The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel created a craft cocktail-making experience for guests on Oct. 4. Called the Crow’s Nest Cocktail Club, the new month’s event featured Tres Generaciones Tequila in the cocktail Cactus on the Sound. The exclusive evening immersed guests in an educational experience under The Crow’s Nest Mixologist Mike Mills, who crafts a signature cocktail each month for area enthusiasts. Mills was joined by Beam Suntory’s Territory Manager Erin Cain to educate participants. Made in Jalisco, Mexico, the very heart of tequila country, Tres Generaciones uses 100% blue agave and is triple-distilled: one time for each generation. Founded by Don Francisco Javier Sauza, the third generation of the pioneering Sauza family, it honors Casa Sauza, the founding family of tequila. Tres Generaciones Tequila is available in Connecticut in Añejo, Reposado, Plata and Añejo Cristalino expressions via
Brescome Barton.
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- Mike Mills, Lead Bartender, The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel; Erin Cain, Territory Manager, Beam Suntory; Shannon, Brand Ambassador, Havas Agency; and Evan Clough, Sales Representative, Brescome Barton during The Crow’s Nest’s monthly Cocktail Club.
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- Ingredients set out for the cocktail, The Cactus on the Sound, featuring Tres Generaciones Tequila, made with 1.5 oz. Tres Generaciones Plata Tequila, .5 oz. Aperol and 2 oz. cold-pressed prickly pear, lemon and beet juices, featuring an agave and salt rim and a dehydrated lemon garnish.
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- Mike Mills, Lead Bartender, The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel and Erin Cain, Territory Manager, Beam Suntory get ready to educate guests.
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- Mike Mills, Lead Bartender, The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel demonstrates a pour.
Photos by Anthony DeSerio.
