 If you've hosted an event or pop-up in the tasting room, you're already familiar with the excellence that is our Events & Partnerships Manager Mel. Mel brings a wealth of knowledge and enthusiasm to her role, and creates incredible experiences for all our partners and guests in the tasting room and beyond! She won't brag on herself[though we definitely will], but Mel is also an incredible artist - she's pictured above with some of her original water color art inspired by the things that bring her joy. Keep an eye on our Facebook page to see when Mel might display her art at one of our Art Markets again! What is your favorite cocktail currently on the menu?
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 THE RECIPE 2oz. 504Hibiscus Rum 1oz. Lime juice 1oz. Jalapeño syrup 2 sprigs fresh mint Add rum, lime juice, syrup and leaves from 1 sprig of mint to a shaker with ice. Shake vigorously. Strain over ice. Garnish with 1 sprig mint. TO MAKE JALAPEÑO SYRUP Dissolve 1 cup sugar into 1 cup water over the stove, and bring to a simmer. Add 1 jalapeño, sliced, into syrup mixture and steep for 20 minutes. (Include seeds for extra heat.) Strain. THE STORY
It's no secret that we love creating cocktails with ingredients grown right here on our patio. (Learn more about growing your own cocktail garden here!) The Hibiscus Jalapeño Mojito is a variation on one of our classics - the Hibiscus Mojito - and uses multiple ingredients from our distillery cocktail garden. We love the pairing of the sweet, sour, spicy and minty - it's an explosion of sensations with every sip, bursting with flavor and feeling. We bring this cocktail out on weekends when our jalapeño plants are providing an abundant harvest, or when the occasion requires a little bit of spice. We're welcoming Curried Away NOLA into the tasting room this Friday, August 13, and we think the balance of this cocktail will pair perfectly with the unique flavors coming to the tasting room from this popup.  If you've been on a distillery tour in the last few months, there's a high probability that it was with April - our tour manager-turned Director of Operations. April brings the best energy into the tasting room and creates a welcoming atmosphere for all of our guests - you can't help but smile in her presence, with her infectious laugh and never-ending supply of dad jokes. Keep reading to learn about some of April's favorites! What is your favorite cocktail currently on the menu?
 THE RECIPE 1oz 504Hibiscus 1oz 504Gold 1/2oz simple syrup 3 dashes lime bitters 3 dashes aromatic bitters Add ingredients to rocks glass, stir with ice, serve over a few cubes of ice. THE STORY
The first Hibiscus Old Fashioned we made was for one of our regulars during the holiday season. At the time, our only other versions of an old fashioned on the menu were the Traditional and Spiced Banana Old Fashioned. Adjusting our old fashioned recipe to let the 504Hibiscus shine was an easy task. Perfect for those whose usual drink is rum neat, the light addition of syrup and bitters complement and open up the flavor nuances of the 504Hibiscus. |