It was in late October that Twisted Path Distillery (2018 S. First St.) announced its plans for a new, expanded tasting room. Wait, don’t they already have one? Dock 18 Cocktail Lab? The Bittercube folks were the ones operating Dock 18 and they’ve decided to move the lab in a different direction, which currently means a mobile cocktail lab. As a matter of fact, Dock 18 is doing a pop-up dinner with Hawthorne Coffee Roasters and Factotum Catering on Dec. 16 at Hawthorne (4177 S. Howell Ave.)
Meanwhile back in Walker’s Point, besides being focused on coming out with new small-batch spirits, Twisted Path has been building an expanded tasting room (that includes a small sound stage for occasional live music).
Shortly after making the announcement, owner Brian Sammons said the new tasting room – slated to open Friday Dec. 8 – would be “much more directly” a conduit for his experimental spirits and cocktails, with certain small-batch spirits created specifically for cocktails.
One of the new revelations about the menu is it will go straw-less and garnish-less. (If you want a straw that badly, though, just ask. They’ll give you a biodegradable one.) As for the garnishes, they’ll instead use fresh fruit and herbs to make botanical infusions. The infusions will be used in atomized spritzers and to form more complex liqueurs.
The cocktail menu is shaking out to have three sections – Stirred, Shaken and Tiki. “Stirred” includes a gin old fashioned using Twisted Path gin, spiced apple syrup, Bittercube Jamaican #1 Bitters and atomized star anise. Among the shaken cocktails is a daiquiri with Twisted Path white rum, rosemary-lime-grapefruit cordial and atomized guava. Tiki drinks include a chai tai made with Twisted Path white and dark rums, house chai liqueur, walnut orgeat, lime, angostura orange and aromatic bitters, and atomized mint. There’s a hot toddy, too, made with Twisted Path dark rum, house tea, rich-fig honey syrup and lemon.
Hours-to-be: Wed-Thurs 5-11 p.m.; Fri 5 p.m.-midnight; Sat 1 p.m.-1 a.m.