• 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!”

INGREDIENTS:
—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.

DIRECTIONS:
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.

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One of the several new restaurants that popped up mid-pandemic in the Twin Cities culinary scene was Petite León by Duck Soup Hospitality, housed in the old Blackbird Café space. All having worked on separate, successful ventures in the area, Jorge Guzmán, Dan Manosack, Benjamin Rients and Travis Serbus came together to found the hospitality group behind the project.

 

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INGREDIENTS