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Serving Up: Madison Beach Hotel

Lead Bartender Mike “Boston Mike” Mills with the Madison Honey Bee.

Madison Beach Hotel
Curio Collection by Hilton
94 West Wharf Road
Madison, CT

Lead Bartender: Mike “Boston Mike” Mills

Cocktail: Madison Honey Bee

Ingredients for batching: In a 2.5-gallon barrel, add:
» 3 liters Barr Hill Gin
» 3 liters Aperol
» 3 liters Amaro Nonino

Method: Let the ingredients sit in a barrel for 90 days, shaking the barrel once a week. This will add a soft and mellow woody taste to the cocktail. When serving, take 2 ounces of the cocktail into a mixing glass with ice, stir it for 20 seconds, then strain the mixture into a rocks glass over a big ice cube and garnish it with an orange peel.

The Madison Honey Bee.

“I love a Negroni and, having been introduced to Barr Hill Gin, which has a honey and touch of sweetness flavor profile, I substituted Aperol over Campari to get more floral and lighter flavors, then I chose an amaro to add a touch of bitterness,” said Mike “Boston Mike” Mills, Lead Bartender, The Wharf at Madison Beach Hotel.

Barrel-batching the cocktail and letting it sit for 90 days with a once-a-week shake “adds a soft and mellow woody taste,” said Mills. “This cocktail is a great alternative for those Negroni and Aperol Spritz lovers. It’s a delicious, well-balanced cocktail to enjoy while overlooking the Long Island Sound here at the Madison Beach Hotel.”







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