The Honorable, Marquette’s first distillery, shares its take on a classic Italian aperitivo, the Garibaldi. Get this month’s Last Call cocktail recipe below.
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Photo by Dave Weidner
A former movie theater in downtown Marquette has a fresh new start as the city’s first distillery, the marquee shining brightly again on Washington Street just like this citrus cocktail in the dregs of winter.
Founded by Marquette native Anne White and her partner Scott Anderson, The Honorable Distillery is housed in the 1936-era Nordic Theater, designed in a “Streamline Moderne” style by architect Michael Hare, who also helped plan New York City’s Rockefeller Center and Radio City Music Hall.
The distillery’s name was inspired by Anne’s time spent serving as assistant energy secretary in the U.S. Department of Energy. Both Anne and Scott have long careers in nuclear cleanup, and Anne earned “the honorable” title after being confirmed by the U.S. Senate.
After a thoughtful interior restoration and re-lighting of the marquee—a replica of the Nordic’s original—Anne and Scott now welcome guests to sip artisan vodka, gin, bourbon and rye whiskey in the lobby-turned-tasting room. The cinema’s streamlined auditorium was revived to house The Honorable’s production facility, helmed by spirit-crafters Rob Stoll and Abby Szukalski.
Bar Manager Lily Van Der Bosch is the creative force behind The Honorable’s irresistible cocktail menu. In March, with winter still firmly reigning in Marquette, Lily loves to pour a Garibaldi. The negroni’s less bitter cousin, the Garibaldi is traditionally made with just two ingredients, orange juice and Campari. Lily likes to add a splash of gin and uses blood oranges. “I love the balance of bitter citrus and sweetness,” she says. “The ingredients dance around each other.”
The Honorable Garibaldi Recipe
Serves 1
- 1 ounce gin, The Honorable Distillery or your favorite brand
- 1 ounce Campari
- 1⁄2 ounce Solerno Blood Orange Liqueur
- 1⁄2 ounce Luxardo Bitter
- a few dashes of Peychaud’s Bitters
- blood orange juice
- dehydrated orange slice to garnish
Directions | Fill a cocktail shaker with ice and add the gin, Campari, blood orange liqueur, bitters and blood orange juice. (Note, the Solerno Liqueur and Luxardo Bitter can both be omitted for a less complex but still delicious version.) Shake vigorously then strain the drink into a glass and garnish with a dehydrated orange slice.
Photo by Dave Weidner
Carly Simpson is managing editor and produces MyNorth’s popular e-newsletter, The Daily Splash. Subscribe at MyNorth. com/newsletter, and follow Carly’s Up North travels on Instagram @carlyannesimpson.
Dave Weidner is an editorial photographer and videographer based in Northern Michigan. Follow him on Instagram and Facebook @dzwphoto.
Sarah Peschel, @22speschel, is a stylist and photographer with an appreciation for all things related to local agriculture, food and drink.