It’s almost the New Year, so we think it's time to start celebrating. We’re using fresh ingredients for purees, reductions and infused alcohols for drinks that pack a punch to keep you cozy all winter long.
mahia, amaro, aperol, fresh lemon juice
la jalapeno rosado
mezcal joven, orange liqueur, fresh lime and pink grapefruit juices, stewed jalapeno
old forester bourbon, ginger puree, fresh lime juice, angostura bitters
120 day barrel aged old fashioned
old forester bourbon, angostura and orange bitters, demerara sugar
Cab's Melody Recipe
Crafted by Antonio Thompson, Director of Beverage Innovation
What better way to enjoy the cold weather than with a cocktail meant to evoke the season’s best flavors? For Cab’s Melody, the autumn colors and tastes were the inspiration. With the savory, citrus notes of Earl Grey tea, the liveliness of poached pears in spiced red wine, and the slight bitterness of Aperol, this is certainly a fall favorite.
1 oz Earl Grey-infused Vodka
1 ½ oz Poached Pear Cabernet Sauvignon reduction
½ oz Aperol
¼ oz fresh lime juice
2 shakes Angostura Bitters
Simple syrup to taste, maximum ½ oz
Shake vigorously for 10 seconds. Strain into cocktail glass, serve up.
Earl Grey-infused Vodka
Infuse One (1) Cup Earl Grey Tea Leaves per One (1) 1L bottle of Vodka. Infuse for 2 hours, stirring and shaking during infusion process. Strain into bottles when complete.
Poached Pear Cabernet Sauvignon reduction
In a pot, combine 6-8 peeled and cored pears (D’anjou, Bartlett or Seckel), 1 bottle Cabernet Sauvignon, 2 cloves, 1 star anise, 1 cinnamon stick, juice and zest of 1 orange, juice and zest of 1 lime, pinch of ground black pepper, 2 tsp kosher salt, 2 cups of fresh apple cider, 1 fresh bay leaf, 1 cup turbinado sugar.
Cook on medium low heat for 45 minutes. Let cool, refrigerate for 24 hours. Strain.