GALLERY | Rumble+Stir

top of page

𝗗𝗿𝘆 𝗣𝗼𝗺𝗽𝗲𝗹𝗺𝗼
By @rumbleandstir

3 oz Gin
1 oz Dry Vermouth
4-5 dashes Grapefruit Bitters
Garnish: Grapefruit Peel

𝘚𝘵𝘪𝘳 𝘢𝘯𝘥 𝘴𝘦𝘳𝘷��𝘦 𝘶𝘱 𝘪𝘯 𝘢 𝘤𝘩𝘪𝘭𝘭𝘦𝘥 𝘤𝘰𝘶𝘱𝘦

𝗗𝗿𝘆 𝗣𝗼𝗺𝗽𝗲𝗹𝗺𝗼
By @rumbleandstir

3 oz Gin
1 oz Dry Vermouth
4-5 dashes Grapefruit Bitters
Garnish: Grapefruit Peel

𝘚𝘵𝘪𝘳 𝘢𝘯𝘥 𝘴𝘦𝘳𝘷𝘦 𝘶𝘱 𝘪𝘯 𝘢 𝘤𝘩𝘪𝘭𝘭𝘦𝘥 𝘤𝘰𝘶𝘱𝘦

𝘚𝘱𝘰𝘰𝘬𝘺 𝘚𝘦𝘢𝘴𝘰𝘯 𝘐𝘥𝘦𝘢s:
𝗧𝗵𝗲 𝗟𝗮𝘃𝗮 𝗟𝗮𝗺𝗽
by @rumbleandstir

We created this one for a recent Halloween party, and served it over a flat, lit surface to maximize the effect. Think a blue Lemon Drop Martini with melon-flavored boba.
The Midori Caviar is achieved by boiling Midori with agar agar, then using a dropper to submerge the mixture drop-by-drop in frozen vegetable oil. So groovy…and a little spooky.

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝘚𝘱𝘰𝘰𝘬𝘺 𝘚𝘦𝘢𝘴𝘰𝘯 𝘐𝘥𝘦𝘢s:
𝗧𝗵𝗲 𝗟𝗮𝘃𝗮 𝗟𝗮𝗺𝗽
by @rumbleandstir

We created this one for a recent Halloween party, and served it over a flat, lit surface to maximize the effect. Think a blue Lemon Drop Martini with melon-flavored boba.
The Midori Caviar is achieved by boiling Midori with agar agar, then using a dropper to submerge the mixture drop-by-drop in frozen vegetable oil. So groovy…and a little spooky.

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝙏𝙝𝙖𝙩’𝙨 𝙨𝙤 𝙘𝙡𝙖𝙨𝙨𝙞𝙘!
𝗖𝗵𝗮𝗽𝘁𝗲𝗿 𝟭𝟮: The Negroni

In cocktaildom, nothing could be more Italian than the Negroni’s combination of Sweet Vermouth and Campari — aka fortified red wine and amaro. This drink is bitter, it’s sweet, and it is STRONG. Yet orange citrus subtly weaves itself in and out, making the Negroni a pleasure cruise for the senses. And although it’s not summer and we aren’t on the Riviera (presumably), you can get this drink 𝘢𝘯𝘺𝘸𝘩𝘦𝘳𝘦 — and that should be a 𝘷𝘦𝘳𝘺 reassuring alternative.

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝙏𝙝𝙖𝙩’𝙨 𝙨𝙤 𝙘𝙡𝙖𝙨𝙨𝙞𝙘!
𝗖𝗵𝗮𝗽𝘁𝗲𝗿 𝟭𝟮: The Negroni

In cocktaildom, nothing could be more Italian than the Negroni’s combination of Sweet Vermouth and Campari — aka fortified red wine and amaro. This drink is bitter, it’s sweet, and it is STRONG. Yet orange citrus subtly weaves itself in and out, making the Negroni a pleasure cruise for the senses. And although it’s not summer and we aren’t on the Riviera (presumably), you can get this drink 𝘢𝘯𝘺𝘸𝘩𝘦𝘳𝘦 — and that should be a 𝘷𝘦𝘳𝘺 reassuring alternative.

