June 1, 2022

Marty Washington

By edible MAINE Staff

Feature Image by Derek Bissonnette | Styled by Catrine Kelty

Cocktail Mary owner Isaac MacDougal named this drink in honor of his mom and likes to serve it with rosemary focaccia because the smell of roasting rosemary makes her feel close. It is one of the most popular served at the cocktail bar, located on Congress Street near the corner of Washington Avenue. Made with Hardshore gin and Root Wild kombucha, most of the ingredients in the Marty Washington are produced right down the street from the bar.

Print Recipe

Makes

drink

Ingredients

2 ounces Hardshore Original Gin
1 ounce Luxardo Aperitivo
½ ounce fresh lemon juice
½ ounce maple syrup
Root Wild grapefruit kombucha
Glass: Pint glass
Garnish: Grapefruit twist

Instructions

Combine all the ingredients but the kombucha in a shaker with ice, shake, and strain into an ice-filled 20-ounce glass. Fill the glass to the top with kombucha. Garnish with a grapefruit twist.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.