Working with local breweries, including Black Hog Brewing and Charter Oak Brewing, the Waterbury, CT distiller is working to not only rescue “trimmings” from the beer brewing process but also kegs that are expiring with restaurants and bars temporarily closed. With last Wednesday (April 22), being the 50th anniversary of Earth Day, it’s important to note that these products are typically dumped into area waterways.

In addition to helping the environment, $10 from each bottle of RELIEF will be placed in the CT Brewery Relief Fund, allowing Continuum to hire out-of-work staff members to help with pick-ups and production of this new line, as well as distribute a share to financially assist out-of-work employees from breweries donating product to create RELIEF.

RELIEF Drops is distilled from craft IPAs, and double distilled to offer an unaged, bright and hoppy flavor, offering hints of floral, circus and herbaceous flavors. Similar in flavor composition to a gin, it can be enjoyed in seasonal cucumber mint drinks, mixed with lemonade, in martinis or served on the rocks.

With an ABV of 46%, RELIEF Drops will be available for $35. A special promotion is also available offering three bottles of relief for $100, including a ticket into a raffle for a Continuum Barrel Club membership. This limited edition product will be available on or after May 1. Orders are accepted online here.

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Albert Edward, Prince of Wales, is credited with creating the drink inspired by his travels in the Middle East and the Nile in the 1860s. In Noah King-Smith’s version he created for Wonder of the Cocktail, he used some of the brands that guests were be able to taste at the annual event.

Ingredients:

• 2 oz. High West Double Rye
• 3/4 oz. lemon juice
• 1/2 oz. Luxardo Maraschino Liqueur
• 1/2 oz. simple syrup
• 1.5 oz. pineapple juice or 3 one inch chunks of fresh pineapple
• Veuve Clicquot for floating on top

Instructions:
Combine all ingredients except for cava. Shake very well to froth pineapple. Fine strain into cocktail glass and top up with about 1.5 oz. of cava. Gently stir with barspoon to incorporate cava. Garnish with a dehydrated pineapple slice that is browned on the edges.

Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.

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