Cocktails on tap
Craft cocktails? So 2008. The latest thing is kegged cocktails, elegant libations available at the nod of a tap. Chief among their advantages is speed of delivery; no longer must you twiddle your thumbs while your bartender muddles, say, curry leaves with marmalade.
“One of the negative aspects of the craft cocktail movement is the wait,” admits Tom Ray, general manager and co-owner of DLUX, which opened off the Square in September. “We wanted to create fast, accessible drinks while maintaining great flavor.”
The bar serves a rotating selection of four kegged cocktails, including a Cherry Bounce Collins made with Door County cherries. Cherry bounce—liquor infused with fruit and sugar—has a formidable pedigree (Martha Washington was a fan). The cocktail is a boon in December, when we crave both the taste of summer and the warmth of brown spirits like whiskey and rye.
Cherry bounce is easy to make, but unless you have a greenhouse orchard, you’ll have to wait till next summer to brew your own. Until then, there’s a tap downtown with your name on it.
RECIPE: Cherry Bounce Collins
2 oz. Buffalo Trace bourbon
2 oz. cherry bounce (look for recipes online)
1 oz. fresh lemon juice
Lemon wedge, for garnish
Shake ingredients with ice; strain over fresh ice into Collins glass. Garnish with lemon wedge.
Recipe courtesy of DLUX,
117 Martin Luther King Jr. Blvd.
Find more Hip Sips recipes here.