As we told you in our last two articles, Jason and the management team at The Waterfront restaurant spent a good deal of time working towards our goal of acquiring a full liquor license. All during that time, we looked into the options offered to us that would make us a little different, and, hopefully, a little more interesting than your run of the mill bar. Turning those options into a reality still required a lot of work. We still had to shut down to let us rebuild the bar, so we could install the new equipment and storage necessary to become this new entity. Building the new bar wasn't what was going to make us unique though, it was the drinks themselves, the ingredients and the people who make them.

We were fortunate to have a bar staff with cocktail backgrounds in addition to all their beer and wine knowledge. They were all excited about the addition of mixed drinks, and each had suggestions galore. As we met with the vendors to select which liquors to use, we would set aside the ones that we felt were our choices. We had a plethora of classic cocktails from all over the place that we were excited to try. Each of us also had several drinks that we had enjoyed previously in our travels or had read about somewhere and sounded so good we had to try it. At the end of each days work rebuild-ing the bar, we would select a type of liquor and proceed to assemble as many of our potential new specialty drinks as we could to share among us. Slowly but surely we whittled down what started as a big list of possibilities to one from which we could choose our finalists. We were getting closer.

Our 10 days of remodeling had turned into a dozen, and as we expected, we pretty much lived here during that time, answering questions and making spur of the moment decisions. It was a dozen days well spent though because by the en we had a new, functional, redesigned bar. We also had a dozen cocktails that we had fine tuned to our liking using quality brand liquors with the freshest juices and garnishes available from our kitchen. We were able to make up a mixture of classic cocktails from the past with a Waterfront twist, making them our own. We added several new, original drinks created by our talented crew of mixologists. With 10 imports and micro-brews on tap, over a dozen quality wines available by the glass and a dozen unique specialty drinks listed on the menu, we were proud to change the logo on our menu to read "The Waterfront Restaurant and Craft Bar"

Snowbird

Ingredients:

2 oz. dry gin

1 1/2 oz. coconut water

1 oz. fresh lime juice

1 oz. ginger syrup

Directions:

Combine all ingredients into a shaker add ice. Shake and strain into a chilled coupe glass. Garnish with candied ginger.