Andrew Shapiro from the Green Pig Bistro
Andrew Shapiro has been a friend of the distillery for a long time. He's worked with Chad Robinson in a number of ventures, and proudly pours our stuff at the Green Pig Bistro in Arlington, Virginia. We are so happy to have him as our second bartender in the Guest Bartender Series.
2 oz Roundstone Rye
1 oz pine-needle honey syrup*
½ oz fresh lemon juice
2 dashes Boston Bittahs (from Bitterman's)
Stir well with ice. Serve in a rocks glass with ice and a lemon garnish.
*Pine Needle Honey Syrup
1 cup water
1 cup sugar
4-5 pine needles
Simmer for 10 minutes. Keep refrigerated.
2 oz Watershed Gin
1-2 dashes vanilla bitters**
House made ginger beer
Mix bitters and gin in a rocks glass on ice, top with ginger beer.
**If you're daring, try this recipe!
2 oz Mosby's Spirit
1 oz Falernum
¾ oz hibiscus-grapefruit syrup***
Stir well with ice. Serve in a rocks glass with ice.
2 cups water
2 cups sugar
¾ cup dried hibiscus flowers
zest from ¼ grapefruit
Simmer for 10 minutes. Strain out flowers and zest. Keep refrigerated.