Taylor Nissen, Shore Lodge’s sommelier and beverage program assistant manager, suggests using fresh huckleberries macerated in a little sugar when making the hotel’s famed Huckletini. “This tends to ripen the berries and juice them a bit, perfect for making drinks. When it gets a little warmer, you can find them all around Payette Lake [in McCall, Idaho]. Everyone has their little spots. Ponderosa Park is great for this, too,” says Nissen. shorelodge.com

INGREDIENTS
—2 oz. 44 North Huckleberry Vodka
—½ oz. Cointreau
—1 teaspoon huckleberry juice
—1 teaspoon huckleberries
—¼ oz. lime juice
—dash of simple syrup

INSTRUCTIONS
In a cocktail shaker filled with ice, combine vodka, Cointreau, huckleberries and lime juice. Cover and shake vigorously for 15 seconds. Strain into a martini glass and garnish with a lime wheel and a scoop of huckleberries.

Where it all began—the heart of the exotic cocktail as enjoyed for centuries in Jamaica. One of sour (lime juice), two of sweet (demerara sugar), three of strong (fine Jamaican rum), four of weak (some ice). Plus five of spice to make it nice (allspice and bitters).

In a cocktail shaker combine the following ingredients:

• 1 oz. freshly squeezed lime juice

• 3/4 oz. Demerara simple syrup*

• 1/4 oz. St. Elizabeth's Allspice Dram

• 3 oz. Appleton Estate 12 Year Old Rare Blend

• 2 dashes Angostura Bitters

DIRECTIONS:

 

Congratulations to C Lazy U for wrapping up its centennial celebration in 2019. Here’s a toast to another 100 years.

Ingredients:

—2 oz. Golden Moon Apple Jack

—.75 oz. lime juice

—1 oz. grenadine

—2 dashes Peychaud’s Bitters

Directions:

Combine all ingredients in a shaker tin with ice. Shake and strain into a martini or coupe glass. Garnish with homemade Applejack fruit roll-ups.

 

East Dock 
Courtesy of Bar Biscay

Ingredients:
—1.5 oz. Sotol
—.5 oz. Luxardo Bitter Bianco
—.75 oz. lime juice
—.75 oz. mint simple syrup
—.25 oz. Amargo-Vallet
—soda
—mint