Maryland

Jeffrey Butland Family Owned
Business of the Year Award Recipient

Johnny Tea
adapted from Woodberry Kitchen Restaurant

ingredients

15-20 fresh blueberries
1 sprig of fresh thyme
2 ounces Pikesville Rye Whiskey
3/4 ounce simple syrup
1/2 ounce fresh lemon juice
2-3 shakes Angostura Bitters
3 ounces unsweetened tea


 
directions
Muddle the blueberries and thyme together into a pulp. Add rye, simple syrup, lemon juice and bitters. Add ice and shake for 10 seconds. Double strain into a cocktail glass full of fresh ice and top off with cold iced tea. Stir. Garnish with skewered blueberries and spiral of lemon.

Gin-Melon Cookout Cooler
adapted from Holy Frijoles Restaurant

ingredients
Handfull of chopped watermelon
8 mint leaves
2 ounces Hendrick's Gin
Lemonade
3 watermelon balls and a slice of lemon skewered together for garnish
 
Directions
Muddle watermelon and mint leaves in a pint glass. Fill glass with ice and add gin, leaving about 1-2 inches free. Fill to top with lemonade. Shake and garnish with skewered melon balls.