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. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
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) | Send feedback »
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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