April saw Connecticut brand Up n’ Down Rock and Bourbon make appearances on seasonal cocktail menus locally and as part of the annual recognition of the brand’s founding. Justin Morales, Founder, Up n’ Down Rock and Bourbon, kicked off the celebrations with on-premise partners. The only rock and bourbon in distribution in the U.S., Up n’ Down uses honey, figs, bark, orange zest, bitters and rock candy to create its unique flavor profile. It has a mash bill of 75% corn, 21% rye and 4% malt, making it an official rock and bourbon. On National Up n’ Down Day, which coincides with Morales’ birthday, cocktails were rolled out at TJ’s on Cedar, Hop Häus in Berlin, The Salty Dog Tavern in Southington, @The Barn in Granby, TJ’s Burritos in Bloomfield and Fire by Forge, where Morales also serves as the General Manager. The brand is distributed in Connecticut via Brescome Barton.
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- A Bourbon Peach Smash at TJ’s on Cedar, made with Up n’ Down Rock and Bourbon, fresh lemon juice, muddled mint and peach schnapps topped with club soda.
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- A Cowboy Class at Hop Häus in Berlin made with frozen blackberries, Up n’ Down Rock and Bourbon, fresh lemon juice, house-made simple syrup and ice, topped with Prosecco.
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- A Poms Up Poms Down at Hop Häus in Berlin made with Up n’ Down Rock and Bourbon, pomegranate juice, honey simple syrup and fresh-squeezed orange juice.
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- A Bobbing for Mangoes at The Salty Dog Tavern in Southington made with Up n’ Down Rock and Bourbon, Cointreau, and lime mango juices.
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- A Delish @The Barn in Granby made with Up n’ Down Rock and Bourbon, fresh apricot, honey, lemon and Orange Fee Foam.
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- TJ’s Burrito’s Blood Orange Up n’ Down Sour.
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- Fire by Forge’s Blackberry Basil Smash with a blackberry fig foam.
