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Welcome to Our B(ooze) Log

Aaron Lahey
 
October 15, 2015 | Aaron Lahey

Happy Spooky Spirited Halloween!

Hello Booze Log Readers!

It's been a while. I'm back, for one night only, to talk a little bit about Halloween; as well as the spooky cocktails this holiday inspired me to create.

Halloween has always been one of my favorite holidays. There's a natural creativity to it, between carving jack o lanterns, making haunted houses, and carefully crafting your costume. It's like the arts and crafts fair of holidays. 

For the last few years now this creatively charged holiday has compelled me to make creepy cocktails, inspired by things that go bump in the night.

Nightmare on Ginn Street

I recently watched Wes Craven's slasher classic for the first time, far overdue I may add. The goofy, yet still terrifying Freddy Krueger is more than deserving of a creepy cocktail namesake. 

The main color palette for the drink is green and red, reminiscent of Freddy's grubby sweater. The float of bitters mottles the foam on the top of the drink, making it look like burnt skin. Despite the intimidating visage, this drink is wonderfully refreshing. Full of spices from the Old Hollywood Ginn, with a strong raspberry note, dry botanicals, and more than a touch of rich Cocoa, this is a perfect cocktail for a warm fall night.

Nightmare on Ginn Street

2 oz Napa Valley Distillery - Old Hollywood Ginn
.5 oz Premium Dry Vermouth
.5 oz Small Hands Foods - Raspberry Gum Syrup
8 Drops Napa Valley Bitters - Antique Chocolate Bitters
Lime Wheel

Pour .25 oz Raspberry Gum Syrup into the bottom of a chilled cocktail glass. Add all other ingredients to cocktail shaker and shake hard with ice. Strain into glass. 

Garnish with a lime wheel and 4 additional drops of Antique Chocolate Bitters.


Tower of Terror

Ever since Napa Valley Distillery released the Grand California, something about it reminded me of being a kid and going to Disney's California Adventure theme park. Everyone knows the best ride in the park is the Twilight Zone's Tower of Terror, a creepy 1930's hotel, with quite the drop.

These memories are what inspired the Tower of Terror cocktail. A southern Californian play on a Moscow Mule, replacing vodka with 80 proof Orange Brandy and adding some south of the border kick with tamarind chili lime bitters. The look of the drink, from the Colin's glass to the cherry on top, is supposed to be reminiscent of an Art Deco hotel.

Tower of Terror

1.5 oz Napa Valley Distillery - Grand California
1/2 Lime, juiced 
6 oz Ginger Beer (or 1 oz. Pickett's #1 Ginger Beer Syrup, Medium Spicy & 5 oz soda water) 
8 drops Napa Valley Bitters - Tamarind Lime Chili Bitters
Fresh Orange Peel 

Fill Collins glass with ice. Add the Grand California first, then lime juice, topping with Ginger Beer. (If using Pickett's #1 Syrup and soda water together mix in a separate glass before adding to the cocktail). 

Garnish with flamed orange twist and float bitters on top.

 

I hope you enjoy these eerie libations as much as I enjoyed creating them. They are alive...ALIVE I SAY!!!

Until next time,
Your ever humble, mad mixologist

Aaron Lahey


*Napa Valley Distillery always recommends drinking responsibly.

Time Posted: Oct 15, 2015 at 2:40 PM
Aaron Lahey
 
June 10, 2015 | Aaron Lahey

Witch Doctor Wednesdays

Hello Booze Log Readers!

Welcome to the inaugural Witch Doctor Wednesday blog post, where I will explore alcohol’s history and use as a medicine*.

Today's post was inspired by the release of our Brandy Mint Julep Cocktail, which I found out, through accidental experimentation, to have some healing qualities. Hot toddies are a category of cocktail that actually predate the cocktail. They are defined as a mix of spirituous liquor, sugar (or honey), spices/herbs, and hot water. The hot water actually vaporizes the alcohol, which can clear up congestion in the sinuses and lungs. Alcohol is also a mild anesthetic, so it can sooth a sore or scratchy throat. All of the earliest preparations of alcohol like this were medicinally intended. If you do have a sore or dry throat, adding a small amount, maybe half an ounce, of Brandy Mint Julep Cocktail to hot water and lemon, should really help it feel better. I know it has for me.

