An event by Hartford’s Fire by Forge brought together some of the sweeter things in life—bourbon and doughnuts—with a special pop-up event on March 24. Hosted by Justin Morales, Founder, Up n’ Down Rock and Bourbon, the event also marked the anniversary of the Connecticut-based and -founded brand, also known as National Up n’ Down Day, and Morales’ birthday. Guests enjoyed handmade original doughnut creations by Fire by Forge’s Karrigan Pothier, Pastry Chef/Baking Instructor, paired with tastes of the Up n’ Down Rock and Bourbon line and event cocktails featuring the brand. 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, and has a mash bill of corn 75%, rye 21% and barley malt 4%, making it an official rock and bourbon.
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- Karrigan Pothier, Pastry Chef/Baking Instructor, Fire by Forge; Benny Rose, Café Manager/Barista Instructor, Fire by Forge; Kastel Kima, Bartender, Fire by Forge; Justin Morales, Founder, Up n’ Down Rock and Bourbon and General Manager, Fire by Forge; Anthony Ifantas, Server; and Amy Gallina, Server.
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- Doughnuts made in-house by Fire by Forge’s Karrigan Pothier, Pastry Chef/Baking Instructor.
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- A Blackberry Basil Smash cocktail featuring Up n’ Down Rock and Bourbon, blackberry liqueur, basil, lemon and ginger.
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- A doughnut with chocolate bourbon caramel glaze paired with the Salted Caramel Martini: fig-infused Up n’ Down Rock and Bourbon, chocolate bitters, orange bitters, salted caramel and Carpano Antica Vermouth.
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- A chai doughnut with bourbon coffee glaze paired with the Spiced Old Fashioned: a blend of Up n’ Down Rock and Bourbon, nutmeg, ginger, clove, cinnamon and maple.
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- A lemon blueberry mint doughnut paired with the Blackberry Basil Smash cocktail featuring Up n’ Down Rock and Bourbon, blackberry liqueur, basil, lemon and ginger.
