The Sidecar is a classic cocktail created in Europe while America was suffering through Prohibition. It was made with brandy/cognac, orange liqueur and lemon juice. U.S. Hotel Tavern’s riff on it uses the distinctly American spirit of bourbon. The recipe calls for Buffalo Trace Bourbon, made in the oldest continuously operating distillery in America, even remaining operational during Prohibition to make whiskey for “medicinal purposes.” The U.S. Hotel Tavern is a charming historic tavern dating to 1835. Liberty Hall, featuring reclaimed barn wood, is suitable for group dining up to 200 guests.

INGREDIENTS
—1.5 oz. Buffalo Trace Bourbon
—1 oz. Cointreau
—.5 oz. fresh lemon juice
—Garnish with a twist of lemon
—Serve in a cocktail glass

2020 was on track to be a record year. For some catering companies across the state, continuous growth year-over-year had set them up for success, and they thought it would be their best 365 days yet.

And a record year it was—but not for good reasons. Layoffs and furloughs, major losses in sales, and too many cancellations and postponed events to count made 2020 a year that catering companies will never forget.

 

Well known for its envelope pushing cocktails served with a down-to-earth approach, Standby Detroit has not only helped to garner acclaim for Detroit’s cocktail scene, it’s continued to inspire and connect—even in the wake of a pandemic.

On-site cocktail catering and private events at the bar may be on hold through April, but guests can still enjoy creative stirred, shaken and carbonated bottled cocktails to go or book a private cocktail class to perfect their home bartending skills.

 

Courtesy of Two James Spirits

A unique mix of bitters creates a treat for the senses in this seasonal sip from Corktown’s Two James Spirits. While typically busy hosting tours and private events or slinging craft cocktails in its tasting room, the distillery’s team has shifted its efforts during the coronavirus outbreak. It’s been producing hand sanitizer for hospitals, police and fire departments across the Detroit metro, while lifting spirits with creative curbside cocktail kits.

INGREDIENTS