G's Craft Cocktails

THE WILLARD - A MixoloG original creation

I had the privilege of working at the private Small Point Club in Maine as Bar Lead and Beverage Manager.

The Guests, Bob Kennedy its GM, and Head Chef Rob inspired me to create craft cocktails for the

beverage menu. My first creation was a variation to a popular Bourbon Blackberry Lemonade.

Since we are located in Maine known for its delicious blueberries (in season during summer),

I decided to use them instead of blackberries. I wanted a uniquely Maine taste, so I use Maine Blueberries,

Maine Blueberry preserves, and Sweetgrass Farms Blueberry Bitters from Union, Maine in the recipe.

The Club is located on a beach facing east looking out toward Sequin Island Light.

On the beach at low tide is a barely visible wooden bowsprit from a ship that wrecked a hundred years ago

named the E. F. Willard. Hence the inspiration for the cocktail name: The Willard. The cocktail is very popular

with adults and since young people were also looking for something other than a Shirley Temple or

Roy Rogers when dining with the parents … I skip the bourbon and bitters to make a non-alcoholic

version blueberry lemonade which is affectionately referred to as “The Willy.”

2 oz. of Jim Beam Bourbon or Four Roses Bourbon

1 oz. House made Blueberry purée*

Dash of Sweetgrass Blueberry Bitters

Topped off with 4 to 5 oz. of Simply Lemonade, Lemon garnish.

Build in a 12 oz. Old Fashioned glass over rocks, tossed or boxed.

Served OTR

To make the purée put 2 cups of fresh (or Wyman’s frozen) Maine blueberries and 6 to 7 oz. of

blueberry preserves (about half a jar) in a blender with a couple spoonful's of water and dash of lemon juice.

Blend until puréed, put in a plastic squeeze bottle, and refrigerate when not in use.

XIX

The “Nineteen” is borrowed from a fellow bartender Steve who serves up cocktails atop the old Hotel Bellevue (now Park Hyatt) on Broad and Walnut in Philadelphia. His menu calls it a Grapefruit Fresher … I asked if I could serve this up at my summer bar with his permission and named it XIX to his credit. I have stayed exclusively at the hotel for many years on business and pleasure with many wonderful memories.

In a strange twist, I was staying over in town, enjoying dinner and a drink before setting out the next day for New York City. I was on my way to Madison Square Garden to see my childhood hockey idol - NY Ranger Jean Ratelle - see his number honored and raised to the MSG rafters. He wore number 19.

2oz. Jose Cuervo Silver Tequila

¾ oz. Agave Nectar

1 oz. Aperol

¾ oz. Fresh Lime Juice

3 to 4 oz. Grapefruit Juice, Lime garnish.

“Build in Glass” using a Collins or Double Old-Fashioned glass, tossed or boxed.

Served OTR.

RUBY ROOT

Vena’s Fizz House in Portland Maine and its owner Steve inspired me to employ this cocktail of theirs in my craft cocktail menu. I learned about using Bitters and Shrubs in favorite classics or creating new ones. Steve opened my knowledge about the historical origins of these products as well mixing them with spirits to create uniquely tasting cocktails. Check out Vena’s at www.venasfizzhouse.com

The Ruby Root became my favorite for its name reference and because it quickly became a guest favorite at one of my bars. The Ruby Root reference reminds me of my “roots” to become a bartender and mixologist. The bar that inspired me on this journey is the Portland Regency Hotel in the Old Port of Portland, Maine. Its bartender team of Ben, Margaret, Simone and Ruby were and are a source of information, advice, professional best practices, and ideas. When in Portland visit both the hotel and fizz house bar … they are across the street from each other.

A Ruby Root is essentially a Mule with a unique kick. Cheers!

2 oz. Smirnoff or Tito’s Vodka

1 oz. of Fresh Lime juice

¾ oz. of Tait Farms Beet Shrub

Fill with Regatta or Goslings Ginger Beer

Lime and Beet piece garnish.

Prepare in a copper mug or 12 oz. Double Old-Fashioned Glass OTR.

GOLDEN ARROW

During a visit to Williamsburg VA and the Williamsburg Inn I enjoyed a craft cocktail creation in the Rockefeller Room using Scotch which I typically don’t think of as a mixed beverage. I like my favorite Scotch OTR, but this one was particularly tasty.

2oz. Famous Grouse Scotch (theirs) or Johnnie Walker Black (mine)

1 oz. Apricot Brandy

1 oz. Licorice 43

Served OTR, stirred.

Lemon garnish.

BLUE EYED JACK - A MixoloG original creation

2 oz. Jack Daniels

1 oz. Cointreau

5 or so ounces of Simply Blueberry Lemonade

Top with Blueberry Soda

Fill a pint glass with ice, shake the first three ingredients, top with BB soda.

TANGERINE DREAM - A MixoloG original creation

Inspired by my friends again from Vena’s, I created this cocktail off a version of their Tangerine Collins. My original version is:

2 oz. Beefeater Gin

1 oz. Tait Farms Orange Shrub

½ oz. Lemon Juice

1 oz. Monin Blood Orange Syrup

Top with Sunny D

Combine all ingredients in a Collins glass, shake and serve OTR.

Citrus garnish.

BRANDY ALEXANDER

A delicious classic.

2 oz. Brandy

1 oz. Dark Creme de Cacao

2 oz. Cream (or Half n Half)

Shaken and strained into a chilled Cocktail glass

Nutmeg Dust

CASTLE BLACK - A MixoloG original creation

I created this cocktail with a Game of Thrones inspiration and never bend the knee except before God.

2 oz. of Goslings Black Rum

¾ oz. Coco Re’al

1 oz. of Blackberry purée (made similarly to the Blueberry purée above)

Fill with Ocean Spray Cranberry Blackberry juice, a dash of lime juice and aromatic bitters.

Build over ice in double old-fashioned glass, shake and serve OTR

Blackberry garnish.