Begins with four fantastic whiskey cocktail recipes conjured with our friends at Henebery Whiskey, along with nibbles to pair prepped by Green Dragon Tavern’s talented chefs. Now there are no excuses…party it up at home with lip-smacking libations!
The Copper Dragon
WHAT: 1 ½ ounce Henebery, ½ ounce Pommes apple balsamique, ½ ounce Late harvest reisling vinegar, 3 ounces of apple white cranberry juice, Mint
HOW: Add all ingredients to a cocktail shaker with ice. Pour into a tall cocktail glass. Garnish with mint
PAIR IT WITH: Fish N’ Chips. The cocktail contains the right amount of sweetness to balance the hardy and satisfying, crispy fish. We recommend beer battered cod with garlic parmesan fries, sherry aioli and pickled vegetables. The cocktail also contains small hints of vinegar and acid which are the classic pairing for Fish N’ Chips.
The Celebrated Muse
WHAT: 1 ½ ounce Henebery, ½ ounce Giffard crème de Pamplemousse rose, ½ ounce peach balsamic
HOW: Add all ingredients to a cocktail shaker with ice. Strain into a coup glass. Garnish with orange peel
PAIR IT WITH: Fried Brussels Sprouts packed with layers of flavor; finding a unique balance of sweet and savory. The cocktail also contains a similar complex flavor profile that leans on the sweet side while still driving the kick from the whiskey. Add in some pork belly, candied pecans, dried cranberries and maple syrup with those sprouts.
The Saint Matthew
WHAT: 1 ½ ounce Henebery, ½ ounce
Aperol, 1/2 ounce lemon juice, ½ ounce simple syrup, Basil sprig
HOW: Muddle lemon and basil in cocktail shaker. Add Henebery, Aperol and simple syrup. Shake and strain into a coup glass. Garnish with Basil
PAIR IT WITH: New England Baked Cod because the cocktail is the perfect sip to complement this dish. It brings in a mild sweetness to counterbalance the spice from the fish and a wonderful freshness from the basil. Prepare the cod with crab bread crumb, roasted potatoes, chorizo, caramelized onions, red peppers, sauteed kale, and lemon burre blanc.
Dare Maxima Virtue
WHAT: 1 ½ ounce Henebery, ¾ ounce Lillet, 2 muddled apple wedges, ½ ounce honey syrup (3:1 honey:water), ½ ounce lemon juice, ¼ ounce smoked cinnamon tincture, 1 ounce apple cider
HOW: Muddle apples with Henebery and Lillet. Add other ingredients. Shake and strain into a coup glass. Garnish with apple rose or slice and drizzle with maple essence
PAIR IT WITH: Braised Short Rib. Cinnamon, apple and maple; all fabulous flavors that instantly bring memories of fall. Those sentimental well known flavors are combined with Henebery whiskey to make the Dare Maxima Virtue a truly wonderful sip. The hardy dish fits wonderfully along side the seasonal freshness and zing from the cocktail. Make sure the rib is burgundy braised, accompanied by parmesan risotto, peas, roasted carrots, and some fresh thyme.