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A Spontaneous Libation for your Consideration

From the Knowledge Vault

Murray Stenson needs our help

Murray Stenson, Seattle's well-known and highly-regarded bartender (Zig Zag Café, Canon, 2010 "American Bartender of the Year") has a heart condition that will require an expensive surgery to allow him to return to work. Like many bartenders, he lacks health insurance. While we have not had the pleasure of visiting Murray in Seattle, we have certainly enjoyed some of his recipes and have heard tales of his hospitality.

Recent Additions

  • Gunslinger — Bourbon, Ancho Reyes chile liqueur, Suze, Lemon juice, Ginger syrup, Hellfire Habanero Shrub
  • Quit This Crazy Scene — Cognac, Amargo-Vallet, Drambuie, Bitters, Corn liqueur, Nutmeg
  • Thick n Heavy — Gin, Crème de Violette, Grapefruit liqueur, Peychaud's Bitters, Coconut syrup, Sea salt
  • Pig Cheeks Clive — Cognac, Crème de Violette, Campari, Cranberry bitters, Raspberry, Lime juice
  • 2amMIDWATCH — Cognac, Grapefruit liqueur, Crème de Violette, Campari, Cranberry bitters

Recent Discussion

  • Re Frenchman Street, 12 hours ago Zachary Pearson commented:

    Ok, quick question - so you're chilling an OF, rinsing it, lightly muddling mint and sugar (a pinch, not a dash perhaps) in the bottom. Then you're stirring everything else and straining it over the mint/sugar? I'd imagine this will lead to undissolved sugar in the bottom of the glass. If so, can I clarify the instructions to reflect this? Thanks, Zachary

  • Re Camparipolitan, 16 hours ago noksagt commented:

    Made w/ Meehan Cosmo spec ratios so I can use 100% cranberry juice (60 mL Campari; 22.5 mL orange liqueur (killed the bottle of shrub + finished off with cointreau); 22.5 mL lime; 15 mL cranberry; 7.5 mL simple; pinch salt).

  • Re La Oficina, 18 hours 46 minutes ago papaq86 commented:

    What a smart way of elevating rum with sherry. And I love how the bitters and cinnamon syrup play together.

  • Re Heather in Queue, 22 hours ago yarm commented:

    When we first started going there in 2007, Eastern Standard still had a large stash of Amer Picon (no longer imported due to labeling issues) found in a corner of a distributor's warehouse, and they featured such great drinks like Chuck Taggart's Hoskins Cocktail (gin, Amer Picon, Maraschino, Cointreau, and orange bitters). When they depleted their picon collection, they had unfortunately hooked a loyal bar crowd on these libations and needed to find alternatives for them quick. When a regular named Heather requested a Hoskins in 2008, bar director Jackson Cannon thought on his feet and crafted the Heather in Queue to capture some of those flavors. Other orange spirits besides Bauchant would work here, but the bar loved that liqueur (not to mention other gins and blanc vermouths). Probably the most common orange liqueur to Bauchant would be Grand Marnier but perhaps Pierre Ferrand Dry Curaçao would work great.

  • Re Quinine Cobbler, 2 days 15 hours ago GatorTrader commented:

    Fantastic, favorite sherry cobbler variation