By Melissa Byron
10:10 AM EST, February 21, 2013
Market Grill (Manchester)
What infusions are you making?
Currently I'm doing an American harvest which is a pear infusion. Also I'm making a Kansas whiskey coffee-bean infusion, it's a spin on an espresso martini. I'm doing an apple cinnamon Maker's Mark, and a bacon-infused Maker's Mark. I also took blackberries and infused them in Onyx Moonshine for our spin on a mojito. I infused basil into Comb Gin. I infused vanilla and cranberries into Cold River vodka; this one is popular with women. And my latest one is passion fruit and hibiscus tea flavored vodka. Generally infusions take about five to seven days to be completed.
Tell me about your small batch bourbons.
Bourbon is the ultimate American spirit, and our theme here at Market Grill is American products. We use only American products, American beer, American liquor, so bourbon is something we love to work with particularly in our infusions. As far as small batches go we have Basil Hayden, Baker's, Booker's and Corsair Triple Smoke.
Best hangover bloody Mary?
I have to say our bloody bacon: It's salty, it's savory. It bites the snake that bit you pretty quickly. It's filling and has that smoky essence. The bacon- infused bourbon has a lot of flavor whereas vodka doesn't provide a strong flavor profile.
How did you learn to mix specific drinks?
I'm a Food Network junkie, and I taste my product. Whenever I go to a bar I study the cocktail lists and ask lots of questions.
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