Our relationship with Brooks Wine goes far BEYOND just using their amazing wine barrels to age a variety of our spirits. Bull Run head distiller and Founder, Lee Medoyeff, was one of Jimi Brooks’ (Brooks Wine founder) best friends. And that is just one of the many reasons that we’re honored to team up with them for Beyond Brooks in April. This collaboration has resulted in more than this fantastic bundle...it's also inspired some scrumptious cocktails. Check out Brooks' cocktail video showing off the Brooks Sour (featuring Bull Run Pinot Noir Finished Whiskey and 2018 Brooks Sunset Ridge Pinot Noir) and the Alsatian Starka Swizzle (showcasing our Pinot Cask Finished Starka Vodka and Brooks Wascher Riesling). While the bundle is still currently available, the cut off for orders is Monday, April 4th. Click here to learn more about what's included in the bundle and find the cocktail recipes below. Cheers!
2 oz. Bull Run Distillery Pinot Noir Finished American Whiskey
1 oz. fresh squeezed and strained lemon juice
3/4 oz. simple syrup (2 cups sugar added to 1 cup water, and stirring at medium heat on the stove until sugar is dissolved)
1/2 oz. 2018 Brooks Sunset Ridge Pinot Noir
2 dashes Bitters (we like Free Wild She/Bull Run Barrel Aged Angostura Bitters)
Add the whiskey, pinot, lemon juice, simple syrup and bitters into a shaker with ice. Shake hard until well-chilled.
Strain into a rocks glass over a big ice cube.
Slowly pour up to 1/2 oz of Pinot Noir over the back of a bar spoon so that the wine floats on top of the drink. Using a pour spout on the bottle will help direct the flow.
Alsatian Starka Swizzle
1.5 oz Starka Pinot Noir cask finished vodka
3/4 oz Brooks Wascher Riesling
1/2 oz fresh squeezed and strained lemon juice
1/2 oz Basil Simple syrup*
Combine all ingredients into a tall Collins glass.
Fill glass three quarters of the way with crushed ice and stir rapidly with a swizzle stick or bar spoon.
Top glass with additional crushed ice and garnish with a basil leaf.
*Basil Simple Syrup: Take 1 cup sugar, 1 cup water and 1 cup fresh basil leaves and put in a saucepan on medium heat on the stovetop. Bring to a boil to dissolve the sugar. Stirring while simmering for 1 minute. Remove from heat and let steep for 30 minutes. Pour into a jar through a mesh strainer to remove basil leaves. Let cool and refrigerate for up to 2 weeks. Use turbinado sugar if you want a syrup with more depth or white sugar for brightness.