Hot Mint Toddy
1oz NVD Brandy Mint Julep Cocktail
1/2 Lemon, juiced
1 Cinnamon Stick
7oz Hot Water

Makes one 8oz cocktail.

Until next time,
Your friendly, neighborhood witch doctor,
Aaron Lahey


*Note: This is not intended to cure, treat, or prevent any disease. The FDA has not endorsed the statements here*

Time Posted: Jun 10, 2015 at 5:10 PM
Aaron Lahey
 
May 28, 2015 | Aaron Lahey

Thirsty Thursday: The Cherry Lime Gimlet

Hello Booze Log Readers,

Today, I am mixing up a cocktail inspired by two other classics: The Gin Gimlet, and The Cherry Lime Rickey. Both of these drinks were extremely popular from the 20's straight through to the late 50's. Gin Rickey's are ordered by Gatsby in Fitzgerald's classic, and many know the gimlet as Betty Draper's (Mad Men) poison of choice. The Cherry Lime Rickey was a popular soda fountain drink around the same time, using sweet cherry syrup for a refreshing summer pop. Cherry season is still in full swing here in Northern California, and with the hot days driving me for a refresher, I've looked to these classic summer cocktails for inspiration. The result? The Cherry Lime Gimlet. Shaken hard and strained, like a gimlet, this drink looks beautiful in your fanciest cocktail glass.

The Cherry Lime Gimlet
2oz Napa Valley Distillery Cherry Brandy
0.75oz El Guapo Lime Cordial Syrup
0.25oz Luxardo Maraschino Liqueur
2 dashes Bittercube Cherry Bark Vanilla

Add all ingredients to a cocktail shaker with ice. Shake hard until shaker frosts. Strain into a cocktail glass. Garnish with lime wheel and Luxardo Maraschino Cherry.

Until next time,
Your ever humble, antiquated mixologist,
Aaron Lahey

 


*Napa Valley Distillery always recommends drinking responsibly.

 

Time Posted: May 28, 2015 at 11:50 AM
Aaron Lahey
 
May 26, 2015 | Aaron Lahey

Temperance Tuesday: As Bittersweet Cocktail Example

Dear Readers,

In my last post I promised a nonalcoholic cocktail recipe based on the format I laid out in the crash course. If nothing else, I try to be a man of my word, so here it is! Please refer to my post last week for more information about how I came to this recipe!

Something I forgot to note last week: When you have created a signature concoction, make sure to name it something fun!

South of Wherever
2oz Small Hands or Liber Pineapple Gum Syrup
1oz fresh orange juice
1oz fresh lime juice
2 dashes Mr. Bitters Honeyed Apricot & Smoked Hickory Bitters
12oz soda water

Shake first four ingredients with ice in a cocktail shaker. Pour unstrained into a pint glass. Top with soda. Garnish with lime wheel. Makes one 16oz bittersweet cocktail.

As you can see this drink follows the format. It has the pineapple gum as the sweet component, fresh citrus for the sour, bitters that complement the other flavors in the drink, and soda water to dilute.

Hope this helps in your home mixing adventures!

Until next time,
your ever humble, honest mixologist,
Aaron Lahey

Time Posted: May 26, 2015 at 3:57 PM
Aaron Lahey
 
May 13, 2015 | Aaron Lahey

Tardy Temperance Tuesday: Bittersweet Cocktails at Home (A Crash Course)

Dear Readers,

Over the past few months I have written about several of the non-alcoholic Bittersweet Cocktails that we serve in our Oxbow Tasting Salon and Bar Shop. Today, I am going to show you how to start creating your own Bittersweet Cocktails at home. Everything here is a rule of thumb, and there will almost certainly be exceptions to the rules. The important thing to remember is to have fun and to experiment!

The Framework
Every Bittersweet Cocktail has a basic framework to it, certain components that will always be there. These components are sweet, sour, bitter, and water.

Sweet
Every drink is going to have a sweet element. If at all possible avoid using refined sugar in your drinks. Examples of sweet components include demerara sugar, infused syrups, fresh muddled fruit, molasses, maple syrup, brown sugar or agave. 

Sour
A sour flavor balances sweetness and is what makes a drink taste refreshing. The sour flavor is produced by one of several types of acids commonly found in food. Citric acid being the most common, as well as acetic acid (vinegars), tartaric acid (grapes), or malic acid (berries). Citrus juice is the most common sour component in cocktails, but various vinegars, and tart fruit juices also fill this role.

