Any visitor to West Main Crafting Co. has seen the Barrel-Aged section of our cocktail menu. A staple for eight volumes now, the barrel-aged cocktails can sometimes fly under the radar unless one is giving the book a good read. This is partly because our barrel-aged cocktails are a little
tropical fruit, citrus, eucalyptus, bubbleskentucky rye whiskey, pineapple gomme, lemon, maraschino, bogart bitters, orange bitters, blanquette de limoux sparkling wine Beginning in the 1880s, Golden Age bartenders started reaching for Champagne when preparing their cocktails. A dose of bubbles in a proper Cocktail—such as the Manhattan—became commonplace. The Prince of
When first-timers take a seat at West Main, they get the same introduction: “we are a nineteenth century-inspired craft cocktail bar; we make all our ingredients in-house so as to provide the most authentic drinking experience possible,” with “authenticity” being the operative word. The late nineteenth and early twentieth centuries
The Gin & Tonic has its origins in India during the nineteenth century, when British soldiers added gin to their tonic water to make it palatable. Tonic water is a carbonated beverage containing quinine, a bitter medication used to treat malaria. We make our tonic water from quinine tincture, gentian
Among many cultural casualties, Coronavirus has wrecked the familiar experience of dining out. Sweaty sidewalk seating, near-empty restaurants, PPE-shrouded staff, limited menus, all are part of our world now—some for the better, but still unfamiliar. While the experience may have changed, the earnestness of your locally-owned restaurants and bars has
honeycomb, bergamot, anise, apple blossomnoilly prat dry vermouth, bénédictine, absinthe, monk bitters An aperitif-style mixed drink, the chrysanthemum is a “lost” classic with hints of honey, vanilla, and wormwood. Created in the twilight of the Golden Age, it survived Prohibition and now enjoys a special place as the go-to option