Mud Season Cocktails

MUD SEASON COCKTAILS

WIT H DYLAN JEF FERIS

WINT ER CAPLANSON PHOTOS

Between winter and spring, lies the fifth season: MUD, in all its four-wheel drive and Muck Boots glory. 50 degrees and sunny in March feels like shirt-sleeve weather, and it’s time for the year’s first cocktail on the porch. Barman Dylan Jefferis of Brinx Kitchen & Bar in Torrington taps the flavors of the moment…wood smoke, maple syrup, dark chocolate, fresh cream, and hen’s egg, for these local libations:

20CT FOOD & FARM / SPRING 2020

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22CT FOOD & FARM / SPRING 2020

1 oz Braulio Alpine Amaro 1 oz bourbon

1/2 oz orgeat syrup 1/2 oz cherry wood smoked maple syrup*

1 oz heavy cream 1 whole egg

Add all ingredients to metal shaker and dry shake 10 seconds. Add ice and shake 15 -20 seconds. Strain into rocks glass over fresh ice. Finish with grated dark chocolate and nutmeg.

*Cherry wood smoked maple syrup: Add maple syrup to container with lid and smoke with cherry wood chips using a Breville smoking gun wood smoke infuser. Cover with lid and let the syrup infuse until you can no longer see smoke. I like to do this 2-3 times to insure smoky flavor in the syrup.

SKI CLUB SOCIAL

(THE APRI-WINT ER EGGNOG)

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BETWEEN

WINT ER AND

SPRING,

LIES THE

FIFT H

SEASON:

MUD

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TRUFFLE SHUFFLE

1 oz Jack Daniel’s whiskey 1 oz Genepy Amaro

Barspoon honey syrup (three parts honey to one part water)

Small pinch of truffle salt Laphroaig or other peaty single malt scotch (to rinse glass) or spritz glass with aromatizer.

Build cocktail in mixing glass. Add ice and stir 15 seconds. Strain into Laphroaig-rinsed rocks glass over large cube. No garnish.

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IT’S TIME FOR THE YEAR’S

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FIRST COCKTAIL

ON THE PORCH

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SEASONAL SHERRY COB

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1 oz Fino Sherry 1 oz rye whiskey .25 oz Trader Vic’s macadamia nut liqueur 8 mixed berries such as raspberries and blackberries 8 fresh mint leaves Barspoon date nectar

Add all ingredients to shaker and muddle. Add ice and shake 15 seconds. Strain into julep cup or 11 oz glass over crushed ice. Garnish with mint bouquet and seasonal berries. Finish with powdered sugar and grated nutmeg.

BLER

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DYLAN JEFFERIS

is passionate about the methods and history behind classic cocktails: the sour, swizzle, stirred, posett, and fizz. His signature drinks are inspired by regional flavors. He crafts his own infusions, syrups, cordials, and juice blends in order to create these unique tastes, while stretching the boundaries toward the unconventional, soon-tobe classics.

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