Bourbon Glover Park Cocktails

Bourbon - Glover Park
2348 Wisconsin Ave. NW 202-625-7770

Washington, DC 20016 Bourbondc.com
Name: “Colonel Glover’s Rickey”

Description: Gin /Housemade Strawberry Shrub/Fresh Lime juice/Fizz
Recipe: 1 ½ oz Plymouth London Dry Gin
1 oz Housemade Strawberry Shrub
½ oz Fresh Lime juice
3 oz Soda water
Garnish: Lime wheel
Glassware: Collins
Prep: Mix all ingredients in a Collins glass first and then add the ice, using your bar spoon
stir and garnish.
Kitchen prep: Strawberry Shrub- First toast the coriander for 5 minutes, then sliced the
Strawberries and cooked in a pot on high flame, add brown sugar, red wine
vinaigrette and a pinch of salt. Stir for a couple of minutes and then let it simmer
for 10 minutes in low flame. Let it cool down, blend, strain and date.
2 lbs Strawberries
1/3 cup Coriander
1 cup Brown sugar
½ cup Red wine vinaigrette
1 pinch Salt
Name: “Cathedral”
Description: Rye/Benedictine Liqueur/Rosemary Sprig/Peychaud’s Bitters
Recipe: 2 oz Rittenhouse 100 proof Rye whiskey
1 oz Benedictine Liqueur
¼ oz Willet 114 proof
2 dash Rosemary tincture
5 dash Peychaud’s Bitters
Garnish: Rosemary Sprig wrapped in a cinnamon stick
Glassware: Old Fashioned
Prep: First- Chill an old fashioned glass with ice.
Second- Add the Willet on the chill glass; add the garnish and light on FIRE.
Second- In a mixing glass add rye whiskey, Benedictine, rosemary tincture and
bitters, by using your Barspoon stir and pour over the glass on fire.
Kitchen prep:
Name: “Nacho Libre”

Description: Silver Tequila/Housemade Spice Pineapple Shrub/Fresh Grapefruit juice
Recipe: 2 oz Milagro Silver Tequila
1 oz Housemade Cinnamon/Pineapple Shrub
1 oz Fresh Grapefruit juice
Garnish: Pineapple leave
Glassware: Snifter
Prep: Mix all ingredients in a mixing glass first and then add the ice, shake vigorously,
strain into a snifter glass over ice and garnish.
Kitchen prep: Housemade pineapple shrub – First peel one pineapple and slice in small pieces,
add 2 cups of red wine vinaigrette, let it sit down for 3 days, then cooked all the
ingredients in a pot on high flame. Stir for a couple of minutes and then let it
simmer for 5 minutes in low flame. Let it cool down, blend, strain and date.
1 Pineapple
15 Cinnamon Stick
1 Artichoke leaves (dry)
2 cups Brown sugar
2 cups Red wine vinaigrette
3 pinch salt
Name: “Elderflower Shandy”

Description: St. Germain Liqueur/Fresh Lemon juice/Allagash White Beer/Ginger Candy
Recipe: ¾ oz St. Germain Elderflower Liqueur
¾ oz Fresh Lemon juice
4 oz Allagash White Beer
Garnish: Ginger sugar rim
Glassware: Beer pint
Prep: Mix all ingredients in a beer pint glass first and then add the ice, using your bar
spoon stir and garnish.
Kitchen prep: None.
Name: “Bitter Love”

Description: Sparkling Wine/Rose Water/Simple Syrup/Lychee Water/Bitter Sugar cube
Recipe: ½ oz Rose Water
½ oz Simple Syrup
¾ oz Lychee water
4 oz Sparkling Wine
Garnish: Angostura bitters sugar cube
Glassware: Flute or Champagne
Prep: Mix all ingredients (except Sparkling wine) in a mixing glass first and then add the
ice, using your bar spoon stir, pour into a coupe glass and top it off with Sparkling
wine and garnish.
Kitchen prep: None.
Name: “Indian Summer”

Description: Hot Pepper & Pineapple Vodka/Fresh Lemon juice/Malbec Red Wine
Recipe: 2 oz Pepper infused Skyy Pineapple Vodka
¾ oz Simple Syrup
½ oz Fresh Lemon juice
¼ oz Malbec
Garnish: Malbec Red Wine
Glassware: Coupe or Martini
strain into a cocktail glass and garnish by floating red wine carefully by using your
bar spoon.
Kitchen prep: None.
Name: “Cucumber Cooler”

