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Rakia 101: Making Cocktails With Dorćol’s Kinsman |

Rakia 101: Making Cocktails With Dorćol’s Kinsman

To better understand the Serbian moonshine that is rakia (read Ron Bechtol’s story on the new Dorćol Distilling Company in this week’s issue) I stopped by the boutique craft distillery on South Flores to learn more. Bartender Nick Kenna, who’s in charge of the bar at Dorćol, mixed a number of drinks ranging from easy to mildly difficult to demonstrate what home bartenders can whip up using a $60 bottle of the apricot rakia or Kinsman.

If all else fails, visit Kenna at the bar’s distillery at 1902 S. Flores. Bar/tasting hours:5pm-midnight Thu-Fri; 5pm-1am Sat.

The first cocktail is a take on the French 75 (made with gin or brandy).

Sub in rakia for gin or brandy.

Serbian 77

1/2 ounce lemon juice

1/2 ounce simple syrup or elderflower liqueur

1 ounce Kinsman rakia

3 ounces bubbles of your choice (Kenna used Prosecco)

Combine lemon juice, syrup or elderflower and rakia in a shaker; fill with ice. Shake and strain into flute or large coupe and top with Prosecco. Garnish with lemon twist.

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