Bar Convent Brooklyn 2026

In June, the Skurnik Spirits Team rocked its third residency at Bar Convent Brooklyn. This year, we were joined by a larger roster of producers, so we expanded our booth footprint, giving these craft-spirits superstars room to shine, while at the main bar, Skurnik’s Spirits Specialists crafted cocktails and helped industry professionals find their latest inspiration. Click or scan below to check out highlights from the show and our featured cocktail recipes.

We were especially excited to welcome this year’s featured producers, including Willett Distillery, El Dorado, High Road Spirits, Caffo, Wanderlust, Back Bar Project, Stray Dog, Altamar, and Tenmile Distillery.

Skurnik’s 2026’s participating suppliers included:

Back Bar Project: Giffard, Worthy Park Estate, Covalle Gin, Agave de Cortés, Tepache Sazón
High Road Spirits: Mars, Akashi, Akkeshi, Bandarful, Chichibu, Daiyame, The Japanese Bitters, Jin Jiji, Kamet, Kanosuke, Ki One, Kokuto de Lequio, Komasa, OKA Brand, Scarlet, SG Shochu
Wanderlust Spirits: Askur Yggdrasil 45 Gin, Helix Vodka
Albero D’Oro, Altamar, Amatiteña, Antica Torino, Armónico, Caffo, Castle & Key, Charles Medley Distillery, Chattanooga, Contratto Spirits, Distillerie des Alpes, Eda Rhyne Distilling Co., El Dorado, El Guapo, Entremanos, Fiddler Whiskey, Flor de Azar, Fort Hamilton, Gruppo Caffo, Hana Makgeolli, Holmes Cay, King Floyd’s Bitters, Leopold Brothers, Pinhook, Preservation Distillery, Ragnaud Sabourin, Siglo Cero, Saint Benevolence, Stray Dog, Supergay Spirits, SUYO Pisco, Tenmile Distillery, Uncle Waithley’s, Unified Ferments, Verino Distillery, Veso Aperitifs, Wanderlust, Willett Distillery, Wódka Vódka.

From whiskey and rum to aperitifs, agave spirits, sake, and beyond, our bars featured a dynamic rotation of pours and cocktails alongside a robust backbar that captured the breadth of the Skurnik Spirits portfolio.

We can’t wait to raise a glass with you in 2027!

Featured Cocktail Recipes

Island Time

Worthy Park Select Jamaican Rum, Giffard Mango and Coconut Liqueurs, fresh lime, clover honey, espresso salt

2 oz Worthy Park Select Jamaican Rum
.5 oz Giffard Mangue (Mango Liqueur)
.25 oz Giffard Noix de Coco (Coconut Liqueur)
.5 oz clover honey syrup (2 parts honey: 1 part water)
.75 oz lime juice

Combine ingredients in a mixing tin and shake with ice. Strain into a rocks glass half-rimmed with espresso salt*.

*Espresso salt

2 parts salt
2 parts white sugar
1 part finely ground espresso beans

Smooth Talker Knickerbocker

Probitas “Green Label” Dark Rum, Giffard Curaçao Triple Sec, fresh raspberry and raspberry leaf tisane, fresh lime, King Floyd’s Old Fashioned Bitters

2 oz Probitas “Green Label” Dark Rum
.25 oz Giffard Curaçao Triple Sec
.75 oz raspberry tisane syrup*
.66 oz lime juice
2 dash King Floyd’s Old Fashioned Bitters

Combine ingredients in a mixing tin and shake briefly with ice. Strain into a highball or hurricane glass over crushed ice and garnish with an orange and Albero d’Oro Cherry flag.

*Raspberry Tisane Syrup

For the raspberry tisane:

6 g red raspberry leaf
120 g water

Bring water to a boil and steep the raspberry leaves for 10 minutes. Strain solids and fully cool before combining with raspberries and sugar.

For the final syrup:

180 g raspberries (1 small package)
180 g white sugar
90 g raspberry leaf tisane

Combine raspberries with sugar and muddle. Allow to sit at room temperature for 2 hours and then add raspberry leaf tisane. Strain solids and keep refrigerated.

Airborne All-Star

Caffo Vecchio Amaro del Capo, Nashville Barrel Company Cask Strength Bourbon, Caffo Clementino della Piana (Clementine Liqueur), fresh lemon

.75 oz Caffo Vecchio Amaro del Capo
.75 oz Caffo Clementino della Piana
.75 oz Nashville Barrel Company Cask Strength Bourbon
.75 oz lemon juice

Combine ingredients in a mixing tin and shake vigorously with ice. Strain into a coupe.

