The Crippled Creek

After a week of ridiculous winds and rain in Southern California, the forecast is finally looking up. Way up. Like, 70-and-80-degrees-without-a-thundercloud-in-sight up. The kind of "endless summer" we live in Orange County for. No one is more excited than Jason Schiffer and 320 Main that summer weather is back, and to welcome it properly they are introducing a brand new original drink: The Crippled Creek. 

The Crippled Creek has melon and citrus flavors as well as an overall savory quality that makes this drink unique and perfect for summer dining. Most people are surprised when they find out its unique ingredients. Cucumber, lemon and pomegranate are some of the more easily guessed at flavors of this drink when tasted. But what is that great savory quality of the Crippled Creek? That round funkiness that hugs the more recognizable fruitiness? You'll never guess, so I'll tell you: it's dijon mustard. How Jason managed to make a drink out of cucumbers and mustard taste tangy, fresh, and fruity is all a part of the magic of 320 Main. 

The Crippled Creek

1 1/2 oz Angel's Envy Bourbon

1/2 oz Lemon Juice

1/2 oz Pomegranate Molasses 

2 tsp Depaz Cane Syrup 

1/2 barspoon of Dijon Mustard
2 slices of Cucumber
Shake with large cocktail ice
Strain into Old Fashioned glass
Top with crushed ice
Garnish with cucumber slice and celery seed

Jason got the idea from a blog he read by Anvil Bar and Refuge. Anvil owner Bobby Heugel created a whole series of cocktails using his favorite condiment, mustard. The unique ingredient intrigued Jason, and being a natural-born experimenter he set out to concoct his own cocktail incorporating Dijon mustard. After much trial and error and a few final ingredients, the Crippled Creek was born. A drink perfect for summer.

Pairs Well With: The Roasted Bone Marrow or The Prime Rib