Cocktails
Our wines play well with others.
Got a half-full bottle of Arkadia that you opened two nights ago? Add a bottle of Topo Chico and a splash of rum and/or a dash of bitters to drink while you’re cooking dinner. Been eyeing the A7 Americano bottle that has spent a week resting at the back of your fridge? Add a shot of gin or bourbon and some Campari, Bonal, or Cardamaro for a perverted kind of Negroni/Boulevardier mashup. Also, we’re just gonna say it here, if you don’t know now you know: rancio.
Our wines are versatile enough that even semi-informed goofing around yields delicious new creations. But we get the most excited every time a bar or restaurant puts an R A S-based cocktail on their list, because these good people know what they’re doing! So if you want to take it to that proper level, here are some of our favorite concoctions from professional bar people who use our wines.
DEATHBED SOUR
East Ender Bar
Portland, ME
1.5 oz Rye Whiskey
.5oz Punt e Mes
.75oz Lemon Juice
.25oz Simple Syrup
Float R A S Arkadia
Rhubarb Blueberry Milk Punch
Wolfpeach
Camden, ME
Created by Liam Fisher (@broku9001)
Obviously, this makes a large-ish batch! Adjust according to your needs.
Ingredients
1 quart raw (unpasteurized) milk
1 quart rhubarb juice
1 quart rhubarb syrup (equal parts rhubarb juice and sugar by weight)
1 pint Barrens Gin
1.5 pint R A S A7 Americano
Method
Heat milk almost to a simmer, then add remaining ingredients.
Allow the mixture to cool, then strain, reserving the solids. Strain the liquid again through the solids, until the liquid is completely clear.
Chill and serve over ice.
A note from creator, Liam
I think that what makes this cocktail so interesting is that the flavor profile that the A7 Americano adds to the drink is a perfect substitute to the tea which is commonly used as flavor backbone for milk punches. The A7 Americano gives the drink the depth and nuance you would get from tea, and makes the process a step easier.
AI MIRTILLI
Solo Italiano
Portland, ME
1 oz Disaronno
2 oz R A S Arkadia
spritz white balsamic
2 oz Club soda
Amarena, thyme and dried speck to garnish
Another Bad Idea
The Honey Paw
Portland, ME
Created by Kevin Nelson
1.5 oz Vodka
1 oz Lemon juice
.75 oz Amaro Nonino
.75 oz Ginger juice
.25 oz Simple syrup
Float R A S Arkadia
Sandy Whiskers
The Honey Paw
Portland, ME
Created by Kevin Nelson
1.5 oz Rye Whiskey
.75 oz Lemon juice
.5 oz Simple syrup
Float R A S Arkadia
Blue Smoke
Hunt + Alpine Club
Portland, ME
Ingredients
1oz Beefeater Gin
.75oz R A S A7 Americano
.75oz 2:1 simple syrup
.5oz lemon
.5oz egg whites
.25oz Lapsang honey 2:1 *
2 dash Regans’ Orange Bitters
Method
Dry shake, shake with ice and fine strain into a frozen coupe. (Dry-shaking first creates a smoother, creamy foam.)
Garnish with Firestix Flower.
*Lapsang Honey 2:1
Combine 25g of Lapsang Souchong tea and 450 g hot water for 5 minutes. Do not over-steep! Strain off tea leaves, weigh tea and add twice the weight in honey (~800mL), then stir until incorporated. Makes about a quart. Refrigerate.
Paper Plane
Wayside Tavern
Portland, ME
.75oz bourbon
.75oz R A S A7 Americano
.75oz Amaro di Angostura
.75oz lemon juice
Shake and strain into a Nick & Nora glass.
Garnish with a lemon twist.