*note* Shrubs, also known as drinking vinegars, and tonic syrups, as well as sweetened lime juice, lime cordials, and sweet and sour mix fall into both the sweet and sour categories. With some being on the sweeter side (cordials, sweetened lime) and others on the more sour side (drinking vinegars, tonic syrups) with some being balanced in themselves. Experiment with these ingredients until you get it balanced the way you want.

Bitter
In non-alcoholic cocktails, bitters add a complexity that makes them as satisfying as a "real drink" as well as tempering the sugar. Bitters tend to play more of a forward role in the flavor profile of non-alcoholic drinks, and can even be the featured flavor in the drink. Feel free to use two or even three different bitters in one drink.

Water
Whether it’s sparkling, still, or flavored, you are going to need to dilute your drink to make it light and palatable.

Proper Proportions
Proportions are important in drink making, and will require some experimentation and practice to perfect, but here are some rules of thumb that have served me well:

In total you want between a 1:3 to 1:4 ratio of flavorings to water. So your sweet, sour, and bitter components should never equal more than 33% of the total volume of your drink.

In general, sweet and sour components should be in a 1:1 mix to stay balanced. If you want a tart drink like a lemonade however, do a 2:1 mix of sour to sweet. Certain sweet and sour ingredients will also be more concentrated than others. Here is where experimentation comes in.

Check back next week for a simple Bittersweet Cocktail I developed based on these rules and framework.

Until then, Happy Mixing!
Your ever humble, sober mixologist,
Aaron Lahey

Time Posted: May 13, 2015 at 3:20 PM
Aaron Lahey
 
May 7, 2015 | Aaron Lahey

Thirsty Thursday: The Cherry Sling

Not a Cocktail...

Here in Napa Valley the first fresh cherries have hit the farmer's markets; and to me, that's something worth celebrating. And Napa Valley Distillery has the perfect spirit for all your cherry based cocktails, our Cherry Brandy. This spirit is one of my favorites for mixing in cocktails, because it simultaneously functions as a whiskey and a brandy. You get the soft, fresh fruit note from the cherry, as well as a sharp, dry, peppery oak from the whiskey barrels it was aged in. The drink I am going to share with you today features this distinctive brandy, and falls into a category that actually predates the cocktail: The Sling.

Before the Cocktail
Many assume that a cocktail refers to any mixed drink, and in many places today the two are indeed synonymous. However, once upon a time, a cocktail had a very specific definition, and was just one more in a long line of mixed drink categories. The original definition of a cocktail is a mix of spirituous liqueur with water, sugar, and bitters. Stirred or shaken with ice and strained into a cocktail glass, with a fresh fruit garnish. Other mixed drink categories at the time included The Smash, The Punch, The Julep, The Sling, The Sour, The Fizz, The Flip, The Crusta and many more. Eventually all these families of drinks would fall under the blanket term "cocktail."

For your edification, here are the old definitions for some of these mixed drink families:
-Julep: Alcohol, sugar, water, and sometimes fresh fruit/herbs served in a julep cup with crushed or shaved ice.
-Smash: Like a Julep, but not particularly in a julep cup, and with only shaved ice.
-Punch: Alcohol, fresh fruit juice, and other mixers, normally served in a large bowl for entertaining.
-Sour: Liquor, lemon or lime juice, and a sweetener, sometimes with an egg white.
-Fizz: Alcohol, sugar, and soda water. The soda water makes it a fizz.
-Flip: Has an egg in it.
-Crusta: Has a sugar rim.

What is a Sling then?
A Sling is simply a mix of liquor, water, and sugar, served hot or cold, strained into a glass. Truly the most basic of mixed drinks. I have found very few true Slings that I like. Usually combining sugar and alcohol without bitters produces a drink that cloys at the throat, like cough syrup. The bitters are an integral part to the balance of the cocktail. There are, of course, exceptions.

Sour Cherry Syrup
The syrup I use in this drink makes all the difference. It has a real tart note that offsets the sweetness and provides balance without the use of bitters. The brand I used was D'Arbo, an Austrian company famous for their preserves. Their sour cherry syrup is the best I've found. Our sister store, Napastak, carries it here in the Oxbow Marketplace. If you can't find that, a 50/50 mix of Tait Farms Sour Cherry Shrub and Luxardo Maraschino Syrup makes a good substitute.

