Highball (Standing Room) 
Matthew Belanger, 2019
The addition of shiso and pear-flavored spirits makes this more interesting than the standard Japanese highball. If you don’t want to carbonate this in a whipper, you can freeze a batch of everything but the seltzer, then top it with seltzer to serve. —MB
4½ ounces cold seltzer
1½ ounces Suntory Toki Japanese Whisky
½ ounce Glasshouse shiso brandy
¼ ounce Mathilde Poire pear liqueur
1 teaspoon Clear Creek Williams pear brandy
¼ ounce simple syrup (this page )
½ teaspoon Malic Acid Solution (this page )
Garnish: 1 shiso leaf
Chill all the ingredients. Combine them in a carbonating bottle, charge with CO2 , and gently shake to help dissolve the CO2 into the liquid (see this page for detailed carbonation instructions). Refrigerate the carbonating bottle for at least 20 minutes, and preferably for 12 hours, before opening. Pour into a collins glass and fill the glass with ice cubes. Garnish with the shiso leaf.
High Noon 
Tyson Buhler, 2016
1½ ounces cold seltzer
1½ ounces Great King St. Glasgow Blend scotch
½ ounce Laird’s bonded apple brandy
¾ ounce fresh lemon juice
½ ounce Amaro Nonino
½ ounce Demerara Syrup (this page )
1 dash Miracle Mile Redeye bitters
Garnish: 1 dehydrated lemon wheel
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the dehydrated lemon wheel.
High Speech
Matthew Belanger, 2016
I wanted to make a vegetal collins using the main flavors of thyme and bell pepper. —MB
1 lime wedge
Aleppo salt (equal parts Aleppo pepper and kosher salt)
1 ounce cold seltzer
1½ ounces Tanqueray gin
½ ounce Emile Pernot Liqueur de Sapin
1 teaspoon Bigallet thyme liqueur
¾ ounce fresh lemon juice
½ ounce fresh yellow bell pepper juice
½ ounce Cane Sugar Syrup (this page )
Garnish: 1 dehydrated lemon wheel
Rub the lime wedge along the upper ½ inch of a collins glass, halfway around the circumference, then roll the wet portion in the salt. Pour the seltzer into the glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the dehydrated lemon wheel.
Hot Gossip
Jon Armstrong, 2017
This is an elevated gin and tonic riff that includes the grapefruit and maraschino duo from a Hemingway Daiquiri, with some Douglas Fir eau-de-vie for pineyness. At the bar we carbonated and bottled each serving of the drink, which was such a pain in the ass to do. The juice wasn’t worth the squeeze, as they say, so it makes more sense to build it in a collins glass. —JA
1½ ounces Plymouth Navy Strength gin
2 teaspoons Giffard crème de pamplemousse rose
½ teaspoon Luxardo maraschino liqueur
½ teaspoon Clear Creek Douglas Fir eau-de-vie
5 ounces Fever-Tree tonic
Garnish: 1 lime wedge
Combine all of the ingredients except the tonic in a collins glass, then fill the glass with ice cubes. Top with the tonic and stir once. Garnish with the lime wedge.
Hula Hula Hideout 
Tyson Buhler, 2018
Another bottled cocktail from Denver’s Garden, this low-ABV piña colada variation utilized the manzanilla sherry we kept on draft throughout the summer, which was always dangerously within arm’s reach on hot summer days. —TB
1 ounce cold seltzer
1½ ounces Bodegas Yuste Aurora manzanilla sherry
½ ounce Rhum JM Blanc 100
½ ounce Pineapple Gum Syrup (this page )
2½ ounces Harmless Harvest coconut water
½ ounce fresh lime juice
Garnish: 1 pineapple frond
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the pineapple frond.
Junior Marvin
Jon Armstrong, 2015
This is a riff on an Old Cuban. While most Old Cubans are made with dark rum, I tried it with younger and younger rums before settling on a white rum, which led to a comparatively more simple drink, but definitely a crowd-pleaser. I wish more people would treat crème de menthe like absinthe and use it in tiny amounts as an accent. —JA
2 ounces dry sparkling wine
1½ ounces El Dorado 3-year rum
1 teaspoon Kalani Ron de Coco coconut liqueur
¾ ounce fresh lime juice
½ ounce simple syrup (this page )
2 dashes Giffard menthe-pastille
Pour the sparkling wine into a chilled flute. Shake the remaining ingredients with ice, then double strain into the flute. No garnish.
Kid Dynamite
Matthew Belanger, 2019
There’s a classic drink called a Blinker, made with rye, grapefruit juice, and grenadine. It’s frequently made like a sour, but the earliest recipes are more like a long drink. You can make this drink with commercial grapefruit soda, or even Squirt. —MB
1½ ounces Wild Turkey 101 rye
½ ounce Empirical Spirits Habanero Spirit
¼ ounce House Grenadine (this page )
4 ounces grapefruit soda
Garnish: 1 lime wedge
Combine all of the ingredients except the soda in a double old-fashioned glass and add 1 large ice cube. Top with the soda and stir once. Garnish with the lime wedge.
Kid Dynamite 
Matthew Belanger, 2019
Whenever we create a nonalcoholic cocktail, we want it to taste as good as the full-proof version of drink (this page ). I think this one succeeds. —MB
2 ounces Seedlip Grove 42 Citrus
¼ ounce House Grenadine (this page )
4 ounces grapefruit soda
Garnish: 1 lime wedge
Combine all of the ingredients except the soda in a double old-fashioned glass and add 1 large ice cube. Top with the soda and stir once. Garnish with the lime wedge.
Kingston Americano
Tyson Buhler, 2019
1 ounce Wray & Nephew Jamaican rum
1 ounce Campari
4 ounces grapefruit soda
Garnish: Pinch of salt and 1 grapefruit half wheel
Add the rum and Campari to a collins glass and fill the glass with ice cubes. Top with the soda and stir once. Sprinkle the salt on top of the drink and garnish with the grapefruit half wheel.
Kinsale Cooler
Eryn Reece, 2014
1 ounce cold seltzer
1 ounce Tanqueray 10 gin
1 ounce Lustau manzanilla sherry
¾ ounce fresh lemon juice
½ ounce St-Germain elderflower liqueur
½ ounce Suze
½ ounce simple syrup (this page )
1 dash Scrappy’s celery bitters
Garnish: 1 lemon wheel
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the lemon wheel.
Lady Stardust
Tim Miner, 2019
2 ounces dry sparkling wine
1 ounce Siembra Valles Ancestral tequila
½ ounce Amaro Zucca
¾ ounce Strawberry Syrup (this page )
¾ ounce fresh lemon juice
Pour the sparkling wine into a chilled flute. Shake the remaining ingredients with ice, then double strain into the flute. No garnish.
Left a Woman Waiting
Al Sotack, 2014
1 strawberry
1½ ounces Siembra Azul blanco tequila
½ ounce Wray & Nephew Jamaican rum
¼ ounce Rhum Clément Créole Shrubb
¾ ounce fresh lime juice
¼ ounce Honey Syrup (this page )
¼ ounce Cinnamon Syrup (this page )
2 dashes Peychaud’s bitters
1½ ounces dry apple cider
Garnish: 1 strawberry and 1 orange wheel
In a shaker, gently muddle the strawberry. Add the remaining ingredients except the cider and shake with ice. Double strain into a collins glass and fill the glass with ice cubes. Top with the cider, garnish with the strawberry and orange wheel, and serve with a straw.
Lipstick Vogue
Tyson Buhler, 2016
2 ounces Etienne Dupont Cidre
1½ ounces Lemorton Pommeau de Normandie
¼ ounce Lejay crème de cassis de Dijon
½ ounce Bowmore 12-year scotch
½ ounce fresh lemon juice
¼ ounce simple syrup (this page )
Garnish: 1 dehydrated apple slice
Pour the cider into a wine glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the dehydrated apple slice.
Long Con
Tyson Buhler, 2015
2 ounces Isastegi Spanish cider
1½ ounces Linie aquavit
½ ounce Laird’s bonded apple brandy
¾ ounce fresh lemon juice
½ ounce Demerara Syrup (this page )
¼ ounce Don’s Spices (this page )
Garnish: 1 apple fan
Pour the cider into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the apple fan.
Long Division
Jon Feuersanger, 2019
This is a fun variation on an espresso and tonic, which is one of my favorite summertime coffee drinks. The black strap rum and ristretto deepen the coffee flavor and add depth and dynamics. —JF
2 ounces cold tonic water
1 ounce Clear Creek 2-year apple brandy
½ ounce Highland Park 12-year scotch
¼ ounce Cruzan Black Strap rum
¼ ounce Galliano Ristretto
1 ounce cold brew coffee
1 teaspoon Demerara Syrup (this page )
Pour the tonic into a double old-fashioned glass over 1 large ice cube. Shake the remaining ingredients with ice, then slowly strain over the ice to float the drink over the tonic. No garnish.
Lost Cause
Jon Armstrong, 2016
I love super dry, funky, Norman barnyard ciders, so this is my attempt to make a domestic cider taste like that. Combining it with sparkling wine (especially a grower champagne) adds some yeastiness, and the duo of pear liqueur and pear eau-de-vie adds notes of baking spices. At the bar we’d make a batch of this and carbonate it, and we found that its flavors improve with time. —JA
3 ounces Aval cider
2 ounces dry sparkling wine
½ ounce St. George spiced pear liqueur
1 teaspoon Vanilla Syrup (this page )
1 teaspoon Clear Creek pear eau-de-vie
Chill all the ingredients. Pour the cider and sparkling wine into a chilled flute, then add the remaining ingredients. No garnish.
Ludicrous Speed
Tyson Buhler, 2016
A bright, slightly spicy shandy-inspired cocktail that always hits the spot on hot nights. I 100 percent stole this name from concept-cocktail king Brad Farran. —TB
1 lime wedge
Kosher salt
2 ounces Victory Prima Pils
1 ounce La Favorite rhum agricole blanc
½ ounce Jalapeño-Infused Siembra Valles Blanco Tequila (this page )
¾ ounce fresh lime juice
½ ounce Pineapple Gum Syrup (this page )
1 fresh makrut lime leaf
Garnish: 1 lime wedge
Rub the lime wedge along the upper ½ inch of a pilsner glass, halfway around the circumference, then roll the wet portion in the salt. Pour the beer into the glass. Shake the remaining ingredients with ice, then strain into the glass and fill the glass with ice cubes. Garnish with the lime wedge.
Moon Magic
Alex Jump and Alex Day, 2018
When we opened the Garden Bar, we were bottling a lot of the drinks. This one tastes like a funky root beer. Vanilla and birch play really well with the Pineau, which is a great, versatile base for low-ABV drinks, and gives us an opportunity to talk to guests about an ingredient they haven’t tried before. —AJ
3 ounces cava
1½ ounces Park Pineau des Charentes
¼ ounce Rhum JM VSOP
1 ounce Fusion verjus blanc
¼ ounce Vanilla Syrup (this page )
1 drop Terra Spice birch extract
Garnish: 1 edible flower
Pour the cava into a wine glass. Add the remaining ingredients and fill the glass with ice cubes. Stir once and garnish with the edible flower.
Moon River
Tyson Buhler, 2018
1½ ounces Lillet blanc
1 ounce Strawberry-Infused Plymouth Gin (this page )
½ ounce Avuá Prata cachaça
½ ounce Marie Brizard white crème de cacao
¼ ounce Lactic Acid Solution (this page )
1 teaspoon Cane Sugar Syrup (this page )
1 ounce water
Chill all the ingredients. Combine them in a carbonating bottle, charge with CO2 , and gently shake to help dissolve the CO2 into the liquid (see this page for detailed carbonation instructions). Refrigerate the carbonating bottle for at least 20 minutes, and preferably for 12 hours, before opening. Pour into a chilled flute. No garnish.
Moonrunner
Alex Jump and Jon Feuersanger, 2019
This is meant to be a crusher, with the layers of grapefruit flavors on top of the gin base. We make our grapefruit cordial with spent grapefruit, and the Giffard pamplemousse adds a candied citrus note. —AJ
¾ ounce Lillet rosé
1 ounce Beefeater gin
¼ ounce Giffard crème de pamplemousse rose
¾ ounce Grapefruit Cordial (this page )
¼ ounce fresh lemon juice
1½ ounces sparkling rosé
Garnish: 1 grapefruit half wheel and 1 viola flower
Pour the Lillet rosé into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the grapefruit half wheel and the viola.
Outrigger
Matthew Belanger, 2019
There’s a classic tequila drink called Batanga that’s said to have been created by the inventor of the Paloma. It’s basically a Cuba Libre with tequila instead of rum, but instead of using cola, I brought those flavors to the drink with the Ramazzotti, tamarind syrup, and a drop of cola extract. —MB
4 ounces cold seltzer
1¼ ounces El Tesoro Reposado tequila
½ ounce Amaro Ramazzotti
¼ ounce Hamilton Jamaican Pot Still Black Rum
¾ ounce Tamarind Demerara Syrup (this page )
1 teaspoon acid phosphate
1 drop Terra Spice cola extract
Garnish: 1 lime wedge
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the lime wedge.
Outrigger
Matthew Belanger, 2019
Nonalcoholic drinks often need something to give them body, which usually comes from spirits. Here, the pectin from fresh pineapple juice adds a lot of texture. —MB
3 ounces cold seltzer
1½ ounces Seedlip Spice 94
1½ ounces fresh pineapple juice
¾ ounce Tamarind Demerara Syrup (this page )
1 teaspoon acid phosphate
1 drop Terra Spice cola extract
Garnish: 1 lime wedge
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the lime wedge.
Parallel Lives
Matthew Belanger, 2019
This riff on one of our staff-favorite classics, the Bizzy Izzy Highball, combines oxidatively aged wine, gin, and pineapple in a highball. St. George’s rye-based gin is barrel aged and tastes almost like genever. —MB
1 ounce cold seltzer
1½ ounces Henriques & Henriques rainwater madeira
½ ounce St. George Dry Rye reposado gin
1 ounce fresh pineapple juice
¾ ounce fresh lemon juice
½ ounce simple syrup (this page )
1 dash Angostura bitters
Garnish: 1 pineapple wedge and Angostura bitters
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes. Garnish with the pineapple wedge and dash some Angostura bitters onto the pineapple.
Repeater
Matthew Belanger, 2019
I’ve created a few spritzes that have a similar template (hence the name); this one is very floral, with the grappa pumping up the aromatic quality of the brandy. Instead of carbonating the drink, you can also omit the water, stir, and strain over the sparkling wine. —MB
2 ounces dry sparkling wine
1¼ ounces Bertoux brandy
½ ounce Italicus Rosolio bergamot liqueur
¼ ounce Clear Creek Muscat Grappa
¼ ounce Bay Leaf Syrup (this page )
½ teaspoon Citric Acid Solution (this page )
1 ounce water
Garnish: 1 bay leaf
Chill all the ingredients. Combine them in a carbonating bottle, charge with CO2 , and gently shake to help dissolve the CO2 into the liquid (see this page for detailed carbonation instructions). Refrigerate the carbonating bottle for at least 20 minutes, and preferably for 12 hours, before opening. Pour into a chilled flute and garnish with the bay leaf.
Ron Coco
George Nunez, 2019
1 ounce El Dorado 8-year rum
1 ounce oloroso sherry
4 ounces Harmless Harvest coconut water
1 teaspoon Cane Sugar Syrup (this page )
0.3 g Citric Acid Solution (this page )
2 dashes Angostura bitters
Garnish: 1 lemon wedge
Chill all the ingredients. Combine them in a carbonating bottle, charge with CO2 , and gently shake to help dissolve the CO2 into the liquid (see this page for detailed carbonation instructions). Refrigerate the carbonating bottle for at least 20 minutes, and preferably for 12 hours, before opening. Pour into a fizz glass and fill the glass with ice cubes. Garnish with the lemon wedge.
Savage Islands
Tyson Buhler, 2016
This is a low-ABV version of the Bizzy Izzy Highball. I love the fruitiness of the tropical, hazy IPA balanced by the nuttiness of the madeira. —TB
2 ounces Stillwater Nu-Tropic IPA
2 ounces Henriques & Henriques rainwater madeira
1 ounce fresh pineapple juice
½ ounce fresh lemon juice
½ ounce simple syrup (this page )
1 dash Angostura bitters
Garnish: 1 dehydrated pineapple slice
Pour the beer into a pilsner glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the dehydrated pineapple slice.
Scarlet Tanager
Matthew Belanger, 2018
This drink was inspired by an Evil Twin sour beer flavored with niçoise olives and strawberry. —MB
1 ounce Cappelletti Vino Aperitivo
½ ounce Niçoise Olive–Infused Yaguara Ouro Cachaça (this page )
½ ounce Strawberry Syrup (this page )
1 teaspoon Citric Acid Solution (this page )
1 dash Salt Solution (this page )
1 ounce water
3 ounces dry sparkling wine
Garnish: 1 olive on a skewer
Chill all the ingredients. Combine them in a carbonating bottle, charge with CO2 , and gently shake to help dissolve the CO2 into the liquid (see this page for detailed carbonation instructions). Refrigerate the carbonating bottle for at least 20 minutes, and preferably for 12 hours, before opening. Pour into a chilled flute and garnish with the olive.
Seven Year Itch
Eryn Reece, 2014
1½ ounces dry sparkling wine
1½ ounces Lemorton Selection calvados domfrontais
½ ounce yellow Chartreuse
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
1 dash Bitter Truth aromatic bitters
Pour the sparkling wine into a chilled coupe. Shake the remaining ingredients with ice, then double strain into the coupe. No garnish.
Shoganai
Dave Anderson, 2019
I learned to appreciate the simplicity of highballs when I worked at an izakaya, so I wanted to create a drink in that style. The name actually came to me first: “Shoganai” is Japanese slang that doesn’t have an English equivalent, but is a way of saying “it can’t be helped” or “I’m throwing in towel.” Ironically, the drink took a lot of collaboration to create. Making a highball with champagne instead of soda is complicated, as the wine adds a lot of flavor. The cider was a curveball, too; it was added after Tyson asked “What about Japanese whisky, champagne, and apples?” —DA
1 ounce Hibiki Japanese Harmony whisky
1 teaspoon Cyril Zangs 00 apple cider eau-de-vie
1 teaspoon Cane Sugar Syrup (this page )
2 dashes Champagne Acid Solution (this page )
1½ ounces Aval cider
1½ ounces dry sparkling wine
Garnish: 1 apple fan
In a collins glass, combine the whisky, cider eau-de-vie, cane sugar syrup, and champagne acid solution. Fill the glass with ice cubes and top with the cider and sparkling wine. Garnish with the apple fan.
