COCKTAILS @ THE FACTORY CAFÉ

We’re sharing a few of our favorite recipes for the featured libations from our spring Supper Club dinners at The Factory Café – just in time for your next summer celebration. Drink up.

ALABAMA CHANIN - COCKTAILS AT THE FACTORY CAFE - 2

MICHELADA

1 12 oz. can or bottle of Modelo
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
2 oz. fresh juice from 2 limes
Tajín or another chili-salt blend
Kosher salt
Lime Wedges for garnish

Pour Tajín (or other chili-salt mixture) into a small, shallow dish in an even layer. Rub a pint or pilsner glass’s rim with a lime, then dip the glass into the dish to create a salt rim.

Set glass right side up and fill with lime juice, hot sauce, and Worcestershire sauce. Add a pinch or two of salt, fill the glass with ice, and top with beer. Stir gently if you want to mix it up a bit. Serve with remaining beer, topping up as you drink.

ALABAMA CHANIN - COCKTAILS AT THE FACTORY CAFE - 3

STRAWBERRY BLISS

1 oz. Strawberry Puree
3 oz. Rosé Prosecco
2 Basil leaves

Muddle basil in an 8-ounce glass. Add the strawberry puree and top with Rosé Prosecco.

ALABAMA CHANIN - COCKTAILS AT THE FACTORY CAFE - 4

SPRING BERRY

1 oz. Strawberry Puree
1 oz. Cannonborough Grapefruit and Elderflower Soda
1 oz. Rosé Wine
2 oz. Prosecco
3 Juniper Berries

Mix the strawberry puree, juniper berries, and Rosé together and chill. In a wine glass, combine 2 ounces of the wine mixture, Cannonborough soda, and top with Prosecco. Garnish with an edible flower.

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