The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel hosted a craft cocktail-making experience for guests on June 10. Led by Lead Bartender Mike Mills, in collaboration with Stacey Pabst, Trade Development Manager, Connecticut Distributors, Inc., and Jamie Montesi, Connecticut State Manager, William Grant & Sons, the event introduced a new sipper to be featured in the venue’s Crow’s Nest Cocktail Club. The exclusive evening immersed guests in an educational experience under Mills, who crafts a signature cocktail each month for area enthusiasts. In celebration of Father’s Day, Mills created the Mike’s Penicillin, a twist on the traditional tipple. Using 2 ounces of The Balvenie Doublewood 17 Year Single Malt Scotch Whisky as the base, Mills substituted the traditional peated Scotch with a rinse of Hudson Whiskey NY Back Room Deal Rye Whiskey, 0.75 ounce of fresh lemon juice and 0.75 ounce of honey ginger syrup, with a lemon peel garnish.
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- The new cocktail at Madison Beach Hotel’s The Crow’s Nest features The Balvenie Doublewood 17 Year Single Malt Scotch Whisky with a rinse of Hudson Whiskey NY Back Room Deal Rye Whiskey.
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- Jamie Montesi, CT State Manager, William Grant & Sons and Mike Mills, Lead Bartender, The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel.
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- The Mike’s Penicillin cocktail features The Balvenie Doublewood 17 Year Single Malt Scotch Whisky, a rinse of Hudson Whiskey NY Back Room Deal Rye Whiskey, fresh lemon juice and honey ginger syrup, with a lemon peel garnish.
Photos courtesy of Connecticut Distributors, Inc.
