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| Le Bourdonnement |
1 oz hum
1 oz Citadelle gin
1 oz Lillet Blanc
2 dashes Regan's Orange bitters
Stir with ice and strain into a chilled old fashioned glass over large square ice, garnish with orange twist.
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| The Equinox |
1 oz Rittenhouse rye
1 oz hum
1 oz Carpano Antica
2 dashes Angostura bitters
Stir with ice and strain into a chilled cocktail glass, garnish with orange twist.
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| Blueberry Gin Fizz |
1 oz Citadelle gin
1 oz blueberry liqueur
1 oz lemon
1 oz simple syrup
2-4 oz soda water
Shake all ingredients but the soda water with ice, strain into a chilled old fashioned glass and top with soda, gently mixing to combine.
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| Nectar o(ld) f(ashioned) The Gods |
1 1/2 oz Pueblo Viejo anejo tequila
1/2 oz Del Maguey Vida mezcal
1/4 oz orange agave syrup**
2 dashes Bittermen's Hopped Grapefruit bitters
1 dash Angostura bitters
Add agave nectar to glass along with bitters and one ice cube, stir. Add tequila and mezcal, another ice cube, a few more stirs, and enjoy.
Orange agave syrup**
1/3 cup agave nectar
1/3 cup water
zest of one orange (6-8 wide strips)
Place agave nectar, water, and orange zest into a small saucepan. Heat until barely simmering, then reduce heat to low and steep for 20 minutes. Remove from heat and strain, pressing zest against strainer to extract as much oils as possible. When cool, add 1/4 oz tequila blanco (or neutral grain spirit) and store in fridge.
*after creating this cocktail, it had come to my attention that a very similar drink was previously developed by Phil Ward of Death & Co, in NY. I certainly defer to him as the original creator, my own creation aside. His Oaxaca Old Fashioned can be found here
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| La Margarita Renovada |
2 oz Clase Azul tequila reposado
3/4 oz Mandarine Napoleon
1/2 oz Del Maguey Vida mezcal
1/2 oz lime juice
1/4 oz agave nectar
1/4 oz grapefruit juice
citrus salt*
Rub a lime wedge on the outside edge of one half of a cocktail glass, roll in citrus salt, and chill. Shake all ingredients with ice and double strain into the chilled cocktail glass...salud!
Citrus salt*
Grated zest of one lime
Grated zest of one grapefruit
1 Tbsp kosher salt
Pre-heat oven to 200 degrees. Spread zest out on a parchment paper-lined baking sheet, and place in oven for 30 mins, checking periodically to break up any clumps of zest. Remove from oven and cool to room temperature. Blend zest and salt in mortar and pestle (or spice blender) until well combined. Store in airtight container.
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| The Mediation |
2 oz Campo de Encanto pisco
1 oz lime juice
3/4 oz limoncello
1/2 Louis Royer, Force 53 V.S.O.P. cognac
1/2-1 egg white
Bitter Truth Creole bitters
Add all ingredients but bitters to cocktail shaker and dry shake vigorously without ice. When nice and frothy, add ice, shake again to chill, and strain into a chilled cocktail coupe. Top with 3-5 drops of bitters.
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| Off The Vine |
2 oz tomato-infused Hendrick's gin*
1/2 oz cucumber Sobieski vodka
1/2 oz Cocchi Americano
1/4 oz lemon juice
2 dashes Bitter Truth Celery bitters
Shake all ingredients with ice and double strain into a chilled cocktail couple. Garnish with a wide strip of lemon zest.
Tomato-infused gin*
8 oz Hendrick's gin
1/3 lb cherry tomatoes, halved
2 wide strips lemon zest
4-6 peppercorns, cracked
Add all ingredients to an airtight container and store in a cool, dark location for 5-7 days, shaking once daily. Strain thru fine sieve or cheesecloth and store in a fresh bottle.
8 oz Hendrick's gin
1/3 lb cherry tomatoes, halved
2 wide strips lemon zest
4-6 peppercorns, cracked
Add all ingredients to an airtight container and store in a cool, dark location for 5-7 days, shaking once daily. Strain thru fine sieve or cheesecloth and store in a fresh bottle.
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| The Roystonea |
2 oz Cruzan extra aged single barrel rum
1 oz Punt y Mes
1 dash Bittercube Cherry Bark Vanilla bitters
1 dash Bittermen's Xocolatl Mole bitters
Combine all ingredients in a mixing glass with ice and give it a good stir. Strain into a chilled cocktail coupe.
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| Sandstorm |
1 oz Chivas Regal, 12 year
1 oz grapefruit juice
1 oz Laird's apple brandy
1 oz Carpano Antica
Shake ingredients with ice and double strain into a chilled cocktail coupe.
