Happy New Year!!!!


We are open til 3 today for some rhubarb or quince to spruce up that midnight champagne toast.



Grapefruit/Lime Bitters

  • Lemon Grass, about 2 inches chopped
  • Basil Leaves- 4 or 5, well-slapped
  • Peel of one organic grapefruit, slivered
  • Grated zest of 4 organic limes
  • 1/2 teaspoon gentian root
  • 1/2 teaspoon powdered coriander
  • 1 teaspoon grains of paradise, crushed
  • 400 ml high proof spirits (I used our Stonebarn unsweetened Ouzo)

          Force everything into a bottle and let soak for a week.
          Shake daily.  Strain.

Adapted from Seasonal Cocktail Companion by Maggie Savarino

            The drink we made at Cocktails Demystyfied:

Cranberry Sour

Equal parts:
  • Cranberry Liqueur
  • Unoaked Rye Whiskey
  • Lime Juice
  • Simple syrup (should be reduced to taste)
  • 3 dashes bitters (see above)
         Shake with ice, serve up.
         Garnish with mint leaf, add sparkle with ginger beer

Nocino now available at our tasting room!

Nocino is the key ingredient in several wonderful seasonal cocktails. At Gruener, I had a meal that combined two of my favorite things 1: Duck and 2: Schnitzel.  So with my Duck Schnitzel, I enjoyed a delightful cocktail named Hangman's Nuesse.  A modified Manhattan in which the spirit mix is enhanced with a spot of Nocino.  

The recipe, courtesy of bartendress Jessica Braasch, is:


   1.5 oz Elijah Craig bourbon
   .75 oz Cocchi Americano
   .5 oz Nocino
   dash citron tincture

Stir, and serve on the rocks with a lemon twist. 

A similar drink was published in the May 2014 issue of Saveur magazine Here a link to the article:  http://www.saveur.com/article/recipes/the-riccioni-nocino-manhattan-cocktail





This year's green walnuts came from a variety of sources- Reed College campus, Ogden Street, Tremont Evangelical Church (with permission), and Parrot Mountain.  They soaked in our rye whiskey with spices and aged brandy until we bottled the Nocino at the end of November.