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Honey-pineapple syrup: Put 2 cups honey and 1 cup hot water in a jar and combine well. Separately, muddle 50 pink peppercorns and a cubed whole pineapple. Add the two and let stand overnight. Strain. The syrup will keep for up to 1 week in the refrigerator.

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From the Knowledge Vault

Beta Cocktails by Maks Pazuniak and Kirk Estopinal

Are you a bartender that wants to find that one drink to add to your menu to make your local cocktail nerd swoon? Or maybe you're the jaded home mixer who's tried so many Manhattan variations you are sure they are running out of areas of New York? Behold: Beta Cocktails. Originally published in 2009 as Rogue Cocktails, the book is a collaboration between Maks Pasuniak and Kirk Estopinal, who met while tending bar in New Orleans. They combined a handful of their own recipes with some of their favorite boundary-pushing offerings from their colleagues and slapped the whole thing together as a self-published mini-book. Everything seemed great until Rogue Brewery came calling with a trademark infringement complaint, and Beta Cocktails was born.

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Recent Additions

Tuscan Bird — Rum, Aveze, Pineapple juice, Lemon peel
Roibarbo em Maio — Bourbon, Rhubarb bitters, Beirao, Rhubarb syrup
The Timberline Thaw — Gin, Herbal liqueur, Aromatized wine, Bianco Vermouth, Genepy, Bitters
Tannic! At The Disco — Blended Scotch, Cynar 70, Chardonnay, Crème de Menthe, Salt, Lemon peel
Yellow Magic Sourchestra — Gin, Suze, Absinthe, Lemon juice, Rich simple syrup 2:1

Recent Discussion

Re Roibarbo em Maio, 21 minutes 16 seconds ago Shawn C commented:
When I first saw this I was thinking it would be very sweet, since the standard Licor Beirão is quite sweet. Then I looked up this particular bottling, Beirão D’Honra, which adds a brandy to up the proof and knock the sweetness down a notch. I don't have it to experiment with (or rhubarb syrup for that matter) but I do have the standard Licor Beirão. I swear, the standard Licor Beirão has the essence of cake frosting, which, while not unpleasant, is a challenge for cocktails.
Re Henry's Dream, 1 day 14 hours ago yarm commented:
Use what you've got. I only have one blanc and one aged rum agricole at a time. I'm a fan of how burly Rhum JM is but the strength of it all ought to balance what mezcal you're using. JM would match a robust mezcal like Peloton de la Muerte, for example, but would dominate a softer mezcal like Fosforo Ensemble.
Re Barbotage, 3 days 12 hours ago leslie_x commented:
Flavors are good, but room temperature ingredients with cold champagne?
Re Waterloo, 4 days 5 hours ago lcwareham commented:
Made with gin and with reposado. Both were good. Reposado was smoother
Re Henry's Dream, 4 days 15 hours ago Craig E commented:
Looking forward to trying this. I first encountered a mezcal and rhum agricole base in the Diablesse, served at the old Marvel Bar in Minneapolis. Copied the formula in my DeGrassi.
I notice on your website you used Première Canne. Would you spec blanc rhum specifically for this?