A Big Dill
2 ounces PostModern Spirits UpRoot Gin
0.5 ounce Dill – Basil Shrub*
0.5 ounce Dill Syrup**
0.5 ounce Rosemary Syrup***
2 dash Strongwater Virtue Bitters
2 ounce soda water
Dill / Basil / Rosemary
Shake first five ingredients with ice and strain into an ice filled Collins glass and top with soda water.
*Dill-Basil Shrub Recipe: 0.5 cup Apple Cider Vinegar, 0.33 Cup Dried Dill, .25 Cup Fresh Basil – rest for 20 days, strain & retain liquid
**Dill Syrup Recipe: 1 Cup Sugar, 1 Cup Water, 0.5 Cup Dill, 0.25 Basil. Heat water and sugar until sugar melts, then steep herbs in liquid for 10 minutes on low heat. Strain and retain liquid.
***Rosemary Syrup: 1 Cup water, 1 Cup Sugar, 0.5 Cup dried Rosemary. Heat water and sugar until sugar melts. Add rosemary and steep over low heat for 10 minutes. Strain and retain liquid.
Refreshing herbal notes with the smooth, barrel rested gin
You might also like…
A fall favorite in the tasting room for several years, the Alpino Sour is a PostModern riff on the Amaro Sour from Brad Thomas Parsons book: Amaro. The whiskey barrel rested Amaro Alpino makes the perfect backbone for this cocktail with its interesting blend of...
Taking it’s cue from the 20th Century cocktail and pairing PostModern Spirits’ Empirical Dry Gin with citrus and Cacao Liqueur, The Imperial Gin & Tonic is full on flavor. The Jack Rudy Tonic Syrup pairs nicely with the lemon citrus notes and the full-bodied Cacao...
Light Me Up and drink me down! This spicy cocktail makes full use of the Strongwater Bonfire Bitters, delivering spicy jalapeno notes with fruity pineapple juice flavors. Glass: Nick & Nora Ingredients: Kore Vodka 1.5 ounce Chamomile Liqueur 0.75 ounce Lemon Juice...
Sunday 1pm, 3pm
Tours must be booked online