Grateful   Dead


About

Bar Name:   Minglewood Lounge (in the Mars Hotel)
Debute:   Aug 25, 2018
Event:   Mitch's 50th
Location:   Casa de Grant

Menu Art


Cocktails

Cucumberland Blues > Friend of the Devil
A light & refreshing cucumber fizz featuring Devil's Bathtub Gin, certain to take your blues away.
Devil's Bathtub Gin, Cucumber Juice, Lime, Basil, Lemongrass Syrup, Club Soda, Egg White

Touch of Grey > Ramble On Rosé
Grey Goose vodka fortifies this summery sparkling rosé cocktail.
Grey Goose Vodka, Aperol, Domaine Ste. Michelle Brute Rosé, Grapefruit, Lemon, Strawberry Lavender Syrup, Orange Flower Water

Morning Dew > Black Muddy River
Tullamore Dew & the local Mississippi Mud star in this frigid take on Irish Coffee.
Tullamore Dew, St. Brendans Irish Cream, Mississippi Mud Mocha Java Espresso, Xocolatl Mole Bitters, Turbinado Syrup, Heavy Cream

China Cat Sunflower > Casey Jones
A tiki featuring housemade sunflower orgeat and infusions crafted using Baijiu (China's national spirit) & Casey Jones moonshine.
Plantation Grande Réserve Rum, Baijiu-Pimento Dram, Casey Jones Velvet Falernum, Sunflower Seed Orgeat, Lime, Angostura Bitters

Mexicali Blues > Clementine Jam
A combination of obscure Mexican spirits and a spicy, housemade clementine jam.
Damiana Liqueur, Amargo-Vallet, El Buho Mezcal, Clementine-Serrano Jam, Lime, Xocolatl Mole Bitters, Sal De Gusano

Smokestack Lightning > Black Peater
A smoky Black Manhattan riff featuring Famous Grouse Smoky Black, a blend of peated Scotch whiskies.
Famous Grouse Smoky Black, Amaro Averna, Angostura Bitters, Orange Bitters, Brandied Cherry, Smoke

Hell In A Bucket > Fireball On The Mountain
Help yourself to a shot of Hell (housemade Fireball made with Ozark Mountain whiskey) from the self-serve ice bucket.
Ozark Mountain Whiskey Infused With Cinnamon, Chile Peppers, & Sugar

Recipes

Cucumberland Blues > Friend of the Devil

Glass: Highball/Collins
Ice: Yes
Garnish: Basil Sprig, Straw

Ingredients:
  • 2 oz Devil's Bathtub Gin
  • 1 oz Cucumber Juice
  • 1 oz Lime Juice
  • 3/4 oz Lemongrass Syrup*
  • 1 oz Club Soda
  • 4 Basil Leaves
  • 1 Egg White
Instructions:
  1. Put 1 oz club soda in an ice filled glass.
  2. Put gin & basil into a mixing tin. Muddle!
  3. Put remaining ingredients into the mixing tin. Dry shake!
  4. Add ice to the mixing tin. Shake like crazy!
  5. Double strain into the glass.

Lemongrass Syrup:

Ingredients:
  • 2 cups Water
  • 6 stalks Lemongrass
  • Sugar
Instructions:
  1. Peal the outer layers of the lemongrass stalks until you reach the inner, usable layers. Finely chop.
  2. Add water and lemongrass to a sauce pan and bring to a boil.
  3. Reduce heat and simmer for 15 minutes.
  4. Remove from heat and allow to cool and steep for an hour.
  5. Strain out the solids, pressing to extract all the liquid.
  6. Put the lemongrass infusion and sugar back into the sauce pan and heat, stirring until all sugar is dissolved.
  7. Bottle & chill.

