Installation number two in collaboration series, OYSTER LIQUOR with Trashbird Bar Company


Our constant desire to pair sherry and oysters, our love of Maine beer, and our futile attempt to cling to summer came together in this offering: a low ABV tropical thirst quencher.


1.5 oz Amontillado Sherry
1.5 oz Pineapple Juice
0.5 oz Ginger Syrup
0.5 oz Citrus Stock ** 
2 dashes Angostura Bitters
New England IPA (We used Orono Brewing Tubular)
Pineapple fronds (for garnish)


Shake the first 5 ingredients with ice. Pour over fresh ice into a tulip glass. Top with IPA and garnish with fronds.
**If making citrus stock is out of your comfort zone or you want something quick, you can substitute with fresh squeezed lime juice at equal parts or to taste.


Citrus is a staple of the cocktail world. It’s also basically impossible to grow in New England outside of a greenhouse. That means it has used not only the resources needed to grow it, but also those needed to ship it. To waste citrus, which should be considered a costly luxury item, is a detriment to the earth. In order to use every possible part, after we juice lemons and limes, we make a citrus stock out of the left over hulls. This is basically an acidic substitution to citrus fruit that uses citric and malic acid to help stretch these ingredients.

500 g Citrus Rinds
750 g Water
35 g sugar (about 7%)
10-15 g Citric Acid (2-3%)
5-7.5 g Malic Acid (1-1.5%)

Take a stock pot. Add water and bring to a boil. Add hulls. Boil for 3-5 minutes. Strain the rinds out. Continue to boil until you have reduced the final liquid by a third. Add sugar and citric acid to taste. Cool and bottle. Can be frozen for quite some time and used later to make cocktails!


See our introduction of Trashbird & our first recipe collab -- the Sashimi Mary, a twist on the classic bloody. 

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