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RECENT COCKTAILS: OCTOBER 21, 2021
Rum, Herbal liqueur, Lemon juice, Simple syrup
AUGUST 22, 2021
Blanco tequila, Cassis, Lemon juice, Lime juice, Simple syrup, Lemon peel
AUGUST 11, 2021
Bourbon, Sweet vermouth, Campari, Crème de mure, Peychaud's Bitters
APRIL 26, 2021
Blanco tequila, Genepy, Absinthe, Passion fruit syrup, Lime juice
Mezcal, Genepy, Falernum, Lime juice, Lime
JANUARY 28, 2021
Sweet vermouth, Brandy, Passion fruit syrup, Lemon, Thyme
NOVEMBER 9, 2020
Amaro Montenegro, Jamaican rum, Lime juice, Orgeat, Rose water, Cucumber
MAY 20, 2020
Gin, Herbal liqueur, Crème de Banane, Cognac, Mezcal, Lime juice
MAY 15, 2020
Tequila, Grapefruit juice, Soda water, Cinnamon syrup, Turmeric, Grapefruit peel
APRIL 22, 2020
Blended Scotch, Sweet vermouth, Herbal liqueur, Bitters

A Spontaneous Libation for your Consideration

From the Knowledge Vault

In Memoriam: Sasha Petraske (1973-2015)

August 21, 2015. I'm sure most of you have heard of the untimely death today of Sasha Petraske, founder of Milk and Honey in the Lower East Side and eventually London, The Varnish in Los Angeles, Dutch Kills on Long Island, and a few other important bars around the world.

Though I never got to meet the man, or even, I’m ashamed to say, drink in one of his bars, I feel a great deal of sadness at his passing. Sasha was one of the earliest adopters of modern craft cocktails in this country, and we all owe him a debt. He advocated for so many things that drinkers around the world take for granted: good ice, attention to detail, measuring pours, and professional demeanor as a standard for bartenders.

When Milk and Honey opened, no one else was doing what he did. The entrance was hidden to the public. He did no advertising. There was a code of conduct, mainly for gentlemen. He enforced the dictates of polite society and a time long gone by on a crowd of people more used to Alabama Slammers as the pinnacle of the drinking experience - yes, Dale DeGroff has a contemporary recipe in The Craft of the Cocktail.

Here’s a great video  with a short interview and a drink – the Bee’s Knees.

Sasha was just married a few months ago to Georgette Moger. He had moved to Hudson, New York to work as a consultant. If you’re out tonight, or feel like a cocktail at home, please join me in raising a glass to Sasha Petraske.

Zachary Pearson, Editor

Recent Additions

  • Terminus — Islands Scotch, Amaro, Herbal liqueur, Orange bitters, Chocolate bitters
  • This is Not Berlin — Reposado Tequila, Mezcal, Cynar, Grapefruit bitters, Crème de Pamplemousse, Cinnamon syrup, Grapefruit peel
  • Pick Six #1 — Rye, Mezcal, Campari, Averna, Sweet vermouth, Amontillado Sherry
  • Base Camp — Bourbon, Islay Scotch, Dark Crème de Cacao, Allspice Dram, Orange bitters, Lemon peel
  • Louisiane and Maine — Rye, Sweet vermouth, Cherry Liqueur, Bénédictine, Bitters, Peychaud's Bitters, Absinthe, Brandied cherry

Recent Discussion

  • Re Black Sails in the Sunset, 1 day ago noirbot commented:

    Didn't have Coconut Rum, so blended Clement Mahina Coco liquor 50/50 with an aged rum, turned out quite nice. It's a good blend of sweet and bitter, and always novel to have a nearly black cocktail as a look.

  • Re Division Bell, 1 day ago Biff Malibu commented:

    Hovers right on the edge of too much astringency.

  • Re Painkiller, 2 days ago Pimp Daddy commented:

    Pusser's version: 4 oz pineapple juice, 2 oz Pusser’s rum, 1 oz orange juice, 1 oz cream of coconut

  • Re Talisman, 2 days ago Shawn C commented:

    Quite good and simple. I used Laphroaig 10 yr. The oxidized woodiness of the the dry oloroso sherry bridges the peat essence of the Scotch to the orange bitter and sweet flavors of the amaro. Varying the Bigallet vs. the Scotch could easily balance this cocktail toward individual tastes.

  • Re Sketches of Spain, 3 days ago Shawn C commented:

    Interestingly, a different cocktail of the same name appeared several years after this one was published here. That one is a low alcohol combination that also contains oloroso sherry, but with Spanish vermouth, sherry brandy, and honey syrup. It is credited to Kellie Thorn of Atlanta. but without a date given by Punch And Difford's. A check of the Wayback Machine doesn't show those recipe links archived before 2022.