I stopped in last week with William Nazar, the Service Director and Assistant Sommelier to see what was going on behind the bar at Blue Hill Stone Barns. As luck would have it, he was just finishing up his newest cocktail, the Sour Cherry Americano, and was happy to share the recipe.
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The cocktail menu at Craftbar features some of the best herb-infused cocktails we've ever tried; Skiba uses spirits and liquors to bring out the essential character of each herb, from sage (with bourbon and Benedictine) to cilantro with jalapeno and mezcal to rosemary and lavender with gin. Check out the drinks and get the recipes to make them at home »
The Velvet Jacuzzi consists of two cocktails stacked on top of one another in the same glass: on the bottom, there's a spicy tequila sour sweetened with Velvet Falernum. On top, a tropical-blue beach-perfect Daiquiri. It's tart and hot, refreshing and fun to drink. Better yet: it's easy to make at home.
Though it's meant for dessert, this drink isn't too sweet; bittersweet chocolate is balanced with red wine and tart raspberry puree. Smoke-infused cream adds a pleasant marshmallow-like flavor (and a bit of theatrical flourish) but the Despacho is still tasty without it.