Silverheels
Jon Feuersanger, 2019
Tyson likes to name cocktails after Westerns, so this cocktail pokes fun at that (Silverheels was the last name of the actor who played Tonto). This is a beer cocktail made with ingredients I love, with the pineapple and crushed ice adding a tiki element. —JF
2 ounces dry apple cider
1 ounce High West Silver oat whiskey
1 ounce Clear Creek 2-year apple brandy
1 ounce fresh pineapple juice
½ ounce Cane Sugar Syrup (this page )
½ ounce fresh lemon juice
2 dashes Bittermens ‘Elemakule tiki bitters
Garnish: 1 apple slice and 1 mint bouquet
Pour the cider into a pilsner glass. Combine the remaining ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into the glass and fill the glass with crushed ice. Garnish with the apple slice and mint bouquet and serve with a straw.
Sinergia
Brandon Parker, 2018
¾ ounce Rittenhouse rye
½ ounce Laird’s bonded apple brandy
¼ ounce Smith & Cross Jamaica rum
¼ ounce St. George spiced pear liqueur
½ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
1½ ounces Lambrusco
Shake all the ingredients except the Lambrusco with ice, then strain into a double old-fashioned glass over 1 large ice cube. Slowly pour the Lambrusco over the back of a spoon to float it on top of the drink. No garnish.
Slightly Stormy
Alex Jump, Dave Anderson, and Jon Feuersanger, 2019
This is essentially a Dark and Stormy variation, with a nod to Tyson’s Starfish and Coffee (this page ), which layers coffee on top of tonic. —AJ
1 ounce tonic water
1½ ounces Jameson Irish whiskey
½ ounce Cruzan Black Strap rum
½ ounce fresh lemon juice
½ ounce House Ginger Syrup (this page )
¼ ounce cold brew coffee
Garnish: 1 piece ginger candy on a skewer
Pour the tonic into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes. Garnish with the ginger candy.
Sound and Fury
Tyson Buhler, 2015
Raspberry and red bell pepper is an oddball pairing that works remarkably well here, especially alongside the savory and vanilla notes of the Calle 23 blanco tequila. —TB
1 lime wedge
Aleppo salt (equal parts Aleppo pepper and kosher salt)
2 ounces Calle 23 blanco tequila
½ ounce Ancho Reyes ancho chile liqueur
¾ ounce fresh lime juice
½ ounce fresh red bell pepper juice
¾ ounce Raspberry Syrup (this page )
Garnish: 1 lime wheel
Rub the lime wedge along the upper ½ inch of a collins glass, halfway around the circumference, then roll the wet portion in the salt. Shake the remaining ingredients with ice, then strain into the glass and fill the glass with ice cubes. Garnish with the lime wheel.
Spritz Roselle
Matthew Belanger, 2019
2 ounces dry sparkling wine
1 ounce Lo-Fi gentian amaro
½ ounce Capurro Acholado pisco
¼ ounce Suze
¼ ounce Giffard passion fruit liqueur
¼ ounce Cane Sugar Syrup (this page )
¼ teaspoon Citric Acid Solution (this page )
Garnish: 1 edible flower
Pour the sparkling wine into a wine glass. Stir the remaining ingredients over ice, then strain into the glass and fill the glass with ice cubes. Garnish with the edible flower.
Starfish and Coffee
Tyson Buhler, 2016
Right before service, I used to pop around the corner and grab an espresso and tonic from a great little coffee shop in the East Village, which led to the inspiration for this drink. Layering the drink not only looks great, but also creates different flavors throughout the life of the cocktail. I had this drink name, which is a Prince song, on my list for a while, but couldn’t match it with the right cocktail until this came along. —TB
3 ounces tonic water
1 ounce Gosling’s Black Seal rum
1 ounce Punt e Mes
1 ounce cold brew concentrate
¼ ounce Vanilla Syrup (this page )
Pour the tonic into a double old-fashioned glass over 1 large ice cube. Shake the remaining ingredients with ice, then slowly strain over the ice to float the drink over the tonic. No garnish.
Tandem Jump
Jarred Weigand, 2018
I’d always wanted to have a tequila sparkling cocktail, but never saw one. I’d also never had a coffee-flavored champagne cocktail, but I knew there was a flavor affinity in there somewhere, as in a Black Velvet. Avuá Amburana is a cinnamon bomb and ties it all together. —JW
1½ ounces dry sparkling wine
1 ounce Avuá Amburana cachaça
½ ounce Tapatío Anejo tequila
¼ ounce Galliano Ristretto
½ ounce cold brew concentrate
½ ounce Pineapple Gum Syrup (this page )
Pour the sparkling wine into a chilled coupe. Shake the remaining ingredients with ice, then double strain into the glass. No garnish.
Tiny Fortunes
Kenny Martinez, 2019
2 ounces cold seltzer
1 ounce Woody Creek vodka
½ ounce Barsol pisco
½ ounce fresh lemon juice
¾ ounce Blackberry Syrup (see Raspberry Syrup on this page and substitute blackberries for raspberries)
¼ ounce Dolin Génépy des Alpes liqueur
Garnish: 1 lemon wheel and 1 blackberry on a skewer
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes. Garnish with the lemon wheel and blackberry.
Ursa Major
Matthew Belanger, 2019
4 ounces cold-brewed Rare Tea Company genmaicha
2 ounces St. George California rice shochu
¼ ounce Marie Brizard white crème de cacao
½ ounce Vanilla Syrup (this page )
½ teaspoon lactart
Garnish: 1 lemon twist
Chill all the ingredients. Combine them in a carbonating bottle, charge with CO2 , and gently shake to help dissolve the CO2 into the liquid (see this page for detailed carbonation instructions). Refrigerate the carbonating bottle for at least 20 minutes, and preferably for 12 hours, before opening. Pour into a fizz glass and fill the glass with ice cubes. Express the lemon twist over the drink, then place it in the drink.
Velvet Buzzsaw
Matt Hunt, 2019
This is the love child of a Campari Spritz and a Clover Club. We kegged this drink and put it on draft. The staff loved it because we sold a ton of these, which bought the bartenders a lot of time. —MH
2 ounces cold seltzer
1¼ ounces Beefeater gin
½ ounce Giffard rhubarb liqueur
¼ ounce Campari
¼ ounce Dolin blanc vermouth
¾ ounce Raspberry Syrup (this page )
½ ounce fresh lemon juice
Garnish: 1 lemon wheel and 1 viola flower
Pour the seltzer into a wine glass. Stir the remaining ingredients over ice, then strain into the glass. Fill the glass with ice cubes and garnish with the lemon wheel and viola.
Walkin’ After Midnight
Jarred Weigand, 2018
The pairing of Sauternes and cognac in this collins variation is a smart combination; the fruit notes in both ingredients go well together. The Suze adds a passion fruit flavor and gentian bitterness. —JW
2 ounces cold seltzer
1 ounce Chateau La Fleur d’Or Sauternes
1 ounce Pierre Ferrand ambré cognac
½ ounce Suze
½ ounce fresh lemon juice
½ ounce Passion Fruit Syrup (this page )
Garnish: 1 lemon wheel
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the lemon wheel.
Water-Tiger
Matthew Belanger, 2019
2 ounces Dewazikura Tobiroku sparkling sake
1 ounce Suntory Roku gin
¾ ounce Carpano Bianco vermouth
¼ ounce Chareau aloe liqueur
½ ounce Fusion verjus blanc
1 dash absinthe
Garnish: 1 cucumber slice
Pour the sake into a chilled flute. Stir the remaining ingredients over ice, then double strain into the flute. Garnish with the cucumber slice.
Weird Fiction
Al Sotack, 2014
A traditional cobbler wouldn’t have a citrusy element, so the acid phosphate creates a cobbler-style drink that drinks like a sour. —AS
1 orange slice
1 ounce Laphroaig 10-year scotch
1 ounce red wine
½ ounce amontillado sherry
¼ ounce yellow Chartreuse
¼ ounce Amaro Nonino
½ ounce Demerara Syrup (this page )
Scant 1 teaspoon acid phosphate
Garnish: 1 orange slice and at least 2 seasonal berries (raspberry, blackberry, strawberry)
In a shaker, gently muddle the orange slice. Add the remaining ingredients and short shake with ice for about 5 seconds, then strain into a collins glass. Fill the glass with crushed ice and garnish with the orange slice and berries.
Whateverest
Jarred Weigand, 2018
Every menu needs a basic, approachable drink. This one is clean and effervescent, but still interesting. The dill aquavit plays perfectly with the grassy, vegetable notes of tequila. —JW
2 cucumber slices
1 ounce Tapatío Blanco 110 tequila
1 ounce Dolin dry vermouth
½ ounce Gamle Ode dill aquavit
¾ ounce fresh lemon juice
½ ounce simple syrup (this page )
1 teaspoon House Ginger Syrup (this page )
1 dash Bitter Truth celery bitters
Garnish: 1 cucumber slice
In a shaker, gently muddle the cucumber slices. Add the remaining ingredients and shake with ice. Double strain into a collins glass and fill the glass with ice cubes. Garnish with the cucumber slice.
Windup Bird
Tyson Buhler, 2014
With its high acidity and salinity, gose is such a fun cocktail ingredient. Here, it helps tame the sweetness and fruitiness of the watermelon syrup and Aperol while still keeping the drink a crowd-pleaser. —TB
1 lemon wedge
Kosher salt
2 ounces Westbrook gose beer
1 ounce Krogstad aquavit
1 ounce Aperol
1 ounce Watermelon Syrup (this page )
½ ounce fresh lemon juice
½ ounce Chareau aloe liqueur
Rub the lemon wedge along the upper ½ inch of a collins glass, halfway around the circumference, then roll the wet portion in the salt. Pour the beer into the glass. Shake the remaining ingredients with ice, then strain into the glass. Fill the glass with ice cubes. No garnish.
Zouzou
Tyson Buhler, 2017
2 ounces cold seltzer
1½ ounces Guillon-Painturaud VSOP cognac
½ ounce Scarlet Ibis Trinidad rum
¾ ounce Cocchi Americano
¾ ounce fresh lemon juice
½ ounce House Ginger Syrup (this page )
1 teaspoon Rothman & Winter Orchard apricot liqueur
Garnish: 1 orange half wheel
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the orange half wheel.
LOW-ABV
NO-ABV
FREEZER BAR
PROJECT COCKTAIL
LOW-PREP COCKTAIL
Art of Scratching
Al Sotack, 2015
This crowd-pleaser is a Between the Sheets–style Sidecar meets Daiquiri riff, and uses the same strawberry basil syrup as my Trampoline (this page ). —AS
1 ounce Pierre Ferrand 1840 cognac
1 ounce Wray & Nephew Jamaican rum
1 teaspoon Rhum Clément Créole Shrubb
1 teaspoon Marie Brizard white crème de cacao
¾ ounce Strawberry Basil Syrup (this page )
½ ounce fresh lemon juice
¼ ounce fresh lime juice
2 dashes Angostura bitters
Garnish: 1 lemon twist
Shake all the ingredients with ice, then double strain into a chilled coupe. Express the lemon twist over the drink and discard.
Atlantic Pacific
Matthew Belanger, 2017
All rhum agricole has a grassy quality, but La Favorite has a particular briny quality that reminds me of seaweed. I wanted to work that into a Daiquiri that also incorporated the combination of yuzu and nori. If you can’t find Diplomático rum, swap in Plantation 3 Stars, Probitas, or Flor de Caña 4. —MB
1½ ounces Diplomático Planas rum
½ ounce Nori-Infused La Favorite Rhum Agricole Blanc (this page )
½ ounce Umenoyado Yuzu Shu liqueur
¾ ounce fresh lime juice
½ ounce Cane Sugar Syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Awkwardly Tongue Tied
Jarred Weigand, 2015
This was the first cocktail I ever landed on a D&C menu, back when I was promoted from barback to bartender, a move nobody else had made. This was the highest moment of my bartending career. I love the way Fernet pairs with pineapple, and the orgeat and cinnamon syrup amplify those flavors a bit. —JW
2 ounces Fords gin
1 teaspoon Fernet-Branca
½ ounce fresh pineapple juice
½ ounce fresh lime juice
¼ ounce Cinnamon Syrup (this page )
¼ ounce House Orgeat (this page )
Garnish: 1 lime wheel
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the lime wheel.
Beach House Gimlet
Shannon Ponche, 2020
1¼ ounces Tanqueray gin
¾ ounce St. George Green Chile vodka
¾ ounce fresh lime juice
½ ounce Cane Sugar Syrup (this page )
1 teaspoon Giffard crème de banana
1 dash absinthe
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Buko Gimlet
Matthew Belanger, 2019
Across the street from Death & Co LA there’s an excellent Asian-Californian restaurant called Nightshade, where they serve a delicious take on buko pandan, a Filipino dessert made with pandan gelatin and coconut. I reimagined those ingredients in a cocktail, pulling in a citrusy gin flavored with finger limes as the base. You can usually find frozen pandan leaves in Asian markets, or you can add a drop of pandan extract to cane sugar syrup. —MB
1 ounce Four Pillars Navy Strength gin
¾ ounce Novo Fogo cachaça
¼ ounce Kalani Ron de Coco coconut liqueur
¾ ounce fresh lime juice
½ ounce Pandan Syrup (this page )
½ ounce Harmless Harvest coconut water
Garnish: Lime zest
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Grate some lime zest over the top of the drink.
City Club
Matthew Belanger, 2019
This is a Clover Club variation, swapping strawberry and basil in for the classic raspberry. Wray & Nephew rum has a super-high ester count, and adding it to the drink would overwhelm the other delicate flavors, so I opted to spray some of it on top. If you don’t have an atomizer, add 1 drop to the top of the cocktail. —MB
1 ounce Capurro Acholado pisco
½ ounce St. George Aqua Perfecta basil eau-de-vie
½ ounce Dolin dry vermouth
¾ ounce fresh lemon juice
¾ ounce Strawberry Syrup (this page )
1 egg white
Garnish: Wray & Nephew Jamaican rum in an atomizer
Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe and spray some rum over the top of the drink.
Concrete Jungle
Matthew Belanger, 2017
This drink was inspired by the street snack of dried mangos with chile powder and lime, and a variation of a Scott Teague drink called the Firing Pin (this page ), which is also made with Cholula. —MB
1½ ounces Elijah Craig 12-year bourbon
½ ounce Yaguara Ouro cachaça
1 ounce fresh lemon juice
½ ounce House Orgeat (this page )
¼ ounce Cane Sugar Syrup (this page )
¼ ounce Perfect Purée mango purée
1 teaspoon Cholula hot sauce
Garnish: 1 orchid flower
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tulip glass and fill the glass with crushed ice. Garnish with the orchid.
Congress Park Swizzle
Keely Sutherland, 2019
3 to 5 mint leaves
1 ounce Dolin blanc vermouth
½ ounce Appleton Estate Reserve Jamaica rum
½ ounce Rhine Hall mango brandy
¾ ounce fresh lime juice
½ ounce Pineapple Gum Syrup (this page )
Garnish: 1 mint bouquet and Peychaud’s bitters
In a cocktail shaker, gently muddle the mint leaves. Add the remaining ingredients and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a collins glass and fill the glass with crushed ice. Garnish with the mint bouquet and dash some Peychaud’s bitters over the top of the drink. Serve with a straw.
Crime Dog
Tyson Buhler, 2018
This is nothing more than a Paloma with the addition of Aperol. At Death & Co Denver, we bottled this drink and it flew off the shelves all summer in the Garden. —TB
3 ounces cold seltzer
1½ ounces Olmeca Altos Blanco tequila
1 ounce Grapefruit Cordial (this page )
½ ounce Aperol
Garnish: 1 grapefruit twist
Pour the seltzer into a collins glass. Add the remaining ingredients to the glass and fill with ice cubes. Garnish with the grapefruit twist.
Cruel to be Kind
Al Sotack, 2014
1½ ounces Tanqueray gin
½ ounce Bonal Gentiane-Quina
¾ ounce fresh lime juice
½ ounce fresh grapefruit juice
½ ounce Honey Syrup (this page )
1 dash Dale DeGroff’s pimento bitters
Garnish: 1 lime wheel
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the lime wheel.
Curtis Park Swizzle
Tyson Buhler, 2018
Beginning with Alex Day’s delicious Coffey Park Swizzle, this continues the D&C trend of split-base sherry swizzles. This one uses the floral Singani 63 brandy from Bolivia, and is named after Denver’s Curtis Park, which is near our bar. —TB
1 ounce Singani 63 eau-de-vie
1 ounce Lustau Los Arcos amontillado sherry
¾ ounce House Ginger Syrup (this page )
½ ounce fresh lime juice
2 dashes absinthe
Garnish: 1 mint bouquet and Angostura bitters
Short shake all the ingredients with ice for about 5 seconds, then strain into a collins glass. Fill the glass with crushed ice. Garnish with the mint bouquet and dash some Angostura bitters over the top of the drink. Serve with a straw.
Daisy de Jalisco
Matthew Belanger, 2019
Drinks in the Standing Room at Death & Co LA are designed to be more sustainable and use waste left over from our prep kitchen. So instead of using fresh lime juice, we make a hopped lime acid—basically a mix of acids that mimics lime juice—and blend citra hops into it, which adds tropical fruit notes. —MB
1½ ounces Cimarron Reposado tequila
½ ounce Blume Marillen apricot eau-de-vie
¾ ounce Pineapple Gum Syrup (this page )
¾ ounce Hopped Lime Acid (this page )
Garnish: 1 pineapple wedge
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the pineapple wedge.
Dhalia
Tyson Buhler, 2017
Umenoyado umeshu is very different from most found in the United States, and its juicy, rich texture is so good on its own that it doesn’t need much enhancement. Here, I added a little whisky, primarily to add proof and dryness to the drink, and spice from the cinnamon syrup and bitters make a very easy-drinking sour. —TB
1½ ounces Umenoyado umeshu
¾ ounce Nikka Coffey Grain Japanese whisky
½ ounce fresh lemon juice
½ ounce Cinnamon Syrup (this page )
1 dash Bitter Truth aromatic bitters
Garnish: 1 edible flower
Shake all the ingredients with ice, then double strain into a chilled Nick & Nora glass. Garnish with the edible flower.
