In case some of our loyal friends and cocktail enthusiasts in the Pacific Northwest are interested, I am going to be guest-bartending at the world-renowned cocktail bar, Vessel, in Seattle.
Over the last few months, we have been lucky enough to have a couple of their amazing barmen work here at Bourbon and Branch a couple of nights, and now in return, I am going to be blessed with the opportunity to make some cocktails for some of Seattles most sophisticated paletes.
So, this Monday April 13th, starting at 4pm, I will be bringing a little bit of San Francisco with me to Seattle. Below, is a sample of the drinks that will be featured that night. Thanks again, and hopefully, I will see you there.
Pompero Anniversario, Batavia Arack, Falernum, Fresh Lime Juice and Small Hands Pineapple Gomme
The Kentucky Buck:
Four Roses Bourbon Infused with Organic Monterrey Bay Strawberries, Ginger Beer, Fresh Lemon Juice and Angostura Bitters
The Dutch Honey:
Bols Genever, Organic Wildflower Honey, Yellow Chartreuse, Fresh Lemon Juice and Bitters
The Agave Cocktail:
El Jimador Anejo, Agave Nectar, Water, Angostura Bitters, and Freshly Grated Indonesian Cinnamon
Blame It On Rio:
Cachaca, Rothman & Winter Apricot Brandy, Fresh Lemon Juice, Whiskey Barrel Aged Bitters and a Dash of Turbinado
Rye Maple Fizz:
Rittenhouse 100, Organic Maple Syrup, Free Range Egg White, Fresh Lemon Juice, Soda and Angostura Bitters
Gin, Rothman & Winter Orchard Pear, Green Chartreuse and Orange Bitters
All Recipes Created and Developed by
Erick Castro of Bourbon and Branch, San Francisco