In Bars & Clubs

"Forbidden Flight" is one of Daniel Beres' favorite cocktails on the new menu. (PHOTO: Dan Beres)

Distil launches new spring and summer cocktails

It's a new week, and Distil, 722 N. Milwaukee St., has launched a brand new craft cocktail menu to welcome spring and look ahead to summer.

Daniel Beres, bar manager and consultant at Distil, says the goal with the new menu is really to get Distil back into the limelight with regard to great seasonal craft cocktails, while offering a Bourbon selection any connoisseur would brag to their friends about.

Classic cocktail lovers will find a friend in offerings like the Kentucky Mule, the Bourbon Sour and the Distil Manhattan, which features Elijah Craig 12-year bourbon, Cocchi Torino and Bittercube cherry bark vanilla bitters.

"For Dukes and Gods" features Broker's gin, lemon, grapefruit, melon, Bittercube Jamaican #1 bitters and sparkling sake.

Meanwhile, "Of Luck and Legend" pairs Elijah Craig 12-year bourbon with tropical kumquat, complex molé bitters and bourbon soaked candied date.

Tequila lovers will revel in the "Steep and Temper" featuring Casa Pacific tequila, bell pepper-habanero syrup, Cocchi Rosa and Bittercube Jamaican #2.

And the fruit-forward "Distil Sangaree" provides a wine-forward alternative containing Riesling, lemon, orange, rhubarb syrup, Combier, port, Yahara Bay apple brandy and Cava.

Berres, who trained under the tutelage of Nicholas Kosevich and Ira Koplowitz says that, although he's excited about all of the new cocktails, that the "Forbidden Flight" is one of his favorites.

The drink, which features Modest Vodka, "made in Madison," fresh mango, lime, house-made kiwi syrup, crème de framboise and Bittercube cherry bark vanilla bitters, is garnished with an edible nasturtium and served up in a martini glass.

"It's just gorgeous," he says. "A lot of bartenders like to turn their nose up at a cocktail made with Vodka -- mostly because vodka is odorless and tasteless, and they believe it brings nothing to a cocktail. I've realized over the years that there are so many Vodka drinkers, and you're not going to change them, so why not make them something amazing with Vodka?! Give the people what they want."


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