5 Must Try Farm-to-Bar Winter Cocktails
Looking for something a little different to mix up this holiday season?
New York’s premier Farm-to-Bar establishment, Festivál Café, is sharing five of their delightfully seasonal cocktails. The bright and cozy bar boasts an impressive cocktail menu paired with light food options making it a perfect place to pop into for a relaxing drink over great conversation.
Another NY Grove
Photo by Luis Ruiz (@larufoto)
Another NY Grove
Ingredients:
- 1 oz. Laird’s Apple Jack
- 1 oz. Spiced Rum
- 1/2 oz. Velvet Falernum
- 1/2 oz. Rockey’s Botanical
- 3 oz. Red Jacket Apple Cider
Preparation: Shake and serve over pebble ice. Garnish with grated cinnamon, cinnamon stick, and Apple Slice with Thyme.
Hot Mint Grasshopper
Photo by Luis Ruiz (@larufoto)
Hot Mint Grasshopper
Ingredients:
- 2 oz. L’Orgeat
- 1 oz. Plant Based Cream
- 1 oz. Barefoot Farms Triple Mint Syrup
- 1/2 oz. Cacao essence
- Matcha
Preparation: Combine all ingredients into a saucepan to heat. Garnish with broken Oreo.
Matcha Rose Martini
Photo by Luis Ruiz (@larufoto)
Matcha Rose Martini
Ingredients:
- Matcha
- 6 oz. Oat milk
- 1 oz. Barefoot farms Rose Geranium Syrup
Preparation: Shake and double strain into large coup with lava salted rim.
Notorious FIG
Photo by Luis Ruiz (@larufoto)
Notorious FIG
Ingredients:
- 2 oz. Sazerac Rye
- 1/4 oz. Lemon Juice
- 3/4 oz. Creme de mure
- 1 oz. Fig Compote Syrup
Preparation: Shake and strain out over pebble ice. Garnish with 1/2 fig and fresh winter thyme.
Ginger Turmeric Mule
Photo by Luis Ruiz (@larufoto)
Ginger Turmeric Mule
Ingredients:
- 2 oz. Titos Handmade Vodka
- 1 oz. Intense Ginger Liqueur
- 1 oz. lime juice
- 1 oz. Barefoot Farms Ginger Syrup
Preparation: Dash ginger bitters and add seltzer.
