The Ruffed Grouse – February Craft Cocktail
On February 28, we are hosting a Sear & Smoke Cocktail Dinner featuring a selection of smoke-infused cocktails paired with a 4-course dinner prepared by Executive Chef Tommy Hines. One of the featured cocktails for the Sear & Smoke dinner on the 28th is The Ruffed Grouse, and since this particular beverage doesn’t require wood planks and smoking guns, you can make this cocktail at home, at the hunt camp after a day in the woods or around a campfire on a chilly night. The Ruffed Grouse will also be our signature cocktail day on Friday and Saturday evenings for resort guests to enjoy!
The Ruffed Grouse
1 ¼ Naked Grouse Scotch
3 leaves Basil
1 slice lemon
½ oz. 18.21 Lemon Basil Simple Syrup
3 dashes 18.21 Prohibition Aromatic Bitters
3 oz. Soda Water
Combine Naked Grouse, 3 leaves of Basil, 1 slice of lemon, and 18.21 Bitters Lemon Basil Simple Syrup. Muddle all ingredients vigorously—strain into a Collins glass with no ice. Fill the entire glass with ice. Top with 3 oz. of Soda Water, and add 3 dashes of 18.21 Prohibition Aromatic Bitters. Stir the drink slightly to mix in the final ingredients. Garnish with a Lemon wheel and Basil leaf. Enjoy!