The Cherry Sling
1.5oz Napa Valley Distillery Cherry Brandy
1.5oz D'Arbo Sour Cherry Syrup
Fresh cherry, stem on, for garnish

Shake hard in a cocktail shaker with ice until shaker is frosty. Strain into a small cocktail glass. Garnish with a fresh cherry. Give to your Mother this Sunday. She deserves it. Makes one 3oz cocktail.

Until next time,
Your ever humble, antiquated mixologist,
Aaron Lahey

Time Posted: May 7, 2015 at 4:23 PM
Aaron Lahey
 
April 30, 2015 | Aaron Lahey

Thirsty Thursday: The Real California Mint Julep

We have a very special weekend coming up Booze Log Readers: The Kentucky Derby! What is the Kentucky Derby without its ubiquitous cocktail, the Mint Julep? It's just another horse race. This iconic libation became the official drink of Churchill Downs in 1938, when they started selling it in commemorative Julep cups.

Although synonymous with Kentucky know, the Mint Julep was originally associated with Virginia. Originally described in 1803 as "a dram of spirituous liquor that has mint in it, taken by Virginians in the morning." These Virginia Juleps were thought to use brandy, rum, or rye as their "spirituous liquor," not Bourbon at all! In fact, in Jerry Thomas's 1887 edition of his bartending guide, he includes several recipes for mint juleps, none of which call for whiskey. However, in my humble opinion, no matter the cocktails origin, if you are drinking one for derby, it better have Kentucky bourbon in it.

The Real California Mint Julep is a play on Jerry Thomas' The Real Georgia Mint Julep, which uses cognac and peach brandy as its base spirits. I really liked the idea of pairing the mint and a stone fruit flavor like peach. I also like how different regions have taken this simple drink and modified it to express local character. I am going to attempt to do the same here, using a fuzzy stone fruit native to California: the apricot. Instead of simple syrup I add a bit of black-strap molasses. This drink is, after all, for the racetrack; and molasses always reminds me of the stables.

Alright, I can tell you are chomping at the bit. Here's the Recipe:

The Real California Mint Julep
2 oz Kentucky Straight Bourbon
1 oz Napa Valley Distillery Apricot Brandy
1 oz Napa Valley Distillery Grand California
1 heaping barspoon Luxardo Apry Apricot preserves, or other high quality apricot jam
1 small barspoon black-strap molasses
6 large fresh mint leaves
More fresh mint to garnish

In a cocktail shaker, muddle the mint with the apricot preserves and molasses. Add spirits, stir well with a bar spoon, making sure to scrape the sides of the shaker. In a julep cup or highball glass, fill to over the edge of the glass with crushed or shaved ice*. Strain the contents of the shaker over the crushed ice, through a fine sieve. Garnish with fresh mint sprigs. Watch a horse race. Repeat. Makes one 8 oz cocktail.

*All juleps will have crushed or shaved ice, that is what makes them a julep.

Enjoy the Derby everyone! Until next week!
Your ever humble, equestrian barman,
Aaron Lahey

Time Posted: Apr 30, 2015 at 11:00 AM
Aaron Lahey
 
April 16, 2015 | Aaron Lahey

Old World Gin and Tonic

Good afternoon readers! With the sun shining and summer fast approaching, I thought it was time to talk a bit about everyone's favorite summertime libation: the gin and tonic. The G&T is as ubiquitous as the PB&J, perfect partners never far from each other. That being said, both gin and tonic have gone through some pretty major changes since the drinks inception in 18th century British Colonial India. There, members of the British Army would mix their bitter malaria medication (quinine) with their ration of gin, sugar, lime, and soda, to make the medicine go down easier.

*For more information about tonic, what it is, and its history as both flavoring and medicine, please refer to this previous post* Many modern gin & tonic's fall flat. Instead of naturally extracted quinine from Cinchona bark, most modern bottled tonic has a chemical aftertaste. Mix this with the sharp juniper astringency of a lot of common London dry style gins and you end up with something that tastes more cleaning product than cocktail.  My solution is to go back to this cocktail's roots. Using a heaver bodied, naturally sweeter gin like NVD's Old Hollywood Ginn or a Genever smooths the bite of the quinine, and gives a spicy backbone to the drink. Replacing the bottled tonic water with tonic syrup and soda adds the slight interplay of sweet and sour that so many modern G&T's lack, as well as getting the true earthy flavor of cinchona. Most gins before the advent of modern transportation were transported and stored in oak barrels. This gave old gins an aged note from the dry oak that is totally absent from most modern gin. Nappy Valley Bitters Toasted Oak bitters brings that oak back to your finished cocktail. One spritz on top and it’s like you pulled the drink straight from the barrel. A lime wheel to garnish of course, and you have what, is in my humble opinion, a perfect G&T.

