Summer 2024 Cocktail Menu At The Bar At Fort Nelson

I love the cocktails at The Bar at Fort Nelson. Rosemary and I love to go there twice a year to sample the new cocktails when the menu changes in the summer and the winter. We made our annual pilgrimage to the bar the other day and took Matt Kohorst and Becca Hammer with us. The cocktail menu is large enough to require at least a couple of other people to help sample each new offering and Matt and Becca were happy to help us out.

We ordered the first round. Rosemary ordered the Going for Gold – a cocktail made with Michter’s American Whiskey, coconut-infused Marti Plata Rum, Lime, Pineapple, Ginger and Fig Leaf. It was my favorite of the first round with a refreshing citrus and ginger spice flavor. I ordered a Summer Pickin’s– made with Michter’s Rye, Strawberry, Rhubarb, Lemon, and Vanilla Almond Milk Yogurt, and garnished with a lemon twist. It was like drinking a strawberry milkshake with a kick. It came in third in the first round for me. I want to go back and try it with the barrel strength rye next time. Matt ordered the Hidden Gems – made with Morel Mushroom and Tarragon Butter Washed Michter’s Bourbon, Amontillado Sherry, Honey, White Shoyu and Absinthe mist. I thought this was fourth in the first round as it had an earthiness that was good, but not strong enough. Becca ordered the Acquired Tastefully – made with Michter’s Rye, Benedictine, Sfumato Amaro, Orange-infused Amontillado Sherry and bitters. This was subtly smoky and Manhattan-like and I ranked it second in the first round.

We then ordered the second round. The menu had a note on the English Breakfast cocktail to ask to try it as a highball, so I ordered the English Breakfast and Becca ordered it as a highball. It is made with Earl Gray Tea-infused Michter’s American Whiskey, Coffee, Lemon, Orange, Amontillado Sherry, Dry Curacao, Vanilla, Honey, and Whole Milk, served with a chocolate truffle on the side. Mine was excellent and the truffle made it even better. It was my favorite of the second round. Becca’s was also very good, but only a little thin as a highball. I think those that don’t like their cocktails as whiskey forward as I do may prefer it as a highball. The highball was still my second place in the second round. Matt ordered the Seabird – made with Michter’s Rye, Coconut-infused Marti Plata Rum, Banana, Lime, Grapefruit, Cinnamon, Maple, Falernum, and bitters. This cocktail was very good but still only ranked third in the second round. Rosemary ordered the Alter Ego – made with Farmer’s Organic Gin, Foro Dry Vermouth, Foro Sweet Vermouth, Orange-infused Amontillado Sherry, Orange Bitters and Bitters. It was a good cocktail but still ended last in the second round.

At the end of the day we tasted eight cocktails, but did not taste the Careless Whisper – made with Basil-infused Los Siele Misterios Doba-Yej Mezcal, French Aromatized Aperitif Wine, Dry Curacao, Lime, Italian Herbal Liqueurs, and Poblano Chile. We drank responsibly and limited ourselves to two cocktails each. Matt, Becca and I voted the English Breakfast cocktail our favorite, but Rosemary preferred the Going for Gold as her favorite. Every cocktail we tried was enjoyed by all. This is an innovative cocktail menu that does not sacrifice tastiness. We look forward to doing this again when the winter cocktail menu comes out.