• Signature Drink: The Wile E. Coyote

    FROM THE Summer 2019 ISSUE

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

  • Signature Drink: The Wile E. Coyote

    FROM THE Summer 2019 ISSUE

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

The Iron Fish Distillery, Michigan’s first farm distillery just a short drive south of Crystal Mountain in Thompsonville, has blossomed into a fun gathering place, restaurant and award-winning maker of spirits.

“Our farmland is located within the natural and scenic Betsie River watershed, providing an ideal habitat for coyotes,” says Sarah Anderson, one of the distillery’s four partners. “Each spring, the movement of deer attract their attention, and the calls of the coyote can be heard echoing throughout the northern Michigan woodlands. 

“Our Wile E. Coyote cocktail ‘accident’ celebrates the rarely seen but often heard coyote and builds off its popular sibling, the Coyote Call, which was recognized as one of Michigan’s Top 14 Cocktails to Try by MLIVE Media,” she adds. “The Coyote Call, the exact same cocktail but featuring Iron Fish Michigan White Rum instead, rings the Southwest flavors of lime, jalapeño and cilantro, with mint added for cooling and balance, shaken with ice in a cocktail shaker.”

Anderson reveals that the “accident” occurred when an Iron Fish bartender mistakenly poured the distillery’s Michigan Woodland Gin rather than its rum into the cocktail mix. “The botanical complexity of Michigan Woodland Gin and the flavors of the Coyote Call took this drink to the next amazing level,” she adds. “The Wile E. Coyote sneaks in alongside the Coyote Call to become an Iron Fish classic. It’s ‘Can I have another please?’ deliciousness!”

—3 sprigs fresh cilantro
—6 large mint leaves
—2 oz. Iron Fish Michigan Woodland gin
—1 oz. fresh lime juice
—1 oz. jalapeño-infused simple syrup*

*This syrup is a 1:1 mixture of water and white sugar cooked until the sugar has dissolved. While the syrup is still very warm, add 1 or 2 halved, seeded jalapeños. Allow the mixture to infuse for 1 to 1.5 hours. Remove the peppers and store the syrup in a sealed container in the refrigerator. Keeps for four to five weeks.

Place the cilantro and mint in the bottom of a mixing glass. Add Iron Fish gin, lime juice and jalapeño syrup. Top with ice and shake vigorously in a cocktail shaker. Strain into an ice-filled rocks glass and garnish.

Options for unconventional seasonal gatherings abound across the state. 

From cities teeming with bright lights to snowy small towns, Michigan is a winter wonderland. If you’re looking for a way to make your event or post-event outing more festive, consider these unique holiday offerings. 

Peacock Road Family Farm 



After 36 years as director of the CVB, Peter Fitzsimons is retiring. By Shelley Levitt

In 1985, Peter Fitzsimons, a former hotel general manager, became the executive director of the newly formed Petoskey Area Visitors Bureau. He never left. In June, the 73-year-old Detroit native announced that he’d be stepping down from the role at the end of the year. 

MIM+E: When did you begin your career in hospitality?


Well known for its envelope pushing cocktails served with a down-to-earth approach, Standby Detroit has not only helped to garner acclaim for Detroit’s cocktail scene, it’s continued to inspire and connect—even in the wake of a pandemic.

On-site cocktail catering and private events at the bar may be on hold through April, but guests can still enjoy creative stirred, shaken and carbonated bottled cocktails to go or book a private cocktail class to perfect their home bartending skills.