Bars, Serves /

The Treehouse, Mystic

We’re sitting in a treehouse. Trees surround us, the breeze off the seaport brings pleasant weather and the faint smell of the ocean, and we’re drinking Brockmans. In this serene, near-perfect setting, it’s hard to believe that summer is coming to an end.

We aren’t in an actual treehouse. But we are in The Treehouse, a laid-back, counter-service restaurant spread across a series of elevated decks overlooking the seaport in Mystic, Connecticut. We understand why they gave themselves this name…

The Treehouse perches out back of Oyster Club, a farm-to-table, must-visit restaurant in Mystic, where locals and weekenders have come to expect high-quality, nearly entirely local fare. (They even have their own farm, Stone Acres, from which they source a majority of their produce.) At The Treehouse, they were going for the same quality, but in more of a New England seafood shack kind of setting. General Manager Beau Haguewood says this high expectation has allowed them to push the envelope in the bar program as well.

Beau Haguewood makes his untitled fall Brockmans cocktail at The Treehouse in Mystic, Connecticut

“In our six years, this is the first year that we really focused on spirits, on craft beers, and on craft cocktails,” Beau tells us. They also only have one vodka, one rum, one tequila, and one gin (Brockmans, of course. We’re flattered). We wonder if that’s a problem for some customers.

“People can be very particular, of course,” Beau says, smiling. “But we say, ‘let us create something for you, let us make something that you’re going to like,’ and people get into it. We try to gently push them outside of the box, because we do that with our food too.”

Beau Haguewood makes his untitled fall Brockmans cocktail at The Treehouse in Mystic, Connecticut

Beau himself is no stranger to being outside of the box, as he came to Mystic, Connecticut by way of a small town called Meridia, Mississippi. In fact, Mississippi is where Beau got his start tending bar.

“If people are occasionally particular here, they are way more so down in Mississippi.” Beau laughs. “But I’d occasionally get people at my bar who wanted more than just a cheap beer or a Hurricane, so that’s how I learned.”

Ultimately, Beau outgrew his small-town Mississippi bar, deciding to move to Connecticut on a whim.

Beau Haguewood makes his untitled fall Brockmans cocktail at The Treehouse in Mystic, Connecticut

“A buddy had moved up here, and called me one day and said the place he was working was hiring, and asked if I wanted to come up here. I thought, why not?” He tells us that with the exception of the winters, New England is so much more his speed.

“People are a lot more forthcoming with their feelings, which I like. But sometimes, Mystic has that same small town vibe that I grew up with.”

Beau Haguewood and his untitled fall Brockmans cocktail at The Treehouse in Mystic, Connecticut

We sip Beau’s Brockmans cocktail, “The Big Four.” He says it’s for the fall menu, but it screams of summer. Juicy, floral… goes down far too easy. We take in our surroundings one more time. The rustic wood tables. The ocean in the distance. The Treehouse may not be the same as those of our childhood, but it’s certainly close enough.

Beau Haguewood's Brockmans cocktail at The Treehouse in Mystic, Connecticut

The Big Four

by Beau Haguewood

Ingredients

  • 1 oz/ 30 ml Brockmans Gin
  • 1 oz/ 30 ml cognac
  • .75 oz/22 ml lemon juice
  • .75 oz/22 ml fresh orange juice
  • .75 oz/22 ml simple syrup
  • Homemade (or store-bought) lavender bitters

Method

  1. Add all ingredients except bitters to tin.
  2. Shake vigourously.
  3. Double strain into chilled coupe.
  4. Garnish with three drops of lavender bitters, and one or two fresh lavender sprigs.