Old World Ginn & Tonic
1.5 oz NVD Old Hollywood Ginn
1.5 oz C&B Old Fashioned Quinine Tonic
3 oz soda water
1 spritz Napa Valley Bitters Toasted Oak Bitters
Lime wheel, for garnish

Add the gin and tonic syrup to a highball glass filled with ice. Top with soda water. Stir gently with a bar spoon. Spray Toasted Oak bitters on top and garnish with a lime wheel. Makes one 6oz cocktail.

Until next time,
Your ever humble, old fashioned mixologist,
Aaron Lahey

Want to order your own Old World Ginn & Tonic kit? Check this out!

Time Posted: Apr 16, 2015 at 4:20 PM
Aaron Lahey
 
April 7, 2015 | Aaron Lahey

Temperence Tuesday: The Old Hollywood Tart

Welcome Readers! My apologies for the brief hiatus! Did you miss me? Today's article will be the first of hopefully many to cover the topic of cooking with spirits. I say why let wine have all the fun!

The Old Hollywood Tart lives up to its name. You can almost imagine the living room this would be served in, and who would be serving it. Porcelain collectibles line the shelves of antique cabinets, sharing wall space with memorabilia from the golden age of the silver screen. Humphrey Bogart and Grace Kelly smile at you from smoke stained posters. You can almost feel the nicotine leeching from the walls. A single ceiling fan provides little respite from the hot, dry, LA air. A woman walks in, lit cigarette in one hand, pastry in the other. Her hair grayed long ago, hidden beneath a pristine beehive wig. Stumbling slightly in her sequined heels; like she surely did many times during her red carpet days; she places the tart in front of you. Grilled pineapple, smoky and sweet like your surroundings. Island spices and fresh mint remind you how close you are to the border. You notice a floral aroma, for a moment you think it's your gracious host’s perfume. But no, its lychee, soaked in passion fruit liqueur to round out this tropical dessert.

...Sorry, I got lost in Hollywood there for a second. You want to learn how to make this thing? Good! First a note about the featured spirit: The NVD Old Hollywood Cocktail

Our Old Hollywood Cocktail is a mix of our Old Hollywood Ginn; full of cinnamon and allspice notes; with pineapple gum syrup and sweet vermouth. This mix ages in a barrel for 10 weeks, lending it a subtle smoky note from the charred oak.

The Old Hollywood Tart
This easy to make desert is surprising complex, and intriguingly exotic. It may even deserve a leading role in your next Red Carpet event.

Ingredients
One large pineapple, peeled, cored, sliced, and grilled
Vegetable oil (for grilling)
Two Lychee in Passion Fruit Liqueur
.5 cup NVD Old Hollywood Cocktail
12 drops Bittermens Elemakule Tiki Bitters (optional)
6 sprigs fresh mint
9 inch pie shell, uncooked

Step 1: The Pineapple
The most labor intensive part of this pie is prepping the pineapple, so it’s good you do it first! Preheat your oven to 350 degrees, then grab the pineapple, a cutting board, and a big, sharp knife. Cut off the ends first. Then stand the pineapple up on one of those cut ends, and cut off the peel. Rotating the fruit as you go along. You want to make sure all the little spines have been cut off the fruit. Those don't soften during cooking and aren't fun to eat. Once your pineapple is peeled, cut it in half long ways, splitting the core in 2. Cut a V shape out of each half to remove the core. Slice your pineapple into half inch slices and transfer to a baking sheet. Lightly brush with oil, making sure to evenly coat the fruit. Throw the fruit on a hot grill, until the pineapple is seared deep brown and caramelized, but not burnt. About 6 minutes a side.

Step 2: Mixing the Filling
Roughly chop the two lychee, and add to a medium sized mixing bowl with the grilled pineapple. Pour over the Old Hollywood Cocktail, and let the whole mix soak for 10 to 15 minutes. Strain out the excess liquid and reserve in a small bowl. Transfer the fruit into the pie crust, and drop Tiki bitters over the top, if using them. Evenly brush the crust with an egg wash if desired. Throw the tart into the middle rack of your oven, and set a timer for 30 min.

