Sam Scarlett bartends at Hugo, the cocktail bar at WK Hearth in Purcellville. He's a dashing young fellow, and despite his youthful age, he is a genius behind the stick. We share four of his creations with you here.
(Sic Semper Secales shown above)
2009, A Rye Odyssey
1½ oz Mosby's Spirit, Milk-washed, turmeric infused
¾ oz lemon juice
Activated charcoal for garnish
Shake the spirit, lemon, pepper, egg white and sugar in a shaker of ice. Pour into a rocks glass with a couple cubes, and sprinkle the charcoal on the foam for garnish.
A Catoctin Caper
2 oz Watershed Gin
Splash of caper jus
1 oz Dolin dry vermouth
Dash of orange bitters
Fried crispy capers for garnish
Combine vermouth, caper jus, and gin in a shaker of ice. Stir and pour neat into a martini glass. Add a dash of orange bitters. Garnish with two capers.
Sic Semper Secales®
2 oz Roundstone Rye
½ oz black pepper and beet shrub
½ oz gomme syup
½ oz lime juice
Combine in a shaker and strain into a rocks glass with a couple cubes. Garnish with a skewer of pickled yellow beet.
A Scottish Rabble
2 oz Rabble Rouser Rye Whisky
1 oz rosemary infused Dolin sweet vermouth
Dash of Angostura bitters
Brandied cherry garnish
Combine vermouth, whisky, and bitters in a shaker of ice. Stir and pour neat into a martini glass with a garnish of cherry.
Recipes courtesy of Sam Scarlett.