signature drink

Signature Drink: Bourbon Sangria

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Riesling, meet bourbon. This refreshing pairing found in the Royal Park Bourbon Sangria is served at the PARK 600 bar + kitchen at Rochester’s Royal Park Hotel. Bartender and server Megan Seeley concocted this citrusy sweet drink while planning the summer menu. “We typically go through 24-30 gallons a week,” says Richard Ragainis, the hotel’s food and beverage director. With such positive buzz from customers, it’s apropos that the drink is made in a sizable jar shaped like a beehive.

Signature Drink: Funkin’ It Up

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Ferndale’s Otus Supply opened last year, and named this cocktail after a song by New Orleans’ Rebirth Brass Band.

INGREDIENTS:
—1.5 oz. Remy Martin 1738
—0.5 oz. Tempus Fugit Gran Classico
—0.75 oz. lemon sherbet*
—3 dashes hazelnut bitters*
—lemon twist for garnish
—Herbsaint

DIRECTIONS:
1. Rinse a Nick and Nora glass with Herbsaint.
2. Stir all other ingredients in a mixing glass.
3. Strain cocktail into Herbsaintrinsed glass.
4. Garnish with lemon twist.

Signature Drink: Spiced Maple Manhattan

The Spiced Maple Manhattan hails from Traverse City’s new Hotel Indigo. Make it at home yourself or sample it this spring at the Indigo rooftop gathering following our 12th annual Best of Michigan readers’ choice awards.

INGREDIENTS:
—2 dashes orange bitters
—1 cherry
—1 orange slice
—1.5 T Vanilla Cinnamon Maple Simple Syrup (see below)
—2 oz. Traverse City Cherry Whiskey
—1 T sweet vermouth
—1 cinnamon stick for garnish

Signature Drink: Hendrick's Reviver

Sidecar Slider Bar, a 92-seat spot in Birmingham featuring reclaimed wood from a barn near Bay City and a granite bar, shares an owner and a wall with its neighbor, Rojo Mexican Bistro. Sidecar aims to lure the late-night crowd, and has served this gin-based cocktail. 

INGREDIENTS:
—.75 oz. Hendrick’s gin
—.75 oz. Pierre Ferrand Dry Curacao
—.75 oz. Cocchi Americano
—.75 oz. lemon juice
—slice of cucumber 

Signature Drink: Hendrick's Reviver

Sidecar Slider Bar, a 92-seat spot in Birmingham featuring reclaimed wood from a barn near Bay City and a granite bar, shares an owner and a wall with its neighbor, Rojo Mexican Bistro. Sidecar aims to lure the late-night crowd, and has served this gin-based cocktail. 

INGREDIENTS:
—.75 oz. Hendrick’s gin
—.75 oz. Pierre Ferrand Dry Curacao
—.75 oz. Cocchi Americano
—.75 oz. lemon juice
—slice of cucumber 

Signature Drink: Stoned Fence

Craft cider company Virtue offers tours, a tasting room and a bottle shop at its Fennville farm. Stoned Fence, created by Mae Governale, won Virtue’s 2016 cocktail competition.

INGREDIENTS:
—1.75 oz. aged rum
—.25 oz. Rich Demerara syrup 
—2 oz. The Mitten Cider
—cinnamon tincture to taste
—lemon swath

DIRECTIONS:
Mix ingredients in your favorite cocktail glass and enjoy

COURTESY OF Virtue Cider

Signature Drink: American Beauty

GreenSpace Cafe opened in Ferndale in December, offering gourmet vegan fare in a beautifully designed space. The restaurant, the project of cardiologist Dr. Joel Kahn and his son Daniel Kahn, also offers an outstanding cocktail menu, with concoctions steeping in mason jars above the bar. Robert Daleski, GreenSpace’s cocktail director, crafted this refreshing drink for warm days.

Signature Drink: Ginger Limeade

Zazios in Kalamazoo’s Radisson Plaza Hotel serves up this refreshing beverage for spring. The restaurant was slated to reopen in February with a new menu after undergoing an interior redesign.

INGREDIENTS:
—2 oz. Hangar One Kaffir Lime Vodka
—1 oz. ginger simple syrup
—.5 oz. Cointreau
—.5 oz. Domaine De Canton
—.5 oz. lime juice
—1 oz. ginger beer
—splash of soda

Signature Drink: Motown Mule

The Motown Mule is the Townsend Hotel’s Rugby Grille’s take on the traditional ginger beer/vodka/ lime combo that is the Moscow Mule. Barrow’s Intense Ginger Liqueur, rather than the conventional ginger beer, ups the cocktail’s intensity, while Fever-Tree’s tonic water, made with quinine, adds a tasty bitterness.

Ingredients:
—1.5 oz. Two James 28 Island Vodka
—1oz. Barrow’s Intense Ginger Liqueur
—2.5 oz. Fever-Tree tonic water
—Squeeze of lime

Signature Drink: The Hummer

Detroit’s Bayview Yacht Club turns 100 this year. Among the club’s many claims to fame is the invention of the Hummer in 1968 by bartender Jerome Adams. Forty-seven years later, Adams is the club’s bar manager, and the Hummer is still a hit.

Ingredients:
—1.5 oz. Bacardi rum
—1.5 oz. Kahlúa
—2 scoops vanilla ice cream
—3-4 ice cubes

Directions:
1. Blend all ingredients.
2. Serve in a rocks glass.
3. Enjoy!

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