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All of our Culinary Cocktails are available as micro-sized flights! 3 or more cocktails makes a flight. We also recommend pairing our micro cocktails with your small plate selections. Ask your server for pairing recommendations.

Here are the mini versions of our current, Spring Culinary Cocktails:

Click on the photo to read more about our Spring Culinary Cocktails

Click on the photo to read more about our Spring Culinary Cocktails

Click on the photo to read more about our Spring Culinary Cocktails

Click on the photo to read more about our Spring Culinary Cocktails

We’re excited to present our latest Accomac Inn culinary cocktail list:

Zach discusses the latest spring culinary cocktail list and the ideas & inspiration behind each cocktail:

*Knock you on your Accomac Punch: I wanted this to be a Long Island Iced Tea style drink. It includes southern comfort, st. germaine (elderflower liquer), gran marnier, and house-infused citrus bourbon with orange juice, cranberry juice, and house made citrus (tangerine/orange/lime/lemon) syrup.

*Capriana Fizz:  This is a traditional Brazilian drink similar to a mojito in appearance and refreshment. It includes cachaca rum, lime wedges and sugar, but I put a little twist on it by making a lime simple syrup then muddling that with lime and cilantro. Soda water is added for fizz.

Capriana Fizz

*Sweet Rhuby:  This cocktail includes Rhuby liqueur, which is made in Philly and expresses rhubarb, carrot, greens, cardamom and other natural herbs and veggies. I add green chartruese, an herbal blend liquor, grated ginger, buttershots, and a spun brown sugar garnish.

Sweet Rhuby

*Porch Perfect: This cocktail is a twist on the perfect Manhattan (a perfect Manhattan is made with both sweet and dry vermouth not just sweet).  I made fennel dry vermouth, almond sweet vermouth, and added a new product, which is an apple cinnamon moonshine.  It is shaken over ice and served!

Porch Perfect

*Accomac Sunset: This is our version of the traditional tequila sunrise. Tequila blanco, agave nectar, orange juice, and PAMA (pomegranate liqueur) are muddled with sage.  Excellent for the porch!

*Spring Garden: This drink is to celebrate the garden season! It is made with the Rhuby liqueur from Sweet Rhuby. We serve it with a pickled carrot and shake it with beet syrup, rhubarb syrup, cardamom, and lemon juice.

Spring Garden

 

Zach shares the latest behind the bar at Accomac Inn as well as discusses exciting libations to come:

I just wanted to give everyone an update on the oak barrel cocktails.  To keep a consistent cocktail focus in the barrel, we will not be doing the smoked ham vodka in it, even though the smoked ham vodka will still be made for the Accomac Pop Up at Central Market York.  What I have been doing and will continue to do for the next month or so, is incorporate some flavors into the oak.

An American style whiskey has been stored in it for the last two weeks, and we will be storing a dry sherry in it for the next 2-3 weeks, depending on how well it incorporates into the wood. This is going to add subtle flavor notes to the wood so when we put our first cocktail in, some of the whiskey and nutty sherry flavors will be found in the cocktail.

My first goal, is to do a high-end Manhattan – a mix of sweet vermouth and a dark liquor (a nice bourbon, or scotch) in the barrel.  I might add a a touch of vanilla or molasses to sweeten a little and to compliment the nutty and oaky flavors, which will come with the liquors.

That’s all for now! Be on the look out for new cocktails toward the end of this week and after Easter.

Zach shares the latest behind the bar at Accomac Inn as well as discusses exciting libations to come:

We just debuted our new specialty cocktail menu and it includes some house infused alcohol, as well as simple syrups and purees of fresh fruit and herbs. One example is the “Spring Fling” comprised of hendrick’s gin, dragonberry rum, strawberry-basil syrup, and lime juice.

The St. Patty’s drink ideas are brewing and we will let you know when that is finalized. So far, we are extremely excited about the “Celtic Mist”- Irish mist manhattan with dry ice and the “Pot Luck”- bushmills, our house-made ginger ale, and lime.

