Alpine Spring
Enjoy at: PEREGRIN AT THE PERRY LANE HOTEL
MADE WITH:
GIN, MOUNT RIGI LIQUEUR, ST. GERMAIN ELDERFLOWER LIQUEUR, LEMON JUICE
We’re going to start with two fresh-cut strawberries, then muddle them up. For the base, we’re going to be using Gin. This is going to be an equal parts cocktail so everything is going to be three quarters of an ounce. We’re going to use Mount Rigi which is going to be a Swiss Cordial that’s based off of Kirsch which is a cherry liqueur. Then some St. Germain which is going to be a French Elderflower. We’re going to finish off with some fresh lemon juice for your acid kick. A little bit of ice and shake it up.
It will be served up in a Nick and Nora glass. Equal parts you just need some fresh lemon juice and strawberries.
Meet the mixologist: Nik Kosovucki
I’ve been back in Savannah for four years this May. I was stationed here from 2008 to 2012 so it’s my second time living in Savannah.
My favorite cocktail to make varies on what is going on. Generally, if I’m making cocktails, I want to talk to the people and pull what flavor profile they’re looking for and guide them down that rabbit hole of finding a cocktail that’s geared towards what they’re looking for versus my preference. What I like to drink can change depending on what I’m doing, or what the temperature is. I like everything from wine, to a Truly, to a lot of spirits.
During my free time lately, I’ve been doing a lot of housework, relaxation, studying for a few different wine certifications and a scotch certification. Beyond that, I do a lot of traveling. I’m going to Ireland in April. A few of my favorites I’ve traveled to would be Kraków, Poland and Budapest. They’re very unique places.
You can find Nik bartending at The Wayward (another bar at the Perry Lane Hotel.)
