The Field House puts iconic spring flavors together and sends them off to play: strawberry syrup, made from strawberries we grow at Goatfell Farm and pure cane sugar; rhubarb bitters; a sprig of mint from our windowbox. It’s brightened with lemon juice, given a healthy jolt of demerara rum, and shaken, strained, and drunk out of a chilled coupe.
The latest from the bar wizards at Parish Hall:







