Welcome to One Drop, a Craft Cocktail movement. Below are link to a few artisan cocktails created seasonal to complement your Bar, Restaurant, or Special event. I have also supplied links from third-party publications or web articles on the cocktails and drink program I offer.  Enjoy.

Sangria any one? Most would say no, but I would be willing to bet the have never had one with all natural fresh ingredient, and good wine.  My two-week Sangria is just that, with over 12 spices, 10 fruits, and no artificial anything, its sure to change your mind on a classic cocktail. Melissa from Counter Intelligence agreed.

2 week Sangria

1. Counter Intelligence: http://melissamccart.wordpress.com/2009/07/29/chin-chin-for-gin-in-july-part-two/#more-2245

Gin … I find gin to be a tricky spirit to mix with as your base in a cocktail due to the complex flavor profile of most (dry gins not so much) small batch gins, but certainly not impossible.  Aside from the juniper berry Gin can go in any direction from barrel to steel aging, to floral or  spicy (i.e Citadell gin from France with over 20 herbs and spices) it’s up to the distiller what that profile will be.  Having worked with over 40 gins and many different tonics/bitters I’m confident I can find a combination you will love.  Below is a link to my gin selection at New Heights via a great article by Night club and Bar Magazine.

The Jeff, a Tanguaray Rangpur based Cocktail..

2. Night Club and Bar Magazine: http://www.nightclub.com/gin/-gin-joint-jumpin

Vodka, how I love to Infuse you.  As I focus on seasonal Cocktails as much as possible, I find there’s always a season for Vodka.  The “Cringer” caught the eye of DC’s modern luxury magazine for the article on charring or torching as an element of a drink.  A cran-ginger infused master piece that is finished with a smoking sprig of Rosemary that you will never forget and find nowhere else.

3. DC Modern Luxury: http://dc.modernluxury.com/dining/burn-baby-burn

The Cringer

Who doesn’t Love Brunch?  That was my inspiration for Marry’s Muse, a backwards version of a bloody Marry with fresh crack black pepper infused vodka and my chipotle tomato water mix, its like nothing you’ve had.  Just ask the DC examiner.

4. DC Cocktails Examiner: http://www.examiner.com/x-9421-DC-Cocktails-Examiner~y2009m9d10-Wings-and-Marys-Muse-Anyone

Umbi’s Nemesis, A.K.A the Thia Mango

Thai Mango

A jalapeno infused Mt Gay rum based Mango drink for him or her.5. http://www.examiner.com/x-9421-DC-Cocktails-Examiner~y200

Pumpkin Time again?  Often times I will be in a market or grocery store when I see an ingredient that would be a great in a Cocktail, but hard to incorporate due to viscosity or texture and pumpkin is an issue on both levels and was my inspiration for pumpkin the great.  A fresh pumpkin cocktail with my infused spiced Rum and toasted red curry pumpkin seed gram cracker rim , Amazing and Zagat loved it as well.

6. Zagat Buzz: http://www.zagat.com/Blog/Detail.aspx?SCID=41&BLGID=24148

The DON.. Don Fulano's 5 year Imperial Anejo with my special sangrita

I think every bar men/woman has there go to spirit, what they would be having if they were sitting down to really enjoy something great and mine is Tequila.  I lucked into a job selling some amazing small batch tequila’s on the east coast in 2000 before the slow food and craft cocktail movement really got rolling.  I fell in love and is today what I attribute my passion for bar, the drink and all the craziness that happens in our world in between.  The last article is on that passion I have for tequila and the care I take to only serve the best the spirit world had to offer.

7. DC Foodies: http://www.dcfoodies.com/2009/09/real-tequila-deal-at-new-heights.html

For any further Info please contact by subscribing to the blog or at robeyj@hotmail.com

Thx,

Jason Robey