Dial ‘M’
Al Sotack, 2014
1 ounce Laird’s bonded apple brandy
1 ounce Bols genever
1 teaspoon Angostura bitters
1 ounce fresh grapefruit juice
½ ounce maple syrup
Garnish: 1 grapefruit twist
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the grapefruit twist over the drink and discard.
Doctor Zhivago
Matthew Belanger, 2018
Another one in our ongoing series of tiki drinks named after “doctors.” Amrut is a very tasty, very strong whisky from India that has tropical fruit notes. Other than that, it’s similar to a Doctor Funk, a 1953 Don the Beachcomber classic. —MB
1 ounce Amrut cask-strength single-malt Indian whisky
½ ounce El Dorado 15-year Demerara rum
½ ounce Batavia arrack
¾ ounce fresh lime juice
¾ ounce House Grenadine (this page )
6 dashes absinthe
Garnish: 1 orchid flower
Short shake all the ingredients with ice for about 5 seconds, then strain into a collins glass. Fill the glass with crushed ice and garnish with the orchid.
Dunmore
Adam Griggs, 2019
This no-ABV, Daiquiri-style cocktail uses Seedlip Spice 94 as its base. I like the Seedlip line of nonalcoholic spirits a lot, but they don’t have much texture, so I added a good amount of pineapple juice to beef it up. —AG
1½ ounces Seedlip Spice 94
1½ ounces fresh pineapple juice
1 ounce fresh lime juice
¾ ounce Tonic Syrup (this page )
¾ teaspoon Perfect Purée mango purée
¾ teaspoon Vanilla Syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Escadrille
Dave Anderson, 2018
This was my first Death & Co spec, and the one I’m most proud of. It’s based on the Infante, a classic tequila drink that’s basically a tequila Daiquiri with orgeat as the sweetener. In this variation I split the base between brandy and rum to bring an autumnal flavor profile to an otherwise summery cocktail. (You can also use Cobrafire eau-de-vie de raisin in place of the Armagnac.) —DA
1 ounce Domaine d’Espérance blanche Armagnac
¾ ounce Rhum JM Blanc
¼ ounce Avuá Amburana cachaça
1 ounce fresh lime juice
¾ ounce House Orgeat (this page )
4 dashes St. Elizabeth allspice dram
Garnish: Nutmeg
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Grate some nutmeg over the top of the drink.
False Alarm
Matthew Belanger, 2019
Basically a Mexican Firing Squad with papaya instead of grenadine, similar to Doctor Mindbender. Green chile vodka has tons of cilantro flavor. This drink evokes green papaya salad flavor: chiles, lime, cilantro, a little funk from Clairin. —MB
1¼ ounces El Tesoro Blanco tequila
½ ounce St. George green chile vodka
¼ ounce Clairin Sajous rum
¾ ounce fresh lime juice
¾ ounce Papaya Syrup (this page )
2 dashes Bittermens Hellfire habanero shrub
Garnish: 1 lime wheel and 1 piece dried papaya on a skewer
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and fill the glass with crushed ice. Garnish with the lime wheel and dried papaya and serve with a straw.
False Alarm
Matthew Belanger, 2019
With so many spirits in small amounts, this drink is a pain in the ass to make during service, so we batch the spirits in a cheater bottle. If you’re going to make a bunch of these at home, I suggest you do the same. —MB
2 ounces Gilles Brisson Pineau des Charentes
¼ ounce El Tesoro Blanco tequila
1 teaspoon St. George green chile vodka
½ teaspoon Clairin Sajous rum
¾ ounce Papaya Syrup (this page )
¾ ounce fresh lime juice
2 dashes Bittermens Hellfire habanero shrub
Garnish: 1 lime wheel and 1 piece dried papaya on a skewer
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and fill the glass with crushed ice. Garnish with the lime wheel and dried papaya and serve with a straw.
Final Cut
Tyson Buhler, 2016
I’m not sure how the bar team let me get away with using 55% ABV rye and cask-strength bourbon in the fruitiest whiskey sour on the menu, but I figured I’d run with it and float some funky, overproof Jamaican rum over the top for good measure. —TB
1½ ounces Pikesville rye
½ ounce Booker’s bourbon
1 teaspoon Campari
¾ ounce fresh lemon juice
¾ ounce Raspberry Syrup (this page )
1 teaspoon Hamilton Jamaican Pot Still Gold rum
Shake all the ingredients except the rum with ice, then strain into a double old-fashioned glass over 1 large ice cube. Slowly pour the rum over the back of a spoon to float it on top of the drink. No garnish.
Fulton St. Fizz
Brian Wyner, 2019
1 ounce dry sparkling wine
¾ ounce Dolin dry vermouth
¾ ounce Beefeater gin
½ ounce Rhine Hall cherry brandy
¾ ounce fresh lemon juice
1 ounce House Orgeat (this page )
1 egg white
Garnish: Peychaud’s bitters
Pour the sparkling wine into a chilled fizz glass. Dry shake the remaining ingredients, then shake again with ice. Double strain into the glass. Dash a stripe of Peychaud’s bitters over the top of the drink. No garnish.
Ginger Man
Tyson Buhler, 2014
I love finding ways to take aggressive or esoteric spirits and make them approachable to all drinkers, and this simple spec does just that. Malt whiskey and melon are a dream pairing, and the spicy ginger is powerful enough to stand up to the Islay scotch and lends a familiar flavor profile. —TB
1½ ounces Laphroaig 10-year single malt scotch
¾ ounce fresh cantaloupe juice
¾ ounce fresh lemon juice
½ ounce House Ginger Syrup (this page )
1 dash Angostura bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Good Enough Gatsby
Sean Quinn, 2019
1½ ounces Wild Turkey 101 rye
½ ounce Clear Creek pear eau-de-vie
¾ ounce Cinnamon Syrup (this page )
¾ ounce fresh pineapple juice
½ ounce fresh lime juice
1 teaspoon Fernet-Branca
Garnish: 2 pineapple fronds and 1 cinnamon stick
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the palm fronds and grate some cinnamon over the top of the drink.
Gramophone
Tyson Buhler, 2018
1 ounce Chamomile-Infused Armagnac (this page )
1 ounce Tanqueray London dry gin
½ ounce fresh pineapple juice
½ ounce fresh lemon juice
½ ounce Cinnamon Syrup (this page )
¼ ounce Honey Syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Hawaii Five-O
Matthew Belanger, 2017
Gin and rum aren’t usually paired in a cocktail, so I challenged myself to build a drink around the combination, using the Saturn, a gin-based tiki classic, as inspiration. —MB
1½ ounces Tanqueray gin
½ ounce Rhum JM VSOP
¾ ounce fresh lime juice
½ ounce Orgeat Works Macadamia Nut Syrup
¼ ounce Passion Fruit Syrup (this page )
1 teaspoon Trader Vic’s macadamia nut liqueur
2 dashes Bittermens hopped grapefruit bitters
Garnish: 1 mint bouquet and nutmeg
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the mint bouquet and grate some nutmeg over the top of the drink. Serve with a straw.
Hidden World
Matthew Belanger, 2019
Del Maguey’s Santo Domingo Albarradas is a very floral, delicate, and pretty mezcal, and is very different from the smoky, earthy mezcals you typically see in cocktails. Here, I use it in a drink inspired by eating a mango on vacation in Puerto Rico. —MB
1 ounce Del Maguey Santo Domingo Albarradas mezcal
1 ounce Krogstad aquavit
¾ ounce fresh lime juice
½ ounce Vanilla Syrup (this page )
2 teaspoons Perfect Purée mango purée
1 teaspoon House Ginger Syrup (this page )
1 dash Salt Solution (this page )
Garnish: 1 lime wheel
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the lime wheel.
Hustle & Cuss
Jon Armstrong, 2016
2 ounces Buffalo Trace bourbon
¼ ounce Marie Brizard white crème de cacao
¾ ounce fresh lemon juice
½ ounce fresh grapefruit juice
¼ ounce Cinnamon Syrup (this page )
¼ ounce maple syrup
1 dash Bitter Truth aromatic bitters
Garnish: 1 grapefruit twist
Shake all the ingredients with ice, then double strain into a chilled coupe. Express the grapefruit twist over the drink, then place it in the drink.
Ida Means Business
Shannon Ponche, 2020
A lot of my cocktails lean savory, and I get a lot of inspiration from food. This cocktail has the flavors of a Thai coconut-based curry, with a base of peppery and earthy flavors from the tequila and Clairin; coconut from the Kalani, and the bitters filling in the blanks with galangal, lemongrass, and makrut lime. Celery is one of my favorite savory elements to use in drinks; it’s fresh and light, and can work with both savory and spicy flavors. —SP
1¾ ounces Siembra Valles Blanco tequila
¼ ounce Clairin Vaval Haitian rum
¾ ounce fresh lime juice
¾ ounce Celery Syrup (this page )
2 teaspoons Kalani Ron de Coco coconut liqueur
1 dash Bitter End Thai bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Inspector Norse
Jarred Weigand, 2018
They say some of the best songs are written in five minutes; likewise, this drink basically wrote itself during a subway ride. Our friend Natasha David made a Pimm’s and carrot–based drink called the Wildcat at her bar, Nitecap, so I borrowed that combo and added a dill note from the aquavit. This bright-orange drink looks gorgeous, and with its mint garnish, a lot like a carrot. —JW
1 ounce Pimm’s No. 1
¾ ounce Tanqueray gin
¼ ounce Gamle Ode dill aquavit
1 ounce fresh carrot juice
¾ ounce fresh lemon juice
2 teaspoons Orgeat Works Macadamia Nut Syrup
1 teaspoon Trader Vic’s macadamia nut liqueur
1 teaspoon House Ginger Syrup (this page )
Garnish: 1 mint bouquet
Short shake all the ingredients with ice for about 5 seconds, then strain into a pilsner glass. Fill the glass with crushed ice. Garnish with the mint bouquet and serve with a straw.
Juke Box Hero
Tyson Buhler, 2017
This whiskey was the first bottling I had tasted from Barrell Craft Spirits, and I was blown away. They age this whiskey for more than a decade, then finish it in Jamaican barrels, which results in a novel flavor and aroma. While the whiskey is pricy and hard to come by, it gave us a chance to showcase something new to our guests that they likely had never tasted before. —TB
1½ ounces Barrell Whiskey Batch 004
¼ ounce Reisetbauer carrot eau-de-vie
¾ ounce fresh lemon juice
¼ ounce Vanilla Syrup (this page )
2 teaspoons Orgeat Works Macadamia Nut Syrup
1 teaspoon Trader Vic’s macadamia nut liqueur
1 dash Angostura bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Kama’s Arrow
Tyson Buhler, 2018
You can turn this tropical low-ABV fizz into a truly no-ABV drink by omitting the bitters. —TB
2 ounces cold seltzer
1 ounce Perfect Purée mango purée
½ ounce fresh lemon juice
1 ounce Vanilla Syrup (this page )
½ ounce Coco López cream of coconut
1 dash Scrappy’s cardamom bitters
Garnish: Crushed pistachio
Pour the seltzer into a chilled fizz glass. Shake the remaining ingredients with ice, then double strain into the glass. Sprinkle some crushed pistachio over the top of the drink.
Kingdom Keys
Shannon Tebay, 2018
1½ ounces Knappogue Castle 12-year Irish whiskey
½ ounce Reisetbauer hazelnut eau-de-vie
¼ ounce Mathilde Poire pear liqueur
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
½ dash Scrappy’s lavender bitters
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. No garnish.
King Ghidora
Matthew Belanger, 2016
This luxe tiki drink calls for Yamazaki 12,which is now harder and harder to come by. If you can find some, consider yourself lucky, and celebrate by making this cocktail. If you can’t, swap in Hibiki Harmony or Nikka Coffey Grain. —MB
1 ounce Yamazaki 12-year whisky
1 ounce Banks 7 Golden Age rum
¾ ounce fresh lime juice
½ ounce Cane Sugar Syrup (this page )
½ ounce Perfect Purée papaya purée
1 teaspoon Marie Brizard white crème de cacao
1 dash Dale DeGroff’s pimento bitters
Garnish: 1 parasol
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the parasol and serve with a straw.
King Palm
Tyson Buhler, 2018
This nonalcoholic drink is one we created for D&C Denver. It’s a cross between two past D&C drinks, Queen Palm and Piña Colada Deconstruction. Whey provides enough acidity and depth that you may think there was rum hiding in there. –TB
1½ ounces kefir whey (made by straining kefir through a cheesecloth-lined sieve)
1½ ounces Harmless Harvest coconut water
1 teaspoon Pineapple Gum Syrup (this page )
1 teaspoon Cinnamon Syrup (this page )
Garnish: 1 fresh bay leaf
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the bay leaf.
La Luz
Jon Feuersanger, 2019
No-ABV drinks can be challenging. Ingredients interact differently than they do in drinks with alcohol. I looked to Hawaii to inspire this summery drink. The tartness of the pineapple pulp cordial plays with the acidity and sweetness of the passion fruit purée and gives the drink the weight of a Gimlet or Sidecar. It sounds sweet, but it goes down easy. —JF
1¾ ounces Fusion verjus blanc
1 ounce Pineapple Pulp Cordial (this page )
½ ounce Perfect Purée passion fruit purée
¼ ounce fresh lime juice
1 dash orange flower water
Garnish: 1 lime wedge
Shake all the ingredients with ice, then double strain into a chilled Nick & Nora glass. Garnish with the lime wedge.
Logan’s Run
Eryn Reece, 2015
1½ ounces Lustau Los Arcos amontillado sherry
½ ounce Nuestra Soledad mezcal
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
1 teaspoon Giffard Muroise du Val de Loire
Shake all the ingredients with ice, then double strain into a chilled Nick & Nora glass. No garnish.
Love Bug
Sam Penton, 2019
Everyone wants a tequila cocktail these days, so this one came from my wanting to have the most popular drink on the menu. This Daiquiri variation nods to a Clover Club but doesn’t contain any modifiers, making it clean, straightforward, and easy to replicate. “Love Bug” is my nickname for my partner, but nobody knew that so it’s my secret nod to her. —SP
1½ ounces Olmeca Altos Blanco tequila
½ ounce Del Maguey Vida mezcal
½ ounce fresh lime juice
½ ounce fresh pineapple juice
½ ounce Raspberry Syrup (this page )
1 egg white
Garnish: Peychaud’s bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. Dash a stripe of Peychaud’s bitters over the top of the drink.
Love Gun
Scott Teague, 2015
I just wanted to make a cocktail that tastes fucking delicious. One night, David Kaplan and our chef pal Phillip Kirschen-Clark came in, so I brought this drink-in-progress over to them, and they gave me some ideas on how to improve it. What ended up bringing it together was to serve it on a big rock and hit it with some soda, which gave it an effervescent edginess that made it a D&C drink. —ST
2 ounces Plantation 3 Stars white rum
¾ ounce fresh lemon juice
½ ounce Raspberry Syrup (this page )
½ ounce simple syrup (this page )
1 teaspoon St. Elizabeth allspice dram
1½ ounces cold seltzer
Garnish: 1 lemon wheel
Shake all the ingredients except the seltzer with ice, then strain into a double old-fashioned glass over 1 large ice cube. Top with the seltzer and garnish with the lemon wheel.
The Magnificent Seven
Matthew Belanger, 2015
1½ ounces Old Overholt rye
¾ ounce Lustau Papirusa manzanilla sherry
½ ounce Damoiseau VSOP rhum
1 ounce fresh green apple juice
¾ ounce fresh lime juice
½ ounce House Orgeat (this page )
1 shiso leaf
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Marionette
Shannon Tebay, 2018
This is a luxe French 75 finished with a beautiful pear cider. —ST
2 ounces Eric Bordelet Poire Authentique pear cider
¾ ounce Château du Tariquet 15-year Armagnac
½ ounce Reisetbauer hazelnut eau-de-vie
¼ ounce Clear Creek pear brandy
¾ ounce fresh lemon juice
½ ounce Vanilla Syrup (this page )
1 drop Terra Spice eucalyptus extract
Pour the cider into a chilled flute. Shake the remaining ingredients with ice, then double strain into the flute. No garnish.
Mirage
Shannon Tebay, 2018
Every summer we fight over “Who’s going to create ‘the watermelon drink?’” because we know it’ll be a hit. With this one I made a fizzy liquid salad by adding flavors of tomatoes and watermelon to a mezcal base that’s distilled with corn. —ST
1½ ounces cold seltzer
1 ounce Mezcal Vago Elote
½ ounce Siembra Valles Blanco tequila
½ ounce Laurent Cazottes 72 Tomatoes
1½ ounces Watermelon Syrup (this page )
1 teaspoon acid phosphate
½ teaspoon Citric Acid Solution (this page )
1 dash Salt Solution (this page )
Pour the seltzer into a fizz glass. Short shake the remaining ingredients with 3 ice cubes for about 5 seconds, then strain into the glass and fill the glass with ice cubes. No garnish.
Monkey’s Fist
Caleb Russell, 2019
1½ ounces Monkey 47 Schwartzwald dry gin
¼ ounce Reisetbauer carrot eau-de-vie
½ ounce Coco López cream of coconut
½ ounce fresh lemon juice
¼ ounce Passion Fruit Syrup (this page )
1 teaspoon Cane Sugar Syrup (this page )
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tulip glass and fill the glass with crushed ice. No garnish.
Nautilus
Shannon Tebay, 2019
I wanted to re-create, in a colada, the flavors of a delicious Thai soup made with coconut milk and lemongrass. The shochu adds a rice-y flavor, which takes it even further into a Southeast Asian profile. —ST
1½ ounces Kintaro Baisen mugi shochu
½ ounce Rhum JM Blanc 100
1 ounce Coco López cream of coconut
½ ounce fresh lime juice
1 dash Scrappy’s celery bitters
½ dash Terra Spice lemongrass extract
Garnish: 1 mint bouquet
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and fill the glass with crushed ice. Garnish with the mint bouquet and serve with a straw.
Neon Moon
Alex Jump, 2018
Tyson named this nonalcoholic drink for me, after a Brooks & Dunn song. At the time he had no idea that Brooks & Dunn was my grandfather’s favorite band, and “Neon Moon” was his favorite song. Plus, my grandfather didn’t drink! —AJ
1½ ounces cold seltzer
1½ ounces Lime Leaf, Lemongrass & Shiso Syrup (this page )
1 ounce fresh lime juice
¾ ounce Seedlip Spice 94
1 ounce kefir whey (made by straining kefir through a cheesecloth-lined sieve)
1 egg white
Garnish: 1 star anise
Pour the seltzer into a chilled fizz glass. Dry shake the remaining ingredients, then shake again with ice. Double strain into the glass. Garnish with the star anise.
