NEW AMERICAN IN

Handcrafted Rum

BOURBON

AGAVE SPIRIT

Handcrafted Vodka

SOUP of the Week

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ANTIPASTI

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BRAISED GUINNESS BEEF

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ROAST THINLY SLICED BEEF

BRAISED HEIRLOOM VEAL RAGOUT

GUINNESS BATTERED FISH & CHIPS

ROASTED CHICKEN

PAN – ARUGULA SEARED, COUSCOUS NORWEGIAN, EGGPLANT SALMON CAPONATA

THE DUBLINER SCRAMBLED EGGS

romaine, croutons, parmesan, fried garlic, white anchovy, lemon

CAESAR SALAD

ITALIAN GRILLED SAUSAGE

market vegetables, mashed potatoes, capers, lemon butter sauce

HALIBUT PICCATA

angus beef patty, white american, boursin, onion, bacon, lettuce - double patty +6

BATSON BURGER

Preheat oven to 425°F (220°C). On a large baking sheet, toss potatoes, carrots, parsnip, and red onion with 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated and in a single layer.

Preheat and prep

Roast in the preheated oven for 25–30 minutes, turning once halfway through, until vegetables are golden at the edges and tender when pierced with a fork. Keep warm while you cook the chicken.

Roast

Pat chicken thighs dry with paper towels. In a small bowl combine 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Rub the spice mix evenly over both sides of each thigh and let rest at room temperature for 10 minutes.

Season chicken

Heat a large oven-safe skillet over medium-high heat. Add 2 tbsp olive oil. When shimmering, place chicken thighs skin-side down, pressing gently for even contact. Sear without moving 6–8 minutes until skin is deep golden and crisp.

Sear

Flip thighs skin-side up, add 1 tbsp butter to the pan and transfer skillet to the oven (with the vegetables still roasting or after they finish). Roast at 425°F (220°C) for 8–10 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove skillet and transfer chicken to a plate; tent with foil and let rest 5 minutes.

Finish in oven

While chicken rests, combine 2 tbsp softened unsalted butter, 2 tbsp chopped parsley, 1 tsp lemon juice, lemon zest from the reserved lemon, 2 tbsp fresh thyme leaves (or 2 tsp chopped if dry), and 1/4 tsp flaky sea salt. Mix until smooth.

Make herb butter

Place the skillet used for chicken back on medium heat. Add minced garlic (3 cloves) and sauté 30 seconds until fragrant. Add remaining 1 tbsp butter and the lemon juice from the lemon; scrape browned bits from the pan with a wooden spoon and simmer 30–45 seconds. If the pan is very dry, add 1–2 tbsp water or chicken stock to deglaze. Turn off heat.

Pan sauce (optional)

Divide roasted root vegetables among 4 plates. Place a rested chicken thigh on each. Spoon pan sauce over the chicken and top each thigh with a generous dollop (about 1/2 tbsp) of herb butter so it melts over the warm meat. Sprinkle with additional chopped parsley and flaky sea salt to finish.

Plate and finish

boneless skin-on chicken thighs

kosher salt

freshly ground black pepper

smoked paprika

olive oil

unsalted butter

garlic cloves (minced)

fresh thyme (leaves)

lemon (zested and juiced)

baby potatoes (halved if large)

carrots (medium, cut into 1-inch pieces)

parsnip (medium, cut into 1-inch pieces)

red onion (cut into wedges)

fresh rosemary (finely chopped)

black pepper

unsalted butter (softened)

fresh parsley (chopped)

lemon juice

flaky sea salt (for finishing)

Thoroughly sanitize fermentation vessel, spoons, airlock, and any tools with a no-rinse sanitizer. Good sanitation prevents off-flavors and bacterial spoilage.

Sanitation

Combine cane juice (or diluted molasses) and water in the sanitized fermentation vessel. If using molasses, dissolve 500 g granulated sugar into the combined liquids to reach a starting specific gravity around 1.070–1.090 (approx. 17–22 °Bx). Stir until completely dissolved and lukewarm (20–25°C / 68–77°F).

Measure and adjust acidity: add 1 tsp acid blend (or citric acid) and stir. This brings the pH to a favorable range for yeast (around 4.5–5.5).

Add yeast nutrient (2 tsp). This supports healthy fermentation when fermenting sugar-rich washes like molasses or pure cane juice.

