We love the cocktails at The Bar at Fort Nelson so we made a visit there on Repeal Day. Rosemary, Becca, Matt and I tasted the four cocktails on their recently released Wintry Mix Cocktail Menu. We loved all four cocktails and were deeply impressed with them all.

The first cocktail on the menu was ordered by Rosemary. It is called Spiced Velvet and is served warm. It is made with Michter’s Kentucky Straight Rye, Faretti Biscotti liqueur, Espresso, Cinnamon, Maple Syrup, Coconut Milk, Oat Milk and Ube. It was warm and pleasing on the cold December day and we all liked it quite a bit.

Becca ordered the Midnight Mash. It was made with Michter’s Sour Mash Whiskey, Faretti Chocolate Biscotti Liqueur, Blackberry, Lime and Allspice. It had a sweet fruity flavor that was tasty and it was garnished with peppermint bark.

Matt ordered the Holiday Punch. It was made with Michter’s American Whiskey, Faretti Biscotti Liqueur, Passionfruit, Lemon, Orgeat, and Bitters. It had a fruity, grapefruit flavor that was very nice and refreshing.

I ordered the Longest Night. It is a riff on the Manhattan and made with Michter’s Kentucky Straight Bourbon, Foro Amaro, Coffee, Vanilla, Allspice, Italian Vermouth, and Bitter Aperitivo. It was a very satisfying drink with a nice coffee and spice flavor.

We loved all four cocktails which made it difficult to pick a favorite. The Spiced Velvet went down very well on the cold day, but The Longest Night was also a stand out. Those two were our picks for our favorite cocktails and it might be the Longest Night on a warmer day, but the Spiced Velvet won by a nose that day. The third favorite was the Holiday Punch followed closely by the Midnight Mash. We will have to go back to the Bar at Fort Nelson soon and try them again.

The cocktail menu at Fort Nelson is always next level good. They have a very talented staff of mixologists. I think Michter’s should have them write a cocktail book based upon their cocktails. There have been so many excellent cocktails produced over the years that I would like to see them published so we could (try to) make them at home. They could break the recipes into two sections – Summer and Winter. I think such a book would sell well in their gift shop and elsewhere because they serve such tasty and innovative cocktails. Cheers!

Photos Courtesy of Rosemary Miller