Meet Melissa Davis. Melissa actually started her hospitality career at local favorite:
Cakes and Ale. After starting she quickly realized her passion for all things food, wine, and liquor. She became enamored with the endless possibilities of cocktails, and took to the bar to experiment. Four years later, she has found her taste in cocktails has changed drastically but her passion remains the same: make delicious seasonal cocktails with as much genius as chef Billy Allin has with food. Take it away, Melissa!
I've had a love affair with port based cocktails for a while now. I love how, especially in the fall and winter months, port adds such depth and richness to the cocktail. Fall always reminds me of thanksgiving dinners with cloves, allspice and orange glazed ham, and heavy red wines. So for this cocktail I pulled together some very fond memories of thanksgiving, added some bourbon and voila. The namesake of this drink comes from a very dedicated, hard working group of regulars who had a name for me instantly. - Melissa
Project Snowshoe
1.5 ounces Wathens Bourbon
.75 ounces Cointreau
.75 ounces Portal ruby port
1 bar spoon St. Elizabeth Allspice Dram
1 dash angostura bittersAdd ingredients to a mixing glass with ice, stir well and strain into a chilled coupe. Garnish with an orange rind and enjoy!photography by joseph lawsky
