Photography by Heartbeat Branding Co.
Sean Norris welcomes the end of the dog days of summer with a salute to Dogfish Spirits and its all-inclusive creation process
If you’re reading this, you made it! The packed beaches, bustling shops, long lines—and, gasp, the traffic—are finally all coming to a temporary halt, leaving us a few weeks of what we beach dwellers officially call “locals’ summer.” To celebrate, I decided to keep things, well, local!
As a resident and bartender based in Lewes, I have been fortunate enough to have tested some early “prototypes” of Dogfish Head’s spirits—created by Sam Calagione and his team—through my work at Lewes Oyster House. I even recall some of their much earlier spirits from back in 2012 (when I could finally drink legally). The evolution has been fascinating and enjoyable to watch and taste. After seeing their current full spirits line come to fruition, I couldn’t help but work with the products and share some recipes with you!
Before we start mixing, let’s just take a moment to highlight what Dogfish Head has boiling up in Milton, DE. Not only are they a world-class brewery, but they also took the philosophy that put their famous beers on the map and integrated it into a killer on-site distillery. Many large commercial producers buy their base spirits in bulk and often outsource certain processes like fermentation and aging. Dogfish Head spirits, on the other hand, are all made from scratch. We’re talking malts, mash, fermentation, distillation, aging and bottling—all in-house. Very impressive.
By the way, someone tell Sam that I am officially proposing an update to their famous motto, because “Off-centered spirits for cocktail-centered people” has a nice ring to it, no?
BARREL HONEY DAIQUIRI
2½ oz DFH Barrel Honey Rum
¾ oz fresh lime juice
½ oz simple syrup (2:1)
Pinch of salt
Combine all ingredients in a mixing tin, top with ice and shake vigorously for 10-12 seconds. Double strain into a chilled coupe. Repeat for best results. Don’t forget to garnish with a lime.
If you are familiar with my work and me, you know that I have an unhealthy obsession with daiquiris. My first thought after tasting any rum is, “But how would this taste in a daiquiri?” As it turns out, Barrel Honey Rum makes a hell of a daiquiri. More often than not, you’ll find that a classic daiquiri recipe sticks with 2 oz of rum, but many bartenders like myself choose to slightly up the quantity when using lighter rums. This allows the nuance and character to present itself fully in the finished product. This rum is sweet (slightly), subtle and tart. The honey is surprisingly present without being overbearing.
EASTSIDE GIMLET
3 cucumber slices
8-10 mint leaves
2 oz DFH Compelling Gin
¾ oz fresh lime juice
½ oz organic cane simple (2:1)
Throw the slices of cucumber into a tin, grab a muddler and smash them. Next, drop in the mint leaves. Now, add the rest of your ingredients and pack the tin with ice. Shake vigorously for 10-12 seconds. Pull a modest mint bouquet (or if you’re like me, an audacious bouquet), place it on your palm and gently spank it a couple of times to release the oils. Use this to garnish the cocktail. Just don’t make it weird (unless you’re like me). Enjoy up or on ice.
The Eastside Gimlet, a modern classic created in 2004, is among the most refreshing cocktails I have had the privilege to enjoy. I particularly love this cocktail because it’s how I sell people who claim to “hate gin” on gin. Here’s what many drinkers don’t realize: There are so many gins, with an absurd amount of variation in flavor, aroma and character. Unlike sharp London dry styles (think Tanqueray, Beefeater, Bombay), Compelling Gin is a modern style that balances unique botanicals such as green cardamom, hibiscus, lime leaves and cinnamon. Combine this spirit with cucumber and mint, and you have what will become your new summer favorite. By the way, if you enjoy showing off to your friends like I do, just use a Y-peeler to shave long, thin strips of cucumber and dress the inside of the highball glass.
SMOOTH OPERATOR
10-12 blueberries
2 oz DFH Hull & Helm Whiskey
½ oz DFH Scull & Crossbones
½ oz lemon juice
¼ oz simple syrup (2:1)
Free throw 10-12 ripe blueberries into a mixing tin and smash them. Now, combine the rest of the ingredients in the tin, pack with ice and shake—smoothly—for 10-12 seconds. Double strain into a chilled rocks glass over ice. Garnish with dehydrated citrus (I use blood orange) and skewer some extra berries while you’re at it.
This one is a recent creation by yours truly. Once I had the chance to try the Scull & Crossbones aperitif, I knew that it would marry well with the Hull & Helm Whiskey. Scull & Crossbones comes in at 25% ABV, which is very drinkable. I find it similar to a light amaro like Montenegro or Nonino, but slightly drier. The bitterness is pleasant and forgiving, which makes this a great introduction to amaro and other bitter liqueurs if you are unfamiliar.
So, what are you waiting for? You can find these bottles locally at your favorite liquor store. And while you’re at it, take a night to go visit Chesapeake & Maine in Rehoboth. Sit at the bar and behold—you’ll find talented bartenders and a selection of fantastic cocktails made with the same off-centered spirit that has made Dogfish Head famous worldwide. CS
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