All American Autumn
Add all ingredients into an iced filled shaker. Shake and strain over ice into a collins glass. Garnish with a crab apple.
Personally had this cocktail at The Macallan 12 AR Experience in the Bowery, NYC
Add all ingredients into an iced filled shaker. Shake and strain over ice into a collins glass. Garnish with a crab apple.
Personally had this cocktail at The Macallan 12 AR Experience in the Bowery, NYC
Add all ingredients together in an ice filled yarai. Stir and strain over ice into a rocks glass.
Personally had this cocktail at the Macallan AR 12 Experience in the Bowery, NYC
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
One of my fellow bartenders at Drink made the Midnight Mass from Death & Co. for a guest, and I became curious about the combination of Cardamaro and Benedictine. After having a drink two nights prior with the Genever-Cardamaro duo, I decided to split the spirit with Batavia Arrack as I had done in the Dutch Hand after experiencing the two in recipes like the Double Dutch and Weirding Way. Also a nod to how the original was made with rum. For a name, I paid tribute to the Midnight Mass inspiration and dubbed it Midnight to Midnight after a Psychedelic Furs album.
Shake with ice, strain into a cocktail coupe, and garnish with unseen Freudian symbolism.
During a trip to the DeCordova Sculpture Park and Museum, I was inspired by the works of Estefania Puerta, a Columbian born sculptor living in Vermont. Her style was coated in surrealism, biological touches, and palpable symbolism, and I found myself returning to that section of the museum after the first lingering pass. One of my favorite pieces from her was the 2020 All of Freud's Beautiful Women (see blog post link for a photo), and that night, I was inspired to craft a cocktail tribute to it especially given its name. For a starting point, I focused in on an Amaro Montenegro for Campari riff on the Rose Gold that I had been making at Drink. Both the Bourbon and gin versions of this have been successes giving a touch of clementine and cinnamon complexity to the Gold Rush and Bee's Knees yet not as bitter as the Rose Gold. To that, the art made me think of the earthy and funky weirdness of the mezcal-rhum agricole combination that I have used in a few recipes. Despite the spirits leaning towards lime, I am glad that I stuck with lemon juice here akin to the Honey Bee.
Great cocktail - complex with some funk, and a bit of a tiki feel. Would go well over crushed ice with some bitters and a flaming passionfruit half...
Stirred, Nick and Nora glass, garnish.
Shake with ice and strain into a frozen coupe glass.
Cheers to a potential 3rd generation USNA Graduate.
Shake with ice and strain into a frozen coupe glass.
In honor of The Newest Vike !!
Shake once without ice and once with ice, strain into a single old fashioned glass, and garnish with freshly grated nutmeg. An additional garnish of freshly grated coffee bean would not be out of place here.
The Espresso Martini is hot, but folks want to see what else coffee flavors can do.
A guest at Drink wanted a dessert cocktail that was coffee flavored, and I came up with this Flip on the fly with the Borghetti Espresso Liqueur and Averna from our house Espresso Martini recipe and the Benedictine, egg, and nutmeg garnish from the Colleen Bawn. I later made it for a guest requesting a nightcap towards the end of the night (captured here in the photo before I delivered it). Overall, it was a Flip like the classic Coffee Cocktail, but one that actually tastes of coffee. For a name, I dubbed this one after a line from the 1992 movie Glengarry Glen Ross – namely Coffee's for Closers.
"Always Be Closing" = A is for Averna, B is for Benedictine, C is for Coffee Liqueur!
At work: build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with lemon oil from a twist. At home: stir with ice, strain into a double old fashioned glass with fresh ice, and garnish with a lemon twist.
Made with blended Japanese whisky at work (Suntory Toki) and with blended Scotch whisky at home (Famous Grouse).
For a slightly sweeter drink, I have used 1/2 oz of each liqueur for a total of 1 oz; however, a total of 3/4 oz seems to make most folks happy.
At Drink, there can frequently be a bigger call for Old Fashioned variations than for Manhattan riffs; sometimes a duo can order four rounds of two different Old Fashioneds meaning that I needed 8 to fit their specific requests. Sadly, I know more Manhattan ones for the structure allows for more adaptations including the fortified wine component. This is one that I crafted on the fly for a guest who wanted a Scotch Old Fashioned, and I repeated for multiple guests over the following weeks. The liqueur combination of Yellow Chartreuse-Benedictine is one that has worked since 1895 in the Widow's Kiss from George Kappeler's Modern American Drinks and the Colleen Bawn from Edward Spencer's The Flowing Bowl. Eventually, guests began to want a name, so I decided to make myself one at home. I ended up dubbing this Blues from a Gun after a song from the Scottish rock band The Jesus and Mary Chain.
How come your customers don't deserve the same fresh ice you give yourself? :-)
At work, they get beautiful bubble-free ice and a glass from the glass freezer, and the cube is still rather substantial after that chilling/dilution in the glass. So that's a step up. We build our Old Fashioneds at work which saves tools (I have 2 Yarai mixing glasses for 2 bartenders at my station) and time. I'm often not building single drinks but rounds as large as 9 this past week. It's logistics and consistency -- you can't stir/strain one time and build another. There have been requests for 6 Old Fashioneds at once this past month, and to stir/strain all of them would have it take minutes longer which means fewer folks can get served or get the attention they need.
Stir, strain into cocktail glass. Garnish with 2 expressed lemon zests
Unsurprisingly with the PX it's very sweet and raisin-like but with a more bitter vermouth tastes really good.
Subtle but worthy improv on the brown drink. The malt of the Genever gives it a nice and new mouthfeel.