gin, fever tree Indian tonic, lemon-limeslush, lime, cucumber, rosemary. A refreshing twist on a classic highball.

Supersonic Gin+Tonic

Try our signature Maker's Mark JOEY Reserve ‘Peach Brûlée’ Bourbon in the Peach Bourbon Tea, or reimagine a classic Old Fashioned with a JOEY Reserve upgrade.

JOEY Maker's Mark Peach Reserve

Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.

Seared Salmon Sushi

Our new Mini Steak French Dips bring together tender New York strip, gruyere cheese, warm garlic butter and red wine au jus.

Mini Steak French Dips

Combine fresh lemon juice, fresh lime juice, and simple syrup in a small blender or cocktail mixer. Add 0.75 cups crushed ice. Blitz for 6–8 seconds until you achieve a pourable, slightly grainy slush. Taste and adjust sweetness with a few drops more syrup if needed. Keep chilled.

Make slush

Chill a highball or Collins glass by filling it with ice and letting it sit for 30 seconds, then discard that ice.

Add 3 large ice cubes to the chilled glass to keep dilution slow and steady.

Spoon or gently pour 1.5–2 oz of the prepared lemon-lime slush into the glass, depending on how bright and slushy you want the drink (use all if you prefer more slush).

Slowly top with 4 oz Fever-Tree Indian Tonic Water. Pour gently over the back of a bar spoon if you want a layered look; otherwise pour straight in and give a gentle stir (1–2 turns) to integrate without flattening the tonic's effervescence.

Thread the thin cucumber ribbon along the inside wall of the glass or coil it on a pick and rest it across the rim.

Float a lime wheel on top of the slush or place it on the rim.

Smack the rosemary sprig once between your palms to release oils, then place it into the glass near the rim so its aroma rises with each sip.

Serve immediately with a straw and a long-handled spoon to scoop any remaining slush. Advise the drinker to stir gently before drinking if the slush has separated.

London dry gin

Fever-Tree Indian Tonic Water

Fresh lemon juice

Fresh lime juice

Simple syrup (1:1)

Crushed ice (for slush)

Lime wheel

Thin cucumber ribbon

Fresh rosemary sprig

Large ice cubes

Combine diced peaches, granulated sugar, and water in a small saucepan over medium heat. Stir to combine and bring just to a simmer.

Cook peaches

Reduce heat to low and simmer gently, stirring occasionally, for 8–10 minutes, until peaches are soft and sugar has dissolved into a thickened syrup.

Mash the peaches slightly with the back of a spoon or a potato masher to release more juice and break down fruit — leave some small chunks for texture if desired.

Remove from heat. Stir in lemon juice, vanilla extract, and unsalted butter until the butter melts and incorporates. Let cool for 10 minutes.

Finish syrup

Strain the mixture through a fine mesh sieve into a heatproof bowl, pressing on solids to extract syrup. Reserve solids for another use or fold a little back into the syrup for texture. Yield: about 3/4 cup syrup.

Optional brûlée step: Spoon a thin layer of syrup into a small shallow dish, sprinkle a light dusting of granulated sugar on top and torch with a kitchen blowtorch until caramelized for a brûlée aroma; allow to cool before using in cocktails.

Transfer syrup to a jar and refrigerate. Syrup will keep 7–10 days refrigerated.

Brew strong black tea and let it cool to room temperature (or use chilled tea). Measure 8 oz cooled tea.

In a large mixing glass or pitcher, add 3 tablespoons peach brûlée syrup and 1 tablespoon fresh lemon juice. Stir to combine.

Add 6 oz JOEY Maker's Mark Peach Reserve and 8 oz cooled black tea to the pitcher. Stir gently to combine. If you prefer a lighter drink, add up to 2 oz cold water and stir.

Fill two tall glasses with ice. Divide the mixture between the glasses.

Garnish each glass with two peach slices and a mint sprig. Serve immediately with a straw or stirrer.

Notes: Adjust syrup to taste — more for sweeter, more peach-forward; less for drier.

Place 1/2 tablespoon peach brûlée syrup in a mixing glass or directly in an Old Fashioned glass.

Add 2 dashes Angostura bitters and 2 oz JOEY Maker's Mark Peach Reserve.

Add ice to the mixing glass and stir for 20–30 seconds until properly chilled and slightly diluted. If building in the serving glass, stir briefly with the large ice cube to combine.

Express the orange peel over the glass by holding it over the drink and giving it a firm squeeze to release oils, then rub the peel around the rim and drop it into the glass as garnish.

Optionally garnish with a thin peach slice on a pick. Serve with one large ice cube.

fresh ripe peaches (peeled, pitted, diced)

granulated sugar

water

lemon juice

vanilla extract

unsalted butter

JOEY Maker's Mark Peach Reserve (or Maker's Mark bourbon)

peach brûlée syrup (from above)

strong black tea, cooled (e.g., Assam or English Breakfast)

fresh lemon juice

cold water (optional, to taste)

peach slices (for garnish)

mint sprigs (for garnish)

Angostura bitters

orange peel (for express oil and garnish)

large ice cube

Rinse 2 cups sushi rice under cold water until the runoff runs mostly clear (about 4–6 rinses). Drain. Combine rinsed rice and 240 ml water in a rice cooker or medium pot. If using a pot, bring to a gentle boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Rinse and cook rice

While rice cooks, whisk together 3 tbs rice vinegar, 1.5 tbs granulated sugar and 0.5 tsp fine sea salt until sugar dissolves.

