Well, we finally have created our Brooks Tavern "signature" drink - we practiced on St. Brigid's Farm's own Judy Gifford last night and nailed the recipe after two trys. That was a lot faster than it took us to come up with the Tahitian that we served at the Kennedyville Inn for awhile - that recipe took an entire evening of Silcoxes at Dewey Beach to finalize...hmmm...
Anyway, now we need to name it. Suggestions are welcome. Anyone coming up with a name that The Board deems perfect will be awarded one drink on the house. Board Members may participate. You can email us with your ideas. Here is the list of ingredients - Lockbriar Farm Raspberry infused vodka, Cointreau, fresh lime juice, pomegranate juice, club soda. Served in a Zombie Glass with a wedge of lime. Should we frost the rim of the glass with sugar? Not sure yet. It's going to be in limited release - only available while Lockbriar Raspberries are available - which means mostly summer. But meanwhile, come on in and try the "No-Name Drink" and help it find it's proper title.
Anyway, now we need to name it. Suggestions are welcome. Anyone coming up with a name that The Board deems perfect will be awarded one drink on the house. Board Members may participate. You can email us with your ideas. Here is the list of ingredients - Lockbriar Farm Raspberry infused vodka, Cointreau, fresh lime juice, pomegranate juice, club soda. Served in a Zombie Glass with a wedge of lime. Should we frost the rim of the glass with sugar? Not sure yet. It's going to be in limited release - only available while Lockbriar Raspberries are available - which means mostly summer. But meanwhile, come on in and try the "No-Name Drink" and help it find it's proper title.
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