Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to Saint Dinette for a refreshing cocktail for the summer. Think of bourbon as a winter spirit? Think again.
- 1½ oz. W.L. Weller bourbon
- ½ oz. Salers Aperitif La Bounoux Gentiane Liqueur
- ¼ oz. Rothman & Winter Orchard Apricot Liqueur
- ½ oz. gomme syrup
- 2 dashes Easy & Oskey apricot bitters
Combine all ingredients in a mixing glass, over ice. Stir to combine. Strain and serve straight up, in a highball glass.
The color of a golden summer sunset, you'll immediately notice the apricot notes and the thicker, viscous feel that the gomme syrup adds going. Spend some extra time tracking down the specific bourbon that's suggested, too; W.L. Weller is produced from the same mash as the widely coveted Pappy Van Winkle brand of bourbon, and bartender/general manager Laurel Elm names it as her favorite.
About Saint Dinette
Elm says, of Saint Dinette: "A dinette, traditionally, is a small, informal gathering area off a kitchen -- so it's where families would have small, intimiate meals. That's what we're doing here." They're open for dinner all but Mondays (unless there is a Saints home game), and for brunch on Saturday and Sunday mornings.
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