The Little Hamilton Project - For People Who Love to Play Bartender
There’s something to be said about having the ability and confidence to mix up good cocktail. (Especially when you’re not employed as a bartender!). Whether it’s a martini, a manhattan, an old fashioned, or a fresh-squeezed margarita, doing so with ease automatically gives you baller status. A non-bartender myself, I’ve got a handful of cocktail recipes stowed in my noggin that I whip out from time to time, measuring and mixing and pouring like a pro, wowing my friends with my limited yet certain know-how and aplomb. But I’ll readily admit that I ain’t no professional. [Just occasionally a baller.]
While I often browse the internet and thumb through books to find new drinks worth making, what I’ve come to discover is that the best inspiration for drinks often comes from people who actually are professionals: real, live bartenders at real, live bars.
The Little Hamilton Project from Bastion was one such drink: an early-evening cocktail that soon turned into an obsession. A gin-heavy recipe without an overly herbaceous flavor profile, the apricot is what jumped out at me first while the citrus kept me coming back for one...more...sip. It would’ve been dangerous to drink more than two in one sitting — particularly with a drive to East Nashville in my nearly immediate future — so I was delighted when the bartender gave me the recipe. Talk about baller status...
Little Hamilton Project
1oz Gunpowder Gin
.75oz Zirbenz Stone Pine Liqueur
.50oz Giffard Apricot Brandy
.50oz Hayman Sloe Gin
.50oz Rosemary Syrup*
2 dash Peychaud Bitters
Shake. Strain. Enjoy!
Ice: Large Cubes
Garnish: Rosemary Sprig
1000g White Sugar
1000g Filtered Water
5 Large Sprigs Rosemary
Add all ingredients to a small pot; heat on low, 1 hour.
Creator: Seth Litzenberg, Bastion