Spirits are high in the tap room today! We collaborated with @451spirits to release a specialty draft, Rum Barrel-Aged Coconut Howling Moon. The beer aged in a 451 Spirits rum barrel for 1 month, and was then infused with coconut flakes & dry hopped for a fun, tropical flavor.
We've also got 2 cocktail specials, Endless Summer and Dreamer’s Daiquiri, created by our mixologist Molly, which feature 451 Spirits Clawfoot and Pipe Dream. Kegs are tapped at the Rum today at 3 p.m. Cheers!
Very fortunate to taste this incredible Rum last night at @weslodge In Toronto.
Ron Bacardi, de Maestros de Ron, Vintage, MMXII’ created by eight Maestros de Ron (Master Blenders) and Bacardi family members. A blend of the finest Bacardi rums laid to rest in oak barrels over the past 20 years and finished in 60-year-old Cognac barrels.’ The vintage blend is presented in a hand-blown crystal decanter. This bottle was number 197 of only 200 created.
Etched onto the crystal decanter, next to the hand-pressed red crystal bat device, are the coordinates of 20 01 48.69N 075 49 56.86W that mark the birth place of BACARDI rum in Santiago de Cuba. This is the location of the first BACARDI rum distillery, where the founder’s son planted the original ‘El Coco’ and where our story began 150 years ago. The decanter also features a map of the Caribbean pointing to the original home of ‘El Coco’ and the Bacardí family.
One of the best spirits I have ever tasted.
Rested and Roasted! We are very excited for this collaboration with Kookaburra Roastery. A Brazilian coffee, rested in our very own used bourbon barrels. This is an extremely limited release, so come get it while supplies lasts and help us celebrate National Bourbon Heritage Month. Another great way to drink like a local! Cheers! 🥃☕️ @thekookaburra#drinklikealocal
27 41220 hours ago
Tonight's date night was visiting two of our favorite spots! First we got to see @amyohno at @richardsgoat who's highlighting local spirits including Boldt in 2 really creative cocktails! Then off to @griffinarcata for dinner and a Boldt Genever style Gin drink called The Power Couple which we are sure is a nod to the #dreamteam Vanessa & Cordelia! #drinklocal#datenight
I can't say I've seen, read, or heard anything bad about any of the Barrell Bourbon releases. My first purchase was Batch #9. I'm sad it's long gone and wish I had a back up. Being such a fan of Batch #9, without any prior info, of course I pulled the trigger on #10. After learning that it's a common mash bill of 75% corn, 21% rye and 4% malted barley from MGP I knew I would enjoy it but this wasn't exactly interesting or anything new to me. What is very interesting and new to me is that it had been aged in Michigan. I had never heard of this before. At 8 years it drinks very easily considering it weighs in at 122 proof. It's got a great palate and the finish lingers on and on. I'm not convinced that it fills my void for Batch #9 but it definitely reinforces my thought that Barrell puts out some primo stuff!
9 14817 hours ago
It's #NationalPunchDay and we are halfway to the weekend. @theweekendmixologist has us begging for one more glass! #CraftyCocktails
32 oz Rum
16 oz Pineapple Rum
16 oz Brandy
8 oz Campari
32 oz Green Tea
32 oz Fresh Citrus Juice
- 2 Grapefruit
- 2 Orange
- 2 Lemon
- 8 Lime
24 oz Simple Syrup
4 oz Cinnamon Syrup
10 Dashes Bitters
1 Bottle champagne
Combine everything except the champagne into a large bowl the night before and refrigerate. Stir whenever you pass by it. When serving, place a large block of ice in and top with a bottle of champagne. Garnish with slices of citrus.
Tom Nelsen built this hall in 1899! He applied for and was granted a pharmacist license to dispense bitters as a “stomach tonic" for medicinal purposes. This was a way to continue to serve the public through prohibition. This bar is the largest purveyor of Angostura Bitters in the world and today I became apart of the Bitters club! Ango shots!! #deathsdoorspirits#juniperharvest#angostura#nelsenshall#wisconsin#bitters