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From the Bar

by St. Augustine Distillery

One thing we love doing is asking our favorite bartenders to create original cocktail recipes using our spirits. So when our new Florida Double Cask Bourbon came out, we teamed up with Jacksonville Magazine to feature four of Northeast Florida’s most talented mixologists including Jacqueline Bruening from Sidecar, Miles Howard from The Shim Sham Room, Courtney Torralvo from Mojo BBQ and Jessie Lane from Ice Plant Bar. The cocktails they came up with were an impressive mix of flavors and ingredients. We especially love their drink names! Let us know if you make one at home by tagging us on social media or using the hashtag #stadistillery.

“Cocktail 451”
by Jacqueline Bruening of Sidecar

1.5 oz. Florida Double Cask Bourbon
0.75 oz. Pineapple juice
0.75 oz. Lime juice
0.5 oz. Coconut syrup
0.25 oz. Velvet Falernum
0.25 oz. Aperol

Directions: Combine all ingredients and shake with ice. Strain over crushed ice. Garnish with pineapple leaves and an orchid.

“How Ya Like Them Apples?”
by Miles Howard of The Shim Sham Room

1.5 oz. Florida Double Cask Bourbon
0.5 oz. Amaro Nonino
0.75 oz. Ginger syrup
1 oz. Lemon juice
4 dashes apple bitters

Directions: Combine all ingredients and shake with ice. Strain over crushed ice. Garnish with a lemon peel and apple slices.

“Wicked Stickney”
by Courtney Torralvo of Mojo BBQ

2 oz. Florida Double Cask Bourbon
0.5 oz. Carpano sweet vermouth
0.5 oz. Honey-roasted pecan and granny smith apple syrup
2 dashes maple bitters

Directions: Stir all ingredients over ice and strain into a Nick & Nora glass. Garnish with a thin apple slice and top with honey-roasted pecans and a light sprinkle of cinnamon.

“The Hazelwood”
by Jessie Lane of Ice Plant Bar

2 oz. Florida Double Cask Bourbon
0.5 oz. Lemon juice
0.5 oz. Hazelnut orgeat
0.75 oz. Maletti
2 dashes Scrappy’s Orleans bitters

Directions: Combine all ingredients and shake with ice. Strain over pebble ice. Garnish with spritzes of Absinthe and a sprig of mint.