What’s In That Cocktail?

Thomaston’s Block Saloon serves up cool sipper of a cocktail this summer

Thu, 08/02/2018 - 1:00pm

    THOMASTON—Now that we’re in high summer, the newest kid on the block, The Block Saloon, that is, has a cocktail on its menu to beat the heat. Bad & Boozy is one of the signature craft cocktails invented by bar manager Dave Smith. This cocktail presses the pause button on summer for a few delicious moments with its Cold River gin, fresh sage and cucumber flavors. The color is a cloudy absinthe green with herbaceous complex notes, balancing the cool, hydrating cucumber, with the sour of lemon and the surprising sweetness of sage simple syrup.

    “Green is my favorite color,” said Smith, “and between the cucumber and a hard shake, that’s what brings out that cloudy green color.”

    It tastes like a healthy smoothie with a gin kick as you’re sitting in an herb garden, breathing it all in.

    Smith, who came up with the entire cocktail list for The Block Saloon said: “I love gin and am happy that it is making a comeback. Cucumber, sage and gin are amazing bedfellows—all three of them should get married.”

    To make this cocktail at home takes a little bit of preparation, but it is worth it. First, one needs to make a simple syrup. Bring syrup to a boil and lower to a simmer for 10 minutes. This is where you add a handful sage and let steep. Next, peel half of a cucumber, leave the other half unpeeled, pureé and strain. Third, squeeze several lemons into a jar. “Don’t use the pre-made lemon juice,” said Smith. “It’s really best when lemon is fresh squeezed.”

    Watch the video to see how the cocktail is made. You’ll need:

    • 1 ½ ounces of Cold River gin
    • 1 ounce freshly pureéd and strained cucumber
    • ½ ounce of fresh-squeezed lemon juice
    • ½ ounce sage simple syrup
    • Sprig of fresh sage

    This is a great cocktail to try while your garden is still in full bloom, or go down to The Block Saloon and ask Dave to make one for you. Tell him we sent you.

    Kay Stephens can be reached at news@penbaypilot.com