BARTENDERS

Hall of fame

Maxwell Reis

Bartender

@beerghost

I’ve partnered with @Pineau_Academy to bust out a couple low-ABV Pineau des Charentes crushers for y’all. Yes I am drinking one now. Pinkies out.

Bambou Collins

1.5 oz Pineau des Charentes White
1.5 oz Bordiga Extra Dry Vermouth
1 Spray Aftelier Strawberry
2.5 oz Water
Add C02

Assemble ingredients in a food safe plastic bottle with a carb cap. Chill down to 23 degrees. Carb and vent 3 times leaving to rest on the 3rd carb until serving. Pour over ice and enjoy.

Sunrise, Sunset

1 oz Pineau des Charentes White
1 oz Lustau Manzanilla Sherry
1 oz Salers Aperitif Liqueur
Bar Spoon Melonade Melon Liqueur
Orange Peel

Assemble ingredients in a mixing glass and stir on ice then strain onto a large rock. Express and garnish with an orange peel.

Pineau goes incredibly with food, and really sings when lengthened, so it’s an incredibly natural and often unexpected cocktail ingredient. Great in a highball, or a more serious and savory cocktail, it’s an asset to anyone’s backbar.

Cheers!

Why Pineau?

Pineau goes incredibly with food, and really sings when lengthened, so it’s an incredibly natural and often unexpected cocktail ingredient. Great in a highball, or a more serious and savory cocktail, it’s an asset to anyone’s backbar.

Maxwell Reis loves agave spirits, cocktails, and Swedish death metal. He originally hails from Napa, California and currently resides in beautiful Los Angeles where he curates the bar program, at Gracias Madre.