Nightshade
Tyson Buhler, 2016
This is probably the strangest drink I’ve ever created. It’s spicy and savory, and also tropical. I’m not sure I’ll revisit this combination anytime soon, but it all came together nicely for this drink. —TB
1½ ounces Brennivin aquavit
1 ounce Orleans Borbon manzanilla sherry
1 ounce fresh tomato juice
½ ounce fresh red bell pepper juice
½ ounce fresh lemon juice
½ ounce House Orgeat (this page )
1 teaspoon Cholula hot sauce
Garnish: 1 orchid flower and 1 lemon wheel
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and fill the glass with crushed ice. Garnish with the orchid and lemon wheel and serve with a straw.
Night Train
Jeff Hazell, 2014
2 ounces dry sparkling wine
1¼ ounces Appleton Estate V/X rum
½ ounce Zurbaran cream sherry
½ ounce fresh pineapple juice
½ ounce Cane Sugar Syrup (this page )
½ teaspoon Cruzan Black Strap rum
Pour the sparkling wine into a chilled flute. Shake the remaining ingredients except the rum with ice, then double strain into the flute. Slowly pour the rum over the back of a spoon to float it on top of the drink. No garnish.
Ole Bull
Tyson Buhler, 2018
1½ ounces Linie aquavit
½ ounce Gosling’s Black Seal rum
¾ ounce fresh lemon juice
¼ ounce Cinnamon Syrup (this page )
¼ ounce Marie Brizard white crème de cacao
¼ ounce maple syrup
1 egg white
Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe. No garnish.
Palm Dreams
Matthew Belanger, 2017
This is pretty much a classic Honeysuckle with an interesting split base and the addition of kalamansi purée. Batavia arrack comes from Indonesia, where kalamansi is a commonly used citrus; the funkiness of the arrack helps push that flavor. —MB
1 ounce El Dorado 8-year rum
½ ounce Plantation 2000 Jamaican rum
½ ounce Batavia arrack
¾ ounce fresh lime juice
¾ ounce Honey Syrup (this page )
1 teaspoon Boiron kalamansi purée
2 dashes Angostura bitters
Garnish: 1 orange twist
Shake all the ingredients with ice, then double strain into a chilled coupe. Express the orange twist over the drink and discard.
Parachute
Tyson Buhler, 2017
In this spin on the classic combination of white port and tonic, the addition of savory Salers adds complexity while still keeping the drink in the aperitif category. —TB
2 ounces tonic water
1 ounce Quinta do Infantado white porto
1 ounce Salers Gentien aperitif
1 ounce fresh lemon juice
¾ ounce simple syrup (this page )
2 dashes Peychaud’s bitters
Garnish: 1 grapefruit half wheel
Pour the tonic into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the grapefruit half wheel.
Pipe Dream
Dave Anderson, 2019
I take a lot of pride in making mocktails. We’re at over 5,000 feet above sea level in Denver, so I want to be more considerate to people who aren’t used to drinking at altitude. This thick, frothy drink gets its name from its likeness to the pipes in the Super Mario Bros. video games. —DA
2 ounces cold seltzer
1 ounce Perfect Purée kiwi purée
1 ounce Vanilla Syrup (this page )
¾ ounce Coco López cream of coconut
¾ ounce fresh lime juice
Garnish: 1 brandied cherry on a skewer
Pour the seltzer into a chilled fizz glass. Short shake the remaining ingredients with ice for about 5 seconds, then double strain into the glass. Garnish with the cherry.
Powder House Fizz
Matthew Belanger, 2019
I wanted to make something frothy like a Ramos Gin Fizz, so I brought back the Gardenia mix to fill the role of heavy cream. All the bartenders hated this mix because it contains butter, which turns your tins slick with fat, so I tweaked the recipe by adding a hydrocolloid, which makes the tins easier to wash. —MB
1 ounce cold seltzer
1½ ounces Four Pillars Navy Strength gin
1 ounce Improved Gardenia Mix (this page )
¾ ounce fresh lime juice
¾ ounce Vanilla Syrup (this page )
1 egg white
Garnish: Lime zest
Pour the seltzer into a chilled fizz glass. Shake the remaining ingredients with ice, then double strain into the glass. Grate some lime zest over the top of the drink.
Ransom Note
Jeremy Oertel, 2015
1 ounce Rittenhouse rye
1 ounce Lustau Brandy de Jerez
¾ ounce Del Professore vermouth Rosso
¼ ounce Ramazzotti
1 teaspoon Giffard white crème de cacao
1 dash House Orange Bitters (this page )
1 dash Bitter Truth aromatic bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Ravenmaster
Tyson Buhler, 2015
I really love the combination of pear and eucalyptus, which I also use in the Telegraph (this page ). Here, it helps to elevate this collins variation. —TB
1 ounce cold seltzer
1½ ounces Beefeater gin
½ ounce Eucalyptus-Infused Yaguara Ouro Cachaça (this page )
¾ ounce fresh lime juice
½ ounce Cane Sugar Syrup (this page )
¼ ounce Mathilde Poire
Garnish: 1 mint bouquet
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes and garnish with the mint bouquet.
Rhum Sour (Standing Room)
Matthew Belanger, 2019
In Haiti, they call Daiquiris “rhum sours,” especially if you make it with Clairin, their indigenous rum that’s made in a similar style as rhum agricole. Key lime is the closest thing to what limes taste like in Haiti, and turbinado mimics rapadou, the country’s unrefined cane sugar. —MB
1 ounce Probitas White blended rum
½ ounce Clairin Sajous rum
½ ounce key lime cordial
½ ounce Turbinado Syrup (this page )
¼ ounce fresh lime juice
Garnish: 1 lime wedge
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the lime wedge.
Rumor Mill
Jarred Weigand, 2016
Celery juice gives this Daiquiri variation its awesome texture. When I started developing the drink it tasted muddy, so I added some dry vermouth to bind the flavors and clean it up. It’s amazing what a little dry or blanc vermouth can do to a cocktail. —JW
1½ ounces dry sparkling wine
1 ounce La Favorite rhum agricole blanc
½ ounce Dolin dry vermouth
½ ounce Cane Sugar Syrup (this page )
½ ounce fresh celery juice
½ ounce fresh lime juice
1 dash absinthe
Pour the sparkling wine into a chilled flute. Shake the remaining ingredients with ice, then double strain into the flute. No garnish.
Short Change Hero
Jon Armstrong, 2015
2 ounces Elote-Infused Elijah Craig Bourbon (this page )
¾ ounce fresh lemon juice
¾ ounce simple syrup (this page )
1 barspoon pepper jelly
1 egg white
Dry shake all the ingredients, then shake again with ice. Double strain into a double old-fashioned glass over 1 large ice cube. No garnish.
Sly Fox
Tyson Buhler, 2017
We make our Spent Citrus Cordial from garnish trimmings and day-old orange juice. Here, it really shines in this gimlet variation. —TB
1½ ounces Perry’s Tot Navy Strength gin
½ ounce Clear Creek Mirabelle plum
1½ ounces Spent Citrus Cordial (this page )
2 dashes Suze orange bitters
Garnish: 1 dehydrated orange slice
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the dehydrated orange slice and serve with a straw.
Strange Encounters
Jarred Weigand, 2016
This drink won a sherry competition in 2018 and got me a trip to Spain. I approached it like a roasted carrot dish. Caramelized carrots have a nuttiness to them, so I added orgeat, along with a big caraway note from the aquavit. —JW
1½ ounces Lustau Los Arcos amontillado sherry
½ ounce Linie aquavit
½ ounce Reisetbauer carrot eau-de-vie
¾ ounce fresh lemon juice
¼ ounce House Orgeat (this page )
¼ ounce Honey Syrup (this page )
¼ ounce House Ginger Syrup (this page )
1 dash Bitter Truth aromatic bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Stunt Double
Javelle Taft, 2019
This Penicillin variation reads like a scotchy Old-Fashioned, but the combination of tart kiwi syrup and Strega really drives the flavor profile on the back end. —JT
1 ounce Great King St. Glasgow Blend scotch
¾ ounce Kilkerran 12-year single malt scotch
¼ ounce Wray & Nephew Overproof Jamaica rum
1 teaspoon Strega
¾ ounce fresh lemon juice
¾ ounce Kiwi Syrup (this page )
Garnish: 1 kiwi slice
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the kiwi slice.
Surf’s Up
Tyson Buhler, 2018
1¾ ounces Plantation 3 Stars white rum
¼ ounce La Favorite rhum agricole blanc
1½ ounces Pineapple Pulp Cordial (this page )
Garnish: 1 lime wedge
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the lime wedge.
Talisman
Shannon Tebay, 2018
We all love the Reisetbauer carrot eau-de-vie and always fight over who gets to use it. Coconut is my favorite flavor, and it makes an unexpectedly delicious pairing with carrot in this smoky margarita variation. —ST
1 ounce Siembra Azul añejo tequila
¾ ounce Siembra Valles Ancestral tequila
¼ ounce Reisetbauer carrot eau-de-vie
1 teaspoon Kalani Ron de Coco coconut liqueur
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
2 dashes Bitter End Moroccan bitters
Shake all the ingredients with ice, then strain into a single old-fashioned glass over 1 large ice cube. No garnish.
This Island Earth
Matthew Belanger, 2018
Cognac and rum are often paired up in classic drinks that are made with funky rums. I combine them here in what’s basically a papaya Daiquiri. —MB
1½ ounces Paul Beau VS cognac
½ ounce Clairin Sajous rum
1 ounce Papaya Mix (this page )
¾ ounce fresh lime juice
2 dashes Angostura bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Trampoline
Al Sotack, 2014
We served a bazillion of these every night, probably because all of the ingredients are fairly recognizable—and it’s delicious. I named it after trampolines because, well, trampolines are fun. —AS
1½ ounces Beefeater gin
¾ ounce Lillet blanc
1 ounce fresh pineapple juice
¾ ounce Strawberry Basil Syrup (this page )
¾ ounce fresh lime juice
2½ dashes absinthe
2 dashes Peychaud’s bitters
Garnish: 1 lime wheel and 1 strawberry
Shake all the ingredients with ice, then strain into a double old-fashioned glass filled with cracked ice cubes. Garnish with the lime wheel and strawberry.
Wabi-Sabi
Audrey Ludlam, 2019
I lived in Japan for eight months, and during my stay I ate this incredible piece of chocolate layered with wasabi ganache and candied ginger. The memorable bite inspired the white chocolate–wasabi syrup, which makes the drink super creamy, like a piña colada. —AL
1½ ounces High West Silver oat whiskey
½ ounce Suntory Roku gin
1 ounce White Chocolate & Wasabi Syrup (this page )
¼ ounce Cane Sugar Syrup (this page )
¾ ounce fresh lemon juice
Garnish: 1 dehydrated lemon wheel and 1 mint bouquet
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tulip glass and fill the glass with crushed ice. Garnish with the dehydrated lemon wheel and mint bouquet. Serve with a straw.
Waning Moon
Tyson Buhler, 2015
1½ ounces Lemorton Selection calvados Domfrontais
½ ounce Clear Creek Douglas Fir eau-de-vie
¾ ounce fresh lemon juice
½ ounce House Orgeat (this page )
1 teaspoon maple syrup
1 dash Angostura bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Water Moccasin
Sam Johnson, 2019
Sometimes you can distinguish two ingredients in a drink, and sometimes they become one new and unique flavor. Yuzu and grapefruit create a singular, complex citrus note that goes really well with coconut in this juicy, refreshing gimlet variation. —SJ
1½ ounces Bimini gin
½ ounce Saika Yuzu Shu sake
1 teaspoon Kalani Ron de Coco coconut liqueur
¾ ounce fresh grapefruit juice
½ ounce fresh lemon juice
¼ ounce Cane Sugar Syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
The Weaver
Sam Johnson, 2018
Yuzu have this intense acidity and an incredible salty-savory flavor, but they are also very aromatic and floral. Sometimes the creative process can be informed by trying to fill gaps, and Death & Co hadn’t put out many yuzu drinks. I tried to keep this “luxury” cocktail simple to honor the Nikka whisky, which has a nuttiness that’s accented by the orgeat. The name is a reference to Navajo rug making and this idea that the weavers purposefully mess up one little corner of their beautiful, complicated rugs, because a perfect thing is not a living thing. To me, every drink is imperfect, which means we can always revisit and rethink our work. —SJ
1½ ounces cold seltzer
1¼ ounces Nikka Taketsuru whisky
½ ounce Clear Creek Douglas Fir eau-de-vie
¼ ounce Kilchoman Machir Bay single malt scotch
¾ ounce fresh lemon juice
½ ounce House Orgeat (this page )
1 teaspoon fresh yuzu juice
Pour the seltzer into a collins glass. Short shake the remaining ingredients with ice for about 5 seconds, then strain into the glass. Fill the glass with ice cubes. No garnish.
Whole Lotta Love
Matthew Belanger, 2016
Tyson made a punch similar to this spec with Irish whiskey and Cocchi Americano. Nobody ordered it. I turned it into a single-serve cocktail that used every ingredient people wanted at the time, and I named it after the most inoffensively named rock song I could think of. It was the most popular drink on the menu. —MB
1 ounce Wild Turkey 101 rye
1 ounce Lillet rosé
½ ounce Del Maguey Chichicapa mezcal
1 ounce Watermelon Syrup (this page )
¾ ounce fresh lemon juice
1 dash Peychaud’s bitters
Pinch of salt
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Wicked Game
Shannon Tebay, 2019
Absentroux is a product I brought to the bar. It’s a delicious aromatized wine that incorporates the traditional botanicals used in absinthe, as a way to enjoy that flavor in a more sessionable context, like vermouth. —ST
3 cucumber slices
1 ounce Absentroux
¾ ounce Plymouth gin
¼ ounce Clear Creek Williams pear brandy
¾ ounce fresh lemon juice
¾ ounce simple syrup (this page )
Garnish: 1 cucumber slice
In a shaker, gently muddle the cucumber slices. Add the remaining ingredients and shake with ice. Double strain into a double old-fashioned glass over 1 large ice cube. Garnish with the cucumber slice.
Wing and a Prayer
Jeremy Oertel, 2017
1½ ounces Jean-Luc Pasquet Pineau des Charentes
¾ ounce Perry’s Tot Navy Strength gin
¾ ounce fresh lemon juice
¾ ounce Donn’s Mix #1 (this page )
1 dash Angostura bitters
1 dash absinthe
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Witchdoctor
Jillian Vose, 2014
We don’t make many blueberry drinks, so I made that my goal, using muffins as my inspiration. It tastes like a blueberry–poppy seed muffin on steroids. —JV
10 blueberries
2 ounces Scarlet Ibis Trinidad rum
¾ ounce Poppy Seed Syrup (this page )
¾ ounce fresh lemon juice
¼ ounce fresh lime juice
¼ ounce Orgeat Works Macadamia Nut Syrup
1 dash Bitter Truth aromatic bitters
In a shaker, gently muddle the blueberries. Add the remaining ingredients and shake with ice. Double strain into a chilled coupe. No garnish.
LOW-ABV
NO-ABV
FREEZER BAR
PROJECT COCKTAIL
LOW-PREP COCKTAIL
15 Minutes of Fame
Eryn Reece, 2014
3 raspberries
1 ounce Tapatío Blanco 110 tequila
1 ounce Krogstad aquavit
½ ounce Plymouth sloe gin
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
1 teaspoon House Ginger Syrup (this page )
Garnish: 1 raspberry and 1 mint bouquet
In a shaker, gently muddle the raspberries. Add the remaining ingredients and shake with ice. Double strain into a snifter and fill with crushed ice. Garnish with the raspberry and mint bouquet.
Aid and Abet
Eryn Reece, 2015
1½ ounces Bigallet China-China Amer
½ ounce Tanqueray Malacca gin
¾ ounce fresh lemon juice
¼ ounce simple syrup (this page )
3 drops orange flower water
1 egg white
Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe. No garnish.
The Argument
Matthew Belanger, 2016
I name a lot of drinks after Fugazi songs, but this was my first. It’s a riff on Tyson’s Fistful of Dollars, but with blackberries. —MB
1½ ounces Lustau Solera Reserva brandy
½ ounce Smith & Cross Jamaica rum
1 ounce Donn’s Mix #1 (this page )
½ ounce fresh lime juice
¼ ounce Vanilla Syrup (this page )
¼ ounce Campari
3 blackberries
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Badlands
Tyson Buhler, 2018
This is definitely a juice-bar cocktail, but I remember tasting Shannon Ponche’s papaya and carrot sangrita at Leyenda in Brooklyn and that combination was just amazing—and the inspiration for this drink. —TB
1 ounce Olmeca Altos Blanco tequila
1 ounce Ancho Reyes ancho chile liqueur
½ ounce fresh lime juice
½ ounce Perfect Purée papaya purée
½ ounce fresh carrot juice
½ ounce fresh orange juice
½ ounce Cane Sugar Syrup (this page )
Garnish: Summer Royal tea and 1 orchid flower
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Then strain into a double old-fashioned glass and fill the glass with crushed ice. Sprinkle some tea on top of the drink, garnish with the orchid, and serve with a straw.
Bait ’n’ Switch
Jeremy Oertel, 2014
1½ ounces Sombra mezcal
½ ounce Ancho Reyes ancho chile liqueur
½ ounce fresh lime juice
½ ounce fresh pineapple juice
½ ounce Cinnamon Syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Beach Goth
Al Sotack, 2014
1½ ounces Old Forester 100 bourbon
1 ounce Ramazzotti
¾ ounce Giffard banane du Brésil
1 teaspoon Giffard white crème de cacao
¾ ounce fresh lemon juice
½ ounce fresh pineapple juice
Garnish: 1 pineapple wedge dashed with Giffard banane du Brésil
Shake all the ingredients with ice, then strain into a tiki mug filled with crushed ice. Garnish with the pineapple wedge and serve with a straw.
Benicia Park Swizzle
Eryn Reece, 2014
1 ounce Highland Park 12-year single-malt scotch
1 ounce Lustau Los Arcos amontillado sherry
¾ ounce fresh lemon juice
½ ounce House Ginger Syrup (this page )
½ ounce Velvet falernum
¼ ounce Giffard Muroise du Val de Loire
Garnish: 1 mint leaf
Combine the scotch, sherry, lemon juice, ginger syrup, and Velvet falernum in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and add crushed ice until the glass is about 80 percent full. Swizzle for a few seconds, then pack the glass with crushed ice, mounding it above the rim. Slowly pour the Giffard Muroise over the back of a spoon to float it on top of the drink. Garnish with the mint leaf and serve with a straw.
