Al Culliton

‘A very fine bar, wherever you are’

May day

Grand Tour Cup
Beefeater∙Pierre Ferrand curaçao∙Cocchi di Torino∙Aperol∙mint∙verbena∙cucumber∙citrus∙strawberry∙ginger
Our take on a classic Pimm's Cup, takes us on a journey from England (gin) through France (curaçao from Cognac) and onto a nice long stay in Italy (vermouth from Turin and aperitivo from Venice). Herbs and cucumber are used to further flavor this housemade libation, with citrus and strawberries for decoration and ginger beer to top it all off. Spring in a glass.

Yorkshire Collins
Wild Turkey∙rhubarb syrup∙lemon∙soda
Rhubarb has been growing wild for thousands of years, and was long used in ancient medicine. Brought to the British Isles in the late Middle Ages, Northern Brits domesticated it in the nineteenth century and began producing it on a large scale. The plant, which consists of a fibrous stalk, is incredibly tart and makes a flavorful addition to this spring drink. Add bourbon, lemon and soda and you've got a nice little Collins.

Fino sherry∙dry vermouth∙orange bitters∙lemon twist
The martini of the sherry world, this drink came to be in the 1890s in Yokohama, Japan, created by German expat Louis Eppinger. Sherry was the British favorite for centuries and it's only natural that it would come to be the main event in this martini variant. Dry and briny, this one is the perfect thing for the warm sunny afternoons and cool nights of spring.

Plymouth gin∙sloe gin∙Carpano Antica∙angostura bitters∙orange twist
Gin, the hands-down favorite spirit of the English, has a long history of off-shoots and innovation. Descended from Dutch genever, London Dry gin and its brother, Old Tom, were also the parents of other styles. Sloe is the fruit of the blackthorn tree - a small, dark purple berry - and it's used all around Britain to infuse gin with a pleasantly tart flavor. This drink is very close to the Martinez in provenance and very elegant indeed.

St. Andrew's Thistle
Famous Grouse∙lime∙St. Germain
Our nod to the Scotch & Lime, a Hemingway favorite and, with the addition of some sugar, a great scotch sour. Scotch is a fantastic base for a sour because there's a smokiness that comes through, but the citrus balances all that malt out nicely. This one puts a spring twist on it by putting elderflower liqueur in as the sweetener. One can just picture oneself on a lovely vernal walk, admiring the thistle and heather on the peaty moors.

Port Cup
This strawberry "cup" is a perfect nod to the sangaree - pre-revolutionary favorite of colonial America. Sangarees are similar to cobblers, crushed ice and sugar and spices with fortified wine being the common base in the original. Port was incredibly popular with the English; they had been importing wine from Portugal since the 12th century, and at some point, they began to "fortify" it with brandy to preserve it on its voyage. This drink is vernal spirit in a cup - with everyone's favorite spring-summer-cusp fruit reigning supreme.