Seasonally Apricot
Tangy, sultry, and oh so rye spicy. It takes you right to the orchards of central CA where we get our fresh apricots, lemons and almonds. Strong citrus and stone fruit notes excite your palate, but then a cooling almond syrup - pressed and blended in-house - soothes the initial sensation. A 45% ABV rye whiskey is constant throughout but lingers for a few after each sip - just enough to savor until the next. Small-batch cherry bark vanilla bitters help cut the sweet, and coalesce all the flavors into a unique cocktail. Tangy, sultry, and oh so rye spicy. It takes you right to the orchards of central CA where we get our fresh apricots, lemons and almonds. Strong citrus and stone fruit notes excite your palate, but then a cooling almond syrup - pressed and blended in-house - soothes the initial sensation. A 45% ABV rye whiskey is constant throughout but lingers for a few after each sip - just enough to savor until the next. Small-batch cherry bark vanilla bitters help cut the sweet, and coalesce all the flavors into a unique cocktail, frankly, not even possible behind the bar.
Spirit: Rye Whiskey ABV: 16% Serving Size: 2 Drinks
Rye Whiskey with Apricot Puree , Almond Syrup , Fresh Lemon 🍋 Juice, Cherry Bark Vanilla Bitters 🍒
Sweetness
Bitterness
Spirit Forwardness
Sour Factor
Spice Factor
The BackStory
Jerry Thomas’ 1862 How to Mix Drinks, or, The Bon Vivant’s Companion is one of the earliest examples of a smash appearing in the form of a julep recipe. Jerry’s definition of the julep lays the groundwork for the future of the category. He calls the it a “peculiarly American beverage” that is most popular in the South. However he also says, a “real Mint Julep” must be made from a dozen mint leaves, a spoonful of white sugar and “equal parts peach and common brandy,” topped with crushed ice, he does acknowledge that there were many versions in existence, many of them perfectly delicious.