A toast to the end of summer

Raise your glass! Jason Faust, who mixes the popular cocktails served at The North End BBQ & Moonshine, demonstrates how to make a cocktail he calls A Late One – a variation on a Kentucky Mule. This new cocktail at the restaurant is a good pairing with Chef Ryan Nelson’s BBQ offerings at North End and would also work well with the grilled and outdoor cuisine that you can serve at the end of the summer to friends and family! Also, Jason shares two more cocktail recipes below!


A Late One – This is a variation on a traditional Kentucky Mule and uses a craft soda, Ale 8, that is from a 90 year old Kentucky company.
1.5 oz Angels Envy
.5 oz Fresh Lime Juice
2 dashes Peach Bitters
4 oz Ale 8
Mix all ingredients together and serve in a copper mule “mug.”

Moonshine Punch – Only appropriate considering the name of the restaurant!
2 oz Lucky Peach Moonshine
.5 oz Aperol
1 oz Grapefruit Juice
.75 oz Honey Water**
4 dashes Rhubarb Bitters
**equal parts honey to water, mixed.
Combine all ingredients in a shaker with ice, shake well. Pour into ice-filled ball jar.

Market Caipirinha (national drink of Brazil) This is a toast to the Olympics!
2 oz Cachaca
4 lime wedges
Powdered sugar
Fresh raspberries
Place limes and sugar in ball jar and muddle. Add remaining ingredients with ice and shake well with lid on jar. Remove lid and serve.

For more information please visit www.thenorthendbbq.com.

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