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Goodbye Hollywood

By | Ethereal
“When Jeffrey’s Grocery had to say goodbye to one of its longest time employees, they decided that a signature cocktail would be the best way to honor his memory. Lo, the “Goodbye Hollywood” was born. A take on a classic Penicillin, the Goodbye Hollywood uses Cynar to balance out the ginger and employs just a spritz of Islay Scotch to bring a smoky sweetness, but something was still missing. The traditional London Dry they were using just overpowered everything. So, Berkshire native Matt Feldman turned to the perfect botanical blend of Ethereal batch 12. Next time you’re in the West Village, try one yourself. The last thing you’ll want to do is say goodbye.”
Ingredients:
  • 2 oz Ethereal Gin
  • ½ oz Cynar
  • Fresh ginger, muddled
  • ½ oz lemon
  • Laphroig float

Greylock Negroni

By | Greylock Gin
Contemporary style fuses with historic aesthetic at the recently reopened 20 Railroad Public House in downtown Great Barrington. Anchored by the turn of the century 28-foot mahogany bar, the restaurant offers traditional pub favorites such as the house-ground burger, a Reuben with housemade pastrami, as well as more refined fare prepared by Chef Drew Jacobs. Particular attention is paid to sourcing high-quality ingredients with a particular emphasis on local and regional products.
Commitment to quality carries over to the bar program as well, with a focus on craft beers, a modest but well-selected wine list, and a craft cocktail program that prominently features Berkshire Mountain Distillers spirits and bitters.
Ingredients:
1.5 oz BMD Greylock Gin
1 oz Campari
1 oz Carpano Antica Vermouth
Instructions:
Orange twist to garnish.

NY Corn Sour

By | New England Corn Whiskey, Recipes

New England Corn Whiskey

Ingredients

2 oz New England Corn whiskey
1 oz. Fresh squeezed lemon and lime juice
1 oz. Simple Syrup
1 Egg White
1.5 oz Red Wine
Orange Flag (orange with cherry)

Preparation

Pour all ingredients except wine into a mixing glass. Add ice. Shake well up to 10 seconds. Strain into chilled Collins glass, add ice. Slowly top with red wine to create layer. Garnish with orange flag.

Tall Ginger-Pear Highball

By | Berkshire Bourbon, Recipes

Berkshire Bourbon

Ingredients

2 oz. Berkshire Bourbon
1 oz. Fresh squeezed lemon & lime juice
.75 oz. Ginger Syrup**
Fresh Peaches
Peychaud’s Bitters
Peach Bitters
Mint leaf

Preparation

Muddle peaches in mixing glass. Pour ingredients into a mixing glass. Add ice. Shake well up to 10 seconds. Strain into chilled Collins glass and ice. Garnish with fresh peach and mint leaf (smacked to release oils).

**Ginger Syrup
In a large pot add 2qts sugar 3qts water, and 1qt ginger. Bring to a boil and reduce by 1/3. Cool and strain.

Smooth Interesting Whiskey Cocktail

By | Berkshire Bourbon, Recipes

Berkshire Bourbon

Ingredients

1 oz. Berkshire Bourbon
1 oz. Yellow Chartreuse
1 oz. Sweet Vermouth
Bitters
Orange twist

Preparation

Pour ingredients into a mixing glass. Add ice. Stir well up to 10 seconds. Strain into chilled cocktail glass. Garnish with Angostura Bitters and Orange twist.

Seelbach Cocktail

By | Berkshire Bourbon, Recipes

Berkshire Bourbon

Ingredients

1 oz. Berkshire Bourbon
.5 oz. Cointreau
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
5 oz chilled champagne
Orange twist

Preparation

Pour all ingredients into champagne glass. Stir. Add champagne. arnish with orange twist.

Scofflaw Cocktail

By | Berkshire Bourbon, Recipes

Berkshire Bourbon

Ingredients

1.5 oz. Berkshire Bourbon
1 oz. Dry Vermouth
.75 oz. Grenadine
.75 oz. Lemon juice
1 Dash Orange bitter
Lemon twist

Preparation

Pour all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilled martini-cocktail glass.Garnish with lemon twist.

Sazerac

By | Berkshire Bourbon, Recipes

Berkshire Bourbon

Ingredients

2 oz. Berkshire Bourbon
.5 oz. Absinthe
1 brown Sugar cube
3 dashed of Peychaud’s Bitters
1 dash of Angostura Bitters
Lemon Twist

Preparation

In rocks glass, add ice and chill. Remove ice and wash glass with absinthe. Set aside. In second rocks glass, muddle sugar cube with bitters. Add bourbon and ice. Stir until well chilled. Strain into other rocks glass. Garnish with lemon twist.