Prepare seasoning

Transfer hot cooked rice to a shallow wooden or wide bowl. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula to avoid mashing grains. Fan the rice (or use a fan) while mixing to cool quickly to room temperature and give glossy texture. Cover with a damp towel until assembly.

Combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs dashi, and 1 tbs light brown sugar in a small saucepan. Add 1 tbs bonito flakes. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 2 minutes, then remove from heat and let steep 5 minutes. Strain out bonito flakes and cool. Taste and adjust balance; sauce should be savory-sweet with an umami backbone. Keep warm or room temperature for brushing.

Make tare

Pat the 12 oz sushi-grade salmon fillet dry with paper towels. Trim away any sinew and evenly slice the fillet into 8 pieces roughly 3/8–1/2 inch thick and about 2 inches long (suitable for pressing on rice). Keep salmon chilled until ready to sear.

Prepare salmon

Thinly shave the serrano pepper into very fine rounds or slivers. Remove seeds if you want less heat. Set aside.

Slice serrano

Lightly brush each salmon slice with 1/8 tsp neutral oil to help torching and prevent sticking. Arrange salmon pieces on a heatproof surface. Using a handheld culinary blowtorch, evenly torch the top surface of each salmon piece until the surface is lightly browned and slightly charred, 20–40 seconds per piece depending on torch intensity. Alternatively, briefly sear skinless salmon flesh-side down in a very hot cast-iron skillet 20–30 seconds just to develop color, then remove. Chill briefly if the fish warms too much.

Sear and torch salmon

If you have an oshi (pressed) mold: line the mold base with a thin strip of nori (optional). Moisten your hands with water mixed with a little rice vinegar to prevent sticking. Divide the cooled sushi rice into 8 equal portions. Press one portion of rice into the mold firmly but gently to form a compact rectangle about 2 x 1.5 inches. Brush a small amount (about 1/2 tbs total divided) of the prepared umami tare over the rice surface.

Form oshizushi (pressed style)

Place one torch-seared salmon slice on top of each pressed rice block. Lightly brush another thin layer of the umami tare over the salmon (about 1/2 tbs total across all pieces).

Top with salmon

Garnish each piece with a small sliver of shaved serrano (use sparingly; one or two thin slivers per piece), a tiny smear (approx 1/8 tsp) of wasabi between rice and salmon or on the side as desired, and a light sprinkle of toasted sesame seeds. Add microgreens if using. Serve with pickled ginger and remaining tare on the side for dipping.

Add finishing touches

Optional torch finish: for an extra visual/flavor touch, briefly torch the salmon very quickly after assembly for 5–10 seconds to warm the top and caramelize the tare slightly, taking care not to overcook. Serve immediately.

sushi (short-grain) rice

water (for cooking rice)

rice vinegar

fine sea salt

sushi-grade salmon fillet (skinless)

neutral oil (vegetable or grapeseed)

fresh serrano pepper

toasted sesame seeds

microgreens or mitsuba (optional)

soy sauce (low-sodium preferred)

mirin

sake

dashi (liquid) or low-sodium fish stock

light brown sugar

bonito flakes (katsuobushi)

wasabi paste

pickled ginger (gari)

nori sheet (optional, for base)

In a small bowl combine softened unsalted butter, minced garlic and chopped parsley. Mix until fully incorporated and season to taste with a pinch of salt and pepper.

Prepare garlic butter

Preheat oven to 375°F (190°C). Slice each mini roll halfway through horizontally so they open slightly but remain attached. Spread about 1/2 tablespoon of the garlic butter evenly on the inside of each roll (reserve remaining butter for finishing or extra use). Place rolls on a baking sheet, open-faced, and bake 6–8 minutes until butter is melted and edges are lightly golden. Remove and keep warm.

Prepare rolls

Top the bottom halves of the warm rolls with about 1 to 1 1/4 tablespoons of shredded or sliced gruyere each (totaling about 1.5 cups across all). If you prefer the cheese melted more, return filled bottoms to the oven for 1–2 minutes until cheese begins to melt.

Add cheese

Pat the New York strip steak dry with paper towels. Rub the steak on both sides with olive oil, then season evenly with kosher salt, black pepper and garlic powder. Let rest at room temperature 15 minutes while you start the au jus (this helps even cooking).

Season steaks

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 teaspoon vegetable oil. Place the steak in the pan and sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness. During the last minute add a small knob of butter if desired and spoon over steak to baste.

Cook steak

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/8–1/4-inch thick slices sized to fit the mini rolls (about 24–30 slices depending on steak size). Keep warm.

Rest and slice

Pile 3–4 slices of sliced steak onto the gruyere-topped bottom halves of each roll. Place the top half of the roll over the steak. Serve each mini sandwich with a small ramekin of hot red wine au jus for dipping.

Assemble mini steak dips

In the same skillet used to cook the steak (leave fond and any browned bits), wipe out excess fat leaving about 1 tablespoon. Over medium heat add the minced shallot and sauté until translucent, about 1–2 minutes. Add the dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and reduce the wine by about half (3–4 minutes).

Sauté shallot and deglaze

Add beef demi-glace or beef stock and the thyme sprigs. Bring to a gentle simmer and reduce until slightly thickened and flavorful, about 8–10 minutes. Taste and season with salt and black pepper. Remove thyme sprigs.

Simmer with stock

Off the heat, whisk in the cold butter cubes one piece at a time to give the jus a glossy finish. Keep the jus warm in a small saucepan or serve immediately in individual dipping ramekins alongside the mini sandwiches.

Supersonic Gin+tonic

Joey Maker's Mark Peach Reserve

Seared Salmon Sushi

Mini Steak French Dips