The Skurnik team at Bar Convent Brooklyn, the biggest New York spirits event of the year.
The Skurnik Spirits Team is excited to make its second residency at Bar Convent Brooklyn this June 10th & 11th! Arguably second only to Tales of the Cocktail in the pantheon of national spirits trade events, BCB offers a robust two-day schedule of seminars while facilitating a dazzling lineup of new and established brand booths. Part networking opportunity, part educational endeavor, this is THE East Coast industry gathering of the year.
A rotating roster of cocktails and suppliers will be accompanied by a robust backbar representing the majority of what we have available for tasting at HQ, and just like our home bar, our specialists are on hand to walk you through the portfolio and help you find your next spirits inspiration.
Check out our featured cocktail recipes below.
Tropical Negroni
1.25 oz Toasted Coconut-Infused Probitas Rum*
.75 oz Contratto Bitter
.5 oz Antica Torino Vermouth Rosso
.25 oz Giffard Fruit de la Passion
Combine ingredients in a mixing glass and stir with ice. Strain into a rocks glass over ice and garnish with a lime peel.
Toasted Coconut-Infused Probitas Rum
6 oz Probitas Blended White Rum
1 oz toasted coconut flakes
Toast coconut flakes over medium-low heat, stirring constantly to avoid burning. Toast until fragrant and brown on the edges. Let cool for ten minutes and then combine with rum. Let sit overnight in a closed container, strain through cheesecloth.
Mint Chocolate Julep
2 oz Witches’ Tree Rye Whiskey
.5 oz Ve De Di Crème de Cacao
1 tsp J.M Sirop de Canne
5–6 mint leaves
Toasted Sesame Tincture
Combine ingredients in a Julep cup and muddle lightly. Add crushed ice and swizzle to incorporate; top with more crushed ice and garnish with a sprig of mint and a spritz of Toasted Sesame Tincture.
Toasted Sesame Tincture
4 oz Diamond Reserve 151 Overproof Rum
.5 oz toasted white sesame seeds
Toast the sesame seeds in a pan over low heat until lightly browned and fragrant, taking care not to burn. Let the seeds cool for five minutes and then combine with overproof rum in a glass jar. Cover the jar and macerate overnight before straining.
Pineapple Right Side Up
1.5 oz Worthy Park 109 Proof Dark Rum
.5 oz Giffard Orgeat
.75 oz Giffard Noix de Coco Liqueur
1 oz Giffard N/A Pineapple Liqueur
.25 oz lime juice
1 dash King Floyd’s Aromatic Bitters
.75 oz vanilla wafer-infused milk
Combine all ingredients except for milk in a mixing glass. Heat the vanilla wafer-infused milk in a saucepan over medium-low heat until it bubbles around the edges. Add the milk to a heat-safe container, pour the cocktail into the milk, and stir until the mixture begins to curdle (approximately 10 minutes). Strain twice through a coffee filter; do not remove the solids from the filter. Serve chilled in a rocks glass over ice and garnish with a dried pineapple slice and a Albero d’Oro Marasca Cherry.
Vanilla Wafer-Infused Milk
8 oz whole milk
1.5 oz gluten-free vanilla wafers
Combine milk and wafers in a blender and blend to incorporate.
Pink Lady
1.5 oz Askur Yggdrasil 45 London Dry Gin
.5 oz Mac’s Applejack
.5 oz Giffard Grenadine
.25 oz El Guapo Rose Cordial
.75 oz lemon juice
.75 oz whole milk
Combine all ingredients except for milk in a mixing glass. Heat the milk in a saucepan over medium-low heat until it bubbles around the edges. Add the milk to a heat-safe container, then pour the cocktail into the milk, and stir until the mixture begins to curdle (approximately 10 minutes). Strain twice through a coffee filter; do not remove the solids from the filter for the second strain. Pour the clarified cocktail into a mixing tin, froth briefly with a milk frother, and then shake with ice. Double-strain into a coupe or Nick & Nora and garnish with a strip of Peychaud’s Bitters.
White Lady
2 oz Stray Dog Wild Gin
.5 oz Caffo Limoncino
.25 oz bay leaf rich simple syrup*
.75 oz lemon juice
.75 oz whole milk
Combine all ingredients except for milk in a mixing glass. Heat the milk in a saucepan over medium-low heat until it bubbles around the edges. Add the milk to a heat-safe container, then pour the cocktail into the milk, and stir until the mixture begins to curdle (approximately 10 minutes). Strain twice through a coffee filter; do not remove the solids from the filter for the second strain. Pour the clarified cocktail into a mixing tin, froth briefly with a milk frother, and then shake with ice. Double-strain into a coupe or Nick & Nora and garnish with a trimmed lemon peel.
Bay Leaf Rich Simple Syrup
10 oz white sugar
5 oz water
4 fresh bay leaves
Combine ingredients in a sauce pan over medium heat and stir until the sugar dissolves and syrup begins to simmer. Let cool and store in a closed container at room temperature overnight. Strain.
Banana Juice
1.5 oz Pinhook 2025 Bourbon
.5 oz Lustau East India Solera Sherry
.5 oz clover honey syrup (2 parts honey: 1 part water)
.75 oz lemon juice
1 dsh King Floyd’s Chocolate Bitters
.75 oz banana milk*
Combine all ingredients except for milk in a mixing glass. Heat the milk in a saucepan over medium-low heat until it bubbles around the edges. Add the milk to a heat-safe container, then pour the cocktail into the milk, and stir until the mixture begins to curdle (approximately 10 minutes). Strain twice through a coffee filter; do not remove the solids from the filter for the second strain. Pour the clarified cocktail into a mixing tin, froth briefly with a milk frother, and then shake with ice. Double-strain into a coupe or Nick & Nora and garnish with grated cinnamon.
Banana Milk
8 oz whole milk
1 oz dried banana chips
Pulse banana chips in a food processor or blender until broken into small pieces. Combine with milk.
Fish Fry Highball
.5 oz Rhum J.M Terroir Volcanique
.25 oz Caffo Amaretto Liqueur
.25 oz Giffard Crème de Mûre Liqueur
1 tsp lemon juice
1 tsp J.M Sirop
2 oz Uncle Waithley’s Caribbean Sorrel Ginger Beer to top
Combine the first 5 ingredients in a mixing glass and stir with ice. Strain into a highball over ice and top with Sorrel Ginger Beer; stir lightly to incorporate. Garnish with an orange peel horse’s neck.
