In honor of Trappeze Pub’s Stoutfest, going on Nov. 18-20, we have created a cocktail that tastes like a stout – a dark beer made using roasted malt or barley, hops, water, and yeast. The “Ferneggnog,” our stout cocktail, is made with Fernet Branca, Carpano Antica Vermouth, one raw egg and chocolate bitters. It’s sweet, smooth and has just the right amount of bite.
Another new cocktail, the “Aviation,” is a classic prohibition cocktail being featured to celebrate the re-release of Creme Yvette’s, a rare violet petal liqueur that was discontinued in the late 1960′s. It contains Aviation Gin, Creme Yvette’s, Luxardo Maraschino and lemon.
Our last cocktail, the “Keeneland Cup,” (shown) is the perfect new cocktail to warm you up on a chilly evening. Bulleit Bourbon is mixed with Pimm’s No. 1 liqueur and dry vermouth. We finish it off with a splash of Coca-Cola and garnish it with fresh sage, a cucumber slice and cracked black pepper.