Recipes
Cocktails
Fall 2020
--
The World is a Vampire
1oz Tanqueray gin
3/4oz Suze
3/4oz Cocchi Americano
2 dashes Regan’s orange bitters
Stir over ice.
Strain into coupe.
Spritz with Campari.
Spritz with Rum Fire overproof rum while holding a lit match near the surface of the cocktail. [Danger: flames]
Rhubarbara Ann
1 1/2oz Denizen White Rum
3/4oz House Rhubarbacello
1/2oz lime acid
1/4oz cinnamon syrup
1 barspoon of agave syrup
Shake with a lot of ice to dilute.
Pour into coupe.
Desert Shrew
1/2oz Peloton de la Muerte mezcal
1oz Red Eye Coffee-Infused rye
1/2oz Bénédictine
1/2oz Lemon Hart Original Demerara rum
2 dashes Regan’s orange bitters
1 dash Angostura
Stir over ice.
Serve on big cube with orange peel.
Winter 2020
--
The Endless Drags of a Death Rock Boy
2oz Farmer’s Market gin
1oz Carpano Antica
1/4oz Luxardo Maraschino
2 dashes Angostura
Pour into lidded container and flood with cherrywood smoke.
Close lid and shake vigorously until smoke in jar dissipates.
Open container, add ice, and stir.
Strain into Nick and Nora with a Luxardo cherry.
Friendsgiving
1 1/4oz Four Roses Bourbon
3/4oz Clear Creek Pear Brandy
1/2oz rosemary demerara syrup
2 dashes Angostura
Sitr over ice. Serve on big cube. No garnish.
Jingle Bird
1 1/2oz Lemon Hart Original Demerara rum
1oz Becherovka
1 1/2oz pineapple juice
1/2oz lime juice
1/2oz cinnamon syrup
3 dashes Angostura
Shake vigorously with ice so pineapple foams.
Pour into rocks glass with big cube.
Top with dusting of ground nutmeg.
Collaborations
Pancake Old Fashioned (w/ Michael Avishay)
2oz Four Roses bourbon OR Rittenhouse 100 Proof Rye
1-2 dash Fee Brothers Aztec Chocolate bitters
2 dashes Angostura
1 dash Regan’s orange bitters
2 barspoons dark maple syrup
Combine and stir over ice.
Serve over big cube with orange peel.
Syrups
Cinnamon Syrup
1 cup Demerara or Turbinado sugar
1 cup water
4-5 crushed and toasted cinnamon sticks
Rosemary Syrup
1 cup Demerara sugar
1 cup water
3 rosemary branches, boiled in water before sugar addition
Infusions
Dill Aquavit
3 2-inch lemon peel
2 tsp fennel seeds
.8 oz fresh dill fronds, ripped
750ml Monopolowa Vodka
Farmer’s Market Gin
20g juniper berries dried
3 2-inch lemon peel
8g crushed coriander pods
8 cloves
2 rosemary fronds
3 dill sprigs
1 crushed cardamom pod
13g sliced fennel bulb
3 sprigs fennel fronds
750ml 100 proof vodka, cut with 750ml of 80 proof after infusion