Black and Blue
Matthew Belanger, 2017
This is based on a whiskey sour, with a tough-sounding name so whiskey sour drinkers will feel comfortable ordering it. The Port Syrup is very fruity, so I cut it with a savory amaro so the drink didn’t become a fruit bomb. —MB
1 ounce Monkey Shoulder Blended Malt scotch
½ ounce Wyoming Whiskey
½ ounce Clear Creek Blue Plum brandy
¾ ounce fresh lemon juice
¾ ounce Port Syrup (this page )
1 teaspoon Luxardo Amaro Abano
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. No garnish.
Blood Moon
Tim Miner, 2019
1 ounce Buffalo Trace bourbon
¾ ounce Laird’s bonded apple brandy
¼ ounce Massenez framboise eau-de-vie
¾ ounce fresh lemon juice
½ ounce Raspberry Syrup (this page )
½ ounce Calpico (a concentrated yogurt drink available at Asian markets)
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Boom Swagger
Al Sotack, 2014
¾ ounce Appleton V/X Jamaican rum
¾ ounce Wild Turkey 101 rye
¼ ounce Lemon Hart 151 rum
¼ ounce Lustau Los Arcos amontillado sherry
¾ ounce fresh lemon juice
½ ounce fresh pineapple juice
¼ ounce Cane Sugar Syrup (this page )
¼ ounce House Ginger Syrup (this page )
¼ ounce Cinnamon Syrup (this page )
Garnish: Angostura and Peychaud’s bitters, and 1 pineapple wedge
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and add crushed ice until the glass is about 80 percent full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Dash some Angostura bitters over the top of the drink, then dash some Peychaud’s bitters over the pineapple wedge and garnish with the pineapple wedge. Serve with a straw.
Bounce House
Alex Jump, 2019
When we started working on drinks for the Denver bar, it became glaringly obvious that there weren’t many vodka cocktails in the Death & Co canon. But guests always want to have one on the menu, so we make sure we have one. This variation on the Trampoline (this page ) kind of tastes like a Jolly Rancher in the best way. —AJ
1 ounce Spring44 vodka
1 ounce Tio Pepe fino sherry
1 teaspoon Chareau aloe liqueur
1 teaspoon yellow Chartreuse
1 ounce Strawberry Aloe Syrup (this page )
¾ ounce fresh lemon juice
1 dash Salt Solution (this page )
Garnish: 1 lemon wheel
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the lemon wheel.
Bushido
Matthew Belanger, 2017
1½ ounces Nikka Taketsuru whisky
2 teaspoons Kalani Ron de Coco coconut liqueur
1 teaspoon Laphroaig 10-year single malt scotch
1 ounce Donn’s Mix #1 (this page )
½ ounce fresh lime juice
1 teaspoon Cane Sugar Syrup (this page )
1 dash Scrappy’s celery bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Calamity Jane
Shannon Tebay, 2018
I put this drink up to Matt Belanger, and he said “Oh, this has all the Shannon things.” One of those “things” is the combination of scotch and Wray & Nephew rum, which I wanted to work into a whiskey sour variation. I also wanted to incorporate strawberries and olive oil, so a touch of soy lecithin keeps the oil in suspension. If you don’t have any soy lecithin, add an egg white to the drink and dry shake it first. —ST
1½ ounces Buffalo Trace bourbon
¼ ounce Bowmore 12-year scotch
1 teaspoon Wray & Nephew White Overproof rum
½ ounce Dolin blanc vermouth
¾ ounce Strawberry Syrup (this page )
½ ounce fresh lemon juice
1 teaspoon extra-virgin olive oil
½ teaspoon soy lecithin
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Calypso
Jonnie Long, 2019
We have a few employees (and lots of guests) who are vegan, so I wanted to create an egg white–style drink without animal products. Aquafaba is just canned bean liquid, but it works very similarly to eggs whites in a cocktail. —JL
2 ounces junmai sake
½ ounce Rare Wine Co. Charleston Sercial madeira
½ ounce Giffard banane du Brésil
¾ ounce fresh lemon juice
½ ounce aquafaba
½ ounce Cane Sugar Syrup (this page )
Garnish: 1 banana leaf
Dry shake all the ingredients, then shake again with ice. Double strain into a double old-fashioned glass over 1 large ice cube. Garnish with the banana leaf.
Carousel
Tim Miner, 2019
1 ounce Pierre Ferrand ambré cognac
½ ounce St. George absinthe verte
½ ounce Tempus Fugit crème de noyaux
¾ ounce fresh lime juice
½ ounce fresh pineapple juice
½ ounce Cane Sugar Syrup (this page )
5 to 6 mint leaves
Garnish: 1 mint bouquet
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tulip glass and fill the glass with crushed ice. Garnish with the mint bouquet and serve with a straw.
Chinquapin Parish Punch
Eryn Reece, 2014
6 ounces Evan Williams single barrel bourbon
1½ ounces Dolin blanc vermouth
1½ ounces Giffard crème de pêche
3 ounces fresh lemon juice
1½ ounces fresh orange juice
¾ ounce Honey Syrup (this page )
¾ ounce simple syrup (this page )
3 dashes Angostura bitters
3 dashes House Orange Bitters (this page )
8 ounces cold seltzer
Garnish: Lemon wheels and orange half wheels
Combine all of the ingredients except the seltzer in a punch bowl and stir to combine. Add ice cubes and top with the seltzer. Garnish with the lemon wheels and orange half wheels
Comadre
Matthew Belanger, 2018
Tamarind liqueur is not something you see in drinks that often. This is basically a Jungle Bird with flavors of cola coming from the tamarind and the amaro. —MB
1 ounce Tapatío Reposado tequila
1 ounce Von Humboldt’s tamarind cordial
¾ ounce Amaro Averna
¾ ounce fresh pineapple juice
½ ounce fresh lime juice
¼ ounce Demerara Syrup (this page )
2 dashes Bittermens Xocolatl mole bitters
Garnish: 1 pineapple wedge and 1 orchid flower
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the pineapple wedge and orchid.
Common’s Park Swizzle
Caleb Russell, 2019
1 ounce Hine H cognac
½ ounce Chateau Laribotte Sauternes
½ ounce Rare Wine Co. Baltimore rainwater madeira
½ ounce Tempus Fugit crème de banane
½ ounce fresh lemon juice
¼ ounce House Orgeat (this page )
5 to 6 mint leaves
Garnish: 1 mint bouquet
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a collins glass and add crushed ice until the glass is about 80 percent full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Garnish with the mint bouquet.
Crimson and Clover
Matthew Belanger, 2016
1 ounce Perry’s Tot Navy Strength gin
½ ounce Del Maguey Vida mezcal
½ ounce Dolin blanc vermouth
½ ounce fresh lime juice
½ ounce Raspberry Syrup (this page )
1 egg white
Garnish: 1 grapefruit twist
Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe. Express the grapefruit twist over the drink and discard.
Criss Crossed
Jeremy Oertel, 2017
1½ ounces Rittenhouse rye
½ ounce Gamle Ode dill aquavit
1 teaspoon Kalani Ron de Coco coconut liqueur
¾ ounce fresh lemon juice
½ ounce House Ginger Syrup (this page )
1 dash Bitter Truth aromatic bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Daisy Bell
Matthew Belanger, 2017
Pisco is generally agreeable to the vodka drinker, so we like to keep one on every menu. The drink is named after the song sung by HAL 9000 as he loses his computer mind in 2001: A Space Odyssey —a premonition of how many times we made this super-popular drink while it was on the menu. —MB
1½ ounces Campo de Encanto Acholado pisco
½ ounce Ransom Gewürztraminer grappa
¼ ounce Marie Brizard white crème de cacao
¾ ounce fresh lemon juice
½ ounce Raspberry Syrup (this page )
3 drops rose water
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Dark’s Carnival
Jeremy Oertel, 2015
I named this drink after the setting of Ray Bradbury’s Something Wicked this Way Comes . Just like the story, it’s dark, rich, and a little sinister. —JO
1½ ounces El Dorado 3-year rum
½ ounce Morenita cream sherry
½ ounce Marie Brizard white crème de cacao
¼ ounce Hamilton Jamaican Pot Still Gold rum
¾ ounce fresh lime juice
½ ounce fresh pineapple juice
4 drops Bitter End Jamaican Jerk bitters
Garnish: 1 lime wheel
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the lime wheel.
Dawn Patrol
Shannon Tebay, 2018
This is like a low-ABV reverse Morning Glory Fizz, where the absinthe flavor comes from the wormwood-flavored wine to augment the smoky scotch. Fresh apple has so much pectin that it does this cool thing, making the foam very stiff, almost like a Ramos fizz. —ST
1 ounce cold seltzer
2 Granny Smith apple slices
1½ ounces Absentroux
¾ ounce Bowmore 12-year single malt scotch
¾ ounce fresh lemon juice
½ ounce simple syrup (this page )
1 egg white
Pour the seltzer into a chilled fizz glass. In a shaker, gently muddle the apple slices. Add the remaining ingredients to the shaker and shake with ice. Double strain into the glass. No garnish.
Diamond Heist
Tyson Buhler, 2014
This drink was really about sliding a bunch of funky, grassy sugarcane distillate into an extremely approachable cocktail. If you put it in a can, you could mistake it for one of the many hazy, tropical IPAs on the market these days. —TB
1½ ounces Rhum JM Blanc
½ ounce Avuá Amburana cachaça
¼ ounce Giffard crème de pêche
1 ounce fresh lime juice
¾ ounce Hopped Pineapple Gum Syrup (this page )
Garnish: 1 mint bouquet
Short shake all the ingredients with ice for about 5 seconds, then strain into a double old-fashioned glass. Fill the glass with crushed ice. Garnish with the mint bouquet.
Doctor Strangelove
Matthew Belanger, 2016
This was the first cocktail that started our trend of naming tiki drinks after fictional doctors. I had a feeling that aloe liqueur and kiwi would go well together, given that they’re both weird, green, greasy things. The drink is made using the usual sour proportions, with blanc vermouth stretching the flavors out enough so you can taste the kiwi syrup. —MB
1 ounce El Dorado 3-year rum
¼ ounce Wray & Nephew White Overproof rum
¾ ounce Damoiseau 110-proof rum
¾ ounce Dolin blanc vermouth
¼ ounce Chareau aloe liqueur
¾ ounce fresh lime juice
¾ ounce Kiwi Syrup (this page )
Garnish: 1 kiwi slice
Short shake all the ingredients with a few ice cubes for about 5 seconds, then strain into a pilsner glass. Fill the glass with crushed ice and garnish with the kiwi slice.
Dragonfly
Shannon Tebay, 2018
A women I attended pastry school with made this amazing banana-miso dessert, so I went to Jarred and said “This is going to sound crazy, but I think I can do a drink with miso, banana, and Jamaican rum.” I thought he’d push back, but instead he said “Tyson already did that with the Artful Dodger (this page ).” Of course he did. —ST
1 ounce Appleton Estate Reserve Jamaica rum
1 ounce Miso-Infused Pierre Ferrand 1840 Cognac (this page )
1 ounce fresh lemon juice
½ ounce House Orgeat (this page )
¼ ounce Giffard banane du Brésil
Garnish: 1 mint bouquet
Shake all the ingredients with ice, then strain into a collins glass. Fill the glass with crushed ice and garnish with the mint bouquet.
El Fuerte
Tyson Buhler, 2015
2 ounces Old Forester 100 bourbon
¼ ounce Giffard Abricot du Roussillon
2 ounces Tepache (this page )
½ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
1 dash Bittermens Xocolatl mole bitters
1 dash Angostura bitters
Garnish: 1 cinnamon stick
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and add crushed ice until the glass is about 80 percent full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Grate some cinnamon over the top of the drink and serve with a straw.
Faded Love
Alex Jump, 2018
This drink sounds all fresh and garden-y, like spa water, but it’s weird and vegetal, full of ingredients that nobody knows. But if you’re going to give me a sour cocktail, I’d rather it be really herbaceous than floral. —AJ
½ ounce Singani 63 eau-de-vie
½ ounce St. George green chile vodka
½ ounce Suze
½ ounce St-Germain elderflower liqueur
½ ounce fresh lime juice
¼ ounce Parrot Syrup (this page )
1 dash Salt Solution (this page )
Garnish: 1 pickled cherry tomato on a skewer
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the pickled cherry tomato.
Family Affair Punch
Jeremy Oertel, 2014
8 ounces Gamay red wine
3 ounces Greenhook Ginsmiths Old Tom gin
1 ounce Nardini amaro
1 ounce Grand Marnier
3 ounces fresh lemon juice
2 ounces Honey Syrup (this page )
1 ounce Cinnamon Syrup (this page )
4 dashes Bitter End Moroccan bitters
8 dashes Dale DeGroff’s pimento bitters
8 ounces cold seltzer
Garnish: Lemon wheels
Combine all of the ingredients except the seltzer in a punch bowl and stir to combine. Add ice cubes and top with the seltzer. Garnish with the lemon wheels.
Fever Dream
Jeremy Oertel, 2014
This is most popular drink I made at Death & Co. It’s a spicy mezcal cocktail with St-Germain, so it obviously checks a lot of boxes. —JO
1 cucumber slice
1½ ounces Arbol-Infused Del Maguey Vida Mezcal (this page )
½ ounce Suze
½ ounce St-Germain elderflower liqueur
¾ ounce fresh lime juice
½ ounce Cane Sugar Syrup (this page )
1 dash Bitter Truth celery bitters
In a shaker, gently muddle the cucumber. Add the remaining ingredients and shake with ice. Double strain into a chilled coupe. No garnish.
Firing Pin
Scott Teague, 2015
This drink is all about precise complexity. I wanted to bring your taste sensors to different places: sweet, smoky, citrusy, spicy, and bitter. It’s like a mojito meets a mai tai, then takes on new life when the Campari float sinks into the drink. —ST
2 ounces Sombra mezcal
1 ounce fresh lime juice
½ ounce House Orgeat (this page )
¼ ounce House Ginger Syrup (this page )
1 teaspoon Cholula hot sauce
¼ ounce Campari
Garnish: 1 mint bouquet
Combine all the ingredients except the Campari in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and fill the glass with crushed ice. Slowly pour the Campari over the back of a spoon to float it on top of the drink. Garnish with the mint bouquet.
Fistful of Dollars
Tyson Buhler, 2015
This is one of those drinks that was hated by the end of its time on the menu, as it seemed like there was one on every single ticket coming through the service well. A whiskey sour made with easily understood ingredients will tend to do that. This was the first of many whiskey-based cocktails that we named after Westerns. —TB
1½ ounces Old Grand-Dad bonded bourbon
¼ ounce Cointreau
¼ ounce Campari
1 ounce Donn’s Mix #1 (this page )
¾ ounce fresh lemon juice
1 dash Bitter Truth aromatic bitters
Garnish: 1 orange twist
Shake all the ingredients with ice, then double strain into a chilled coupe. Express the orange twist over the drink, then place it in the drink.
Flying Guillotine
Matthew Belanger, 2017
1 ounce Dupont Calvados Hors d’Age
½ ounce El Dorado 15-year rum
½ ounce Plantation O.F.T.D. Overproof rum
1 teaspoon Don’s Spices (this page )
¾ ounce fresh lime juice
½ ounce Demerara Syrup (this page )
½ ounce Perfect Purée guava purée
2 dashes absinthe
1 dash Angostura bitters
Garnish: 1 orchid flower
Shake all the ingredients with ice, then strain into a collins glass. Fill the glass with crushed ice. Garnish with the orchid and serve with a straw.
Fortunella
Tyson Buhler, 2018
1¾ ounces Spring44 vodka
¼ ounce Clear Creek pear eau-de-vie
¾ ounce fresh lime juice
½ ounce House Orgeat (this page )
½ ounce Rhum Clément Créole Shrubb
1 teaspoon Boiron kalamansi purée
Garnish: 1 lime wheel
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the lime wheel.
Full Disclosure
Matthew Belanger, 2019
1½ ounces Del Maguey Santo Domingo Albarradas mezcal
½ ounce Giffard rhubarb liqueur
1 ounce Donn’s Mix #1 (this page )
¾ ounce fresh lime juice
1 dash Bitter Truth aromatic bitters
Garnish: 1 grapefruit twist
Shake all the ingredients with ice, then double strain into a chilled coupe. Express the grapefruit twist over the drink and discard.
Full Sail
Jarred Weigand, 2018
Back in the day, someone had made a drink with Ocho tequila and Granny Smith apple juice, and I loved that bright, refreshing combination, so I pulled it into this low-ABV Daiquiri. —JW
1½ ounces Pasquet Pineau des Charentes
¾ ounce Ocho 2012 plata tequila
½ ounce fresh Granny Smith apple juice
½ ounce fresh lime juice
¼ ounce Vanilla Syrup (this page )
1 dash absinthe
1 dash Angostura bitters
Garnish: 1 Granny Smith apple slice
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the apple slice.
Galileo Seven
Matthew Belanger, 2018
This combines elements of a Daiquiri #3 (lime and maraschino) and a Mary Pickford (pineapple and maraschino), and is made extra tropical with a base of mango brandy. —MB
1 ounce Rhine Hall mango brandy
¾ ounce Plantation 3 Stars white rum
¼ ounce Neisson rhum agricole blanc
¼ ounce Luxardo maraschino liqueur
¾ ounce fresh lime juice
½ ounce Pineapple Gum Syrup (this page )
2 dashes Peychaud’s bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Garden Park Swizzle
Jon Armstrong, 2014
Once you sell one swizzle at the bar, everybody else sees it and soon you’re making them all night. One of many “Park” swizzles we made, this one is a riff on the Hyde Park Swizzle, made more interesting with added bitter elements. —JA
6 to 8 mint leaves
1½ ounces Bombay London dry gin
½ ounce Suze
¾ ounce fresh lemon juice
¾ ounce House Ginger Syrup (this page )
¼ ounce Velvet falernum
Garnish: Angostura and Peychaud’s bitters, and 1 mint bouquet
In a cocktail shaker, gently muddle the mint leaves. Add the remaining ingredients and dry shake, then shake again with ice. Double strain into a pilsner glass and fill the glass with crushed ice. Dash some Angostura and Peychaud’s bitters on top of the drink and garnish with the mint bouquet.
