Gram & Dun recently introduced a new lineup of cocktails just in time for summer. As a special treat, the cocktail creators themselves gave us some insight on the inspiration for these new sips.
"The inspiration for this cocktail came when I was cooking stir-fry. There was a piece of basil glazed with sauce at the bottom of the pan that exploded with flavor on the palate. I wanted to showcase the flavors of sriracha and basil together without making a drink that was overly spicy. The Botanist gin was the last addition and added a hint of smoke that really tied the drink together. In total, there were at least 5 incarnations of the Fowl before its present form and I still don't think I'm done with it yet. The creation process was a novel challenge to me; it was a labor of love and I'm very proud of the results." - Jacob Bowyer
"The Highland Piorra has a strong resemblance to a prickly pear. Ever since the Belle de Brillet rep tasted me on it and I've been playing with it ever since. I used Dewars because I wanted to make something with scotch and lime for juice for something different. The ginger beer tops it off and adds a little kick. Fun fact: The name 'Piorra' is pear in Gaelic. " - Marie Peil
"The Sparkling Rye started as sort of a self-challenge to make a sparkling whiskey cocktail. I decided to combine Chartreuse with lemon because I knew those flavors worked well with each other, same with lemon and rye whiskey. I needed some kind of sweetness while still getting the lemon flavor so I made a lemon champagne shrub. I then chose to use champagne vinegar to add a more crisp light and bright bite that would complement the dry Spanish Cava that finishes the drink." -Samuel Lage
"Our Aged Boulevardier is a spin on the traditional verson that uses campari, a Negroni with Bourbon. We use Aperol to give it a rounder balance. We have 3 five liter Barrels we are aging for 28 Days, which allows the flavor of Templeton Rye, Aperol and Sweet Vermouth to meld together for the most balanced and layered Boulevardier you can have. It's a cocktail favorite of our bar staff." - Samuel Lage