Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsComing Up Roses
By Jonathan M. Forester on Mar 9, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes)
Coming Up Roses created by Junior Merino
3/6 lime
3 rose petals
½ oz The Liquid Chef Rose Syrup
2 oz Bacardi Razz
2 oz Moet & Chandon Champagne Brut
Muddle the first three ingredients then, add Bacardi Razz, ice shake and add Champagne and pour into a highball glass.
This cocktail awarded first place in the 2005 NY Bar Show cocktail competition and since then has become Junior Merino’s signature cocktail.
Available at places such as The Modern, Bombay Talkie, Rayuela, 42 Restaurant, Tequilas Restaurant, Rixs Lounge in Walt Disney World FL just to name a few; and also available in select places, functions, and events around world.
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