Today’s cocktail was created by Bartender Brian Crux who runs one of the bars at a resort called Top Notch in Stowe, Vermont.
The interesting thing about this drink is that it features Barr Hill Gin which is a Gin local to VT and was created by Beekeeper Todd Hardy and the head distiller at Caledonia Spirits Ryan Christiansen. Caledonia Spirits makes three products so far, a vodka (Barr Hill Vodka) which is distilled straight from the honey they make, Barr Hill Gin which literally has two ingredients: Juniper and Honey and Tom Cat Gin which is their Gin aged in New American Oak Barrels for a period of six months, the result is a Gin that arguably drinks (almost) like a whiskey. Definitely worth a try!
The cocktail in this episode is delightful mashup of a sour and a Pimm’s Cup and I really, really enjoyed it. To the last drop. I’m sure you will too. Hope you guys enjoy!
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Barfly Shaking Tin Set
Barfly Measuring Cup Jigger
Barfly Hawthorne Strainer
Japanese Bitters Dasher
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Thin Margins
Ingredients
- 1 oz Pimm’s No 1
- 1 oz Barr Hill Gin
- 1 oz Lime Juice
- .5 oz Ginger Syrup
- .5 oz Maple Syrup (original recipe calls for .4oz
- 1 Egg White
Garnish
Instructions
- Add ingredients to tin and dry shake
- Add Ice to tin and Shake for 8-10 seconds
- Fine strain into chilled glass
- Garnish with Angostura Bitters
