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Cocktail-filled glass sits at the table's edge, enticing with its vibrant allure.

Cheers, From The Bar Room!

From under the glow of our 10 story atrium, our Mixologists at The Bar Room share the recipe for one of our most celebrated libations:

John J. Fitzgerald Recipe

2 oz Woodford Reserve Bourbon
0.75 oz Apple Cinnamon Syrup – recipe is below
1 oz Lemon Juice
0.5 oz Aquafaba – reserve liquid from a can of chickpeas
Cinnamon Sugar – for garnish

Pour all ingredients into a shaker tin with ice. Shake vigorously, about 15 seconds. Strain into a chilled coupe glass. Dust cinnamon sugar over half of the drink for garnish.

Apple Cinnamon Syrup (yields 1 quart):
3 cups Honey
1 cup Water
3 Cinnamon Sticks
2 sprigs of Thyme
6 Honeycrisp Apples (medium to large sized)

*Cut Honeycrisp apples into a medium dice.
*Add all ingredients to a pot on high heat until it reaches a strong boil.
*Lower heat to a low simmer for 20 minutes or until apples are fork tender.
*Strain and press apples down until all the liquid is strained.
*Cool the syrup down before placing in a container for storage.