Rehydrate the distiller's yeast according to packet instructions if required, then pitch into the wash. Seal the vessel with an airlock and place in a stable temperature environment of 20–28°C (68–82°F).

Ferment for 5–10 days until bubbling subsides and the specific gravity reaches 1.000–0.995 (or when active fermentation has fully stopped). For higher alcohol tolerance and cleaner profile, allow a slower, cooler ferment (5–7 days).

After fermentation is complete, cold crash the wash (if possible) to 4–10°C for 24–48 hours to help solids settle. Rack or siphon the clear wash off the lees into a sanitized container for distillation. Typical fermented volume here should be about 4 liters.

Set up a small pot still or column still according to manufacturer instructions. Ensure all joints are sealed and condenser is working. Use proper ventilation and follow local law — distillation of alcohol may be illegal without permits in your area.

Charge the still with the fermented wash (about 4 liters). Heat slowly and monitor temperature and output closely. Aim for a steady, gentle reflux that produces a clear, fragrant distillate.

Discard the first fractions (foreshots) that come off: typically the first 20–50 ml from this batch size. These volatile compounds (including methanol) are unsafe to consume.

Foreshots (heads) - safety cut

Collect heads separately after foreshots. Heads contain lighter, solvent-like aromas. For a cleaner rum, stop collecting heads when the temperature and aroma start to shift from sharp solvents to fruitier or cleaner alcohol — roughly until you have collected 5–10% of the expected final potable spirit volume.

Heads

Begin collecting the hearts (the desirable drinking fraction) once the aroma is sweet, clean, with estery or molasses/cane notes. Collect hearts until you notice a decline in aroma quality or the proof drops to a predetermined cutoff (for small runs, many distillers cut hearts based on aroma and taste, or when distillate falls below ~40–50% ABV depending on method). Combine heart fractions; this is your clear raw rum.

Hearts

As heavier, oily, or wet-wood aromas appear and the proof drops, stop collecting hearts and collect tails separately. Tails contain fusel oils and heavier congeners. You can save tails to redistill with a future run or discard. Optionally, polish the tails fraction by passing through activated charcoal (2 tbs) in a mesh bag to remove some off-notes.

Tails

Measure the volume and alcohol strength of the collected hearts. Typical yield from this wash will be roughly 700–900 ml of high-proof distillate depending on starting gravity and efficiency.

Prepare your aging vessel: if using oak chips, toast them in a dry pan for a few minutes until aromatic but not burnt, then allow to cool. Place 2 tbs of medium-toast oak chips into a small sanitized jar or into a small toasted oak barrel.

Pour the clear distillate (about 750 ml) into the jar or barrel. Add the split half vanilla bean and optional 10 g dried fruit/spices if making a spiced expression. Seal the jar or bung the barrel and store at room temperature out of direct sunlight.

Age for a minimum of 2 weeks to start extracting color and oak-derived flavors; for deeper color and complexity let it age 3–12 months, tasting periodically. For quick small-batch results, taste every 5–7 days in the first month and then monthly. When using oak chips, you will reach desired flavor faster than with a full stave barrel.

When the desired oak and flavor balance is reached, remove oak chips and any macerated solids. If you used optional spices, decide if you want to remove them after a short maceration (for subtle spice) or leave for longer (for stronger spice).

Proof down to bottling strength (typical rum 40–45% ABV) by adding chilled filtered water. Example: if distillate measures ~65% ABV at 750 ml and you want 40% ABV final, use the formula Vw = Vd*(Ad - Af)/Af where Vw is water volume, Vd is distillate volume, Ad is distillate ABV, Af is final ABV. For convenience, add approximately 125 ml water and check with a hydrometer/alcoholmeter, then adjust to taste.

Optional: add 1 tsp caramelized sugar dissolved in a little warm water to adjust color and round the mouthfeel. Mix thoroughly and let rest 24–72 hours for flavors to marry.

Filter the rum through fine mesh or coffee filter if needed to remove particulates, then bottle in sanitized glass bottles. Label with batch date and ABV.

