Last week, Mike checked out Tattersall Distilling. This week, he visited their cocktail room.
2.5 oz Tattersall Gin
¾ oz mint gomme syrup (can substitute a mint simple syrup)
¾ oz clarified lime juice (strain out the pulp)
Easy & Oskey habanero bitters
Start by adding the bitters to an empty, chilled coupe glass.
Combine other ingredients in a shaker over ice. Shake, strain, garnish with a mint leaf, and serve.
Something like a gimlet, this cocktail is less tart because of the gomme/simple syrup. It also packs some heat (though, without delivering any habanero flavor), so it’s not for the feint of palate.
White of 1 egg
½ oz Tattersall Barrel Aged Gin
1.5 oz Orange Crema
½ oz simple syrup
½ oz fresh squeezed lemon juice
Shake all ingredients over ice vigorously, to combine ingredients and whip up the egg white. Strain into a Collins glass, and top with soda water. Serve, ungarnished, immediately.
A take on the classic gin-based drink called the Ramos Fizz, don’t let the raw egg scare you. As bartender Bennett Johnson says, “There’s booze in here that’s going to do a real good job of killing whatever is going to hurt your stomach.” Plus, we all licked cake batter off the mixer as a kid and survived, right?
Anyway, the Stamos Fizz differs from the Ramos Fizz by reversing the proportions of gin and orange liqueur. Tattersall’s Barrel Aged Gin takes on some of the complex white-wine notes of the barrels it ages in. The sweet Orange Crema combines with lemon juice, resulting in a sweet and refreshing cocktail, that is silky-smooth thanks to the egg whites.
Tattersall Distilling hosts public tours of the distillery operation on Saturdays, and features a cocktail room that is open to the public on Wednesdays through Saturdays.
For more information, visit their website.