Touch of Grey > Ramble On Rosé

Glass: Champaign Flute
Ice: No
Garnish: Mint Sprig

Ingredients:
  • 1-1/2 oz Grey Goose Vodka
  • 1/2 oz Aperol
  • 1 oz Grapefruit Juice
  • 1 oz Lemon Juice
  • 3/4 oz Strawberry Lavender Syrup*
  • 1 dropper Orange Flower Water
  • Domaine Ste. Michelle Brute Rosé
Instructions:
  1. Put all ingredients except rosé into a mixing tin with ice. Shake!
  2. Strain into a flute, top with rosé & garnish.

Strawberry Lavender Syrup:

Ingredients:
  • 1 cup Sugar
  • 1 cup Water
  • 1/2 pound Strawberries, Sliced
  • 6 Lavender Sprigs
Instructions:
  1. Add sugar & water to a sauce pan and bring to a simmer over medium heat, stirring to dissolve.
  2. Add sliced strawberries & lavender sprigs and simmer for 10 minutes.
  3. Strain out solids. Do not press strawberries to extract extra juice.
  4. Bottle & chill.

Morning Dew > Black Muddy River

Glass: Snifter (or Rocks)
Ice: Yes
Garnish: None

Ingredients:
  • 1-1/2 oz Tellamore Dew
  • 1/2 oz St. Brendans Irish Cream
  • 2 oz Mississippi Mud Mocha Java, Espresso Brewed & Chilled
  • 1/2 oz Turbinado Syrup*
  • 1/2 oz Heavy Cream
  • 4 drops Xocolatl Mole Bitters
Instructions:
  1. Add all ingredients to a mixing tin with ice. Shake!
  2. Strain into an ice filled snifer or rocks glass.

Turbinado Syrup:

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

China Cat Sunflower > Casey Jones

Glass: Rounded Double-Rocks
Ice: Crushed
Garnish: Mint Sprig, Straw

Ingredients:
  • 2 oz Plantation Grande Réserve Rum
  • 1/2 oz Casey Jones Moonshine Falernum*
  • 1/2 oz Baijiu-Pimento Dram*
  • 1/4 oz Sunflower Seed Orgeat*
  • 3/4 oz Lime Juice
  • 4-6 dashes Angostura Bitters (float)
Instructions:
  1. Put all ingredients except bitters into a mixing tin with ice. Shake!
  2. Strain into a crushed ice filled glass.
  3. Float 4-6 dashes of Angostura Bitters.

Baijiu-Pimento Dram:

Ingredients:
  • 1 cup Baijiu
  • 1/4 cup Whole Allspice Berries
  • 1 Cinnamon Stick
  • 1-1/2 cup Water
  • 2/3 cup Brown Sugar
Instructions:
  1. Crush the allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind.
  2. Place the crushed allspice in a mason jar and pour the baijiu on top. Seal the jar and shake well. Let this mixture steep for 4 days, shaking daily. On day 5, break up the cinnamon stick and add it to the mixture.
  3. After 12 days total steeping, strain out the solids through a fine-mesh strainer. Then strain again through a coffee filter into your final bottle or jar.
  4. Heat water and sugar, stirring constantly until dissolved.
  5. Add to your spiced baijiu and let rest for a week or so.

Casey Jones Moonshine Falernum:

Ingredients:
  • 3 oz Casey Jones Moonshine
  • Zest of 5 limes
  • 20 Whole Cloves, Toasted
  • 3/4 oz (by weight) Peeled & Chopped Ginger
  • 1 tablespoons Blanched, Slivered Almonds, Toasted
  • 7 oz Simple Syrup*
  • 1/8 teaspoon Almond Extract
Instructions:
  1. Combine the moonshine, lime zest, cloves, almonds and ginger in a sealed mason jar. Let steep for 24 hours.
  2. Strain out the solids and add the simple syrup and almond extract.

Sunflower Seed Orgeat:

Ingredients:
  • 1 cup Sunflower Seeds
  • 2 cups Water
  • Sugar
Instructions:
  1. Put sunflower seeds into a food processor or blender with water. Blend!
  2. Strain through a nut bag or cheese cloth.
  3. Measure the amount of liquid you end up with and add an equal amount of sugar. Shake to dissolve.

