Our studio is in a GREAT neighborhood in Norwalk, CT.
We're nestled in-between 2 streets that have some of the best restaurants in the state!
One of our favorites (and where you'll find us tonight for happy hour), is Barcelona Restaurant & Wine Bar.
Almost a year ago we took a Whisky cocktail class at their Norwalk location and learned a few new tricks for mixing whiskies & bourbons.
A star from the evening was their Brookline Sour - that you can still find on the menu.
This one is made with white whisky from one of our favorite distilleries, High West.
High West Silver Rye Whiskey, Thyme, Grapes, Lemon Juice, Boston Bittahs
Brookline Sour – makes 1
- 6-8 red grapes
- Handful of thyme
- 1/2 oz simple syrup
- 1/2 oz lemon juice
- 1 oz High West white whiskey
- 2 squirts Bittermens Boston Bittahs
- 3 red grapes, sliced in half (garnish)
Muddle grapes, thyme, simple syrup in cocktail shaker.
Add lemon juice, whiskey, bitters. Fill with ice and shake.
Double strain over ice.
** The Brookline Sour is served in mouth-blown non-lead crystal EKKE Tumblers on our 100% Wool Felt Tarn Mats