Bar Business February 2018

Page 46

Seasonal Cocktails

2 parts Knob Creek® Rye 1 part sweet vermouth 1 whole fresh cherry Rinse of coffee liqueur 1 dash Angostura® Bitters

Muddle a cherry in a mixing glass. Add Knob Creek® Rye, sweet vermouth, and Angostura bitters and let it sit a minute. Fill the glass with large ice cubes and stir until cold. Put a dash of coffee liqueur around the inside of a chilled, rocks glass. Pour the cold drink into the glass using a strainer to catch cherry bits. Kyle Davidson, Chicago, IL

Royal Bees Knees

1.5 oz Fords Gin .75 oz lemon juice .75 oz lavender honey syrup (house-made)* To make the lavender honey syrup, steep 4 tbsps of dried lavender flower in 32 oz of hot water for 30 min. Strain lavender, combine with 32 oz of honey, and let cool to room temp. For the cocktail, shake all ingredients with ice and double strain into a chilled coupe. Shaun Meglen, Bar Manager of Péché in Austin, TX

Lovin’ the Blues

2 oz. Van Gogh Açaí-Blueberry Vodka ½ oz. cranberry juice ½ oz. fresh lime juice ½ oz. honey syrup (equal parts honey and warm water, dissolved) 5 blueberries Muddle the blueberries in the lime juice and honey syrup. Add remaining ingredients with ice and shake well. Strain into a martini glass. Garnish with two raspberries and a lime wheel on a pick. Jonathan Pogash, The Cocktail Guru



Bar Business Magazine

February 2018

Photos (top to bottom, clockwise): Van Gogh Vodka; Péché, Austin, TX; Knob Creek Bourbon.

Knob Creek® Maine Event