Gemini Flyover
Matthew Belanger, 2019
1½ ounces Bertoux brandy
½ ounce Batavia arrack
½ ounce Giffard banane du Brésil
¾ ounce fresh lime juice
½ ounce Madras Curry Syrup (this page )
1 dash Angostura bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Gemini Flyover
Matthew Belanger, 2019
1 ounce Lustau Los Arcos amontillado sherry
½ ounce Bertoux brandy
1 teaspoon Batavia arrack
1 teaspoon Giffard banane du Brésil
¾ ounce fresh lime juice
½ ounce Madras Curry Syrup (this page )
1 dash Angostura bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Glory Days
Jarred Weigand, 2019
A lot of my cocktails are made by plugging and playing elements from previous drinks. I started with the banana-sherry combination from Tyson’s King Louie then added the ripe tropical fruit notes of Redbreast whiskey. I’m a Jersey boy, and I always name my crushed-ice drinks after Bruce Springsteen songs. —JW
1½ ounces Redbreast 12-year Irish whiskey
½ ounce Lustau oloroso sherry
½ ounce Tempus Fugit crème de banane
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
2 drops Terra Spice birch extract
6 to 8 mint leaves
Garnish: 1 mint bouquet and Tempus Fugit crème de banane, in an atomizer
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Double strain into a collins glass and fill the glass with crushed ice. Garnish with the mint bouquet and spray the top of the drink with the banana liqueur.
Golden Fang
Jon Armstrong, 2016
Tyson challenged us to put orange juice on the menu, as we always have a surplus of oranges left over from making twists. This one is a riff on the Cobra’s Fang, a classic tiki drink. —JA
1½ ounces St. George dry rye reposado gin
½ ounce Perry’s Tot Navy Strength gin
¾ ounce fresh lime juice
½ ounce fresh orange juice
½ ounce House Ginger Syrup (this page )
¼ ounce Passion Fruit Syrup (this page )
¼ ounce Vanilla Syrup (this page )
4 drops Scrappy’s cardamom bitters
Garnish: 1 orchid flower, 1 mint bouquet, and 1 cinnamon stick
Short shake all the ingredients with ice for about 5 seconds, then strain into a tulip glass. Fill the glass with crushed ice. Garnish with the orchid and mint bouquet. Light the end of the cinnamon stick until smoldering, then insert it into the drink. Serve with a straw.
Haitian Divorce
Al Sotack, 2014
1½ ounces Barbancourt 8-year rum
½ ounce Wray & Nephew Jamaican rum
1 teaspoon Grand Marnier
1 ounce fresh pineapple juice
1 ounce Hibiscus Shrub (this page )
¼ ounce fresh lime juice
Garnish: 1 edible flower
Short shake all the ingredients with ice for about 5 seconds, then strain into a pilsner glass. Fill the glass with crushed ice. Garnish with the edible flower and serve with a straw.
Harbormaster
Tim Miner, 2019
¾ ounce La Favorite rhum agricole ambre
¾ ounce Singani 63 eau-de-vie
¾ ounce Galliano l’Autentico
¼ ounce Giffard passion fruit liqueur
¾ ounce fresh lime juice
1 teaspoon simple syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Heart Throb
Scott Teague, 2014
This spec was born out of our “gangster time Daiquiri” sessions…goddamn I miss those. For the record, where everyone else called our impromptu “snaquiri” sessions “gangster Daiquiri time,” I maintain that it’s “gangster time Daiquiri.” —ST
2 ounces Flor de Caña 4-year rum
¾ ounce fresh lime juice
½ ounce Giffard crème de pamplemousse rose
½ ounce Cinnamon Syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
High Atlas
Tyson Buhler, 2018
¾ ounce Del Maguey Vida mezcal
¾ ounce Suze
¾ ounce Dolin dry vermouth
1½ ounces Spent Citrus Cordial (this page )
Garnish: 1 dehydrated orange slice
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the dehydrated orange slice.
Hotel California
Matthew Belanger, 2015
1½ ounces Mount Gay Eclipse rum
1 ounce Pineau des Charentes
½ ounce Wray & Nephew Jamaican rum
¼ ounce Giffard Abricot du Roussillon
¾ ounce fresh lime juice
½ ounce Cinnamon Syrup (this page )
1 dash Bitter End Moroccan bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Hurricane Kick
Jeremy Oertel, 2017
1 ounce Siembra Valles High-Proof tequila
1 ounce Del Maguey Santo Domingo Albarradas mezcal
1 teaspoon Massenez crème de pêche peach liqueur
¾ ounce fresh lime juice
¾ ounce fresh pineapple juice
½ ounce Passion Fruit Syrup (this page )
1 teaspoon House Ginger Syrup (this page )
Garnish: 1 mint spring, 1 orchid flower, and 2 pineapple fronds
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a collins glass and fill the glass with crushed ice. Garnish with the mint bouquet, orchid, and pineapple fronds. Serve with a straw.
Iguanero
Matthew Belanger, 2018
I thought the Doctor Strangelove (this page ) was pretty, but I wanted to do something more interesting with the kiwi syrup. This Nuestra Soledad mezcal has a tropical and herbaceous aromatic quality to it, and green Chartreuse creates some room for the grassiness of kiwi to come through in the drink. In the Caribbean, iguanas are so pervasive that they hire guys called “iguaneros” to thin out the pack. —MB
1 ounce Nuestra Soledad Lachigui mezcal
½ ounce El Dorado 3-year rum
½ ounce Avuá Prata cachaça
½ ounce green Chartreuse
1 ounce Kiwi Syrup (this page )
¾ ounce fresh lime juice
Garnish: 2 kiwi slices
Short shake all the ingredients with ice for about 5 seconds, then strain into a tulip glass. Fill the glass with crushed ice. Garnish with the kiwi slices and serve with a straw.
Japhy Ryder
Tyson Buhler, 2014
1 ounce St. George Terroir gin
1 ounce Clear Creek 8-year apple brandy
½ ounce Dolin Génépy des Alpes liqueur
¾ ounce fresh lemon juice
½ ounce fresh pineapple juice
½ ounce House Orgeat (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Jumping the Shark
Matthew Belanger, 2015
1 ounce Rhum JM Blanc 100
¾ ounce Amaro di Angostura
½ ounce Giffard crème de pamplemousse rose
¼ ounce Avuá Amburana cachaça
1 ounce fresh lime juice
½ ounce House Orgeat (this page )
1 dash Angostura bitters
Garnish: 1 cinnamon stick
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a pilsner glass and fill the glass with crushed ice. Garnish with the cinnamon stick and serve with a straw.
Jungleland
Jarred Weigand, 2017
In this cobbler variation I revisited the combination of Ramazzotti, Giffard banana, and Old Forester in Al Sotack’s Beach Goth. I originally wanted to name it “Double Fantasy” after the John Lennon album, but Tyson thought it was too sexual, so I went back to the Springsteen canon. —JW
1 orange wheel
2 ounces Lustau Palo Cortado Peninsula
1 ounce Old Forester Signature bourbon
½ ounce Giffard banane du Brésil
¼ ounce Ramazzotti
¼ ounce Demerara Syrup (this page )
Garnish: 1 mint sprig, 1 orange wheel, blackberries, raspberries, and powdered sugar
In a shaker, gently muddle the orange wheel. Add the remaining ingredients and short shake with ice for about 5 seconds, then double strain into a collins glass. Fill the glass with crushed ice. Garnish with the mint sprig, orange wheel, and berries. Dust the top of the drink with powdered sugar and serve with a straw.
La Trinité
Tyson Buhler, 2019
1 ounce Rhum JM VSOP
½ ounce Clear Creek 2-year apple brandy
½ ounce Suze
¾ ounce fresh lemon juice
¾ ounce Honey Syrup (this page )
½ dash Scrappy’s celery bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Marooned
Tyson Buhler, 2017
1 ounce Paul Beau VS cognac
1 ounce Laird’s bonded apple brandy
¼ ounce Campari
¾ ounce fresh lime juice
½ ounce Perfect Purée mango purée
½ ounce Vanilla Syrup (this page )
Garnish: 1 lime wheel and 1 mint bouquet
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the lime wheel and mint bouquet and serve with a straw.
Mondrian
Tyson Buhler, 2018
I’m sure the Denver crew is still cursing my name for this very pretty but pain-in-the-ass cocktail. To make the raspberry powder garnish, simply blitz freeze-dried raspberries in a blender or food processor. —TB
2 ounces dry sparkling wine
1 ounce El Tesoro Platinum tequila
¾ ounce Cappelletti Vino Aperitivo
¼ ounce St. George Raspberry Brandy
¾ ounce fresh lime juice
¾ ounce Raspberry Syrup (this page )
1 egg white
Garnish: Raspberry powder (see above)
Pour the sparkling wine into a chilled fizz glass. Dry shake the remaining ingredients, then shake again with ice. Double strain into the glass and sprinkle some raspberry powder over the top of the drink.
Moonlight Sonata
Tyson Buhler, 2015
This is the aforementioned punch that Matthew ripped off for his Whole Lotta Love (this page ) that never sold. —TB
7½ ounces Tyrconnell single malt Irish whiskey
3¾ ounces Watermelon Syrup (this page )
3¾ ounces Cocchi Americano
3¾ ounces fresh lemon juice
1¼ ounces Massenez kirsch
5 dashes House Orange Bitters (this page )
5 dashes absinthe
5 dashes Peychaud’s bitters
5 ounces dry sparkling wine
Garnish: Lemon wheels
Combine all of the ingredients except the sparkling wine in a punch bowl and stir to combine. Add ice cubes and top with the wine. Garnish with the lemon wheels.
Mr. Wednesday
Matthew Belanger, 2017
1¼ ounces Krogstad aquavit
½ ounce Smith & Cross Jamaica rum
½ ounce Giffard banane du Brésil
¼ ounce Cruzan Black Strap rum
1 ounce fresh lemon juice
¾ ounce House Orgeat (this page )
Garnish: 1 orchid flower
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tulip glass and fill the glass with crushed ice. Garnish with the orchid and serve with a straw.
Pablo Honey
Matthew Belanger, 2019
St. George Terroir gin has fir in its botanical build, but it tastes like rosemary in a drink. I wanted to build a gin sour around that. —MB
1 ounce St. George Terroir gin
1 ounce Capurro Acholado pisco
¼ ounce Dolin Génépy des Alpes liqueur
¾ ounce fresh lemon juice
½ ounce fresh grapefruit juice
½ ounce Honey Syrup (this page )
Garnish: 1 lemon wheel
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the lemon wheel.
Paradise Lost
Shannon Tebay, 2018
I started this aggressively funky mai tai riff by swapping pineapple gum syrup for the orgeat. I came to Matt Belanger with the idea for pairing green chile vodka with rhum agricole. “That’s fucked up,” he said, and walked away. With Matt, this is the ultimate compliment. The drink looks like it’ll be tropical and fruity, but it’s unexpectedly sulphuric and spicy, like drinking a mai tai in hell. —ST
1½ ounces Rhum JM Blanc 100
½ ounce St. George green chile vodka
¼ ounce yellow Chartreuse
1 ounce fresh lime juice
¾ ounce Pineapple Gum Syrup (this page )
Garnish: 2 pineapple fronds and 1 small dried chile
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a collins glass and fill the glass with crushed ice. Garnish with the pineapple fronds and dried chile and serve with a straw.
Pirate King Punch
Tyson Buhler, 2015
I named this drink after the TV show Archer , which was a staff favorite. It’s a pretty classic tiki build that uses up all that fresh orange juice we’re always drowning in. —TB
3 ounces Siembra Valles Blanco tequila
3 ounces Bacardi Heritage rum
2 ounces Velvet falernum
1 ounce Wray & Nephew Overproof Jamaica rum
¾ ounce St. Elizabeth allspice dram
3 ounces fresh lime juice
2 ounces fresh orange juice
2 ounces Passion Fruit Syrup (this page )
10 dashes Angostura bitters
Garnish: 1 small cube of bread soaked in 151-proof rum, 1 empty lime shell, and ground cinnamon
Combine all of the ingredients in a punch bowl and stir to combine. Fill the bowl with crushed ice. Place the rum-soaked bread cube in the lime shell and ignite. Place the flaming lime shell on top of the ice and grate some cinnamon over the punch. Serve with straws.
Planet Caravan
Matthew Belanger, 2018
I’ve always thought that curry and coconut is a fun combination, but I had never used it in a cocktail before. Scotch goes well with flavors in this unusual whiskey sour. —MB
1½ ounces Great King St. Glasgow Blend scotch
½ ounce Batavia arrack
½ ounce Kalani Ron de Coco coconut liqueur
¾ ounce fresh lime juice
½ ounce Cinnamon Syrup (this page )
1 dash Angostura bitters
1 curry leaf
Garnish: 1 curry leaf
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the curry leaf.
Rabble-Rouser
Matthew Belanger, 2018
3 cucumber slices
1¼ ounces Capurro Acholado pisco
1 ounce Martini Riserva Speciale Ambrato vermouth di Torino
¼ ounce Bols genever
1 teaspoon crème de violette
¾ ounce fresh lemon juice
½ ounce simple syrup (this page )
Garnish: 1 cucumber slice
In a shaker, gently muddle the cucumber. Add the remaining ingredients and shake with ice, then double strain into a double old-fashioned glass over 1 large ice cube. Garnish with the cucumber slice.
Radio Flyer
Matthew Belanger, 2017
Watermelon and jerk bitters are an interesting combo and gives this drink an extra dimension. Jerk bitters pair well with smoky spirits like scotch as well. I wanted to name this in the spirit of stuff you do in the summer as a kid; I originally called it “Wrist Rocket,” but nobody knew what that was, and some folks thought it was inappropriate, so I landed on something more classic and wholesome. —MB
1½ ounces Monkey Shoulder Blended Malt scotch
½ ounce Wyoming Whiskey
½ ounce Cappelletti Vino Aperitivo
¾ ounce fresh lime juice
¾ ounce Watermelon Syrup (this page )
½ dash Bitter End Jamaican Jerk bitters
Garnish: 1 lime wheel
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the lime wheel.
Ramble On
Matthew Belanger, 2018
1 ounce El Tesoro reposado tequila
½ ounce Clear Creek 8-year apple brandy
½ ounce Zucca Rabarbaro amaro
½ ounce Giffard rhubarb liqueur
¾ ounce fresh lime juice
½ ounce Raspberry Syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Rare Hearts
Tyson Buhler, 2018
1 ounce Pierre Ferrand ambré cognac
1 ounce Weller Special Reserve bourbon
½ ounce fresh lemon juice
½ ounce green Chartreuse
½ ounce Vanilla Syrup (this page )
½ dashes Scrappy’s cardamom bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Rockabilly
Adam Griggs, 2019
This is a Mr. Potato Head of the classic Pompadour, a delicious Daiquiri made with a triple base of fancy ingredients. —AG
1 ounce Domaine du Manoir de Montreuil calvados
1 ounce Navarre Pineau des Charentes Vieux
½ ounce Rhum JM VSOP
¾ ounce fresh lemon juice
½ ounce simple syrup (this page )
Shake all the ingredients with ice,then double strain into a chilled coupe. No garnish.
Sea Eagle
Javelle Taft, 2019
We needed a whiskey sour variation for the menu, so I reached back into my childhood and the flavors of a cherry-vanilla Coke. —JT
1½ ounces Rittenhouse rye
½ ounce Amaro Averna
¾ teaspoon Leopold Bros. New York sour apple liqueur
¾ teaspoon Luxardo maraschino liqueur
¾ ounce fresh lemon juice
½ ounce Vanilla Syrup (this page )
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. No garnish.
Siamese Gimlet
Jon Armstrong, 2014
2 ounces Tanqueray gin
1 ounce fresh lime juice
½ ounce fresh grapefruit juice
½ ounce Cane Sugar Syrup (this page )
¼ ounce Luxardo maraschino liqueur
1 dash Bitter Truth Jerry Thomas’ Own Decanter bitters
1 makrut lime leaf
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Side Eye
Jeremy Oertel, 2017
1½ ounces Tapatío Blanco 110 tequila
½ ounce Del Maguey Vida mezcal
½ ounce Leopold Bros. New York sour apple liqueur
¼ ounce Strega
¾ ounce fresh lime juice
¼ ounce House Ginger Syrup (this page )
1 dash Scrappy’s celery bitters
Garnish: 1 dehydrated green apple slice
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the dehydrated apple slice.
Skyline
Tyson Buhler, 2018
1 ounce Olmeca Altos Blanco tequila
1 ounce Krogstad aquavit
½ ounce fresh lime juice
½ ounce Spent Citrus Cordial (this page )
½ ounce Campari
½ ounce Cinnamon Syrup (this page )
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Snakecharmer
Tyson Buhler, 2019
1 ounce Cobrafire eau-de-vie de raisin
1 ounce Plantation Barbados 5-year rum
¾ ounce fresh lime juice
¾ ounce Raspberry Syrup (this page )
1 teaspoon green Chartreuse
1 teaspoon Marie Brizard white crème de cacao
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Snakecharmer
Tyson Buhler, 2019
1½ ounces Dolin blanc vermouth
⅓ ounce Cobrafire eau-de-vie de raisin
⅓ ounce Plantation Barbados 5-year rum
¾ ounce fresh lime juice
¾ ounce Raspberry Syrup (this page )
⅓ teaspoon green Chartreuse
⅓ teaspoon Marie Brizard white crème de cacao
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Sour Soul
Matthew Belanger, 2019
1 ounce Old Overholt 100-proof rye
½ ounce Busnel VSOP calvados
½ ounce St. George spiced pear liqueur
¾ ounce fresh lemon juice
¾ ounce Vanilla Syrup (this page )
½ ounce dry red wine
Shake all the ingredients except the wine with ice, then strain into a double old-fashioned glass over 1 large ice cube. Slowly pour the wine over the back of a spoon to float it on top of the drink.
Star Sapphire
Matthew Belanger, 2017
I wanted to make an autumnal margarita with sloe gin. I added the baking-spice flavors of pimento bitters to pull it together and ground it in that season. It ended up being a super-purple drink, so I named it after the Green Lantern villain. —MB
1 ounce Tapatío 100 blanco tequila
1 ounce Reisetbauer sloeberry gin
½ ounce Giffard crème de pamplemousse rose
¾ ounce fresh lime juice
½ ounce Vanilla Syrup (this page )
1 dash Dale DeGroff’s pimento bitters
Garnish: 1 grapefruit half wheel
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the grapefruit half wheel.
