Cocktail Menu: Scofflaw in Chicago
First White Whiskey, Now Brown Gin: Beefeater Joins the Unusual Aging Trend

Cocktail Menu: Roast in Detroit

Bar Manager Joe Robinson sent me the latest cocktail menu from Michael Symon's Roast in Detroit. 

I see: pea-infused gin, chili oil, rye-fernet-Aperol-port combo.

Je Ne Sais Pas

Awww Snap
Sugar Snap Pea Infused Gin, Cocchi Americano, Fresh Lemon, Simple Sugar, Mint, Celery Bitters, Crushed Ice, Pea Tendril

The Last Straw
Sugar Snap Pea Infused Gin, Strawberry Infused Chartreuse, St. Germaine, Fresh Lime, Strawberry Garnish

Green Machine
Muddled Avocado, Ilegal Joven Mezcal, Spiced Agave Syrup, Fresh Lime, Cracked Black Pepper

Turnin’ on the Screw
Citadelle Gin, Aperol, Fresh Lemon, Rhubarb Bitters

Phosphene Dream
Mindo Cocoa Tea Infused Bourbon, Averna Amaro, Orange Flower Water, Xocolatl Mole Bitters, Mezcal Rinse

Self Portrait in a Convex Mirror
Bulleit Rye, Crème De Cassis, Fresh Lemon, Egg White, Petrus Aged Pale

Je Ne Sais Pas
Ron Zacapa 23, Fresh Lemon, Simple Syrup, Mint, Xocolatle Mole Bitters, Egg

The Mazatlan
Cilantro Infused Gin, Jalapeno Syrup, Fresh Lime, Chili Oil, Sea Salt

Bar Fly
Fig Infused Gin, Campari, Cherry Heering, Cranberry, Angostura, Vanilla Fig

Cucumber Collins
Cucumber Infused Gin, Fresh Lime, Simple Sugar, Soda

Old Overholt Rye, Fernet Branca, Tawny Port, Aperol


Get Camper's Book: Tonic Water AKA G&T WTF.