This recipe is inspired by one of the house pours at the speakeasy Cafe D’Mongo’s in Detroit. I love the way this modern speakeasy casually combines Michigan pop (created by pharmacist James Vernor in 1866) with strong pours in glass mugs—to the delight of their wide range of customers.
In honor of St. Patrick’s Day (or just for anyone who loves easy drinks to make with whiskey), I give you the Detroit Brown. The Detroit Brown is one of three house drinks at Cafe D’Mongo’s. This drink exemplifies the way I create drinks. I go somewhere meaningful (or just super fun, famous, and in one of my favorite cities, in this case), sip or eat something fantastic, and run home to recreate it. In the cocktail arena, recreating in batch form is the trick for me, as it can be harder to get the proper amount and delicious taste just right in larger sizes.
Detroit Brown
Serves 20 (in a 10-ounce rocks glass, filled halfway with ice)
5 ¼ cups Irish whiskey
10 ½ cups ginger ale
1 tablespoon Scrappy's Aromatic Bitters
Combine all ingredients in a gallon jug. Transfer to a serving container and serve with loud, happy music and green wigs.
Purchase the Lark Cocktails book for dozens more great recipes! #livinglark
