Appears in 23 Collections
Appears in 23 Collections
About The Stone Barn Cocktail
Floral, herbaceous and beautiful to behold, the Stone Barn from Nathan O’Neill of The NoMad Bar in New York City showcases Elijah Craig bourbon accented with ginger liqueur, coconut, carrot and a hint of rum.
Ingredients in The Stone Barn Cocktail
1 oz Elijah Craig bourbon
1 oz
Elijah Craig bourbon
1⁄4 oz Cruzan black strap rum
1⁄4 oz
Cruzan black strap rum
1⁄2 oz Domaine de Canton ginger liqueur
1⁄2 oz
Domaine de Canton ginger liqueur
3⁄4 oz Coconut syrup*
3⁄4 oz
Coconut syrup*
3⁄4 oz Carrot juice**
3⁄4 oz
Carrot juice**
1⁄2 oz Fresh lemon juice
1⁄2 oz
Fresh lemon juice
4 Fresh dill pieces
4
Fresh dill pieces
Garnish:
Glass:
How to make The Stone Barn Cocktail
Add all the ingredients into a shaker with 3 Kold-draft ice cubes and shake (roughly 8 to 9 shakes).
Fine-strain into a pilsner glass over crushed ice.
Garnish with dill leaves and 1 straw.
*Coconut syrup: Toast 500g of coconut flakes until lightly browned under a grill, and remove from heat. Soak in 500 mL water, steep for 5 minutes, then blend ingredients with a hand mixer.
Allow to sit for 5 more minutes, then fine-strain through cheesecloth. Weigh remaining liquid, then add double the weight in white caster sugar, dissolve using the hand blender, bottle and refrigerate.
**Carrot juice: Juice 8 carrots and strain through a cheesecloth.
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