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Colonial America Pairing Dinner

Our first cocktail pairing dinner of 2019 will be on Thursday, February 14—yes, Valentine’s Day, though we’re welcoming couples and groups alike! We’ve been waiting since New Year’s Eve to tell you all about this dinner and we’re so excited to share it with you. The menu will further explore

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Fatal Flying Guillotine

blackberry, cherry, chocolate, orange, clove ruby port, Kentucky bourbon whiskey, milk, cream, ramazzotti, grenadine, aquafaba, monk bitters, soda water The Fatal Flying Guillotine is a tongue-in-cheek homage to the Flip, a standard eighteenth century mixed drink which later batenders miniaturized into single servings. Our carbonated version relies on a combination

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Horn of Plenty

bartlette pear, apple, citrus, ginger, cinnamon Poire william eau-de-vie, apple shrub, picon, lemon, fall syrup, ginger ale Named after a cornucopia—a hollow, horn-shaped basket which contains an inexhaustible amount of fruits, flowers, and nuts—the horn of plenty is a primeval symbol of nourishment. Since it represents the autumn harvest, our

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Sea Monster, take two.

allspice, nutmeg, cream, butter, vanilla spiced rum, gosling’s house blend, allspice dram, butter, seaweed Since the beginning of recorded history, ocean mariners from every culture have told tales of terrifying monsters. These monstrous beings roam the high seas, threatening to capsize ships and devour sailers. The Sea Monster is a

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Sotol Flip

white pepper, smoke, walnut, crabapple, cinnamon peppercorn-infused sotol, oloroso sherry, fall syrup, milk, cream, orange bitters, french oak, egg In Colonial times, Flips were made by tossing ingredients from one pitcher to another, back and forth, until the beverage was frothy. We prepare our Flips with a two-piece steel shaker,

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Double Dragon

blackberry, cassis, chocolate, nutmeg, clove gosling’s house blend, ruby port, molasses & nutmeg syrup, monk bitters, cacao, french oak The Double Dragon is a version of the iconic Old-Fashioned style Cocktail. We use a dark, rich Bermudian rum as the base spirit—blended to one-hundred proof—and sweeten it with port wine

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