Bob   Dylan


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Debute:   TBA
Event:   TBA
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Cocktails

Concepts Only! All cocktails on this menu are a work in progress.
Sloe Train > Under The Red Skyy
A French sloe liqueur rides quietly beneath "Red Skyy", dragon fruit infused Skyy vodka.
Drillaud Prunelle Sloe Liqueur, "Red Skyy" (Skyy Vodka Infused w/ Fresh Red Dragon Fruit), Housemade Chai Concentrate, Lemon, Simple Syrup

Hurricane > Highway 151 Blues
A fresh take on the original hurricane featuring Goslings 151 and a made-to-order reimagining of the lost fassionola recipe.
Goslings 151 Black Rum, Cruzan Hurricane Proof Rum, Appleton Signature Jamaican Rum, Lime Juice, Housemade Fassionola (Passion Fruit, Strawberry, Carrot, Pineapple, Orange, Sugar)

Absolut Sweet Maria > One More Cup of Coffee
Absolut Vodka saus-vide infused with sour tamarind and Tia Maria star in this chocolaty after dinner sipper.
Absolut Vodka Sour Tamarind Sous-vide, Tia Maria Jamaican Coffee Liqueuer, Maison Rouge V.S.O.P Cognac, Cynar Artichoke Liqueur, Crème De Cacao, A Simple Twist of Orange

Rainy Day Women #12 & 43 > The Thai'mes They Are A-Changin'
A modern tiki with Licor 43 and Thai tea.
Cruzan Black Strap Rum, Licor 43, Thai Tea, Coconut Milk, Lime, Housemade Cinnamon Syrup

Knockin' on Heaven's Door > Lillet, Rosemary and the Jack of Hearts
A rosemary Vieux Carré riff with Bob Dylan's own Heaven's Door bourbon & Lillet Rouge.
Heaven's Door Bourbon, Lillet Rogue, Benedictine, Rivata Sweet Vermouth, Housemade Spiced Rosemary Bitters, Charred Rosemary, A simple Twist of Lemon

Suze (The Cough Song) > Mr. Tangerine Man
Suze and a housemade tangerine tincture accent this aquavit based cocktail.
Aalborg Taffel Akvavit, Suze, Housemade Tangerine, Ginseng, Absinthe Spritz, A Simple Twist of Orange

Recipes

Concepts Only! All cocktails on this menu are a work in progress.

Sloe Train > Under The Red Skyy

Glass: Coupe
Ice: None
Garnish: Sloe Berries

Ingredients:
  • 1-1/2 oz Red Skyy*
  • 3/4 oz Drillaud Prunelle Sloe Liqueur
  • 1/2 oz Chai Concentrate (unsweetened)*
  • 1/2 oz Lemon
  • 1/4 oz Simple Syrup*
Instructions:
  1. Add all ingredients to a mixing tin with ice and shake.
  2. Strain & garnish.

Red Skyy:

Ingredients:
  • 1 Red Dragon Fruit
  • Skyy Vodka
Instructions:
  1. Peal & chop a red dragon fruit and add it to a quart sized mason jar.
  2. Cover with Skyy vodka and seal.
  3. Infuse for 1 month in a cool, dark place.
  4. Strain & bottle.

Chai Concentrate (unsweetened):

Ingredients:
  • 2 cups Water
  • 2 Black Tea Bags
  • 6 Cardamom Pods
  • 6 Black Peppercorns
  • 6 Cloves
  • 40g Fresh Ginger (chopped)
  • 2 Cinnamon Sticks
  • 3 Allspice
  • 1 Star Anise
  • 1/2 Vanilla Bean (sliced longways)
  • 1 dash Ground Nutmeg
Instructions:
  1. Bring all ingredients except tea bags together to a boil in a saucepan over medium-high heat.
  2. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  3. Add tea bags and let steep for 5 minutes.
  4. Strain & Chill.

Simple Syrup:

Ingredients:
  • 1 part Water
  • 1 part Sugar
Instructions:
  1. Combine water & sugar in a sauce pan.
  2. Heat & stir until dissolved, then chill.

Hurricane > Highway 151 Blues

Glass: Hurricane
Ice: Yes
Garnish: Mint Sprig & Fruit

Ingredients:
  • 1/2 oz Goslings 151 Black Rum
  • 1/2 oz Cruzan Hurricane Proof Rum
  • 1 oz Appleton Jamaican Rum
  • 1 oz Passion Fruit Syrup*
  • 1/2 oz Lime Juice
  • Fassionola*
Instructions:
  1. Add all ingredients to a mixing tin with ice & shake.
  2. Strain into an ice filled hurricane glass and garnish.

Passion Fruit Syrup:

Ingredients:
  • 1 part Passion Fruit Puree
  • 1 part 1-1 Simple Syrup*
Instructions:
  1. Mix & bottle.

Fassionola:

Ingredients:
  • Juice from 2 medium Strawberries
  • Juice from 3 Pineapple Chunks
  • Juice from 2 Baby Cut Carrots
  • Juice from 1 Orange Segment
Instructions:
  1. This recipe is just the juice part of my "fassionola." My actual fassionola recipe would include passion fruit puree and sugar. However, in the interest of serving on-the-spot freshly juiced fruits (& veggies), i'm mixing the passion fruit puree and sugar ahead of time to create a syrup, and then adding the above juices directly from a centrifuge style juicer during the cocktail's preparation. These quantities represent a single cocktail. So, for the full fassionola recipe, for a single cocktail, you would include 1/2 oz passion fruit puree, and 1/2 oz simple syrup. The lime juice is NOT part of the fassionola, as it would go rancid over time.

