Guest Bartender Series

Frank Manganello of Pearl Dive Oyster Palace

Frank Manganello CocktailsFrank is bartender at the Pearl Dive Oyster Palace, the hopping cool place on 14th Street in Northwest DC.

Terry's G&T

1½ oz Watershed Gin
3 oz Blueberry tonic*
Lime wheel garnish

Combine ingredients over ice in a double old-fashioned glass.  Garnish with a lime.

Mosby's Cup

1 oz Mosby's Spirit
¾ oz White Pimm's**
2 oz lemonade
2 dashes orange bitters
4 slices cucumber
1 strawberry (quartered)
2 orange peels (minimum pith)

Fill collins glass with ice, pausing to layer 2 slices cucmber, bits of strawberry and orange peels throughout glass. In a cocktail shaker, combine remaining cucumber with 1 oz Mosby's Spirit and .¾ oz “White Pimm's” and muddle lightly. Add ice, shake briefly, and strain over ice. Top with lemonade. Finish with 2 dashes orange bitters on top.

Tell Me How You Like It

2 oz Roundstone Rye
1 oz sweet vermouth
½ oz dry vermouth
½ oz peach/blackberry shrub***
1 dash Angostura bitters
1 dash orange bitters
lemon peel

In a mixing glass, combine all ingredients besides lemon peel. Fill with ice and stir vigorously for 15-20 seconds. Strain into a cocktail glass or coupe. Express lemon peel over glass, discard.

*Blueberry Tonic

1 pint blueberries
8 cups water (split)
6 cups sugar
1 cup chopped lemongrass
¼ cup powdered cinchona bark
1 orange, zest and juice
1 lemon, zest and juice
1 lime, zest and juice
1 tsp whole allspice berries
¼ cup citric acid
¼ tsp kosher salt
cheesecloth
soda siphon and CO2 charger

To make blueberry syrup: Start by simmering blueberries in 4 cups water until blueberries release all their juice (10-15 minutes). Strain out solids and return juice to pot. Add sugar and heat gently until all sugar has dissolved. Remove from heat.

To make tonic syrup: In another pot, combine all remaining ingredients and bring to a boil. Reduce heat and simmer covered for 20 minutes. Strain through cheesecloth.

Combine blueberry syrup with tonic syrup. Measure total volume and add enough filtered water to increase by 2.5 times (add 2oz water for every 3⁄4oz syrup). Fill siphon with mixture and carbonate.

**White Pimms

750ml biano/blanc vermouth (Carpano Bianco is preferred)
3tsp dried orange peel
cheesecloth

Combine vermouth and orange peel in glass jar and allow to infuse for 24-36 hours in fridge. Strain through cheesecloth and store cold.

***Peach/Blackberry Shrub

1 lb white peaches (pitted and chopped) 1 cup blackberries ¼ cup grated ginger 2 cups sugar in the raw 2½ oz apple cider vinegar 9½ oz white balsamic vinegar

Combine all ingredients besides vinegars in a large glass bowl and place, covered, in fridge for 2-4 days (until all sugar has dissolved and fruit is surrounded by liquid). Strain solids from liquid, pressing lightly to retain as much juice as possible. Combine with vinegar mixture and separate into glass bottles. Allow to rest for at least one week in fridge, flavor will mellow the longer it sits. Holds for up to one year if sealed and kept cold.

Frank Manganello

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Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404

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