All Day Long, All Day Strong
Mint-infused Johnny Drum bourbon is joined by Campari, Carpano Antica, and bitters made with A.1. Steak Sauce. “I like the idea of doing something minty before the summer, but unlike a julep and something that has its own complexity.” For the A.1. bitters, Bartels infuses a rye whiskey base with roots, herbs, and a healthy dose of steak sauce to beef up this riff on the classic Boulevardier (pun intended).
Mifflin Street Moonlight
“Mifflin Street is a notorious street for the party animals of Madison, Wisconsin,” Bartels told us. “There’s a block party every Sunday.” That’s why the menu lists the drink as “Served up and thinking of a block party.” Ginger and honey are mixed with Crop Organic Meyer Lemon Vodka and Strega, an herbal Italian liquor. “It has a minty quality to it. I like that concept for springtime. Ginger, honey, lemon, and mint go really well together," says Bartels.
Rye 'N Parker Swag
Redemption Rye acts as the base of this pandan leaf-infused cocktail. “Pandan leaf develops wild flavors and aromatics when you infuse it in something," says Bartels. Stone Pine liqueur gives the drink a woodsy aroma, and the subtle spice in the rye is softened by two other liqueurs: EXR, a bitter pine liqueur from The Bitter Truth; and Braulio, a wine-based amaro that's pretty new to the US market. “I feel like it’s a less minty version of Fernet crossed with Nardini," says Bartels. "It has some weight and complexity. It’s definitely unique.” The drink is named after Ryan Huber and Sam Parker, two friends of Bartels and Stulman.
T. Model Train Dreams
“This drink is very much in the style of a classic Gin Rickey," Bartels says. He mixes cucumber-infused Ford’s gin, fresh lime juice, simple syrup, with club soda, then adds homemade tea-flavored Timmy Bitters to add depth to the simple highball.