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.

Mexicali Blues > Clementine Jam

Glass: Coupe
Ice: No
Garnish: Skewered Serrano Slice

Ingredients:
  • 1.5 oz Damiana Liqueur
  • 3/4 oz El Buho Mezcal
  • 1/2 oz Amargo-Vallet
  • 1 oz Clementine-Serrano Jam*
  • 1/2 oz Lime Juice
  • 1 dropper Xocolatl Mole Bitters
  • Sal De Gusano
Instructions:
  1. Add all ingredients to a mixing tin. Dry shake!
  2. Strain with a loose hawthorne into a 2nd mixing tin with ice. Shake!
  3. Strain with a tight spring hawthrone into a glass rimmed with sal de gusano.
  4. Note: Do not attempt to double-strain!

Clementine-Serrano Jam:

Ingredients:
  • 6(ish) Clementine Oranges
  • 1/2 oz Lemon
  • 1 Serrano Pepper, Pith & Seeds Included
  • 1/2 cup Sugar
  • 6 grams "No Sugar Needed" Pectin
Instructions:
  1. Put serrano pepper, including seeds and pit, into a food processor and pulse until chopped.
  2. Peel clementines and remove as much of the white pith as possible from the outside and center. Separate into segments and place in a food processor. Pulse until the mixture is chopped and smooth.
  3. Add the lemon juice. The mixture should equal 1 cup. Add more orange segments as necessary.
  4. In a saucepan, combine prepared clementines and "no sugar needed" powdered pectin. Stir until pectin is fully dissolved.
  5. Over high heat, bring mixture to a full rolling boil, stirring frequently.
  6. Add sugar. Stir constantly and return mixture to a full rolling boil for 3 minutes.
  7. Pour into hot, clean 8 oz mason jar leaving a 1/4 inch headspace. There is no need to sterilize the jars.
  8. Wipe rim of jars and apply 2 piece lids, finger tight.
  9. Place jars in large pot and cover with water by at least 1 inch. Boil for 10 minutes (begin timing when water starts boiling).
  10. Allow jars to rest in the pot for 5 minutes, then remove and allow to cool.

Smokestack Lightning > Black Peater

Glass: Rocks
Ice: Large Cube
Garnish: Bourbon Cherry

Ingredients:
  • 2 oz Famous Grouse Smoky Black
  • 1 oz Amaro Averna
  • 1 dash Angostura Bitters
  • 1 dash Orange Bitters
  • Smoke
Instructions:
  1. Add all ingredients to a mixing glass with ice. Stir!
  2. Strain into a bottle.
  3. Fill the bottle with smoke.
  4. Pour drink & smoke into a glass & garnish.

Bourbon Cherry:

Ingredients:
  • 3/4 cup Sugar
  • 3/4 cup Water
  • 1 cup Bourbon
  • 1 tablespoon Lemon Juice
  • 1 pound Dark Sweet Cherries, Pitted
Instructions:
  1. Add water, sugar and lemon to a sauce pan and bring to a boil.
  2. Reduce heat and simmer for 10 minutes.
  3. Remove from heat and add whiskey and cherries.
  4. Once cool, add to a mason jar & refrigerate for 4 weeks before using.

Hell In A Bucket > Fireball On The Mountain

Glass: Shot
Ice: No
Garnish: None

Ingredients:
  • 1 bottle Ozark Mountain Whiskey
  • 8 Cinnamon Sicks
  • 6 Whole Dried Red Chile Peppers
  • 3 oz Simple Syrup
Instructions:
  1. Steep the cinnamon sticks in the whiskey for 5 days.
  2. Add the chile peppers and steep for 1-4 more days, until the desired heat is reached.
  3. Strain, add syrup, and bottle.

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.

Pictures