Mouthfeel is an integral part of the overall experience of a cocktail. Stirring a drink retains a silky smooth texture. A good stir is ideal in this combination of gin, blanc vermouth and handmade herbal liqueur.
Fat washing is a technique where fats are added to spirits, then removed. A savory, silky flavor essence is is retained, making for a truly unique cocktail experience.
An almond butter wash is the finishing touch on this old fashioned with bourbon, house cold brew liqueur and barrel aged chocolate bitters.
The earliest origins of bitters can be traced back as far as the ancient Egyptians who are thought to have steeped medicinal herbs in wine. They’ve since evolved to become the bartender’s “spice rack” and a tool of balance in a cocktail’s composition.
Throughout colonialism, European travelers in the Caribbean were enamoured with the sweet tropical fruit called “anana” by natives meaning “excellent fruit”. Upon their return to the Europe or to American colonies, parties were thrown in order to share intriguing finds and stories of their adventures. A pineapple would be displayed to convey that no expense would be spared in guaranteeing the guests' enjoyment. With the resemblance of a pinecone and the consistency of an apple, this “excellent fruit” came to be known as the pineapple and a universal symbol of hospitality.
The right ice is a critical choice in the design of a cocktail. Tiny air pockets allow nugget ice to absorb the flavor of the liquid it's immersed in. It can soften overbearing flavors and provide extra dilution when necessary.
Combining flavors is an art. A well executed mixture becomes greater than the sum of its parts. Dill infusion, cucumber, lime, salt and the sweet zing of ginger culminate to make this cocktail a culinary experience
We call it “The Real Dill”