Step 3: The Syrup
In a small saucepan over medium low heat, add the liquid you reserved from earlier. Stir frequently, letting the mixture reduce into a syrup. A good way to test when it is done is to drag the spatula across the pan, looking to see how long the liquid takes to fill the gap left by the spatula. The longer it holds its shape, the thicker it is. When the syrup is reduced and thick, remove from heat and transfer into a small bowl.

Step 4: Putting it Together
When the pie crust is golden brown and no longer soft, remove from the oven. Pour the syrup you made evenly over the pie. Garnish with fresh mint leaves, and you’re done!

Makes 1 9 inch tart, depending on the size of your pineapple
Prep Time:30 min
Bake Time: 35 min
Total Time: 1 hour 5 minutes

Signing off for this week,
Your ever humble, star struck mixologist,
Aaron Lahey

Time Posted: Apr 7, 2015 at 4:50 PM
Aaron Lahey
 
March 27, 2015 | Aaron Lahey

Two Variations On The Classic Gin Fizz

Welcome back to the final post on our second favorite New Orleans cocktail! The Ramos Fizz is one of those drinks you can judge a good bartender by, and every good bartender I know has their own variation on a Ramos. The way they make their Ramos Fizz says a lot about their perspective and approach as a bartender, and there are as many variations on this cocktail as there are bartenders mixing it. Here are a few variations I have found over the years that I really like. click to find Part 1 & Part 2

Kipper's Breakfast Gin Fizz
This is the first Ramos Fizz I ever made. Kipper was a regular of mine at my first bartending gig out in Occidental, and every Sunday he would come in and order one of these, the way his Dad used to make Sunday mornings. There are a couple of huge differences between this drink and the original. Firstly, this is a blended drink, not shaken at all. This makes it a lot easier on the bartender. Secondly, it seems like it’s made from things you would have lying around after an American breakfast. Orange juice instead of lemon and lime, maple syrup instead of gum or simple syrup, half and half instead of cream, and a whole egg instead of just the white. This makes a sweeter drink, reminiscent of an orange creamcicle. It is imperative that this drink be garnished with freshly grated nutmeg; at least according to Kip.

2 oz NVD Old Hollywood Ginn
1 oz half and half
1 oz orange juice
1 oz maple syrup
1 whole egg*
3 dashes (18-24 drops) orange flower water (Fee Brothers)
freshly grated nutmeg
1/2 cup ice

Add all ingredients but nutmeg to a blender and blend until smooth. Pour into Collins glass. Garnish with orange twist and nutmeg and serve. Makes one 12-14 oz cocktail.

Apricot Brandy FizzTwo Variations On The Classic Gin Fizz
This is one of mine. A modern, dressed up version of the original Ramos with Apricot Eau de Vie, blood orange, almond milk and vanilla. If you can find "barista series" almond milk, it makes a better foam. This cocktail has a decidedly Tiki drink quality to it, which I see no problem with. The NVD Apricot Brandy plays up the floral element always present in the Ramos, but is balanced by a spicy complexity missing from the original. Sometimes new is good!

1 oz NVD Old Hollywood Ginn
1 oz NVD Apricot Brandy
1 oz unsweetened almond milk
0.5 oz blood orange juice
0.5 oz lemon juice
1 oz gum syrup (Small Hands Foods or Liber & Co) or simple syrup (Sonoma Syrup Co)
3-4 drops vanilla extract (De La Rosa)
1 egg white*
3 dashes (18-24 drops) orange flower water (Fee Brothers)
1 dash (6-8 drops) Bittermens Elemakule Tiki Bitters
soda water
lemon wheel, orange twist, and lemon flavor pearls for garnish

Add all ingredients but bitters and soda and shake like a traditional Ramos Fizz. Pour into Collins glass, top with soda, and finish with bitters and garnish. Makes one 12-14 oz cocktail.

Well that's all for today folks. Happy shaking!
Your ever humble, foamy mixologist,
Aaron Lahey


*Napa Valley Distillery always recommends drinking responsibly.

**Napa Valley Distillery suggests using caution when consuming raw eggs due to the slight risk of food-borne illness. To reduce this risk, we recommend that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Time Posted: Mar 27, 2015 at 1:04 PM
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