A box of chocolates might be the traditional February gift, but for those who prefer booze to bonbons, there’s the Old Sugar Distillery. In the warehouse tasting room you can sample Old Sugar whiskey, rum, ouzo and honey liqueur, buy bottles of the same, and admire the five-hundred-pound copper still that hulks behind the bar.
You can also order cocktails. The Distillery serves reworked classics—an Old-Fashioned made with rum, a sazerac with sorghum whiskey instead of rye—as well as original concoctions, like the Gringo. A blend of Mexican horchata (addictively sweet rice milk, for the uninitiated) and honey liqueur, this is a cold drink that warms, thanks to a kick of cinnamon and splash of condensed milk. The liqueur is the distinguishing feature, though, and the Gringo tastes like, well, honey.
Owner Nathan Greenawalt invented the drink, but he let his customers pick the name. “Gringo is appropriate because it kind of tastes like a white Russian,” he says. “The Mexican equivalent, anyway.”
6 oz. horchata 1 1/2 oz. Old Sugar Factory honey liqueur 1 1/2 tsp. sweetened condensed milk Ground cinnamon and nutmeg, to taste Fill a tumbler with ice. Add cinnamon and nutmeg. Add other ingredients; stir.
Recipe courtesy of Old Sugar Distillery, 931 E. Main St., 260-0812, madisondistillery.com
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