a tale of two cocktails

With Independence Day falling on a Thursday this year, we knew that the long weekend would mean a succession of parties. We did the sides and salad thing on the actual 4th, so decided it might be fun to bring an appropriately spirited drink to the next sparklers stocked celebration. We contacted The Whistler in Chicago for a red, white or blue hued recipe suggestion.

Or so we thought.

Soon after we sent out the request, the makings for a fruit filled cocktail landed in our inbox from the Whistler, Robert Stemmons. Jacque had emailed a talented triller and bird trainer, not the bar. Mr. Stemmons teaches our winged friends to warble and taught us – good sport that he is – to make a patriotic pitcher.

Red, White and Blue Cocktail by the Whistler
1. Add 1 quart blueberries, 1 quart strawberries and 1 quart red raspberries to a 1 gallon container.
2.Cover berries with rum and/or vodka.
3. Place mixture in refrigerator overnight.
4. Have a good morning!
Indeed.
When we realized the mix-up, another message was sent out and The Whistler, Chicago also quickly responded with their take on a red drink, loaded with bitters. And you know how we love our bitters.
red cocktail by The Whistler
red drink
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recipe type: cocktail
by:
serves: 1
ingredients
  • 1 oz Peychaud’s Bitters
  • .5 oz Angostura Bitters
  • .75 oz Simple Syrup (1:1)
  • .75 oz Lemon Juice
  • Cel-Ray Soda
instructions
  1. Shake
  2. Strain into Collins glass
  3. Top w/ 2 oz Dr. Brown’s Cel-Ray Celery Soda
  4. Garnish w/ lemon twist

Cheers to both Whistlers (and Billy too) – you made our holiday weekend shine.

About Larks & Japes

We host parties pairing culture with cocktails & canapés while collaborating with quality makers. goods • get togethers • getaways