How does a beer become a whiskey? You can taste the transformation at Russell House Tavern on Tuesday, August 18th when they pair up with Sons of Liberty for a six-course cocktail and beer dinner. The Rhode Island distillers create their single malt whiskies from some of their favorite beers and their portfolio includes seasonal items like hop-flavored and pumpkin spice liquors. Settle in at Russell House from 6:00-9:00pm to taste the spirits – and their fore-beers—alongside a prix fixe menu from chef Tom Borgia. The paired dishes stick to the boozy theme, like housemade hop-smoked lardo toast, porchetta and beer ramen and Battle Cry beurre blanc-braised lobster. See the menu below and pick up your tickets, available for $75 each including tax and gratuity, online here. Call 617.500.3055 with any questions.
Course 1
Rhode Island Oysters on the Half Shell
Gin-Marinated Melon Mignonette, Smoked Foam
Cliffwalk
Belgian Wheat Act Gin, Melon Puree, Juniper Syrup, Pickled Watermelon Rind
Course 2
House-Made Hop-Smoked Lardo Toast
Grilled Peaches, Basil
The Breakers
Hop Flavored Whiskey, Grapefruit Juice, Cinnamon, Peach, Basil, Fee Brothers Rhubarb Bitters, Sparkling
Course 3
Porchetta and Beer Ramen
1000 Year Old Quail Egg, House-Pickled Vegetables
Battle Cry Belgian Ale
Course 4
Battle Cry Beurre Blanc Braised Lobster
Roasted Chanterelle, Tarragon Cream
First to Declare
Battle Cry Whiskey, Vanilla, Nutmeg, Tarragon, Regan’s No. 6 Orange Bitters, Angostura Bitters
Course 5
Smoked St. Louis Style Ribs
Corn Pudding, Charred Scallion, Heirloom Tomato Carpaccio, Baby Arugula
Land’s End
Uprising Whiskey, Smoked Tomato-Thyme Shrub, Corn Milk, Lemon Juice, Tom’s All Purpose BBQ Seasoning
Dessert
Bittersweet Chocolate and Ancho Alfajores
Dave’s Coffee Syrup Ice Cream
Uprising Stout