The Cocktail Menu: Zauber Brewing

There are many reasons to know Zauber Brewing: their tasty (and currently incredibly limited) brews, their beer-hall-inspired taproom, the prominently epic “Z” logo that graces their merchandise. Today, I’m here to add another reason to find your place upon the Zauber train: cocktails.

Perhaps I had been focusing on local brews too intently to even consider glancing at the flipside of drink menus, but the thought of truly home-spun drinks showing up at breweries and taprooms never once entered my mind. Damn my shortsightedness!

Luckily, bartenders Kari and Ryan at Zauber’s taproom were accepting of my liquor-based flaws, and greeted me with open arms and some of the best drinks I’ve ever had. With the exception of two recipes which were developed by a local distillery, the entire spring cocktail menu was created by the bartenders themselves, each drink showcasing the various strengths and personal grooves of their creators after weeks of designing, testing, adjusting, tears of both despair and happiness (probably), and ultimately, glorious triumph. Liquid triumph.

Moonlight

A creation of Mill Street Distillery, this cocktail features Mill Street Moonshine whiskey, sweet vermouth, simple syrup, some fresh lemon and an egg white (served on the rocks with a slice of lime), Moonlight was a continuous balance of hearty whiskey smoke and gentle lemon tang. The perfect amount of sweetness shields the tongue from almost all of the alcohol edge, while the creaminess of the egg allows it to drink like liquid velvet. The final moments are rounded out by a lingering sweetness as the whiskey char slowly fades. A wonderful way to start out an evening.

Lizzington Word

One of Zauber bartender Ryan’s creations that showcases his love of simple cocktails, Lizzington features Watershed Four Peel Gin, Chartreuse, Luxardo and some soda. If you’re not a fan of gin, fear not. This cocktail offers up the juniper freshness of gin without the bite. A light fizz bubbles over the tongue to create a gentle tingle and ultimate freshness, while hints of cherry and lime bring a touch of sweetness near the back of the mouth. Served on the rocks with a cherry and a slice of lime to bring out the flavors, Lizzington Word harnesses the power of gin to create liquid freshness and perfect flavor.

Emerald Martini

Another Mill Street concoction, made with Mill Street Moonshine Whiskey, St-Germain, fresh lime juice and a muddled cucumber. This drink is a fresh and floral experience for both your tongue and your olfactory system. Fresh and juicy cucumber pairs with the elderflower floralness of the St-Germain to create a mild melon groove. A smoke and oak undercurrent of whiskey supports the lighter flavors, while the lime citrus adds some bright sweetness that chills out with the swirl of elder-cumber. Bright and slightly tangy, it serves as a true herald of Spring.

Fleur de Bourbon

Made with Watershed Bourbon Barrel Gin, St-Germain, Angostura bitters and a slice of orange, this cocktail quickly became the tastiest drink I had ever tried… for a short time. (See: Next cocktail.) The contrasting layers of orange citrus and bourbon smoke created a fleeting, flavorful complexity that constantly draws you in deeper and deeper for another drink. Floral notes from the St-Germain and herbal qualities from the bitters delivered hints of earthy sweetness that compliment the smoky orange more than Amanda Bynes is crazy. The drink ends with spicy notes of smoke and gin while the orange settles and then dissipates from the back of the tongue. It’s as classy as it is delicious.

Boulevardier

I could devote an entire article to this drink. Boulevardier is aged for two months (and counting) in a wet Watershed bourbon barrel and includes Watershed bourbon, Compari, sweet vermouth and (awesomely) orange zest, which he sets ablaze to create a puff of citrus smoke. The result is my new favorite cocktail of all time. Like the Fleur de Bourbon, layers of bourbon smoke and sweet orange flood the tongue, but the toasted zest fumes create a tingle of citrus that clings to the mouth and keeps the flavors swirling for what seems like an eternity. Orange peel bitterness pushes forward from the back of the tongue, while the bourbon creates an aged rawness that is soothed by hints of vanilla and spices. To sum it up in a word – epic.

Courtland Fusion Martini

This one consists of OYO Honey Vanilla Bean Vodka, Brothers Drake Bergamont Blue Mead and a few frozen blueberries. Though it has the fewest ingredients of any drink on the list, it boasts one of the most complex flavors I’ve ever experienced. Vanilla smokiness arrives first with a hint of a vodka bite, accompanied by a bitterness on the tip of the tongue that fades at the middle of the drink. It returns near the end, settling at the back of the mouth, but not before a touch of berry tartness and a thin river of liquid honey sweetness swirls in from the sides. You’ll simply have to experience this one for yourselves. But be prepared, few ingredients does not mean minimal flavor. This is a mouth-dominating drink.

C-Boss

A concoction of OYO Vodka, St-Germain, Jacki O’s Razz Wheat Ale, and house-made orange black pepper simple syrup. Hesitate not at the ingredients – the finished product is a massively flavorful experience of tropical citrus, fruity sweetness, and a mildly spicy bitter vibe that is as refreshing a warm Spring rainfall. Sweet and zesty, with a hint of wheat and a mouthful of oranges, this is a perfect choice to end your night with.

Whether you’re a steady bar patron looking for a new haunt, a liquor hound on the hunt for liquid tastiness, or simply discovering that there is much more to be found at Zauber’s taproom than delicious craft beer, their new Spring cocktail menu is the cause for much celebration. With eight craft cocktails (craft-tails?) made from scratch, there is simply no better way to celebrate the long-awaited arrival of Spring.