Tasting Notes


The Pioneer reinterprets the classic Bobby Burns and New York Sour cocktails and blends the two for a unique, delicious and beautifully presented drink. Bourbon, rhubarb bitters, lemon juice and Dom Benedictine are shaken together and presented over ice on a mirror tray with a single carafe of pinot noir and a skewered lemon peel. Tableside, the wine is glazed over the cocktail creating a layered presentation, then the guest is invited to use their lemon peel skewer to stir the drink and enjoy.

1.5 oz. 1792 Bourbon
4 dashes Fee Brother’s Rhubarb Bitters
.25 oz. Lemon juice
.5 oz. Dom Benedictine
1 oz. Pinot Noir
Lemon peel garnish

Add all ingredients to a cocktail shaker tin except wine and garnish. Shake for 30 seconds and strain into a rocks glass over a large square ice cube. Glaze the ice cube with the pinot noir by slowly pouring the wine over it. Garnish the drink with a lemon peel skewered on a bamboo pick. Use the lemon peel bamboo pick to stir the cocktail.
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