Roche de Boeuf

Recipe for success

• ½ oz Maumee Moonshine
• ½ oz Orange Tiger
• ½ oz East Side Gin
• ½ oz Heart of Gold Vodka
• ½ oz Heart of Glass Strawberry Vodka
• ½ oz St Germain
• ½ oz simple syrup
• ½ oz lemon juice
• soda water
• cola

Sweat the technique

Shake all ingredients except the soda and cola in a shaker with ice. Strain and pour into a zombie or tall glass filled with fresh ice. Top with a splash of soda water and a splash of cola and give it a quick stir with a bar spoon. Garnish with a lemon wheel.

Sub in your favorites

The Roche De Bouef is an elevated take on the much maligned Long Island Iced Tea. Our version, featuring a blend of our flagship offerings, is elevated by the quality of the spirits, as well as a few subtle additions. When creating cocktails, don’t be afraid to sub your favorite spirits in, or even add elements by way of your favorite bitters and liqueurs. Our twist on the Long Island Iced Tea is perked up with the addition of St. Germain, and elderflower liqueur.

Rhyme & Reason

When opening our cocktail bar Bellwether, the beverage staff was determined to create a Long Island type drink using all of our spirits. In spite of our feelings about a classic Long Island, it is still a popular and often ordered cocktail, so we felt like we should have a version as delicious and enjoyable as our other cocktail offerings.

The rest is history

An early version of the Long Island Iced Tea was created during Prohibition using rum, vodka, whiskey, gin, tequila, and maple syrup by a gentleman named Old Man Bishop. Prohibition cocktails were generally designed to pack a punch then, as liquor was scarce at times. While spirits are no longer illegal, or sparse, the desire for a stiff drink remains.