4th
tonic round five
I’m drawn to Tonic on 4th time after time this post is about my 5th visit I had the opportunity to try their Julep for starters:
Which was elegantly served, to my surprise, in a real mint julep cup. The ice was also hand-crushed ice using a wooden muddler(?) and cheesecloth. The drink was quite palatable although a bit on the sweet side for my taste. I would have preferred a tad more bourbon. The next cocktail of the evening was a Bluegrass Flip:
Maker’s Mark and an egg, shaken and poured up double with and imperial stout and shaved nutmeg on top. While some wouldn’t drink a raw egg, it is useful in creating a more velvety texture for some drinks. I thoroughly the experience and would recommend it to others that like heavier beverages. The final cocktail of the evening was prepared by the guest bartender of the evening. The Party Source’s own Jay Erisman. He prepared an Angus Og (and provided the history/etymology & preparation listed below):
Named for a murderous 15th century Hebridean chieftan, the Angus Og is a heavy metal riff on the venerable whisky-vermouth-bitters formula that launched such classics as the Manhattan and Rob Roy:
1.5oz Islay Scotch (Ardbeg, Bowmore, Caol Ila, Laphroaig, etc)
0.5oz Amaro (Nonino, Nardini, Averna, Ramazotti, Cynar, etc)
4-5 dashes Noilly Prat (dry vermouth)
3-4 dashes Orange Bitters
This specific one was made with Laphroaig, 1/2 Cynar, 1/2 Nonino and was divine. I was instantly drawn to it because of the Islay/Amaro blend of which Laphroaig and Cynar are two individual favorites. While the cocktail isn’t for everyone, the peatiest of us will enjoy it to no end.
This concluded my 5th visit to Tonic. Hopefully I can round up a crowd next time to sample their Bourbon Milk Punch, which comes in a punchbowl no less and serves 4-6.
