Applewood, a 6-year-old restaurant and bar in Park Slope, Brooklyn, had its first cocktail event on Sunday, with five new cocktails created by Justin Briggs.
Briggs, who I’ve mentioned before, is an unsung cocktail hero in a restaurant with a very small bar. His inventive and flavorful drinks often use his own infusions.
Here is the drink menu from Sunday’s event:
Butternut Punch: Gosling’s dark rum, Laird’s Bonded Applejack, nutmeg, house-made falernum, lime, butternut squash, and cinnamon.
Pink Cheeks: Gold rush apple-infused gin, lemon, egg whites, house-made grenadine, Peychaud’s Bitters.
Tarragon-Pear Collins: Tarragon-infused gin, local pear syrup, lemon, house-made seltzer.
Rosemary Brooklyn: Rosemary-infused bourbon, Luxardo Maraschino, Amaro Abano, Noilly Pratt sweet Vermouth.
Shulz Old Fashioned: Peanut-infused rye, local raw honey, house-made aromatic bitters.
The best cocktail was, without a doubt, Pink Cheeks. It wasn’t too eggy and it had just the right balance of sweet and sour. Second was the Tarragon-Pear Collins, a refreshing combination of fruit and tarragon spice. The Shulz Old Fashioned had a mild peanut flavor that actually worked. The Rosemary Brooklyn was good, but not great. My least favorite–and this surprised me–was the punch. Too much squash flavor for my taste.