Cabin in the Woods

Rum, herbal liqueur and cold brew bring the great outdoors to your glass
45 Ratings
100% would make again
Photo: Robert Barcelo III

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."

Cabin in the Woods

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

Yield: 1 cocktail

Prep Time: 5 minutes

Total Time: 5 minutes


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


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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