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| The Filthy Irish |
2 oz Bushmills Irish whiskey
1 oz Averna amaro
1/2 oz Kahlua coffee liqueur
1/4 oz cream
1 egg white
2 dashes Bittermens Xocolatl Mole bitters
Dry shake egg white alone (and I do mean some serious shaking needs to be done here as the fat in the cream will actually quash some of the airiness of the frothy whites), a good 1-2 minutes is best. Add remaining ingredients and shake another 45 to 60 seconds with ice to chill. Double strain into a chilled cocktail glass and forget TGI Friday's.
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| Santa's Little Helper |
Santa's Little Helper
2 oz Buffalo Trace
3/4 oz Averna amaro
1/2 oz Punt y Mes
1/2 oz nutmeg simple syrup*
1/4 oz heavy cream
Dash Angostura bitters
2 oz Buffalo Trace
3/4 oz Averna amaro
1/2 oz Punt y Mes
1/2 oz nutmeg simple syrup*
1/4 oz heavy cream
Dash Angostura bitters
Shake ingredients with ice and double strain into a chilled cocktail glass.
Nutmeg simple syrup*
4 oz water
4 oz sugar
1 whole nutmeg
Add water and sugar to a small saucepan and heat until sugar is fully incorporated. Wrap the nutmeg in a bar towel and smash with a meat mallet or heavy pan. Add crushed nutmeg to the saucepan, stir, and remove from heat. Allow to cool to room temperature and store in an airtight container in the refrigerator.
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| Triade |
1 oz Citadelle gin
1 oz Cocchi Americano
1 oz Bénédictine
1/8 oz white peach balsamic vinegar
1 dash Peychaud's
Stir ingredients in a mixing glass and strain into a chilled cocktail glass, garnish with an lemon twist.
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| Shaka |
Shaka
2 oz Bank's 5 Island rum
3/4 oz Okolehao liqueur
3/4 oz lime juice
1/2 oz passion fruit juice
1/2 oz orgeat
Combine all ingredients with ice and shake until well chilled. Double strain into an ice filled old fashioned glass. Okole maluna!
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Bonaparte's Medicine
|
Bonaparte's Medicine
2 oz Louis Royer, Force 53 V.S.O.P. cognac
3/4 oz Mandarine Napoleon
1/2 oz lemon juice
1/8 oz Fernet Branca
Shake all ingredients with ice until well chilled. Double strain into a chilled, half sugar-rimmed cocktail glass.
Season Creep
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Season Creep
|
1 oz Cocchi Americano
3/4 oz lemon juice
1/2 oz fennel frond syrup*
1/2 oz egg white
2 dashes Bitter Truth Jerry Thomas bitters
1 tsp whole coriander seed
1/2 clementine, unpeeled
Crack/muddle the coriander seed in a mixing glass, then add the clementine and muddle to integrate the two. Add the remainder of the ingredients and dry shake until frothy, about 20-30 seconds. Add ice, shake again until well chilled, and double strain into a chilled cocktail coupe. Garnish with fennel frond.
Fennel frond syrup*
1/2 c fresh fennel fronds, roughly chopped
1/2 c water
1/2 c sugar
Add all ingredients to saucepan and bring to a bare simmer for 5 minutes. Remove from heat, cover, and let sit until room temperature. Store covered for a day, then strain into a clean bottle (pressing the fronds against a mesh strainer to extract the most flavor) and store in the refrigerator.
Eastern Exposure
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Eastern Exposure
|
1 oz The King's Ginger liqueur
1/2 oz Ramazzotti amaro
2 dashes Regan's orange bitters
Stir all ingredients in a mixing glass with ice until well chilled. Strain into a chilled rocks glass with a cube of ice.
Stick and Carrot
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Stick and Carrot
|
3/4 oz The King's Ginger liqueur
1/2 oz carrot juice
1/2 oz lemon juice
3 dashes Angostura
Shake all ingredients with ice, double strain into a chilled cocktail coupe.
El Rey
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El Rey
|
1 oz The King's Ginger liqueur
1 oz Cocchi Americano
1/2 oz lemon juice
1/4 clementine, unpeeled
2 dashes Bitter Truth Jerry Thomas bitters
Muddle clementine, bitters, and lemon juice in a mixing glass. Add remaining ingredients with ice, shake, double strain into a chilled cocktail glass.
Sazerac, Phylloxerized
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Sazerac, Phylloxerized
|
1/2 oz Louis Royer cognac, Force 53 V.S.O.P.
1/4 oz allspice syrup**
2 dashes Peychaud's bitters
1 dash Bittermens Xocolatl Mole bitters
Pacifique absinthe
Combine all ingredients in a mixing glass with ice and stir until well chilled. Strain into a chilled, absinthe-rinsed old fashioned glass, garnish with a thick strip of lemon zest, and raise a glass to Thomas H. Handy.
