A tart syrup of local huckleberries is the heart of this magenta drink, mixed with Silver Tree vodka, Combier, lemon juice, and Bittermens Boston Bittahs. "Like most bartenders," says Schnurr, "I hate muddling mint," so he keeps the cocktail fresh with a touch of mint syrup made from the mint they grow outside.
Christian Schnurr, who once ran the bar program at High West Distillery in Park City, Utah, says this beer-and-whiskey cocktail featuring Fuller's London Pride is one of his personal favorites. "We wanted to make a beer cocktail that didn't lose sight of the beer," says Josh Blackman. "Adding bourbon and sweet vermouth makes the beer a little drier and adds to the citrus notes," says Schnurr. Also punching up the citrus flavors: pithy Bittermens Orange Cream Citrate and a flamed orange twist.
Dark & Stormy
Apparently "Chef Keller is a huge fan" of the Dark & Stormy, so this classic refresher was a must-include on the menu. They use Gosling's rum and Fever Tree ginger beer. "It's so spicy and has such a pure, dry ginger flavor," notes Schnurr.
"This is a twist on the Kir Royale," notes Schnurr, using a housemade hibiscus syrup and fresh lime cordial along with sparkling wine. This tangy-fruity drink has a candied hibiscus flower unfurling in the bottom of the glass.
The team, from left to right: Josh Blackman, Jessica Pinzon, and Christian Schnurr.
"I love the visual aspect of this cocktail," says Pinzon. "We make the thyme syrup here and pull the verbena flowers from our garden." The blend of light rum with creme de violette, lime juice, and thyme syrup is herbal but not aggressive, with a silky texture.
This cocktail featuring Leopold's gin from Colorado may not be like any Negroni you've sipped before. Barman Christian Schnurr says, "Leopold's gin is so elegant by itself—using Campari and sweet vermouth would overshadow the Leopold's. With Dolin Blanc and Averna instead, it all comes together." Jessica Pinzon adds: "Campari is round and viscous, while Averna offers dried fruit and orange peel notes—it makes sense with food and with the season."