Sun Medallion
Sam Johnson, 2018
A common way for me to come up with a cocktail is to taste a base spirit first, identify a few flavors, then try to bring them out with other ingredients. I taste a lot of apricot in the Singani, so I amplified that with the apricot eau-de-vie, then completed the stone-fruit flavor profile with the oxidative nuttiness of the Sauternes and the macadamia nut syrup. —SJ
1 ounce Singani 63 eau-de-vie
1 ounce Blume Marillen apricot eau-de-vie
½ ounce Chateau La Fleur d’Or Sauternes
¾ ounce fresh lemon juice
½ ounce Orgeat Works Macadamia Nut Syrup
1 egg white
Garnish: 1 grapefruit twist
Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe. Express the grapefruit twist over the drink and discard.
Thieves in Law
Jillian Vose, 2014
This was my first cocktail that used the beloved “Mac Daddy” syrup made by our friend Tiki Adams at Brooklyn-based Orgeat Works. —JV
2 ounces Tanqueray Malacca gin
½ ounce Dolin Génépy des Alpes liqueur
¾ ounce Orgeat Works Macadamia Nut Syrup
½ ounce fresh lemon juice
½ ounce fresh Granny Smith apple juice
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Toro Bravo
Tyson Buhler, 2015
3 cucumber slices
1½ ounces Lustau Papirusa manzanilla sherry
½ ounce Mahon gin
1 teaspoon yellow Chartreuse
¾ ounce fresh lemon juice
½ ounce House Orgeat (this page )
Garnish: 1 cucumber ribbon on a skewer
In a shaker, gently muddle the cucumber slices. Add the remaining ingredients and shake with ice. Double strain into a chilled coupe and garnish with the cucumber ribbon.
Tradewinds
Tyson Buhler, 2019
1 ounce Cimarron Reposado tequila
½ ounce Clear Creek 8-year apple brandy
½ ounce Glasshouse Trade Winds garam masala brandy
¼ ounce Giffard Abricot du Roussillon
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
2 dashes Peychaud’s bitters
Garnish: 1 lemon wheel
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the lemon wheel.
Tradewinds
Tyson Buhler, 2019
1½ ounces Lustau oloroso sherry
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
¼ ounce Cimarron Reposado tequila
2 teaspoons Clear Creek 8-year apple brandy
2 teaspoons Glasshouse Trade Winds garam masala brandy
1 teaspoon Giffard Abricot du Roussillon
2 dashes Peychaud’s bitters
Garnish: 1 lemon wheel
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the lemon wheel.
Tramps Like Us
Tyson Buhler, 2016
While the drink contains more ingredients than I wanted to use, it fell apart whenever I tried to remove anything, and everything gels together in a focused flavor profile we’re always striving for. It’s obviously named after The Boss, a frequent topic of conversation at the bar for a period of time in 2016. —TB
1 ounce Dorothy Parker gin
½ ounce Krogstad aquavit
½ ounce Massenez framboise eau-de-vie
¼ ounce Campari
¼ ounce Marie Brizard white crème de cacao
¾ ounce fresh lemon juice
½ ounce Raspberry Syrup (this page )
Garnish: 1 lemon wheel, 1 raspberry, and 1 mint bouquet
Short shake all the ingredients with ice for about 5 seconds, then strain into a double old-fashioned glass. Fill the glass with crushed ice. Garnish with the lemon wheel, raspberry, and mint bouquet and serve with a straw.
Voodoo Dreams
Keely Sutherland, 2018
I wanted to make a tasty, warming fall tiki drink with scotch, so I pulled in the banana bread flavors found in the Tempus Fugit banana liqueur. —KS
1 ounce Diplomático Reserva Exclusiva rum
1 ounce Naked Grouse whisky
½ ounce Tempus Fugit crème de banane
½ ounce fresh lemon juice
½ ounce Demerara Syrup (this page )
2 dashes Bittermens Xocolatl mole bitters
½ dash Salt Solution (this page )
Garnish: 1 mint bouquet and dried banana slices
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and fill the mug with crushed ice. Garnish with the mint bouquet and dried banana slices. Serve with a straw.
Waco Kid
Tyson Buhler, 2014
This was my first foray into clarified juices. I took Brad Farran’s Blazing Saddles as inspiration and turned it into an acidified Martini of sorts. —TB
2 ounces High West Silver oat whiskey
¾ ounce Dolin blanc vermouth
½ ounce Combier pamplemousse rose liqueur
½ ounce Clarified Lime Juice (this page )
1 teaspoon Cinnamon Syrup (this page )
1 dash Bittermens ‘Elemakule tiki bitters
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled coupe. Express the grapefruit twist over the drink and discard.
Warmore’s Blues
Tyson Buhler, 2017
2 ounces Pistachio-Infused Elijah Craig Bourbon (this page )
¼ ounce Mathilde pêche liqueur
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
1 dash Angostura bitters
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Windjammer
Tyson Buhler, 2018
1 ounce Weller Special Reserve bourbon
½ ounce Appleton Estate Reserve Jamaica rum
½ ounce Hamilton Jamaican Pot Still Gold rum
½ ounce Giffard crème de banana
¾ ounce fresh lemon juice
¼ ounce House Ginger Syrup (this page )
¼ ounce House Orgeat (this page )
Garnish: Dried chamomile
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and fill the glass with crushed ice. Sprinkle some chamomile over the top of the drink and serve with a straw.
LOW-ABV
NO-ABV
FREEZER BAR
PROJECT COCKTAIL
LOW-PREP COCKTAIL
Aces and Eights
Jarred Weigand, 2016
2 ounces El Tesoro Reposado tequila
½ ounce Meletti amaro
1 teaspoon Galliano Ristretto
1 teaspoon Vanilla Syrup (this page )
1 dash Bittermens Xocolatl mole bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Altimeter Julep
Jarred Weigand, 2017
I love the way El Tesoro tequila pairs with apple brandy; we’ve used this combination in numerous drinks. With all of these alpine-y, Christmas-y flavors going on, maple syrup felt like the obvious sweetener for this Old-Fashioned. —JW
1½ ounces El Tesoro Reposado tequila
½ ounce Clear Creek 8-year apple brandy
¼ ounce yellow Chartreuse
¼ ounce Clear Creek Douglas Fir eau-de-vie
¼ ounce maple syrup
Garnish: 1 mint bouquet and 1 dried apple slice
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet and dried apple slice and serve with a straw.
Artful Dodger
Tyson Buhler, 2015
The combo of miso and banana is so, so good. I wanted to let it shine in a simple, Armagnac and rum–based Old-Fashioned. —TB
1 ounce Miso-Infused Tariquet Classique VS Armagnac (this page )
1 ounce El Dorado 15-year rum
1 teaspoon Demerara Syrup (this page )
½ teaspoon Giffard banane du Brésil
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink and discard.
Backroads
Michael Buonocore, 2019
¾ ounce Westward American single malt
¾ ounce Delord 25-year bas Armagnac
½ ounce Dupont Pommeau de Normande
½ teaspoon Amrut peated cask-strength single malt Indian whisky
½ teaspoon Vanilla Syrup (this page )
1 teaspoon maple syrup
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. No garnish.
Badlands Cobbler
Matthew Belanger, 2019
1 orange wheel
1½ ounces Carpano Antica Formula vermouth
¾ ounce Fernet-Branca
¾ ounce El Dorado 8-year rum
½ ounce Giffard Banane du Brésil
¼ ounce Demerara Syrup (this page )
1 drop Terra Spice eucalyptus extract
Garnish: 1 orange wheel, 1 mint bouquet, and powdered sugar
In a shaker, gently muddle the orange wheel. Add the remaining ingredients and shake with ice. Strain into a tulip glass and fill the glass with crushed ice. Garnish with the orange slice and mint bouquet and dust the top of the drink with powdered sugar. Serve with a straw.
Birds of Prey
Matthew Belanger, 2015
It’s easy to get tropical flavors into a shaken drink, but much harder to get them into a stirred one. Here, I infused the tequila with mangos and built the rest of the drink around it to showcase that infusion. —MB
1 ounce Dried Mango–Infused Calle 23 Reposado Tequila (this page )
1 ounce Scarlet Ibis Trinidad rum
½ ounce Ancho Reyes ancho chile liqueur
1 teaspoon Cane Sugar Syrup (this page )
1 drop Bitter End curry bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Black Powder
Scott Teague, 2013
I created this drink around the time I fell in love with mixing base spirits. Here, I paired the beautiful grape notes from a super-nice Armagnac with a smoky mezcal. —ST
1 ounce Del Maguey Vida mezcal
1 ounce Tariquet Classique VS Bas-Armagnac
1 teaspoon maple syrup
½ teaspoon St. Elizabeth allspice dram
1 dash House Orange Bitters (this page )
1 dash Angostura bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Flame the orange twist over the drink, then place it in the drink.
Busy Earning
Tyson Buhler, 2015
Drink writing can be easy when you’re working with extremely well-made spirits, such as Redbreast whiskey. I try to give their flavor profile a slight accent, in this case a bit of sarsaparilla and black strap rum, and let the base spirit do the rest of the work. —TB
1½ ounces Redbreast 12-year Irish whiskey
½ ounce Cruzan Black Strap rum
¼ ounce Laphroaig 10-year scotch
1 teaspoon Sarsaparilla Demerara Syrup (this page )
1 dash Angostura bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Calypso King
Tyson Buhler, 2016
Here’s another drink that really lets the base spirits shine, which is always the goal when working with higher-priced bottles. It doesn’t take much when working with old, rich, layered rum. —TB
1 ounce Navazos Palazzi oloroso rum
1 ounce Redbreast 12-year Irish whiskey
1 teaspoon Pineapple Gum Syrup (this page )
½ teaspoon House Orgeat (this page )
1 dash Bittermens ‘Elemakule tiki bitters
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the grapefruit twist over the drink, then place it in the drink.
Cashmere Thoughts
Jarred Weigand, 2019
When we started playing around with our new centrifuge, Tyson blended some biscotti cookies with kirschwasser and clarified it, and it was delicious. I wanted to create that flavor without so much trouble or technology, and I found this dusty bottle of biscotti liqueur at a liquor store in New Jersey. I thought the drink was rich, elegant, and bad ass, so I named it after a Jay-Z song. —JW
1½ ounces Gourry de Chadeville overproof cognac
¼ ounce Massenez kirschwasser
¼ ounce González Byass Noé Pedro Ximénez
1 teaspoon Faretti biscotti liqueur
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled single old-fashioned glass. Express the lemon twist over the drink and discard.
Cipher
Sam Johnson, 2019
This is a big-flavored, boozy nightcap, built around an amazing sherry-finished whiskey. After tasting the whiskey, I thought coffee flavors would go well with it, and yellow Chartreuse loves coffee. —SJ
1½ ounces Navazos Palazzi Overseas malt whiskey
½ ounce Avuá Amburana cachaça
¼ ounce Galliano Ristretto
¼ ounce yellow Chartreuse
1 dash Miracle Mile Redeye bitters
1 dash absinthe
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Citadelle
Tyson Buhler, 2017
1 ounce Rhine Hall mango brandy
1 ounce Bols genever
1 teaspoon Luxardo maraschino liqueur
½ teaspoon Honey Syrup (this page )
1 dash House Orange Bitters (this page )
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Cyrano
Jonnie Long, 2018
Cynar gives this Ti’ Punch riff a nice backbone and smooths out the rum. Like a Negroni, the drink starts sweet and finishes dry and spirit-forward, with a long, sugarcane-y finish from the rhum agricole. —JL
1 lime coin (a quarter-size piece of rind with some flesh attached)
1 teaspoon Pineapple Gum Syrup (this page )
1 ounce Rhum JM VSOP
¾ ounce Cynar
¼ ounce Plantation Pineapple rum
1 dash Angostura bitters
Garnish: 1 mint bouquet
In a single old-fashioned glass, muddle the lime and syrup. Add the remaining ingredients, fill the glass with cracked ice, and stir briefly. Garnish with the mint bouquet.
Diamond Squad
Matthew Belanger, 2019
1¼ ounces Old Forester 100 bourbon
½ ounce Bertoux brandy
¼ ounce Anchor Hophead vodka
1 teaspoon Pineapple Gum Syrup (this page )
½ teaspoon Luxardo maraschino liqueur
1 dash Bitter Truth peach bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Dixieland Julep
Tyson Buhler, 2017
1 ounce Pierre Ferrand 1840 cognac
½ ounce Ron Zacapa 23 rum
½ ounce Lemon Hart 151 rum
¼ ounce Fernet-Branca
¼ ounce Bittermens New Orleans coffee liqueur
¼ ounce Pineapple Gum Syrup (this page )
Garnish: 1 dehydrated pineapple slice, 1 mint bouquet, and 1 coffee bean
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the pineapple slice and mint bouquet and grate some coffee over the top of the drink. Serve with a straw.
Double Dragon
Al Sotack, 2014
1 ounce Yamazaki 12-year (or Nikka Taketsuru) whisky
1 ounce Sombra mezcal
¼ ounce Port Syrup (this page )
2 dashes Bitter End Moroccan bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Empty Nester
Dave Anderson, 2019
This is my take on a more bitter and complex sherry cobbler. A tiny amount of Zangs 00 cider eau-de-vie works wonders and makes the drink taste like my mom’s apple crisp. The garnish is lavish, but a reminder that cobblers should be exciting and a little over the top. —DA
1 lemon coin (a quarter-size piece of rind with some flesh attached)
1 orange half wheel
1½ ounces Lustau manzanilla sherry
1 ounce Bonal Gentiane-Quina
½ ounce Amaro Nonino
1 teaspoon Cyril Zangs 00 apple cider eau-de-vie
¼ ounce Cinnamon Syrup (this page )
Garnish: 1 mint bouquet, 1 orange half wheel, 1 apple slice, powdered sugar, and 1 cinnamon stick
In a shaker, gently muddle the lemon coin and orange half wheel. Add the remaining ingredients and whip, shaking with a few pieces of crushed ice, just until the ingredients are incorporated. Strain into a julep tin and fill the tin with crushed ice. Insert the mint bouquet, orange half wheel, and apple slice into the ice; dust the top of the garnishes with powdered sugar and grated cinnamon.
Event Horizon
Sam Johnson, 2018
Here, I’m trying to make a Toronto with Mexican ingredients. Vallet, Mexican fernet, is very dry and astringent, like trying to eat a teaspoon of ground cinnamon. I combine our macadamia nut syrup with macadamia liqueur; this is something I do frequently, as the syrup doesn’t have much aroma, so when used in tandem they complete the circle of macadamia nut. —SJ
2 ounces Siete Leguas Añejo tequila
¾ ounce Fernet-Vallet
1 teaspoon Orgeat Works Macadamia Nut Syrup
½ teaspoon Trader Vic’s macadamia nut liqueur
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
False Summit
Sam Johnson, 2018
This is the whiskey and aged-rum drinker’s pinnacle, full of base tone flavors. Even though there’s more whiskey in the build, the drink is really more about the rum, which is so intense you don’t need much of it. PX sherry adds extra texture and sweetness, and the rum just sucks that right up. —SJ
1½ ounces Tyrconnell single malt Irish whiskey
½ ounce Navazos Palazzi oloroso rum
2 teaspoons Gonzáles Byass Pedro Ximénez sherry
1 teaspoon Tempus Fugit crème de banane
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink and discard.
Get Free
Matthew Belanger, 2017
I borrowed the combination of maraschino and passion fruit from old-school tiki drinks and put them into a Fancy Free variation. —MB
1 ounce Barrell Whiskey Batch 004
1 ounce El Dorado 15-year Demerara rum
2 teaspoons Luxardo maraschino liqueur
1 teaspoon Giffard passion fruit liqueur
1 dash Bittermens ‘Elemakule tiki bitters
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the grapefruit twist over the drink, then place it in the drink.
Golden Lancehead
Matthew Belanger, 2017
I had a hunch that Chareau would work well in a Ti’ Punch, as both the aloe liqueur and rhum agricole have a grassy quality. The pear eau-de-vie gives it all a bit of roundness, but you don’t detect the pear in the final drink, which is a great example of how pear can improve a drink in the background. —MB
1 lime coin (a quarter-size piece of rind with some flesh attached)
1 teaspoon Cane Sugar Syrup (this page )
1¼ ounces Rhum JM Agricole Blanc
½ ounce Chareau aloe liqueur
¼ ounce Clear Creek pear eau-de-vie
½ teaspoon green Chartreuse
In a single old-fashioned glass, muddle the lime coin and syrup. Add the remaining ingredients, fill the glass with cracked ice, and stir briefly. No garnish.
Goldilocks
Jillian Vose, 2014
1½ ounces Hamilton Jamaican Pot Still Gold rum
½ ounce Glen Grant 10-year whisky
¼ ounce Amaro CioCiaro
¼ ounce Giffard banane du Brésil
½ teaspoon Cane Sugar Syrup (this page )
1 dash Bittercube Jamaican Black Strap bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Hagakure
Matthew Belanger, 2018
After Japanese whisky started to get really popular but before they clamped down on allocations, we’d buy every bottle of Yamazaki that we could get our hands on. By the time this drink went on the menu, we were sitting on a massive stockpile of the stuff. This was the most expensive cocktail in the menu, but we sold the shit out of it. If you can’t find Yamazaki, use Santori Toki or Nikka Coffey Grain in its place, and it will be almost as good. —MB
1½ ounces Yamazaki 12-year whisky
½ ounce Caol Ila 12-year scotch
¼ ounce Chareau aloe liqueur
1 teaspoon Cane Sugar Syrup (this page )
½ teaspoon yellow Chartreuse
2 dashes Miracle Mile yuzu bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink and discard.
Her Name Is Joy
Sam Penton, 2019
If I could make one cocktail that would best describe me, this is it. I’ve always been a lover of rum, and have worked in tiki bars in the past. Highland Park is one of my favorite scotches, so I split the base between that and a funky Jamaican rum, using a Vieux Carré (my favorite classic cocktail) as inspiration. —SP
1 ounce Appleton Estate 21-year Jamaica rum
1 ounce Highland Park 12-year scotch
¼ ounce Lustau oloroso sherry
1 teaspoon Bénédictine
1 teaspoon Galliano Ristretto
½ teaspoon Demerara Syrup (this page )
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink and discard.
