april 2026
Greetings from the desk of RUMBLE + STIR
What is new with us?
RUMBLE+STIR GOES BRICK+MORTAR!
We are extremely excited to announce that we have signed a 3-year lease on an event space in an historic section of downtown Rochester. That is all we can say at this juncture, but if you are interested in learning more or about booking the space before the rest of the world finds out, send us a message.
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GOOGLE REVIEWS WANTED
If you have hired RUMBLE+STIR or experienced one of our events, please consider leaving us a REVIEW ON GOOGLE! The more positive reviews we receive, the more likely Google is to recommend us to potential new clients. No need to write a novel, rather a few words that highlight what you love about our services and drinks. CHEERS and THANK YOU!
RUMBLE+STIR AT RCR 13
In a continuation of our partnership with the Rochester Cocktail Revival, we will be running one of the bars at a Cat and the Coyote-produced immersive event on Friday, June 5th. Cat + The Coyote brings whimsy and wonder to RCR with an immersive historical interpretation. Move through immersive scenes in several different locations throughout the Rochester Public Market while you sip craft cocktails from the crews at Bitter Honey, Ziggy's, Cure and RUMBLE+STIR. Tickets ON SALE May 1.
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COCKTAIL HIGHLIGHT
PICKLED GIBSON
This is an original from RUMBLE+STIR’s very own Isabelle Schmittinger. The classic Gibson is a Dry Martini featuring a pearl onion garnish instead of an olive. Being a Dirty Martini connoisseur, Isabelle had the idea to take that pearl onion, pickle it, and use the brine to bring an acidic salinity to the Gin Martini format. She was also intrigued by the color that a red pearl onion might imbue on the drink.
Sure enough, the Pickled Gibson is a beautiful, light magenta color, and the flavor couldn’t have hit the target any better. When you quick-pickle red pearl onions, the brine captures an incredible balance of salt, sugar, and acid. Those elements then harmonize to boost the botanicals from the gin. We used Tanqueray No 10, and cannot recommend this combination highly enough. Cheers!
2 oz Tanqueray No 10 Gin
1 oz Pickled Red Onion Brine
Dry Vermouth Rinse
Garnish: Red Pearl Onion Flower