Fresh cane juice (or molasses diluted to cane juice strength)

Water (sterile, cooled to room temp)

Granulated sugar (if using cane juice low in sugar or using molasses)

Nutrient blend (diammonium phosphate or yeast nutrient)

Acid blend (or citric acid)

Distiller's/wine yeast (high alcohol tolerance, e.g., Saccharomyces cerevisiae distiller strain)

Fermented wash (from fermentation section)

Optional: activated charcoal (for polishing tails)

Distilled raw rum (clear distillate, about 700–750 ml)

Oak chips or small toasted oak barrel (medium toast)

Filtered water (for proofing)

Caramelized sugar (for color, optional)

Optional: vanilla bean (split)

Optional: dried tropical fruit (raisins/apricots), clove or cinnamon (for spiced rum)

If using egg white: add bourbon, lemon juice, simple syrup, bitters, and egg white to a cocktail shaker. Seal and dry-shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Prepare and dry-shake (if using egg white)

Add ice to the shaker (enough to fill about half to two-thirds). Seal and shake vigorously for 10–15 seconds until the shaker is cold to the touch and diluted slightly.

Shake with ice

Double-strain the cocktail into a chilled coupe or rocks glass (use a Hawthorne strainer and a fine mesh strainer if available) to remove ice shards and any solids from the egg white.

Strain

Express the lemon twist over the drink by holding it skin-side down and giving it a firm twist to release oils, then rub the rim of the glass with the twist and drop it into the drink or hang it on the rim. Float a Luxardo or maraschino cherry on top. Optionally add one drop or two of Angostura bitters on the foam and lightly drag a toothpick through for a decorative pattern.

Bourbon whiskey

Fresh lemon juice

Simple syrup (1:1 cane sugar to water)

Angostura bitters

Egg white (optional, for froth)

Ice (for shaking)

Lemon twist or wheel

Luxardo cherry or maraschino cherry

Chill a rocks glass by filling it with ice or placing it in the freezer while you mix the drink.

Prepare

In a cocktail shaker, add 2 oz aged rum, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 2 dashes Angostura bitters.

Measure & combine

Add roughly 1 cup of ice to the shaker. Secure the lid and shake vigorously for 10–15 seconds until the shaker feels cold and slightly frosted.

Add ice & shake

Discard the ice or remove the glass from the freezer. Fill the chilled rocks glass with 1/2 cup fresh ice. Double-strain the cocktail into the glass using a Hawthorne or fine strainer to remove small ice shards and pulp.

Strain & serve

Express a lime peel over the drink to release essential oils, rub the rim if desired, then drop the lime wheel or twist onto the drink as garnish. Serve immediately.

Garnish

Tip: Adjust sweetness by increasing or decreasing the simple syrup by 0.25 oz increments. Use a darker or spiced rum for deeper molasses and spice notes.

In a pitcher, combine 12 oz aged rum (or 18 oz if using the alternate measurement above), 4.5 oz fresh lime juice, 3 oz simple syrup, and 12 dashes Angostura bitters. Stir until combined.

Chill the mixture in the refrigerator for at least 30 minutes, or keep cold over a large block of ice in a punch bowl. When ready to serve, fill individual glasses with ice and pour the pre-made cocktail into each glass. Garnish each with a lime wheel or twist.

Aged rum

Fresh lime juice

Simple syrup (1:1 sugar to water)

Ice (for serving)

Lime wheel or twist (garnish)

Dark rum (for a richer flavor)

Spiced rum (alternative)

Simple syrup (1:1)

Ice (for chilling)

If you want a salted rim, rub the lime wedge around the outer edge of a rocks or coupe glass then dip the rim into a shallow dish of coarse or smoked salt to coat lightly. Set the glass aside.

Rim the glass (optional)

Chill the glass by placing it in the freezer for a few minutes or fill with ice water while you prepare the cocktail, then discard the ice water before pouring.

In a cocktail shaker, add 2 oz blanco tequila, 0.5 oz mezcal, 0.75 oz fresh lime juice, 0.5 oz agave nectar, 0.5 oz orange liqueur, and 0.5 oz fresh grapefruit juice (if using). Add 1 dash angostura bitters if you want extra depth.

Combine ingredients

Fill the shaker about two-thirds full with ice. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is chilled and well-aerated.

Add ice and shake

Double-strain the cocktail into the prepared chilled glass over fresh ice (for a rocks glass) or without ice into a coupe. Use a fine mesh strainer in addition to the shaker strainer to remove small ice shards and pulp for a clean texture.

