Bar Business Magazine
15