Summer of ’62

Recipe by Austin Millspaugh


  • 1 oz. Balcones Rye
  • 3/4 oz. Green Chartreuse
  • 3/4 oz. Averna
  • 1/2 oz. Golden Syrup*
  • 3 dashes Chocolate Bitters (Bar Keep) (or JOON’s FDA Bitters)

*Golden Syrup

  • 1:25 – 1 simple
  1. Steep with 1/2 cup barley 15 min.
  2. Once off burner add .25 cup rice tea and let sit for 5 min.


  • 4 Egg Whites
  • 1/2 cup Powdered Sugar
  • 1/2 tsp. Cream of Tartar
  • pinch Salt


  1. Whip to Stiff Peak.
  2. Charge in ISI Charger with NO2.

Garnish: **Bread Flavored Meringue/Foam

Glassware: Footed Sazerac Glass

Cocktail Inspiration:

With the chocolate tones and breaded flavors in the Balcones Rye I want to compliment the cocktail with a low brow meets high brow version of a s’more.

The name of the cocktail is inspired by the 25th anniversary of “Sand Lot” and the concept of someone trying a spirit forward s’more for the first time… just as “Smalls” tired his first s’more in the movie of reference.