Simple Syrup:

Ingredients:
  • 1 part Water
  • 1 part Sugar
Instructions:
  1. Combine water & sugar in a sauce pan.
  2. Heat & stir until dissolved, then chill.

Absolut Sweet Maria > One More Cup of Coffee

Glass: Tea Cup & Saucer
Ice: None
Garnish: Orange Twist & Chocolate Covered Coffee Beans on Saucer

Ingredients:
  • 1 oz Absolut Vodka Sour Tamarind Sous-vide*
  • 1 oz Cognac
  • 1/2 oz Tia Maria Coffee Liqueur
  • 1/2 oz Cynar
  • 1/4 oz Crème De Cacao
Instructions:
  1. Add all ingredients to a mixing glass with ice. Stir!
  2. Strain and express orange oils.

Absolut Vodka Sour Tamarind Sous-vide:

Ingredients:
  • 4 tbsp Rani Natural Tamarind Paste
  • Absolut Vodka
Instructions:
  1. Put the tamarind paste into a pint sized mason jar and fill with vodka.
  2. Place into a water filled crock pot. Cook on low with no lid for 4 hours. The water temperature should be around 130°
  3. Strain through a coffee filter and bottle.

Rainy Day Women #12 & 43 > The Thai'mes They Are A-Changin'

Glass: Tiki
Ice: Crushed
Garnish: Mint Sprig & Straw

Ingredients:
  • 1 oz Appleton Rum
  • 1 oz Cruzan Black Strap Rum
  • 1/2 oz Licor 43
  • 1/2 oz Thai Tea (Unsweetened)*
  • 1/2 oz Cinnamon Syrup*
  • 1 oz Coconut Milk
  • 3/4 oz Lime Juice
Instructions:
  1. Add all ingredients to a mixing tin with ice. Shake!
  2. Strain into a tiki glass filled with crushed ice & garnish.

Thai Tea (Unsweetened):

Ingredients:
  • 1 cups Pantai Norasingh Thai Tea Mix
  • 4 cups Water
Instructions:
  1. Add all ingredients to a pan and bring to a boil.
  2. Allow to cool and fine strain.

Cinnamon Syrup:

Ingredients:
  • 1 cup water
  • 1 cup Sugar
  • 2 Cinnamon Sticks, broken into pieces
Instructions:
  1. Place all ingredient in a pot and bring to a boil, stirring constantly.
  2. Remove from heat and allow to cool completely, at least 20 minutes.
  3. Strain & bottle.

Knockin' on Heaven's Door > Lillet, Rosemary and the Jack of Hearts

Glass: Martini
Ice: None
Garnish: Charred Rasemary

Ingredients:
  • 2 oz Heaven's Door Bourbon
  • 1/2 oz Lillet Rouge
  • 1/2 Benedictine
  • 1/2 oz Rivata Sweet Vermouth
  • 4 dashes Spiced Rosemary Bitters*
  • Lemon Twist
Instructions:
  1. Combine ingredients in a mixing glass with ice and stir.
  2. Strain into the glass and apply a lemon twist.
  3. Light a sprig of fresh rosemary on fire and extinguish it in the drink.
  4. Garnish with the extinguished rosemary sprig.

Spiced Rosemary Bitters:

Ingredients:
  • Vodka
  • 2 sprigs Rosemary (fresh)
  • 1 Allspice Berry
  • 1 Clove
  • 1/8 Cinnamon Stick
  • 1 small chunk Cinchona Bark
  • 1 oz Angostura Bitters
  • 2 barspoons Rosemary Syrup
Instructions:
  1. Combine dry ingredients in a half pint mason jar and fill with vodka.
  2. Place into a water filled crock pot. Cook on low with no lid for 4 hours. The water temperature should be around 130°
  3. Strain and add the Angostura Bitters and Rosemary Syrup

Suze (The Cough Song) > Mr. Tangerine Man

Glass: Martini
Ice: None
Garnish: Basil Oil*

Ingredients:
  • 2 oz Aalborg Taffel Akvavit
  • 1 oz Suze
  • 4 dashes Tangerine Tincture*
  • 1/4 oz Ginseng
  • Absinthe Rinse & Spritz
Instructions:
  1. Add aquavit, Suze, and tincture to a mixing glass with ice and stir.
  2. Spitz the inside of a martini glass with absinthe.
  3. Strain cocktail into the glass and finish with an orange twist and another absinthe spritz over the top.
  4. Garnish with several drops of Basil Oil.

Tangerine Tincture:

Ingredients:
  • Zest from 8 Tangerines
  • 1 cup Vodka
Instructions:
  1. Combine ingredients in an 8oz mason jar and allow to infuse for 2 weeks.
  2. Strain & bottle.

Basil Oil:

Ingredients:
  • 1 part Basil Leaves & Stems
  • 3 parts Olive Oil
Instructions:
  1. Remove basil leaves from stems.
  2. Bring a salted pot of water to a boil.
  3. While waiting for the water to boil, prepare an ice bath.
  4. Blanch the leaves for 20 seconds, then submerge in the ice bath.
  5. Blanch the stems for 2-3 minutes, until soft, then submerge in the ice bath.
  6. Place cooled basil between paper towels to remove moisture.
  7. Add blanched leaves, stems, and oil to a blender. Blend until smooth.
  8. Pour the mixture into a pan and bring to a simmer.
  9. Quickly cool the oil by pouring into a metal container submerged in a salted ice bath. Stir like crazy to cool as quickly as possible to retain color.
  10. Bottle and let it infuse in the refrigerator for 24-48 hours.
  11. Fine strain through cheese cloth & bottle.

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