Demonbreun Hill

Booze doesn't have to be complicated, but damn if folks don't like to make it that way. Take the bourbon/whiskey/scotch issue, for instance. While some folks may not be able to discern the difference between bourbon and whiskey, there are many levels of differentiation ranging from the grains that start the fermentation to the water used to the filtering and distillation and, of course, the barrels themselves. 

So, while we make the Demonbreun Hill using Prichard's Single Malt Whiskey, we invite you to use whatever you have on hand...even though this stuff is pretty damn tasty.

We would also like to take a second to talk about gomme syrup. Pronounced "gum," gomme syrup is a classic ingredient that is making a resurgence, thanks in part to businesses like Eli Mason. While simple syrup is typically a 1:1 ratio of sugar and water (hence the name simple, get it?), "rich" simple syrup is a 2:1 sugar to water ratio (and sometimes even more). When making a rich simple syrup, the sugar can often crystalize over time. By adding gum arabic, the syrup is not only emulsified to prevent crystal formation, but it takes on a velvety smooth texture and mouth-feel. This silky texture softens the boozy edge, easing in the enjoyment of "spirit-forward" cocktails such as the Demonbreun Hill.


mixing glass
rocks glass
large cube
cocktail spoon


2 oz Prichard's Single Malt Whiskey
.5 oz Luxardo Marchino Liqueur
.5 oz Eli Mason Gomme Syrup
.25 oz fresh lemon juice
garnish with strip of lemon zest


Chill your glass with some ice and get started making the drink by cracking a few cubes into your mixing glass. The increased surface area of cracked ice will help mellow and blend the flavors. Pour all the booze, gomme syrup and lemon juice into the mixing glass and stir for 30-45 seconds. Note: if you shake this drink it will be significantly less boozy, but we like the booze so we stir. Discard ice from glass, strain the drink into the glass and express the lemon peel into the glass and serve. Enjoy responsibly folks.