Local Craft Cocktails at NJ Food & Wine Festival

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The local craft cocktail event at this years NJ food & wine festival brought together some of the Northeast’s best small batch spirits. Laird’s Apple Jack (NJ), Brooklyn Gin (NY), Bootlegger Vodka (NY) and Widow Jane Bourbon (NY) came together in creative and dangerously delicious cocktails under the expertise of mixologist Christopher James. As the mixologist and bar manager of the Ryland Inn, located in Whitehouse Station, Christopher utilizes local spirits to create unique and inspired cocktails that might just convince you to deviate from your classic G&T habit. Consider these recipes your fast track to elevated cocktails, fit to be enjoyed all spring long (whenever spring finally decides to grace us with its presence).

DSC_0966Spring Sparkler

  • 2 oz Dutch’s Sugar Wash Moonshine
  • .75 oz Demerara syrup
  • .75 oz lime juice
  • 1 spritz of absinthe from an atomizer
  • 1 dash of bitters (optional)
  1. Shake and strain into a child absinthe rinsed coupé. Garnish with a lime wheel.

Scobeyville Shrub

  • 2 oz Larid’s Applejack
  • 1.5 oz spiced rhubarb shrub syrup
  • .5 oz lemon juice
  • 1 dash Dutch’s Colonial Bitters
  1. Shake and strain into a chilled coupé, garnish with a lemon wheel.

“21″ Punch

  • 2 oz Bootlegger Vodka
  • 1.5 oz grapefruit juice
  • .75 oz lime juice
  • .75 oz simple syrup
  • 6-8 sprigs fresh mint
  • 2 dashes Dutch’s Colonial Bitters
  1. Lightly muddle the mint with the grapefruit juice, lime juice, simple syrup, and bitters.
  2. Add vodka, shake and double strain over fresh ice in a Collins glass. Top with soda.
  3. Garnish with half-moon of grapefruit and a mint sprig.

All recipes created by Chris James- Mixologist & Bar Manager, The Ryland Inn

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