Beat the Winter Chill With These Bright Spirits

Beat the Winter Chill With These Bright Spirits

Toast the season with these Durham-inspired craft cocktails

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Gold StandardHarvest 18 Drink

By Harvest 18 General Manager Josh Lindsey and alumni bartender Charlie Hyland

1.5 oz. North Carolina’s own Seventeen Twelve Bourbon
0.75 oz. honey syrup (equal parts honey and boiling water, chill)
0.75 oz. housemade limencello (recipe below)

Add together over rocks. Mix with a stir straw. Garnish with a lemon wedge.

Josh Lindsey pours a Gold Standard at Harvest 18.
Josh Lindsey pours a Gold Standard at Harvest 18.

For the limencello:

We use TOPO Organic Vodka.

1 750mL bottle of vodka
10 lemons
2.5 cups white sugar

Use a vegetable peeler to peel the skin off 10 lemons (try to avoid the white rind as much as possible this will make it a little more bitter).

Pour the vodka into a container with the lemon peels and let stand at room temperature in a dark place for about 10 days.

Strain out the lemon peels (the vodka should have a yellow hue).

Mix equal parts white sugar and boiling water and chill to create simple syrup.

Mix the lemon vodka and simple syrup.


Todos Bien

Counting House holiday cocktail made by Beverage Director Jennifer SalomeBy Counting House Beverage Manager Jennifer Salome

2 oz. Plantation 5-year rum (use an aged rum)
1 oz. coconut milk
.5 oz. simple syrup
.5 oz. Korbel brandy
1 drop Bittermens Xocolatl Mole Bitters

Combine all ingredients in a shaker with fresh ice. Shake and double strain into a coupe glass. Garnish with grated nutmeg.

Jennifer Salome created this variation on a traditional drink that is enjoyed with friends and loved ones during the holidays in many Puerto Rican homes.
Jennifer Salome created this variation on a traditional drink that is enjoyed with friends and loved ones during the holidays in many Puerto Rican homes.

 

 

“I grew up watching my family enjoy this drink. For me, it’s comforting and nostalgic. A hug in a glass.”


Pisco Brightleaf

2016_1027lunadrink0030_smallBy Luna Rotisserie & Empanadas Managers Anthony Kofler & Rob Montemayor

(Makes 2 Drinks)

4 oz. pisco
1 oz. Cointreau
1 oz. Brightleaf simple syrup (recipe below)
1 oz. lemon juice
6 dashes orange bitters

Fill two 5.5 oz. martini tumblers or rocks glasses with ice. Pour all ingredients into a cocktail shaker with ice. Shake vigorously, strain and split into the two glasses. Garnish with fresh lemon peel.

We developed this infused simple syrup with the intent of creating a pisco cocktail to fit our ‘South American meets American South’ fusion cuisine.

For Brightleaf simple syrup:

1 qt. sugar
2 cups water
½ cup fine loose pipe tobacco
1 ½ tsp. nutmeg
1 ½ tsp. allspice
3 cinnamon sticks
4 cloves

Mix sugar and water in a medium-sized pot and bring to a simmer. Add all other ingredients and simmer for 15 minutes. Remove from heat and let steep for one hour. Pour through a cheesecloth or fine china cap to strain.

Anthony Kofler strains the Pisco Brightleaf mixture at Luna. It's a delicious addition to many other types of liquor – especially bourbon.
Anthony Kofler strains the Pisco Brightleaf mixture at Luna. It’s a delicious addition to many other types of liquor – especially bourbon.
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Amanda MacLaren
Amanda MacLaren is the executive editor of Durham Magazine. Born in Mesa, Ariz., she grew up in Charlotte and attended UNC-Chapel Hill, majoring in journalism. She’s lived in Durham for five years now. When she’s not at work, you can usually find her with a beer in hand at Fullsteam, Dain’s Place or Bull City Burger or getting takeout from Chubby’s.