Here’s a run-down of our new cocktails for winter 2009!
Flower Power: Fruity and clean, this cocktail mixes up Iceberg vodka, grapefruit juice, orange bitters, and a bit of St. Germain, the delicious liqueur made from wildcrafted, hand-harvested elderflowers.
Peter’s Sazerac: This variation of the Sazerac uses Heering cherry liqueur instead of absinthe or herbsainte, Virginia whiskey, and our homemade clove bitters. A great Sazerac to try if you don’t like the anise flavor of absinthe or herbsainte.
Pink Martini: This sophisticated and clean cocktail is made with Broker’s London dry gin, sweet vermouth, and Campari which gives it its color.
Paris Sidecar: The Big Jones variation of the classic Sidecar, we shake up brandy and fresh-squeezed sours with fruity Framboise and Cassis.
Red Velvet: This drink is inspired by our wonderful Red Velvet Cake. Vodka, Galliano, and grenadine — topped with white Godiva “frosting,” it tastes just like red velvet cake!
True North Cherry Coke: Fizzy and tasty, this highball uses the delicious Grand Traverse Distillery‘s True North cherry vodka from northern Michigan with Coke.
Winter Manhattan: Our take on the Manhattan uses Warre’s Ruby Port instead of sweet vermouth, stirred up with bourbon and orange bitters.
Winter Sangria: Shiraz, Curacao, Brandy-soaked Cherries, Orange Royales, and Club Soda
Black Pearl: This is a Caribbean-themed nog made with egg, Cruzan blackstrap rum, Grand Marnier, and Kahlua. (Don’t be scared of an egg in your cocktail — it used to be more common, and we use good eggs!)
Continental Flip: This cocktail shakes up egg, Remy, tawny Port, and a splash of Allspice Dram Liqueur.