The Barn Spring Cocktails

Warmer weather and brighter days call for refreshing beverages that match the energy of the season. Whether you’re craving a sip that’s light and bubbly or something with a bit of a kick, the Beverage team at The Barn at Blackberry Farm® is always mixing up fresh takes on beloved flavors. 

Sommelier John Schlichting is sharing the recipes and inspiration behind three cocktails featured on the Spring beverage at The Barn, perfect for enjoying during a sunny getaway to the Farm or recreating on your own at home!

Sloe Gin Fizz
Fruity, sweet and creamy

Ingredients:

• 1 ½ ounces Hayman’s Sloe Gin*
• ¾ ounce Lazaroni Amaretto*
• ½ ounce lemon
• 1 ounce egg white
• Club soda, to top
• Cranberry bitters, for garnish

To make:
Double shake Hayman’s Sloe Gin, Lazaroni Amaretto, lemon and egg white. Then, double strain into a rocks glass with a large ice cube. Top with club soda poured down a bar spoon. Garnish and swirl with cranberry bitters.

From John: I wanted a dessert cocktail that would go fantastically with the more citrusy, fruity desserts of Spring. It’s bright, a little nutty and a little sweeter than a lot of the rest of our menu. Sloe gin has a slight almond note that we pair with the amaretto to highlight in the cocktail.

*Hayman’s Sloe Gin – From one of the first London dry gin producers, Hayman’s steeps their gin with wild sloe (blackthorn) berries for four months for a deep plummy note.

*Lazzaroni Amaretto – This is an almond flavored liqueur made from Amaretti Chiostro di Saronno (Italian almond flavored cookies) and other flavorings.

Silver Monk
Fresh and herbal

Ingredients:

• 1 ½ ounces Siete Leguas Blanco*
• ½ ounce yellow chartreuse*
• ¾ ounce lime juice 
• ½ ounce simple syrup
• 3 slices of cucumber
• 3 mint leaves

To make:
Shake everything together with ice, then double strain into a coupe glass. Garnish with a mint leaf.

From John: A modern classic that was first created by Phil Ward when he was at Death & Co, you can see that this is inspired by The Last Word and Naked and Famous cocktails but with fresh ingredients here to bring the herbaciousness. The color comes from the muddled cucumber and mint.

*Siete Leguas Blanco tequila – Founded in 1952, this is named seven leagues (48.7 miles), which is the distance between many towns in Mexico and Pancho Villa’s horse. They make a traditional style of tequila that is free of additives and lets the agave shine. Notes of black pepper and mint go harmoniously with the rest of the ingredients.

*Yellow Chartreuse – Made by Carthusian monks in France, the liqueur is a mix of 130 different botanicals, and the yellow is the natural color. Notes of flowers, fennel and turmeric help add sweetness and complexity to the drink.

Tonic Collins
Bright and refreshing

Ingredients:

• 1 ½ ounces Ki No Bi Gin*
• ½ ounce lemon juice
• ½ ounce lime juice
• ½ ounce simple syrup
• Tonic water, to top
• Twisted lime wheel, for garnish
• Maraschino cherry, for garnish

To make:
Shake with ice, then strain into a crystal highball glass and top with tonic water. Garnish with a twisted lime wheel and a maraschino cherry.

From John: First appearing in print in “Harry Johnson’s New and Improved Bartenders Manual” in 1882, the Tom Collins is a classic cocktail. What separates this cocktail from the classic is the replacement of tonic water for the original soda water, which is why we’re calling it the Tonic Collins. We do both lemon and lime juice to make the acidity a little more complex and play with the connections to the Tom Collins (traditionally lemon juice) and a gin and tonic (which uses lime).

*Ki No Bi – This is a Japanese gin from Kyoto with notes of yuzu, lemon, juniper, hinoki, ginger and shiso. We are using this gin for its complementary aromatics and Japan’s connection to drinking high balls, which are sparkling like this drink.