Cabin in the Woods

Rum, herbal liqueur and cold brew bring the great outdoors to your glass

Matt Merkin at George Washington Bar in the Freehand Hotel crafted this deeply layered cocktail "as a nod to the fresh air and feel of the deep woods." He notes how "the pine and mint play well with Turkish black urfa chili and cold brew to create something that seems fit be sipped while telling stories around a campfire."

Recipe adapted from Matt Merkin, George Washington Bar, New York NY

Cabin In The Woods
5 from 45 ratings
Get the recipe for this cocktail from New York City's George Washington Bar, made with rum, Branca Menta, banana liqueur, cold brew concentrate and more.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 5 minutes
Ingredients
  • 1 ounce Branca Menta
  • ¼ ounce Smith and Cross rum
  • ¼ ounce Large Ancho Reyes
  • ¼ ounce Banane du Brésil
  • ½ ounce cold brew concentrate
  • Dash of orange bitters
  • Pinch of black Urfa chili
  • Orange slice, to garnish
Directions
  1. Combine all ingredients except the chili and orange slice over ice in a mixing glass and stir, then strain over a large piece of ice in a rocks glass.
  2. Garnish with a sprinkle of chili on the ice and the orange slice tucked in the side, then serve.
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