Gordon’s Breakfast

Sam Ross, Little Branch NYC; amended for Skurnik

Askur Yggdrasil 45 Gin, hot sauce, muddled lime and cucumber, Worcestershire sauce

2 oz Askur Yggdrasil 45 London Dry Gin
.75 oz simple
4 dash Cholula
2 dash Worcestershire Sauce
6 pcs Lime
3 slice cucumber

In a mixing tin, muddle lime pieces and then add other ingredients. Shake with 6–8 cubes of ice then dumb into a rocks glass. Garnish with salt and pepper

That Voodoo That Yuzu

OKA BRAND Yuzu Vodka, Contratto Vermouth Bianco, sugar snap pea, fresh lemon, club soda, El Guapo Crawfish Boil Bitters, SG Mugi Barley Shochu and toasted sesame

1.75 oz OKA Yuzu Vodka
.75 oz Contratto Vermouth Bianco
.5 oz J.M Sirop de Canne
.75 oz sugar snap pea juice
.25 oz lemon juice
6 drops El Guapo Crawfish Boil Bitters
1 oz club soda

Combine all ingredients except club soda in a mixing tin and shake with ice. Fill a highball with ice, add club soda, and strain mixture over the top. Garnish with a spritz of toasted sesame tincture* and toasted sesame seeds.

*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 at room temperature overnight before straining.

Miner Memories

El Dorado Cask Aged 8 Year Rum, Diamond Reserve Guava Rum, fresh lime, Antica Torino Genziana Liqueur

Combine ingredients in a highball; add crushed ice and swizzle to incorporate. Top with more crushed ice and garnish with an edible flower.

Stray Dog Milk Punch

Miguel Lancha; amended for Skurnik

Stray Dog Gin, Verino Mastiha Liqueur, Giffard Apricot and Elderflower Liqueurs, black cardamom, fresh lemon, clarified milk and Greek yogurt

Batch yields 28 oz (approx. 9 servings); store refrigerated for up to a month

300 g Stray Dog Gin
110 g Verino Mastiha Antica Liqueur
100 g Giffard Abricot du Roussillon (Apricot) Liqueur
60 g Giffard Wilde Elderflower Liqueur
200 g black cardamom syrup*
300 g lemon juice
200 g whole milk
110 g Greek yogurt

To add once batched:

38 g Stray Dog Gin
42 g Verino Mastiha Antica Liqueur

Combine the spirits, cardamom syrup, and lemon juice in a large container. Separately, combine the Greek yogurt and milk and blend with an electric hand mixer. Combine the dairy with the other ingredients and wait for the dairy to curdle and the mixture to split—approximately 15–20 minutes. Pour the curdled mixture through a superbag; strain a second time through the superbag without removing the solids from the bag. Continue until the mixture is clear: 2–3 times. Add the remaining Stray Dog and Verino Mastiha. For serving, pour 3 oz of the final batch over ice and garnish with a fresh sage leaf.

*Black Cardamom Syrup

Yields 1 quart

555 g white sugar
555 g boiling water
14 g black cardamom pods

Combine ingredients in a blender and blend thoroughly. Strain through a chinois and once again through a superbag. Strain a final time through a coffee filter. Let cool to room temperature and store refrigerated.

Cross-Country

Luciano Herrera Guijosa

Willett Family Estate Rye, El Dorado Cask Aged 12 Yr Rum, Eda Rhyne Appalachian Fernet, Kübler Absinthe

1 oz Willett Estate Small Batch Rye Whiskey
1 oz El Dorado Cask Aged 12 Yr Rum
.25 oz Eda Rhyne Appalachian Fernet
2 dash Kübler Absinthe

Combine ingredients in a mixing glass and stir with ice. Strain into a rocks glass over a large ice cube and garnish with a lemon twist.

Left Hand

Sam Ross, Milk & Honey NYC; amended for Skurnik by Luciano Herrera Guijosa

Old Bardstown 90 Proof Bourbon, Antica Torino Vermouth Rosso, Caffo Red Bitter, King Floyd’s Chocolate Bitters

Combine ingredients in a mixing glass and stir with ice. Strain into a rocks glass over a large ice cube and garnish with an orange twist.