Allspice syrup**
1/2 c demerara sugar
1/2 c filtered water
4 tbsp allspice berries, freshly ground
Combine all ingredients in a saucepan, bring to a simmer, then cover for 2-4 minutes. Remove from heat and allow to steep, covered, for 2-3 hours. Store in an airtight container in the refrigerator.
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| Barded Black Bird |
Barded Black Bird
2 oz bacon fat washed Black Grouse*
1/2 oz The Bitter Truth E**X**R
1/2 oz Ramazzotti
1/4 oz orange blossom maple syrup**
2 dashes Angostura orange bitters
1 barspoon (1/16 oz) Bacon tincture***
1 barspoon (1/16 oz) Bacon tincture***
Combine all
ingredients in a mixing glass with plenty of ice and stir until well
chilled. Strain into a chilled cocktail coupe and garnish with wide
strip of orange zest.
Fat washed Black Grouse*
2 oz rendered bacon fat, from about 8 strips of hickory smoked bacon
8 oz Black Grouse
Slowly cook
bacon in a skillet until well browned, strain the rendered fat into a
glass jar. Add whisky, tighten lid, and shake well. Let sit at room
temperature for one hour, then place in the freezer until fat has
congealed on the surface. Remove from freezer, break thru the fat layer
and strain the mixture thru cheesecloth. Store whisky in the
refrigerator.
Orange blossom maple syrup**
1 oz grade B organic maple syrup
1 oz water
1/4 oz orange blossom water
Mix all ingredients together and store in the refrigerator.
Bacon tincture***
5 strips crispy cooked bacon
2 oz neutral grain spirit, 151 proof
 | ||||||
| St. Barths Buck |
1 1/2 oz Banks 5 Island rum
3/4 oz hum
3/4 oz coconut water
1/2 oz lime juice
3-4 oz Fentimans ginger beer
Shake all ingredients except ginger beer with ice until well chilled. Strain into an ice filled collins glass, top with the ginger beer, and stir gently to combine.
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| Botanical Garden |
1 1/2 oz Hendrick's gin
1/2 oz hum
1/2 oz Cocchi Americano
1/2 oz cucumber vodka
1/4 oz lemon juice
Shake all ingredients with ice until well chilled, double strain into a chilled cocktail coupe and garnish with lemon zest.
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| Pimenta |
1 1/2 oz Cruzan Single Barrel Estate
3/4 oz pear allspice shrub
1/2 oz maraschino liqueur
1/2 oz Punt e Mes
1/4 oz lemon juice
1 dash Bittercube Cherry Bark Vanilla
Stir all ingredients with ice until well chilled and strain into an old fashioned glass with large cube of ice. Garnish with wide swath of lemon zest.
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| Atwood |
3/4 oz Espolon blanco
3/4 oz Campari
3/4 oz grapefruit ginger oleo saccharum syrup
3/4 oz lime juice
Combine all ingredients with ice and shake until very well chilled. Double strain into a chilled cocktail coupe.
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| Atop Mount Crumpit |
2 oz Black Grouse
1/2 oz Punt e Mes
1/2 oz Cynar
1/2 oz orgeat
2 dashes Bittercube Jamaican #1 bitters 1 whole egg
coffee bean, finely grated as garnish
Shake all ingredients vigorously until nice and frothy. Add ice and shake well until chilled, strain into a pre-chilled old fashioned glass. Microplane/grate coffee bean atop the cocktail and sip after a fabulous dinner featuring Roast Beast.
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| Two Hour Shift |
Two Hour Shift
2 1/2 oz Manutea rhum, pineapple
3/4 oz lime juice
1/4 oz Cointreau
1/4 oz simple syrup
2 dashes black peppercorn tincture*
Shake all ingredients with ice until well chilled, double strain into a chilled cocktail coupe. Garnish with wide swath of orange zest.
Black peppercorn tincture*
2 oz whole black peppercorns
6 oz neutral grain spirit (Everclear)
Combine ingredients in non-reactive vessel and let sit at room temperature for 3-4 weeks, shaking once daily. Alternatively, heat sous vide water bath to 170F, combine ingredients in heat-proof bag, and let steep/infuse for 3-4 hours. Strain and store in clean container.
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| Petiolus |
2 oz celery-infused vodka*
1 oz Dolin dry vermouth
1/2 oz Cynar
1 dash Bitter Truth celery bitters
Combine all ingredients to mixing glass with ice and stir until well chilled. Strain into a cocktail coupe and garnish with lemon zest twist.
Celery-infused vodka*
2 stalks celery, shredded into ribbons with a peeler
12 oz Sobieski vodka
Combed ingredients in glass jar and store in the fridge 2-3 days, shaking twice daily. Strain/squeez thru cheesecloth into a fresh bottle and refrigerate.
2 stalks celery, shredded into ribbons with a peeler
12 oz Sobieski vodka
Combed ingredients in glass jar and store in the fridge 2-3 days, shaking twice daily. Strain/squeez thru cheesecloth into a fresh bottle and refrigerate.
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