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝙏𝙝𝙖𝙩’𝙨 𝙨𝙤 𝙘𝙡𝙖𝙨𝙨𝙞𝙘!
𝗖𝗵𝗮𝗽𝘁𝗲𝗿 𝟭𝟭: The Mojito

The preparation required by the original Mojito borders on insane: confectioners sugar is vigorously stirred with mint leaves, lime and water in a glass for FIVE MINUTES. Once a paste has formed and everything is very aromatic, rum is added, then ice, then more lime and water. Then more stirring. We usually don’t have that much time to give, so modern bartenders mainly stick to a simple recipe that involves muddling and/or shaking, dumping into a glass then topping with ice and sparkling water. Whatever gets you there, right?
However you choose to prepare it, the Mojito is so satisfying that maybe we would all be better off investing more time into making them!

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝙏𝙝𝙖𝙩’𝙨 𝙨𝙤 𝙘𝙡𝙖𝙨𝙨𝙞𝙘!
𝗖𝗵𝗮𝗽𝘁𝗲𝗿 𝟭𝟭: The Mojito

The preparation required by the original Mojito borders on insane: confectioners sugar is vigorously stirred with mint leaves, lime and water in a glass for FIVE MINUTES. Once a paste has formed and everything is very aromatic, rum is added, then ice, then more lime and water. Then more stirring. We usually don’t have that much time to give, so modern bartenders mainly stick to a simple recipe that involves muddling and/or shaking, dumping into a glass then topping with ice and sparkling water. Whatever gets you there, right?
However you choose to prepare it, the Mojito is so satisfying that maybe we would all be better off investing more time into making them!

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝙏𝙝𝙖𝙩’𝙨 𝙨𝙤 𝙘𝙡𝙖𝙨𝙨𝙞𝙘!
𝗖𝗵𝗮𝗽𝘁𝗲𝗿 𝟭𝟬: The Whiskey Sour

Despite never having featured this drink before, we view the Whiskey Sour as fundamentally important to the art of cocktails. The use of egg white is divisive for many contemporary drinkers, but it is important to understand why you would throw raw egg in a drink: texture. You are whipping it up with sugar and other things, so the longer you shake, the closer you get to meringue. There is a sweet spot where the texture is like velvet, but if you go past that, it starts to border on chalky.
When you hit that bullseye, the Whiskey Sour is the loveliest of easy drinking experiences.

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝙏𝙝𝙖𝙩’𝙨 𝙨𝙤 𝙘𝙡𝙖𝙨𝙨𝙞𝙘!
𝗖𝗵𝗮𝗽𝘁𝗲𝗿 𝟭𝟬: The Whiskey Sour

Despite never having featured this drink before, we view the Whiskey Sour as fundamentally important to the art of cocktails. The use of egg white is divisive for many contemporary drinkers, but it is important to understand why you would throw raw egg in a drink: texture. You are whipping it up with sugar and other things, so the longer you shake, the closer you get to meringue. There is a sweet spot where the texture is like velvet, but if you go past that, it starts to border on chalky.
When you hit that bullseye, the Whiskey Sour is the loveliest of easy drinking experiences.

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝙊𝙂𝙭𝙍𝙎: 𝗧𝗵𝗲 𝗛𝘂𝗻𝘁𝘀𝗺𝗮𝗻

This original is a plug-and-play Penicillin (modern classic by @samueljoelross) with Autumn as the primary inspiration. Scotch becomes Rye and Applejack; lemon becomes acidified apple cider; and the honey ginger syrup is swapped out for spiced maple syrup. Top it with 2 sprays of Islay Scotch and it doesn’t get any better than this (unless you want to also throw on your coziest sweater and sit by a fire).

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

𝙊𝙂𝙭𝙍𝙎: 𝗧𝗵𝗲 𝗛𝘂𝗻𝘁𝘀𝗺𝗮𝗻

This original is a plug-and-play Penicillin (modern classic by @samueljoelross) with Autumn as the primary inspiration. Scotch becomes Rye and Applejack; lemon becomes acidified apple cider; and the honey ginger syrup is swapped out for spiced maple syrup. Top it with 2 sprays of Islay Scotch and it doesn’t get any better than this (unless you want to also throw on your coziest sweater and sit by a fire).

Cheers from us at 𝗥𝘂𝗺𝗯𝗹𝗲+𝗦𝘁𝗶𝗿!

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

bottom of page