Strawberry Mojitos during Distillery Row Cocktail Crawl

This month's cocktail crawl was a benefit for a local non-profit- Feed the Mass, which provides hands-on cooking education to help lower income people improve their knowledge and skills in making healthy food.  Chef Jacob came early and met several customers today, and then started circulating to the other distilleries.  Was fun on a hot day-


For our take on a mojito, we used our strawberry liqueur, and unaged rye whiskey, and an added twist of cascara (coffee cherry) simple syrup.

Stone Barn Strawberry Mojito:

  • two parts strawberry liqueur
  • one part unaged rye whiskey
  • one part lime juice
  • one part cascara simple syrup (scant)
  • mint leaves 

Directions: 

  • Muddle mint leaves in a shaker, with liquid ingredients
  • add ice, shake vigorously
  • strain into a glass, and garnish with mint





Vietnamese Spanish Coffee

The Vietnamese Spanish Coffee  
created by Tapalaya's bar manager Landon Manucci
  • Rim a glass coffee mug with sugar and then add:
  • 1 oz. sweetened, condensed milk
  • 1.5 oz 151 rum
  • Light on fire
  • Sprinkle a dash of cinnamon, nutmeg & allspice in the flames 
  • Add: .75 oz Red Wing Coffee Liqueur (Nocino could also be used!)
  • Top off glass with chicory coffee
The final result is a layered drink with the condensed milk on the bottom.  At Tapalaya it is served with a bamboo stick to stir before enjoying.