Garnish with a lime wheel or wedge on the rim. Express a grapefruit twist over the drink or lightly slap a sprig of thyme and rest it on top for an aromatic note. Serve immediately.

Taste and adjust: if the drink tastes too tart, add 0.25 oz more agave nectar; if too sweet, add 0.25 oz more lime juice. For more smoke, increase the mezcal to 0.75 oz and reduce tequila to 1.75 oz.

blanco tequila

mezcal (reposado or joven for a smoky note)

fresh lime juice

agave nectar (2:1 or 1:1, to taste)

orange liqueur (Cointreau or Triple Sec)

fresh grapefruit juice (optional, for brightness)

angostura bitters (optional, for depth)

lime wheel or wedge

coarse salt or smoked salt (optional rim)

grapefruit twist or small sprig of thyme (optional aromatic)

Thoroughly wash and sterilize jars, lids, bottles, funnel and filters with hot soapy water and a final rinse with boiling water or food-safe sanitizer. Allow to air dry.

Sterilize

If using fresh fruit or herbs, gently rinse and pat dry. Peel citrus with a microplane or vegetable peeler, taking only the colored zest and avoiding white pith. Split vanilla bean lengthwise to expose seeds. Lightly crush juniper berries with the back of a spoon.

Decide which primary flavor(s) you want (e.g., lemon-vanilla, ginger-cucumber, raspberry, or juniper-basil). Use one dominant profile or combine small amounts of complementary items (for example: lemon zest + vanilla bean + pinch of salt for a bright-smooth vodka).

Choose flavor profile

Place chosen flavoring ingredients into the clean glass jar. For a 1 L base: use 2 lemon zests OR 1 orange zest OR 1 split vanilla bean OR 50 g ginger OR 150 g raspberries OR 10 g juniper + basil. If combining, reduce quantities proportionally so total flavor mass isn't overwhelming.

Add ingredients to jar

Pour 1 L of neutral grain spirit or vodka over the flavoring ingredients, leaving 2–3 cm of headspace. Seal the jar tightly.

Pour spirit

Shake the jar vigorously for 30 seconds to start extraction. Store the jar in a cool, dark place. For citrus zest, taste after 24–48 hours; for delicate herbs (basil, cucumber) taste after 6–12 hours; for raspberries and ginger taste after 24–72 hours; for vanilla and juniper taste after 3–7 days. Gently shake the jar once or twice daily.

Shake & rest

Use clean spoon or small pour to taste. Stop infusion when the flavor reaches the desired intensity. Over-extraction of citrus zest or herbs can yield bitter notes; remove early if flavors turn bitter.

Monitor extraction

When infusion is complete, open the jar and decant the liquid through a fine mesh strainer into a clean bowl or pitcher to remove solids. Press gently on solids with the back of a spoon to extract remaining liquid, but avoid forcing pulp that can add cloudiness or bitterness.

Initial strain

For a clearer spirit, filter again through a coffee filter or fine nut milk bag lined over a funnel. This may take time as the liquid slowly passes through; change filters as needed until clear.

Secondary filtration

Taste the strained vodka. If you want it slightly sweeter or rounder, add simple syrup (start with 15–30 ml, then adjust). For floral or honey notes use honey syrup (start with 15 ml). If the infusion concentrated the alcohol too much (e.g., you used high-proof spirit), dilute with cold filtered water in small increments (10–20 ml), tasting until desired balance. Add a tiny pinch of salt (1/8–1/4 tsp for the entire liter) to brighten flavor if desired.

Sweeten/proof if desired

For a crystal-clear product, you may clarify with food-grade activated charcoal or a protein fining (egg white). If using charcoal, add 1 tsp to the vodka, stir for 10 minutes, then filter through coffee paper until clear. If using egg white, whisk one egg white into the vodka, let rest 24 hours in the refrigerator for solids to coagulate, then gently filter. Note: egg white fining is not vegan and requires caution for food safety.

Clarify (optional)

After filtering and balancing, transfer the vodka into sterilized bottles using a funnel. Seal and let rest for 1–3 days to let flavors integrate and settle.

Rest

Label bottles with flavor, date and any dilution or sweetening added. Store in a cool, dark place. Serve chilled or use in cocktails.

New American In

Handcrafted Rum

Bourbon

Rum

Agave Spirit

Handcrafted Vodka

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