As a look into things to come we have ordered an oak barrel for us to age and flavor some specialty liquors and pretty much make the drink menu better over all.  We will use this for after dinner drinks, specific liquors, and apertifs.  Our first goal with it is to have a smoked ham vodka to go with the first Accomac Pop Up at Central Market York. Chef Ed is planning to use it for a bloody mary drink.  We are also planning to make limoncello and some style of after dinner cordial for our guests.  It will be displayed in the bar so guests can ask about it and start good conversation.  We also just made a few dessert and coffee drinks to accompany the dessert menu.

 

Our special Valentine’s Day Culinary Cocktail List includes even more Accomac-infused creations!

Tongue Tied
accomac infused kiwi vodka, midori, sour cherry syrup

Cupid’s Chocolate Arrow
godiva chocolate liquor, crème de cacao, vanilla vodka, cream

Love Ever Lasting
PAMA, accomac infused jalapeno vodka, cranberry juice, splash of lime

French Kiss
accomac infused raspberry vodka, chambord, pineapple juice

Be Mine Bubbly
strawberry liquor, sparkling wine, strawberry syrup

Happy Valentine’s Day!

It’s hard to think about spring and summer when the snow is falling as I type this post, but if you’re planning a warm weather wedding the time will roll around before you know it. Making your own unique coolers  is a nice beverage alternative to sodas. Think about adding macerated strawberries to old fashioned Frescas and garnish with fresh mint. Try adding Rainier cherries to freshly squeezed lemonade.

Rainier cherries image courtesy of La Tartine Gourmande. Click here for original post.

I recently read an article about how punch is making a comeback. Gone are the days of tacky punch bowl jokes and hello to fun and festive parties tapping into this “communal cocktail.” Offer your guests a plethora of choices with a punch bar! Not only will your guests have their choice of delicious refreshment, it will look pretty too.

Punch Bar image courtesy of weddingbee.com.Adding wine pairings to your food stations is another fun element to consider. Try a mini chicken pot pie or shrimp scampi station paired with Chardonnay, and a beef tenderloin station paired with Cabernet. Be sure small flights are poured at each station, giving your guests the chance to sample several different wines that they might not normally try.

Please feel free to share your summer/spring wedding beverage ideas! Happy Wedding Wednesday!

Bourbon’s back! Well, it never really went away, but nowadays connoisseurs and rookies alike are using bourbon in new and interesting ways. If you have an affinity for bourbon, consider taking your next getaway trip to the Bourbon Trail in Kentucky where the corn grows like wildflowers and the whiskey, moonshine, and rich bourbons flow like water.

Dating back as far as the early 1770’s, nestled in the backwoods of the Smokey Mountains, early settlers learned how to grow and distill corn to make unaged whiskey and moonshine. Once aged in oak barrels, the whiskey would take on a rich dark color and a smooth palatable flavor known as bourbon.

Today, bourbon’s rich flavor and history are making a strong comeback and Accomac Inn is joining the party. Our resident mixologist and General Manager, Zach Seitz, is no stranger to infusing alcohols with unique flavors. What better libation to experiment with than bourbon? After aging 8, 12, or 20 years, higher end bourbons are accustomed to soaking in spicy or buttery flavors.

Visit Accomac Inn for dinner by a cozy fire and try Zach’s Kumquat Confit. This concoction is comprised of vanilla nut cream tea, Maker’s Mark Bourbon, candied grapefruit zest, candied kumquats, and a splash of grapefruit juice.

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Jello Shots are just too much fun not to include in your holiday celebrations. Yummly recently wrote a blog post in honor of the 12 days of Christmas bringing us 12 fun and festive Jello shot recipes inspired by beloved holiday desserts.(Read the full post here).

Here are just a few of our favorites:

Happy Holiday Entertaining!

As we enter the colder months our cocktail list is heating up with a warm s’more tini and our popular mulled cider.  We have taken our infused vodka creations to a whole new level with the introduction of our very own bacon infused vodka! Don’t forget, you don’t have to choose just one – our micro cocktail flights are available in combinations of 3 and 4.