Description: Vodka/Cucumbers Slices/Fresh Lemon juice/Housemade Mint Syrup/Aromatic
Bitters
Recipe: 2 oz Tito’s Vodka
½ oz Mint Simple Syrup
½ oz Fresh Lemon juice
5-8 Cucumber slices
4 dash Aromatic Jerry Thomas Bitters
Garnish: Cucumber wheel
double strain and garnish.
Kitchen prep: None.
Name: “Pimm’s Cup”

Description: Gin/Pimm’s #1/Fresh Lemon juice/Cucumbers Slices/Housemade Ginger Beer
Recipe: 1 oz Pimm’s cup #1
1 oz Plymouth Londron Dry Gin
¾ oz Fresh Lemon juice
¾ oz Simple Syrup
5-8 Cucumber Slices
2 dash Angostura Bitters
2 oz Ginger Beer
Garnish: Cucumber slice
Glassware: Collins
Prep: Mix all ingredients (except Ginger beer) in a mixing glass first and then add the ice,
shake vigorously, double strain, pour ginger beer and garnish.
Kitchen prep: None.
Name: “Martinez”
Description: Gin/Dolin Sweet Vermouth/Maraschino Liqueur/Orange Bitters
Recipe: 2 oz Hayman’s Old Tom Gin
1 oz Dolin Sweet Vermouth
½ oz Maraschino Liqueur
2 dash Orange Bitters
Garnish: Orange flame
Prep: Mix all ingredients in a mixing glass first and then add the ice, using your bar spoon
stir, pour into a coupe glass and garnish.
Kitchen prep: None.
Name: “Hemingway Daiquiri”

Description: Agricole Rhum/Maraschino Liqueur/Fresh Lime & Grapefruit juice/Simple Syrup
Recipe: 1 ½ oz Neisson Blanc Agricole Rhum
½ oz Fresh Lime juice
1 oz Fresh Grapefruit juice
½ oz Maraschino liqueur
½ oz Simple Syrup
Garnish: Lime wheel
Kitchen prep: None.
Name: “Mint Julep”

Description: Bourbon/Housemade Mint Syrup/Garden Mint/Powder Sugar
Recipe: 2 oz Woodford Reserve Bourbon
¾ oz Mint Simple Syrup
10-12 Mint leaves
1 Powder Sugar
Garnish: Mint Sprig
Glassware: Old Fashion
Prep: First- Chill your old fashion glass, then dispose the ice and add the mint into the
glass.
Second- By using your wood muddle, hit the mint a couple of times to help the oils
released, but DO NOT smash to much or mint will get bitter.
Third- Pour the simple syrup and by using your bar spoon, COAT the inside of your
glass with the fragrance of the mint.
Last- Pour bourbon and half of the cup with crushed ice and STIR about 10 times to
dissolve the sugar with the bourbon. Add more crushed ice, garnish with mint sprig
and sugar powder.
Kitchen prep: Mint Simple Syrup- Add water and white cane sugar in a cooking pot over high
flame for 10 minutes, make sure the sugar does dissolve. Reduce the flame to low
and let it simmer for 5 minutes, add mint leaves and salt. Let it cool, strain,
refrigerate and date.
2 qt Water
1 qt White Cane Sugar
1 lbs Mint leaves
1 pinch Salt.
Name: “Bufalo Negro”

Description: Bourbon/Aged Balsamic Vinegar/Fresh Basil leaves/Simple Syrup
Recipe: 1 ½ oz Buffalo Trace Bourbon
½ oz Simple Syrup
¼ oz Aged Balsamic Vinegar
4 Basil Leaf
Garnish: Basil leaf
Glassware: Collins
Kitchen prep: None.

Bourbon Glover Park Cocktails

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Bourbon - Glover Park

2348 Wisconsin Ave. NW 202-625-7770

Name: “Colonel Glover’s Rickey”

Name: “Nacho Libre”

Name: “Elderflower Shandy”

Name: “Bitter Love”

Name: “Indian Summer”

Name: “Cucumber Cooler”

Name: “Pimm’s Cup”

Name: “Hemingway Daiquiri”

Name: “Mint Julep”

Name: “Bufalo Negro”

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