Scott Castillo-Milburn, owner of mobile bartending service Classic Cocktails by Scott, developed this recipe last summer for a client who was looking for a bourbon-based drink that would feel seasonal and light for an evening party. The night ended with everyone who’d tried it asking for the recipe, and Castillo-Milburn has since replicated it at 10 events. He’s kept the drink a secret—until now. You can hire his company to create this drink for an event, create a new signature cocktail, or even obtain general liability or liquor liability insurance for your venue.
Sample this recipe from the 2018 home of TED: the Vancouver Convention Centre.
For a fundraiser at Everwood Farmstead Foundation, located in Glenwood City, Wisconsin, Jason Suss of A Proper Pour created two signature drinks, including BeeSqueezin’, that were inspired by the beehives located on the farmstead (and in which he got to use the farm’s honey and cider).
Mixologist Freddie Sarkis curated a custom cocktail menu to reflect the globally inspired cuisine at the newly opened Scroll Bar Waterside Kitchen in Redwood City. The fare at the eatery that’s inside the Pullman San Francisco Bay Hotel ranges from an ahi poke stack appetizer to the $350 Scroll Kitchen luau pig that has to be ordered 48 hours in advance and requires a minimum of eight diners.
This perfect springtime drink will chase away any remnants of the winter blahs and get you in the right state of mind for warmer days ahead.
» 2 oz. Tito’s Vodka
» .75 oz. fresh lemon juice
» .75 oz. Osmanthus syrup
» club soda
» cucumber slice
» Build cocktail in mixing glass.
» Pour into a Collins glass and top with club soda.
» Garnish with cucumber slice or slices and serve.
— 2 cups Breckenridge Gin
— 1/2 cup Dolin Blanc Vermouth (do not substitute another dry vermouth, but if necessary use Lillet Blanc)
— 2 cups Teakoe’s Kodiak Mountain Mint Tea (prepared from tea bags)
— 1 cup lavender syrup*
— 1 cup fresh lemon juice (fresh squeezed the day punch is made)
Combine, stir and serve chilled over ice with a lemon slice and thyme sprig. Serves eight people with two full servings each
Situated at the thriving intersection of Chicago’s Six Corners in Wicker Park, Café Robey combines modern American dining with high ceilings, floor-to-ceiling windows, and a new menu and drink program. Head chef Kevin McAllister churns out delectable menu items like pastrami-style duck and brioche french toast, while the new drink menu offers delights such as this Sloe Burn.
It’s spring and time for something unusual at your next event.
—3.5 oz. Pederzana Lambrusco Il Grasparossa
—2 oz. fresh squeezed Satsuma tangerines
—.75 oz. Del Maguey San Luis del Rio
—splash of lime
—splash of agave nectar
—sprig of mint to garnish
— 2 oz. mezcal
— 1/2 oz. fresh-squeezed lemon juice
— 1/2 oz. simple syrup (1:1 water to granulated sugar)
— 1 oz. fresh-squeezed blood orange juice (when blood oranges are out of season, substitute Perfect Puree Blood Orange)
— 2 oz. San Pellegrino Aranciata Rossa
» Glass: San Pellegrino can (use a can opener and remove top of can)
» Ice: crushed
» Garnish: blood orange wheel