ng has officially sprung! After what felt like a very long winter, we are glad to see little flowers buds popping up and sunnier afternoons. Asheville is truly beautiful in the Spring. As the seasons change, so does our cocktail menu. Our talented bartenders have created an entirely new, uplifting and delightful spring cocktail menu for 2021 and it is hard to pick which one is our favorite.
We invite you to come and join us at both District 42 and Posana to try a new cocktail and relax on our patio in the heart of downtown Asheville!
District 42 Spring Cocktails
BLANCO TEQUILA, GREEN CHARTREUSE, CUCUMBER,
PINEAPPLE, HABANERO, LIME, LUXARDO MARASCHINO
Inspired by the infamous Last Word cocktail, the Rough Draft is designed around the blueprint of Green Chartreuse, lime, and Maraschino liqueur. Habanero-infused tequila is softene
d by the cool refreshing effects of cucumber juice and the sweetness of fresh pineapple. Spicy margarita lovers are in for a treat as this dangerously delicious concoction will have you coming back for seconds.
EARL GREY INFUSED GIN, LILLET BLANC, ST. GERMAIN, VELVET
FALERNUM, ROSE WATER
Our interpretation on the classic white negroni, Another Affair exposes the natural affinity between earl grey tea and the botanicals of London Dry gin. The aromatics of Lillet Blanc and elderflower liqueur further accentuate the floral array of perfumed sweetness as a faint mist of rose water reminds us of the blossoming of spring meadows.
VODKA, STRAWBERRY, PEACH, LEMON, BASIL, SPARKLING ROSÉ
This fruit forward spritz features prominent notes of juicy strawberry and peach that are offset by tart lemon and aromatic basil. Vodka supplies the perfect blank canvas for these flavors to shine while sparkling rosé awakens the palate to a frenzy of effervescence.
MANZANILLA SHERRY, GENEPY, GRANNY SMITH APPLE, LEMON, HONEY, SHISO
Inspired by the rebujito, a sherry based cocktail popularized in the Andalusia region of Spain, we wanted to concoct our own interpretation of the traditional formula of dry sherry, lemon-lime soda, and mint. Manzanilla sherry offers hints of chamomile and toasted almonds while Genepy, an alpine herbal liqueur, bridges the gap between the bone dry salinity of sherry and the fresh tartness of Granny Smith apple juice. Muddled shiso, a Japanese herb akin to mint, further accentuates the refreshing quality one seeks in a low-proof session cocktail.
RETURN TO SATURN
REPOSADO TEQUILA, MEZCAL, AMONTILLADO SHERRY, PASSION FRUIT, ORGEAT, LIME, PEYCHAUD AND ANGOSTURA BITTERS
When one typically thinks of tiki cocktails, rum usually comes to mind; however, there are exceptions to the rule. The Saturn, a classic gin-based tiki cocktail, was the inspiration for our desire to deviate from the norm and instead introduce agave-based spirits to the world of tiki. Our rendition holds true to the tropical profile you’d expect but without the excessively cloying sweetness found in most tiki drinks. Passion fruit and orgeat create the perfect foundation to introduce the unlikely partnership of mezcal and amontillado sherry. A heavy dose of aromatic bitters is layered atop a bed of crushed ice rounding out a cocktail that is, dare we say…out of this world.
CHEMIST BARREL-RESTED GIN, FENNEL, GRAPEFRUIT, CHILI
Starting with Chemist barrel-rested gin, we wanted to do this one the “Old Fashioned” way. Grapefruit compliments gin so well, we wanted to incorporate those flavors without the acidic kick. To achieve this, we made a cordial to capture all of the flavor and some bitterness from the grapefruit peels normally discarded during juicing. Finally, we paired these flavors with fennel liqueur and chili-grapefruit shrub to tie everything together. Think sunshine and laying under gold skies.
SHADES OF ROSÉ GIN, LILLET ROSÉ, BEET, LEMON, ORANGE, ROSE BUDS, CARDAMOM, CHOCOLATE
Based on the Sidecar, this sour features Cultivated Cocktails “Shades of Rosé”, a local gin that is rested on red wine barrels. We wanted to bring out the delicate flavors imparted by the wine barrels so we added Lillet Rosé that was infused with rose buds. Beet juice provides an earthy element that grounds the floral and herbaceous components, while lemon and triple sec provide an acidic bridge between these flavors. Finally we used cardamom and chocolate bitters as seasoning to further compliment the essence of rosé. Think “rosé all day!”
COGNAC, RATAFIA CHAMPENOIS, PINEAPPLE, BANANA, CINNAMON, LEMON, BELGIAN-STYLE WITBIER
As we move closer into the warmer months, we yearn for sunny days and cold beverages. Shandies and radlers are a great way to beat the heat, but we prefer to quench our thirst with boozier offerings. The richness of Cognac paired with banana liqueur and cinnamon mimics the brûléed characteristics of bananas foster. Ratafia Champenois, a brandy-based fortified wine, displays notes of candied fig and baking spices. Fresh pineapple juice and a few ounces of witbier provide an ethereal component that’s hard to resist when you’re basking in the sun.
BOURBON, RYE, SWEET VERMOUTH, CYNAR, CREME DE CACAO, GREEN CHARTREUSE, CHERRY
This manhattan variation is for the cool spring nights leading up to summer. Locally produced creme de cacao and cacao nib infused Cynar amaro are added to a backdrop of whiskey and sweet vermouth. This bitter-sweet decadence persists through the addition of rich Maraschino cherry syrup. Scant amounts of Green Chartreuse and Laphroaig Scotch are interlaced while a single cacao dusted cherry rests upon the glass. Think whiskey soaked cherries, dipped in chocolate and set ablaze.
SCOTCH, AQUAVIT, BLUEBERRY, LEMON, MARASCHINO, LAVENDER, HONEY, EGG WHITE, CLUB SODA
This twist on the classic Gin Fizz embodies the abundance of fresh bramble fruit and perennial herbs this upcoming season. We swapped out the gin in favor of malted scotch and barrel-aged aquavit which pair nicely with the combination of blueberry and lemon. Lavender honey and Maraschino liqueur add opulent sweetness, while the egg white and soda combine to create a delicate meringue. Think roasted blueberries, soaked in lavender lemonade floating on a cloud.
EL DORADO 12Y AGED RUM, AMARO MONTENEGRO, DRY CURAÇAO, BLANC VERMOUTH
Persephone, a commonly known Greek mythological deity, serves as the Goddess of Spring and conversely as the Queen of the Underworld. This dichotomy represents our transition from our desire for the darker spirits of winter to the lighter and brighter libations we naturally crave in springtime. With that in mind, we chose to experiment with the depth and richness of a twelve year old rum and the delicate flavors of dried Curaçao oranges, perfumed aromas of blanc vermouth, and candied bitterness of Amaro Montenegro. Despite the spirituous profile, this stirred beverage is deceptively quaffable and will undoubtedly ignite your internal struggle to return to the dark side.