gin

A mispour transforms one of its most popular drinks into an Iron Fish classic.

Café 78 opened in the Museum of Contemporary Art Detroit this winter, as a joint project between the museum and the restaurant Wright & Co. Café bartenders are trained by the craft-cocktail wizards at the Sugar House. Here’s a concoction from General Manager Chris Vanderginst, taken from the café’s Pantone-themed cocktail menu.

INGREDIENTS:
—1.5 oz. gin
—1 oz. carrot juice
—.5 oz. lemon juice
—.25 oz. ginger syrup
—.25 oz. Pedro Ximenez sherry

Refreshing and rich with tradition, this cocktail from Valentine Distilling in Ferndale offers the scent of spring complimented by sweet ginger spice.

Ingredients:
— 1 oz. Valentine Liberator Gin
— .5 oz. St. Germaine liqueur
— 3 ginger slices
— 3 cucumber slices
— 1 lime wedge
— Half a habanero pepper