Krust, Middletown, Connecticut
Gin and pizza. We’re no strangers to either. The two come together at Krust, a Middletown, Connecticut restaurant and bar serving unique cocktails, creative pizzas and a big range of small plates. We sat for a cocktail with Bar Manager Neil Robinson…
The restaurant has been open since 2012, when friends and founders Kevin Wirtes and Richie Garcia decided to open a place like no other at the time. Out of their love of craft cocktails and good pizza, Krust was born. They don’t cater to a specific clientele. Instead they aim to appeal to anyone looking for good food and drinks made with unique, high quality ingredients. For cocktails, Neil’s inspiration comes from the kitchen, with the local produce used for pizzas and small plates given new life in his serves. Locally farmed strawberries and mint are used in their syrups.
Like many bartenders, it’s the unique flavour profile that draws Neil to Brockmans. He says it’s become a staff favourite due to its versatility, whether it’s mixed with tonic, in a martini, or simply muddled with lime and soda water. As good as the pizzas smell, we’re here for the drinks. Neil created a special cocktail, just for our blog – Sage and Spice.
Sage & Spice
By Neil Robinson
- 1.5oz/40ml Brockmans Gin
- 1oz/250g Chili Honey Pineapple Puree
- 1/2oz/15ml House-made Lime Sour
- 2 dashes of Scrappy’s Firewater tincture
- Muddled Sage
- Pinch of Salt
- Muddle sage with a pinch of salt
- Combine all ingredients and strain over ice
- Garnish with a piece of lime and sage