Oh dear. Saturday is Sagaponack Farm Distillery‘s last day open until February! Well, okay, they’ve been working awfully hard and deserve a break—and lucky for you they’re friends of ours and gave us a lovely house cocktail recipe to tide you over until they re-open the doors of their lovely tasting room once again in a few weeks. Isn’t that nice of them? We thought so, too.
If you don’t get the chance to nab a bottle of their very first, newly released and thoroughly excellent estate-grown and made bourbon at the distillery before the weekend is out, head over to Churchill Wines & Spirits in Bridgehampton. They’ve got you covered!
- 1 oz Sagaponack Farm Distillery bourbon
- 1 oz Sagaponack Farm Distillery barrel-finished gin
- 1/4 oz fresh lemon juice
- 1/4 oz Mexican mint syrup (plain simple syrup is fine if you have no mint)
Mint Simple Syrup
- 1/4 cup fresh mint leaves
- 1 cup white sugar
- 1 cup water
- Fill a cocktail shaker with ice. Pour in the bourbon, gin, lemon juice and simple syrup.
- Shake well for 10-15 seconds.
- Strain into an ice-filled double rocks glass.
- Garnish with a healthy tuft of mint sprigs or a lemon peel. Enjoy!
Mexican Mint Simple Syrup
- Add the mint leaves into a small sauce pot with the sugar. Very gently muddle for a few seconds to release the oils.
- Add in the water and stir to combine.*
- Heat to boiling, and immediately reduce heat to a low simmer. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- Strain through a fine-mesh sieve. Transfer to a tightly-sealed container. Lasts up to 2 weeks in the refrigerator.
- *(If you're just making plain simple syrup, skip the mint, combine the sugar and water in a small sauce pot, and follow the instructions from there.)