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Garrison Brothers founder Dan Garrison brought his team to Superba Food + Bread in Venice last week for a swing through L.A. and bourbon tasting, paired with executive chef Rigo Salas’s menu.

Ryan Autry, the team’s mixologist, prepared Born To Bee Wild and Old Fashioned cocktails featuring the Texas-based distillery’s HoneyDew and award-winning small-batch bourbons. A sit-down dinner of signature dishes like smoked trout dip, charred eggplant and fresh cheese with matcha salsa on charred house bread and roasted curry chicken followed on the outdoor FarmSuperba patio, paired with a bourbon flight.

Garrison Brothers introduced the first bourbon whiskey legally made in Texas in 2010, and shared their cooldown cocktail recipes with L.A. Weekly for a kick-ass Father’s Day:

Born To Bee Wild (Michele Stueven)

Born To Bee Wild

1 ½ oz. Garrison Bros. HoneyDew Bourbon

½ oz. elderflower liqueur

½ oz. hibiscus syrup

¾ oz. fresh lemon juice

2 dashes vanilla bitters

Bar Spoon Creme de Violet

Combine all ingredients in a shaking tin and hard shake. Double strain into a rocks glass over fresh ice and garnish with dried hibiscus and edible flowers.

Old Fashioned Sloe-Cookin’

2 oz. Garrison Bros. Small Batch Bourbon

¼ oz. elderflower liqueur

¼ oz. Sloe Gin

2 dashes aromatic bitters

1 dash cardamom bitters

Bar Spoon turbinado syrup

Combine all ingredients in a mixing glass and add ice. Stir until chilled and strain into a rocks glass over a large rock. Garnish with clipped baby’s breath.

Jet Set

2 oz. Garrison Bros. HoneyDew Bourbon

¼ oz. Aperol

¼ oz. fresh lemon juice

¾ oz. simple syrup

2 dashes aromatic bitters

2 strawberries

4-5 mint leaves

 

In a shaking tin, muddle strawberries and mint leaves before adding the remaining ingredients. Add ice and shake hard. Double strain into a coupe glass and garnish with a sliced strawberry and clipped mint top.

Superba Food + Bread (Michele Stueven)

Taking flight (Michele Stueven)

 

LA Weekly