Profile: Katie Emmerson, Bar Manager at The Hawthorne (Boston)

The Company Swizzle - The Hawthorne Bar - Boston, MA

Katie Emmerson (Bar Manager at The Hawthorne, Boston)

Hometown:

Brockport, NY (near Rochester)

Experience:

Opening bartender, now Bar Manager, at The Hawthorne. Before that I was at Death and Co, Raines Law Room and Lantern's Keep in New York. 

Favorite Classic Cocktail

Manhattan- specifically a bourbon Manhattan served up with a cherry. This was the first classic cocktail that I fell in love with before I tumbled down the rabbit hole into this awesome world. I was drinking what all my 22 year old girlfriends were- vodka cranberry, White Russian, etc. Then I started dating a bartender and he decided I should try something different. Wow! What had I been missing!?

Favorite Non-Alcoholic Ingredient to Use in a Cocktail:

Tea! Everything from Earl Grey to Jasmine Green to Rooibos to Rose Cascarilla to Lapsang Souchong- teas are an amazing way to add complexity to a cocktail. Also, when made into tea syrups, it's also possible to created some interesting beverages for those that aren't consuming alcohol. I don't want them to feel left out!

Follow Katie and The Hawthorne on Twitter

The Hawthorne: 500 A Commonwealth Ave, Boston, MA 02215

Drinks, In order of appearance:

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The Noble Order

(created by Katie Emmerson of The Hawthorne)

Ingredients

1.5 oz Famous Grouse blended scotch whisky

.75 oz Dolin dry vermouth

.5 oz Amaro Nonino

.25 oz Marie Brizard Apry

Grapefruit peel, for garnish

Directions

Stir with ice, strain into a coupe glass and garnish with grapefruit oil

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Lagavulin Julep

(created by Katie Emmerson of The Hawthorne)

Ingredients

2 oz Lagavulin 16 yr

.5 oz simple syrup

Small fistful of mint

Directions

Rub the mint on the inside of the julep cup and place in the bottom. Add simple syrup and gently press with a muddler. Add whisky and stir. Slowly add crushed ice while stirring and watch the frost form on the outside of the glass. Fill with crushed ice and garnish with a bountiful sprig of mint.

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Artemis

(created by Nicole Lebedevitch, General Manager of The Hawthorne)

Ingredients

1.5 oz Small's gin

.75 oz Dolin dry vermouth

.75 oz fresh lemon juice

.75 oz simple syrup

2 leaves of basil, torn in half

Directions

Shake with ice, strain into a Collins glass over ice, top with tonic.

Garnish with a lemon slice and flowering herbs.

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The Company Swizzle

(created by Katie Emmerson of The Hawthorne)

Ingredients

1 oz Del Maguey Crema Mezcal

1 oz Lustau Amontillado Sherry

.75 oz fresh lime juice

.5 oz ginger syrup

.5 oz Velvet Falernum

Directions

Mount all ingredients in a highball glass. Add crushed ice and swizzle until all ingredients are incorporated and a frost forms on the outside of the glass. Top with crushed ice. Garnish with 2 dashes each of Angostura and chocolate molé bitters and a sprig of mint.

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