• Signature Drink: The Wile E. Coyote

    POSTED May 29, 2019

    A mispour transforms one of its most popular drinks into an Iron Fish classic.

  • Signature Drink: The Wile E. Coyote

    POSTED May 29, 2019

    A mispour transforms one of its most popular drinks into an Iron Fish classic.

The Iron Fish Distillery, Michigan’s first farm distillery just a short drive south of Crystal Mountain in Thompsonville, has blossomed into a fun gathering place, restaurant and award-winning maker of spirits.

“Our farmland is located within the natural and scenic Betsie River watershed, providing an ideal habitat for coyotes,” says Sarah Anderson, one of the distillery’s four partners. “Each spring, the movement of deer attract their attention, and the calls of the coyote can be heard echoing throughout the northern Michigan woodlands. 

“Our Wile E. Coyote cocktail ‘accident’ celebrates the rarely seen but often heard coyote and builds off its popular sibling, the Coyote Call, which was recognized as one of Michigan’s Top 14 Cocktails to Try by MLIVE Media,” she adds. “The Coyote Call, the exact same cocktail but featuring Iron Fish Michigan White Rum instead, rings the Southwest flavors of lime, jalapeño and cilantro, with mint added for cooling and balance, shaken with ice in a cocktail shaker.”

Anderson reveals that the “accident” occurred when an Iron Fish bartender mistakenly poured the distillery’s Michigan Woodland Gin rather than its rum into the cocktail mix. “The botanical complexity of Michigan Woodland Gin and the flavors of the Coyote Call took this drink to the next amazing level,” she adds. “The Wile E. Coyote sneaks in alongside the Coyote Call to become an Iron Fish classic. It’s ‘Can I have another please?’ deliciousness!”

—3 sprigs fresh cilantro
—6 large mint leaves
—2 oz. Iron Fish Michigan Woodland gin
—1 oz. fresh lime juice
—1 oz. jalapeño-infused simple syrup*

*This syrup is a 1:1 mixture of water and white sugar cooked until the sugar has dissolved. While the syrup is still very warm, add 1 or 2 halved, seeded jalapeños. Allow the mixture to infuse for 1 to 1.5 hours. Remove the peppers and store the syrup in a sealed container in the refrigerator. Keeps for four to five weeks.

Place the cilantro and mint in the bottom of a mixing glass. Add Iron Fish gin, lime juice and jalapeño syrup. Top with ice and shake vigorously in a cocktail shaker. Strain into an ice-filled rocks glass and garnish.

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.


—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge


Courtesy of THE US GRANT Hotel, a Luxury Collection Hotel, San Diego. 


—.5 oz. Bigallet Thyme liqueur

—.5 oz. Massenez Garden Party Rosemary liqueur

—.5 oz. Domaine Sante All-Sass (Wine Grape Nectar)

—2.5 oz. sparkling wine

—splash of absinthe



JW Marriott San Antonio Hill Country Resort and Spa’s restaurant, Cibolo Moon, is the first T-certified (“t” as in tequila) restaurant in Texas. The restaurant received the “Award T Recognition” from the Consejo Regulador del Tequila. As part of the recognition, the Cibolo Moon staff has been trained on tequila history, guidelines and production, as well as agave cultivation and harvesting.