• Signature Drink: Blossom & Rainfall

    Amway's historic Lumber Baron Bar offers springtime favorites. 

     
    POSTED March 29, 2019
     

You'll discover a charming little cocktail lounge nestled in a quiet corner of the historic Pantlind Wing if you wander around the Amway Grand Plaza Hotel in Grand Rapids. Those looking for a cozy evening escape, complete with a fi replace and leather club chairs, can enjoy the intimate Lumber Baron Bar’s large selection of premium drinks and its blind selection of wines by the glass, which allow visitors to sample varieties they may not have sipped before. 

For spring, the Lumber Baron’s lead mixologist, Jeremy Williams, presents one of his favorites—Blossom & Rainfall.

“It combines Kentucky bourbon with floral hibiscus as well as a wine-based aperitif for an effervescent bouquet of spring time flavor. Refreshingly revitalizing, I created this cocktail to appeal to the palates of our bourbon-crazed customers as we move into the springtime,” he says.

Another one of his spring favorites is In the Orchard. “Flavors of orchard apples, wild strawberries and rhubarb are interlaced with hints of nuts, herb and Caribbean spices for a sophisticated woo,” Williams adds. “Showing how versatile and delicious sherry can be in cocktails, this combination showcases the complex complementary flavors of both the wine and fruits to create a cocktail with a great depth of flavor.”

But he says you’ll have to visit his Lumber Baron Bar to savor this Busnel VSOP Calvados and sherry delight.

INGREDIENTS
—1.5 oz. Four Roses Bourbon
—.5 oz. Lillet Rose
—.75 oz. hibiscus tea syrup
—.5 oz. fresh lemon
—1.5 oz. Topo Chico club soda

DIRECTIONS
Mix together, pour over ice cubes and garnish with a bushel of blanched mint.

 

Courtesy of Lumber Baron Bar, Amway Grand Plaza Hotel, Pantlind Wing // 616.774.2000

This creation is one of the distillery’s most requested drinks and perfectly refreshing in the summertime.

INGREDIENTS:
— 1.5 oz. Bluecoat American Dry Gin
— .25 oz. Dolin Dry Vermouth
— .5 oz. fresh lemon juice
— .75 oz. Penn’s Woods Syrup*

*Combine 40g fresh dill, 20g fresh basil and 10g dried coriander into one quart of simple syrup. Blend mixture, strain, and store in an airtight container and refrigerate.

 

INGREDIENTS:
→ 2 oz. London Dry Gin
→ 3/4 oz. raspberry syrup*
→ 3/4 oz. lemon juice
→ egg white
→ Angostura bitters

DIRECTIONS:
Place all ingredients into a shaker. Shake without ice. Add ice and shake hard. Double strain into a coupe glass. Garnish with three drops of Angostura bitters.

* P.S. Steak’s team adds grains of paradise, rose and other botanicals to its syrup.

 

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