Seasonal 1+1 Feature: Rye + Spiced Apple Shrub |
Prepared as a hot toddy: Rittenhouse rye whiskey and K.Schlegel Fruit Farm’s spiced apple shrub... topped with hot water. (This drink takes time to prepare: please be patient.)
Black Hawk | adapted from Jack’s Manual, 1908 |
Originally equal parts rye and sloe gin. Contemporary bartenders, however, tweak the recipe to accommodate the modern palate: two parts whiskey to one part sloe. Here, we offer both body and complexity by mixing Jura Highland malt scotch into the base of Rittenhouse 100-proof rye... while featuring Averell Damson plum gin liqueur. Served up, with a twist of orange.
Chartreuse Martini | from Martha Stewart |
There are very few instances where contemporary cocktailians agree that the name Martini can sustain a modifier. Here, the addition of Chartreuse herbal liqueur to the classic recipe informs the other ingredients, while still drinking like a classic Martini. Features Hayman’s “Royal Dock” navy-strength gin, green Chartreuse, and Dolin French vermouth... stirred and served up with a twist of orange. (Limit 1 per visit.)
The Martinez | a classic, circa 1888 |
Precurses the modern, dry Martini by at least 40 years. Our current rendition features layered gins, antica-formula vermouth, Luxardo maraschino bitter cherry liqueur, orange bitters and flamed orange peel.
Michaelmas Term | by Al Culliton, Easthampton, MA |
A modern-day recipe created as an homage to autumn-semester, grad-student shenanigans for a particular set of American grads studying in the contemporary English countryside. Features American rye whiskey, crème-de-cacao, amaro and port-wine... stirred and served over large-format ice with a pinch of smoked salt and a cola back.
Midnight Marauder | adapted from Pouring Ribbons, NYC | 19
This riff on the classic Negroni features equal parts mezcal, Cynar artichoke-based amaro, and Bonal gentian-quina—a gentian-quinine apéritif wine—stirred with spicy molè bitters. Served over large-format ice with cocoa powder and alder-smoked salt.
Not Far from the Tree | inspired by Urban Farmer, Philly |
Adapted from Penn State alum Isaac Rice’s recipe. Features Elijah Craig bourbon and Laird applejack... shaken with K.Schlegel Farm fresh cider, local apple-butter and Fee Bros “walnut” bitters.
Pine Grove Sour No4: Tamarind | our riff on a modern classic | 15
Layered Bermuda and Jamaican rums, BSB brown-sugar bourbon, tamarind, fresh lime sour, and a hint of amaro. Shaken and served “down” with Fiesta bitters and a sprinkle of Penzey’s Pico Fruta spice blend. (Limit 2 per visit.)
This Is Not a Love Song | with shakes + nods to Undercote, NYC
Sobieski vodka and St.George NOLA coffee liqueur, shaken with bittersweet amaro and a wee splash of VSOP brandy. Finished with dehydrated orange, caraway seed and Dr.Emilgirab’s Teapot Bitters. It reads like an improved “Espresso-tini”, but is—most emphatically—not a love song!
The White Lodge | a Pine Grove Hall original | 19
Smoky mezcal, Luxardo Bitter Bianco, Dolin vermouth blanc, RR coffee tincture, Peychaud’s bitters, flamed orange peel. Deep and mysterious, the surrounding woods have a message for you. Can you hear it?