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.