Name: Boathouse Restaurants Grunge Happy Hour Half Page Menu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 12 cups bourbon; 2 cups fresh lemon juice; 1 cups fresh orange juice; 1.5 cups simple syrup (1:1 sugar to water); 0.5 cups dry vermouth; 12 tsp Angostura bitters; 6 to taste fresh mint sprigs; 6 to taste orange wheels; 6 to taste lemon twists; 6 tsp smoked sea salt; 24 oz club soda (chilled); 36 to taste large ice cubes

Method

Cocktail Base (Batch for 6 servings)

Combine and Chill

In a large pitcher or mixing container, pour 12 cups bourbon, 2 cups fresh lemon juice, 1 cup fresh orange juice, and 1.5 cups simple syrup. Stir gently with a long spoon for 30–45 seconds until well combined.

Add 1/2 cup dry vermouth and 12 teaspoons Angostura bitters to the pitcher. Stir an additional 20–30 seconds to incorporate. Taste and adjust: if too tart, add up to 2 tablespoons more simple syrup; if too sweet, add 1–2 tablespoons more lemon juice.

Cover the pitcher and chill in the refrigerator for at least 30 minutes (up to 2 hours) to let flavors marry. Do not freeze.

Grunge Garnish & Flavor Accents

Prepare garnishes while batch chills. Rinse and pat dry 6 fresh mint sprigs. Slice 6 orange wheels about 1/4-inch thick. Using a vegetable peeler, cut 6 lemon twists (long thin strips of peel, avoiding white pith).

Place 6 small piles of smoked sea salt (about 1 teaspoon each) on a tray near the service station—these will be used to rim some glass edges or for optional dipping.

Lightly clap each mint sprig between palms to release aromatics right before serving.

Assembly & Serving (per serving)

Fill 6 short rocks glasses or tumblers with 6 large ice cubes each (about 6 ice cubes per glass).

Stir the chilled cocktail batch again briefly. Measure and pour 2 cups of the cocktail base into a liquid measuring cup for each serving (batch yields 12 cups finished; each serving uses 2 cups). If you prefer standard cocktail sizing, use 6 ounces (3/4 cup) per serving and adjust yield accordingly — the recipe is written to create generous happy-hour pours.

Pour 4 ounces (1/2 cup) of the cocktail base into each prepared glass over the ice. Top each glass with 4 ounces (approx. 4 oz) chilled club soda to add sparkle and reduce strength.

Garnish each glass with one orange wheel and one lemon twist. Float a mint sprig on top. For a grunge edge: lightly wet half the rim of select glasses and dip into the smoked sea salt so a thin crescent of salt adheres.

Serve immediately with a short stirring stick and a napkin. Encourage guests to stir briefly to blend soda and base before sipping.