OVERCUP BLOG — cocktails

Beyond Mint Juleps

Posted by Poppy Milliken on

Beyond Mint Juleps

It’s Derby season in Kentucky! Try this recipe from Doc Crow’s Southern Smokehouse and Raw Bar for a taste of Louisville to serve while you watch the iconic horse race this Saturday. Located on Whiskey Row in downtown Louisville, Doc Crow’s is known for rare bourbon flights, over-the-top comfort foods and Southern hospitality. Doc Crow’s Bourbini 1 oz. Heaven Hill 6-year bourbon2 dashes peach bitters.5 oz. Mathilde Peche peach liqueurSparkling wineSprig of mint, for garnish In a cocktail shaker, add bourbon, bitters and liqueur with ice. Shake. Strain into a champagne flute, top with sparkling wine, and garnish with mint sprig. (Cocktail...

Read more →

Mixing It Up Like Bootleg Greg

Posted by Poppy Milliken on

Mixing It Up Like Bootleg Greg

The Parallel Post in Trumbull Connecticut is holding a Field Guide  Happy Hour Book Launch event on April 20th sponsored by Half Full Brewery. To properly celebrate, bartender Greg Genias (also known as Bootleg Greg) has created some beer cocktails and generously shared them with us here.  A colorful trio of cocktails using Half Full Brewery's beers Green cocktail: In Pursuit of the Green Cucumber extract Onyx 111 MoonshineFresh Lime Gomme Half Full Brewery Pursuit IPA  Pink Cocktail: Bright StrawBeery Daiquiri Fresh Strawberries Light RumFresh Lime Simple SyrupHalf Full Brewery Bright Ale  Yellow Cocktail: Toasted Pineapple Fresh Pineapple Cinnamon WhiskeyBourbon Whiskey Lemon juice Half Full Brewery Toasted Amber   Greg and the Parallel Post certainly know how to do a book...

Read more →

PINE Cocktail Recipes

Posted by Poppy Milliken on

PINE Cocktail Recipes

PINE at The Hanover Inn Dartmouth, New Hampshire is hosting a Field Guide Cocktail Party on April 22nd with their bartender James Ives who is featured in the book. To help everyone get an idea of what a great event this is going to be, James Ives has shared two original PINE drink recipes. Duck & Cover Duck & Cover2oz. foie-gras-infused Armagnac1/3 oz Grand MarnierBarspoon of Demerera sugar syrup3 dashes Angostura bitter1 dash orange bitters Combine and serve on large ice cubes. Garnish with an orange peel. Moving Front Moving Front1 oz. Aged Rum (El Dorado 12 year or Ron Zacapa Solera)1 oz. Bonded Rye Whiskey+/- .33 oz....

Read more →

Try Your Hand at the Boulevardier

Posted by Poppy Milliken on

Try Your Hand at the Boulevardier

Philip Khanderhrish, bartender at The Setai, Miami Beach and our featured professional for Florida, shares his version of the Boulevardier. Florida leaves most of its liquor laws up to local laws which means Miami's bars are open until 3am and establishments designated as nightclubs or supper clubs are allowed to serve until 5am while in the northwest corner of the state there are three dry counties. The Boulevardier is a classic whiskey cocktail similar to the popular Negroni in composition. Invented in the 20s, the Boulevardier is enjoying a return to menus across the country.

Read more →

What’ll You Have, America?

Posted by Poppy Milliken on

What’ll You Have, America?

Here at Overcup Press we select our titles using a variety of criteria, but one question we always ask ourselves is: Does this actually need to be a book? Do people need it? Does this contribute anything new to our culture? Can we bring design elements to it that will make it exciting and fun? The answer for this book time after time was yes, yes, yes. The interior of a liquor store in Breckenridge, Colorado. Why did this need to be a book? America’s drinking laws are confusing and often change by simply crossing a bridge between one state and...

Read more →