Last week was my birthday and Rosemary and I went down to The Bar at Fort Nelson to celebrate with a cocktail before heading out to dinner. We were happy to see that their fall cocktail menu was out and we will return at a later date to try them all so I can write a blog about them. We decided to have only one cocktail each that night and Rosemary started with a Monkey Business cocktail. It is made with Michter’s Barrel Strength Rye, Banana, Black Walnut and Fig Leaf. It was served over ice and was very good. It drank like an Old Fashioned cocktail with the banana coming in strong at the finish.
I had a Blue-Eyed Girl cocktail. This drink is served hot and is made with Michter’s American Whiskey, Foretti Biscotti Liqueur, Cinnamon, Blueberry, Sweetened Condensed Coconut Milk, Oat Milk and garnished with a Blueberry Newton cookie. It was warm and tasted of blueberry with a whiskey forward flavor. I liked it quite a bit. It will be an excellent cocktail on a cool autumn evening. We had said we were only going to have one cocktail that evening, but then I saw on their Highball menu a new drink that I could not resist – a Cabin Fever cocktail. It is made with Michter’s Bourbon, Foro Amaro, Spiced Pear, Lime, Blackberry, Mint and Club Soda, garnished with a bunch of Mint. I do love pears and blackberries, so I had to order it. Rosemary was driving so I decided to splurge and get the second cocktail. I am glad I did. It was whiskey forward with a very nice pear flavor with just a hint of blackberry. This is an excellent cocktail that I would order again.
We love the cocktails at The Bar at Fort Nelson. Michter’s has hired several very talented mixologists and they seem to be happy working for Michter’s. I say this because several of them have worked there for years, concocting excellent cocktails for these seasonal menus. The bad thing about the seasonal menus is that once the season is over, the cocktails are no longer made. I would like to see Michter’s add a greatest hits menu to their cocktail list, consisting of some of the best cocktails they have created at the bar. I especially like some of their cocktails that are served warm. However, I can see why they have not done it as they don’t want to make their mixologists have to make so many different cocktails during a busy rush of customers. The Bar at Fort Nelson always has a steady business with the tour groups of six or more people coming in on a regular basis, plus people like Rosemary and I who reserve a table for drinks before going to dinner or lunch. Still, I can wish for a greatest hits option on the menu.
We enjoyed our cocktails very much that evening. The staff is fantastic and very friendly. They will happily talk about the cocktails and recommend their favorites. Rosemary and I will soon return, hopefully with Matt and Becca, to try other cocktails on their fall menu.
Photos Courtesy of Rosemary Miller