Maloney named the drink the Golden Age, after the abandoned Colorado gold mine on whose grounds he was raised, and gave it a place among the 31 new and classic cocktails on the Violet Hour’s summer menu. It’s a tall, icy, sunset-colored potion of amber Brugal Anejo rum, cherry Heering, lemon bitters, and an egg yolk for body and a silky mouth feel. “I was really set on having an egg-yolk drink on the menu because it’s not been done before very often,” he says. “And I also wanted to color it with a little bit of red. Kind of a tip of the hat to the color of the soil and the sky.”
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Three years ago, after putting in time at most of the high-end cocktail bars that opened after Milk and Honey, he once again teamed up with Cott, who had since worked a series of restaurant management positions. The two printed up business cards and started Alchemy Consulting, hiring themselves out to design drink menus and bars, train staff, and advise their clients on the business of booze.
For more on restaurants, see our blog The Food Chain.