Highwayman
Tyson Buhler, 2018
Yet another whiskey-based cocktail named after a Western; the combination of coffee and tropical fruit flavors is really fun to play around with. —TB
1¼ ounces Elijah Craig 12-year bourbon
½ ounce Bowmore 12-year scotch
¼ ounce Smith & Cross Jamaica rum
2 teaspoons Galliano Ristretto
1 teaspoon Giffard passion fruit liqueur
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Honor Amongst Thieves
Tyson Buhler, 2016
We’ve only served a handful of hot drinks at Death & Co NYC, as they’re quite the hassle to make in the small confines of the bar. But this mulled wine riff was fully batched and held in a hot water bath for quick service. —TB
3 ounces Saint Cosme Crozes-Hermitage
½ ounce Cruzan Black Strap rum
½ ounce Amaro sfumato
½ ounce Demerara Syrup (this page )
2 dashes Bitter Truth aromatic bitters
3 drops Terra Spice birch extract
Garnish: 1 orange twist and nutmeg
Combine all the ingredients in a small saucepan over medium-low heat and cook, stirring occasionally, until steaming hot but not simmering. Pour into an Irish coffee mug. Express the orange twist over the drink and discard, then grate some nutmeg over the top of the drink.
Hot Dreams
Jarred Weigand, 2018
This was my favorite Death & Co spec, and it pretty much wrote itself. Jon Armstrong created the habanero tincture as a way to add spice to drinks without having to use jalapeño-infused tequila. As for the peanut butter–infused rye: a lot of people taste peanuts in Old Overholt, so I amped that up with a fat-wash infusion, then augmented it with a smoky, chocolaty mezcal. Peanut butter loves honey, so honey syrup became the sweetener. We sold so many of this cocktail, because it contains a trifecta of ingredients that makes guests think “I have to have that.” —JW
1½ ounces Peanut Butter–Infused Old Overholt Bonded Rye (this page )
½ ounce Del Maguey Chichicapa mezcal
¼ ounce Gonzáles Byass Nectar Pedro Ximénez dulce sherry
1 teaspoon Honey Syrup (this page )
1 dash Bittermens Xocolatl mole bitters
½ dash Habanero Tincture (this page )
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. No garnish.
I Against I
Matthew Belanger, 2019
Many Jamaican rum producers buy funky rum from Hampden and blend it into their final product, but Hampden started bottling their rum on its own, and it’s more funky than other Jamaican rums by orders of magnitude. Here, it’s the star ingredient in a Sazerac variation. —MB
Strega, to rinse
1 ounce Hampden Estate Single Jamaican rum
1 ounce Great King St. Glasgow Blend scotch
¼ ounce Honey Syrup (this page )
2 dashes Peychaud’s bitters
½ dash Bitter End Jamaican Jerk bitters
Garnish: 1 grapefruit twist
Rinse a single old-fashioned glass with Strega and dump. Stir the remaining ingredients over ice, then strain into the glass. Express the grapefruit twist over the drink and discard.
Ice Run Julep
Sam Johnson, 2018
The Brooklyn-made Forthave amaro has a cool, mentholated flavor and waxy honey note; it is the keystone of this cool, refreshing julep. —SJ
1 ounce Eagle Rare 10-year bourbon
1 ounce Château de Pellehaut Selection Armagnac
½ ounce Forthave Spirits Marseille amaro
½ teaspoon Grand Marnier
1 teaspoon Honey Syrup (this page )
Garnish: 1 mint bouquet and 1 orange half wheel
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet and orange half wheel and serve with a straw.
Lash LaRue
Tim Miner, 2019
1¼ ounces Calle 23 blanco tequila
½ ounce Rhum JM Blanc 100
¼ ounce Reisetbauer carrot eau-de-vie
1 teaspoon Pierre Ferrand dry curaçao
½ teaspoon kümmel liqueur
1 teaspoon Cane Sugar Syrup (this page )
1 dash House Orange Bitters (this page )
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. No garnish.
Last Man Standing
Alex Jump, 2019
This was my first time working with Reisetbauer carrot eau-de-vie, which quickly became my obsession (as well as everyone else’s). It was difficult to work it into this cocktail, which originally started as a Sazerac. —AJ
1½ ounces Russell’s Reserve 10-year bourbon
½ ounce Linie aquavit
1 teaspoon Reisetbauer carrot eau-de-vie
1 teaspoon Trader Vic’s macadamia nut liqueur
1 teaspoon House Orgeat (this page )
1 dash Angostura bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Last Shadow
Tyson Buhler, 2014
This cocktail lasted on the menu for only a month or so, as Lemon Hart 151 was discontinued in the US for a time. But the combination of rich rums, cinnamon, and fernet acting as bitters works seamlessly. —TB
1½ ounces El Dorado 15-year rum
½ ounce Lemon Hart 151 rum
½ teaspoon Fernet-Branca
1 teaspoon Cinnamon Syrup (this page )
1 teaspoon Demerara Syrup (this page )
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the grapefruit twist over the drink, then place it in the drink.
The Lonesome Crowded West
Matthew Belanger, 2018
This Old-Fashioned has everything everyone likes, so of course it was the most popular drink on the menu. —MB
1½ ounces Ron del Barrilito 3-Star rum
¾ ounce Amaro Nonino
½ ounce Old Grand-Dad 114 bourbon
½ teaspoon Giffard passion fruit liqueur
1 dash Angostura bitters
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the grapefruit twist over the drink and discard.
Lone Star
Matthew Belanger, 2018
I wanted to make an Old-Fashioned that had the flavor profile of root beer. The root beer extract obviously has that, but I blew it up with spearmint, allspice, and vanilla flavors, along with a malty genever. —MB
1¾ ounces Tapatío Blanco 110 tequila
¼ ounce Bols genever
¼ ounce Velvet falernum
1 teaspoon Giffard menthe-pastille
1 teaspoon Vanilla Syrup (this page )
1 dash Dale DeGroff’s pimento bitters
1 drop Terra Spice root beer extract
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Long Story Short
Jeremy Oertel, 2017
1½ ounces Old Forester Signature bourbon
½ ounce Smith & Cross Jamaica rum
½ teaspoon Cinnamon Syrup (this page )
½ teaspoon Demerara Syrup (this page )
½ teaspoon Giffard passion fruit liqueur
1 dash Bitter Truth Jerry Thomas’ Own Decanter bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Lord Baltimore
Jon Armstrong, 2016
Old-Fashioneds usually use a citrus twist as an aromatic garnish, but here I use grapefruit liqueur in its place. —JA
1½ ounces George Dickel rye
½ ounce Pikesville 110-proof rye
1 teaspoon Giffard crème de pamplemousse rose
1 teaspoon dark maple syrup
½ teaspoon Amaro di Angostura
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. No garnish.
Lost Horizon
Tyson Buhler, 2018
Laphroaig 10-year scotch, to rinse
1 ounce Appleton Estate Reserve Jamaica rum
1 ounce Hine H VSOP cognac
2 teaspoons Giffard banane du Brésil
1 teaspoon Fernet-Branca
Garnish: 1 orange twist
Rinse a single old-fashioned glass with the Laphroaig and dump. Stir the remaining ingredients over ice, then strain into the glass. Express the orange twist over the drink, then place it in the drink.
The Manticore
Scott Teague, 2014
2 ounces Beefeater gin
¼ ounce Velvet falernum
1 teaspoon Giffard menthe-pastille
1 teaspoon Cinnamon Syrup (this page )
1½ dashes Peychaud’s bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink and discard.
Match Grip Julep
Jarred Weigand, 2016
I wanted to create a julep that didn’t involve fresh mint, so I reached for Branca Menta, then added cognac and played up its fruit notes with a funky rum, as well as some crème de cacao for body. —JW
1½ ounces Hine H VSOP cognac
½ ounce Appleton Estate Signature rum
1 teaspoon Marie Brizard white crème de cacao
1 teaspoon Fernet-Branca Menta
1 teaspoon Demerara Syrup (this page )
1 dash Bittermens Xocolatl mole bitters
1 teaspoon Hamilton Jamaican Pot Still Black rum
Garnish: 1 mint bouquet
Combine all the ingredients except the Hamilton rum in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Drizzle the Hamilton rum over the top of the drink. Garnish with the mint bouquet and serve with a straw.
Midnight Oil
Tyson Buhler, 2017
1 orange half wheel
1½ ounces Fausse Piste Garde Manger Syrah
1½ ounces Amaro Ramazzotti
½ ounce Laird’s bonded apple brandy
¼ ounce yellow Chartreuse
½ ounce Cinnamon Syrup (this page )
Garnish: 1 blackberry and 1 cinnamon stick
In a cocktail shaker, gently muddle the orange. Add the remaining ingredients and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the blackberry and grate some cinnamon over the top of the drink. Serve with a straw.
Minaseno
Tyson Buhler, 2016
1 ounce Shiitake-Infused Hibiki Harmony Whisky (this page )
1 ounce Dried Mango–Infused Calle 23 Reposado Tequila (this page )
1 teaspoon Honey Syrup (this page )
½ teaspoon Vanilla Syrup (this page )
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist and 1 orange twist
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass over 1 large ice cube. Express the lemon and orange twists over the drink, then place in the drink.
Monarch Julep
Tyson Buhler, 2016
1½ ounces J. Rieger Kansas City whiskey
½ ounce Peach Street Peach brandy
½ ounce Hidalgo Gobernador oloroso
¼ ounce Amaro CioCiaro
¼ ounce Massenez crème de pêche peach liqueur
¼ ounce Honey Syrup (this page )
Garnish: 1 mint bouquet and 1 peach slice
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet and peach slice and serve with a straw.
Mononoke
Shannon Tebay, 2019
1 lemon wheel
2 ounces Choya Kokuto umeshu
1 ounce Lustau Los Arcos amontillado sherry
¼ ounce Dolin Génépy des Alpes liqueur
¼ ounce Cane Sugar Syrup (this page )
Garnish: 1 lemon wheel, 1 apple slice, and 1 mint bouquet
In a shaker, gently muddle the lemon. Add the remaining ingredients and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a collins glass and fill the glass with crushed ice. Garnish with the lemon wheel, apple slice, and mint bouquet. Serve with a straw.
Mountain of Light
Matthew Belanger, 2019
Apple and cardamom are a common combination in food and perfumery. I named the drink after the Cascahuin distillery, which is located on a mountain that is frequently struck by lightning because of its metal content. —MB
1½ ounces Cascahuin 48 Plata tequila
½ ounce Leopold Bros. New York sour apple liqueur
1 teaspoon Rhine Hall apple brandy
1 teaspoon Cane Sugar Syrup (this page )
1 dash Angostura bitters
3 drops Scrappy’s cardamom bitters
Garnish: 1 apple fan
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Garnish with the apple fan.
Moving Target
Jeremy Oertel, 2016
Absinthe, to rinse
1½ ounces Pierre Ferrand 1840 cognac
½ ounce Rittenhouse rye
½ ounce Jean-Luc Pasquet Marie-Framboise
1 teaspoon Demerara Syrup (this page )
2 dashes Miracle Mile Redeye bitters
Garnish: 1 lemon twist
Rinse a single old-fashioned glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass. Express the lemon twist over the drink and discard.
Noble One
Javelle Taft, 019
After trying Sam’s Sky Ladder (this page ),I wanted to come up with a Bamboo variation that was all about the white port, with a really cool flavor combination of port, apricot, and sherry. I first brought the drink to a tasting as a Bamboo, then we made it into a sour, then it became a collins, then we circled back to the original Bamboo build. —JT
1½ ounces Quinta do Infantado white porto
1½ ounces Alvear Festival pale cream sherry
1 teaspoon Rothman & Winter Orchard apricot liqueur
½ teaspoon Honey Syrup (this page )
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Stir all the ingredients with ice, then strain into a single old-fashioned glass. Express the lemon twist over the drink and discard.
No-Look Pass
Shannon Ponche, 2020
This drink is totally clear, so it’s surprising how much is going on in the glass. I’ve used the flavor combination of habanero, basil, and peach before, so I’m very comfortable with it, the same way a basketball player is comfortable enough with her body and team to make a no-look pass. —SP
1¼ ounces Agave de Cortes mezcal
¾ ounce Empirical Spirits Habanero Spirit
1 teaspoon Massenez Garden Party basil liqueur
½ teaspoon Giffard crème de pêche
½ teaspoon simple syrup (this page )
Garnish: 1 basil sprig
Stir all the ingredients with ice, then strain into a single old-fashioned glass over 1 large ice cube. Garnish with the basil sprig.
Outlaw Country
Tyson Buhler, 2017
This combination of base spirit, amaro, tropical fruit, and spice is something we’ve used in many Old-Fashioned variations, but there’s always room for more exploration, and it seems to never fail. —TB
1 ounce Old Grand-Dad bonded bourbon
½ ounce Plantation Pineapple rum
¼ ounce Smith & Cross Jamaica rum
¼ ounce Amaro Averna
1 teaspoon Vanilla Syrup (this page )
1 dash Angostura bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Paper Thin Hotel
Jarred Weigand, 2018
1½ ounces Pistachio-Infused Rittenhouse Rye (this page )
½ ounce Pierre Ferrand 1840 cognac
1 teaspoon Demerara Syrup (this page )
½ teaspoon Massenez crème de pêche peach liqueur
2 dashes Angostura bitters
Garnish: 1 orange twist and 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then gently rub it around the rim of the glass. Express the lemon twist over the drink, then garnish with both twists.
Papi Chulep
Jon Armstrong, 2015
This whole drink is a showcase for the chichicapa, which has flavors of dark chocolate, mint, and bitter orange. I don’t build my juleps like most folks; instead of muddling or rubbing the mint inside the tin, I prefer the fresh flavor you get from dry shaking the cocktail with mint. —JA
6 to 8 mint leaves
1½ ounces Cacao Nib–Infused Calle 23 Tequila (this page )
½ ounce Del Maguey Chichicapa mezcal
¼ ounce Grand Marnier
1 teaspoon Cane Sugar Syrup (this page )
Garnish: 1 mint bouquet
Dry shake all the ingredients, then shake again with ice. Double strain into a julep tin and fill the tin with crushed ice. Garnish with the mint bouquet and serve with a straw.
Phantom Mood
Jeremy Oertel, 2017
I love an Old-Fashioned with a bit of spiciness that kicks up on the finish, a little extra burn on the end. —JO
1½ ounces Torres 15-year brandy
½ ounce Springbank 10-year scotch
¼ ounce González Byass Nectar Pedro Ximénez dulce sherry
1 teaspoon Caffo Amaretto
1 dash absinthe
1 dash Miracle Mile chocolate chile bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Primrose
Jarred Weigand, 2018
This is one of those drinks that doesn’t involve any infusions, special syrups, or weird juices. I love writing drinks that can be replicated anywhere. —JW
1½ ounces Domaine d’Espérance blanche Armagnac
½ ounce Del Maguey Santo Domingo Albarradas mezcal
½ ounce Italicus Rosolio bergamot liqueur
1 teaspoon simple syrup (this page )
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Pugilist
Tyson Buhler, 2015
Prizefighter #1, a vermouth and Fernet–based smash from Nick Jarrett, is a one of the best modern cocktails, and this drink plays off of that while morphing into more of a cobbler. —TB
1 grapefruit half wheel
1½ ounces Carpano Antica Formula vermouth
¾ ounce Fernet-Branca
¾ ounce Amaro Averna
½ ounce Cruzan single-barrel rum
½ ounce Pineapple Gum Syrup (this page )
Pinch of salt
Garnish: 1 mint bouquet, 2 raspberries, 2 blackberries, and powdered sugar
In a shaker, gently muddle the grapefruit. Add the remaining ingredients and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the mint bouquet and berries, and dust the top of the drink with powdered sugar. Serve with a straw.
Queen Snake
Shannon Tebay, 2019
I often find myself coming up with an unexpected flavor combination, asking the other bartenders to “hear me out.” Here, it’s raisin eau-de-vie, Douglas Fir, and lychee—weird, but it works. —ST
1 lime coin (a quarter-size piece of rind with some flesh attached)
1½ ounces Cobrafire eau-de-vie de raisin
½ ounce Clear Creek Douglas fir eau-de-vie
2 teaspoons Giffard Lichi-Li lychee liqueur
1 teaspoon Marie Brizard white crème de cacao
In a single old-fashioned glass, muddle the lime coin. Add the remaining ingredients, fill the glass with cracked ice, and stir briefly. No garnish.
Recortador
Matthew Belanger, 2017
Can you put the flavors of an al pastor taco into a cocktail and make it taste great? Make this drink and let me know. —MB
1¼ ounces Tapatío Blanco 110 tequila
½ ounce Del Maguey San Luis del Rio mezcal
¼ ounce St. George green chile vodka
¼ ounce Pineapple Gum Syrup (this page )
1 teaspoon green Chartreuse
1 dash House Orange Bitters (this page )
½ dash Bittermens Hellfire habanero shrub
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. No garnish.
Rose Parade
Jeremy Oertel, 2014
Absinthe, to rinse
Emile Pernot Fraise de Boise liqueur, to rinse
1½ ounces Campo de Encanto Acholado pisco
½ ounce Kappa pisco
¾ ounce Cocchi Americano
1 teaspoon Combier crème de rose
1 dash House Orange Bitters (this page )
Rinse a single old-fashioned glass with absinthe and Fraise de Boise and dump. Stir the remaining ingredients over ice, then strain into the glass. No garnish.
Sasaki Garden
Sam Johnson, 2019
I used to live in SoHo, and I would walk through the Sasaki Garden on the NYU campus every day on my way to the bar. I’d sit under the cherry blossom trees there as a little reprieve before service. This drink is my ode to that park. It looks like an Old-Fashioned variation, but it’s more like a Rusty Nail. —SJ
1½ ounces Nikka Coffey Grain Japanese whisky
½ ounce Avuá Amburana cachaça
2 teaspoons Caffo Amaretto
1 teaspoon Rothman & Winter Orchard apricot liqueur
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Sazerac (Standing Room)
Matthew Belanger, 2019
This is a great drink to batch at home. Combine the ingredients in a bottle, add a touch of water (see this page ), and keep it in the freezer. —MB
Absinthe, to rinse
1½ ounces Busnel calvados
½ ounce Old Grand-Dad 114 bourbon
½ ounce Giffard rhubarb liqueur
½ teaspoon Cane Sugar Syrup (this page )
1 dash Bitter Truth celery bitters
Rinse a single old-fashioned glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass. No garnish.
Sea Legs
Tyson Buhler, 2015
I add a good amount of Kalani, a delicious-but-overpowering coconut liqueur, in this cocktail, which allowed me to get away with using some pretty aggressive rums and aromatic eau-de-vie. —TB
1 ounce Barbancourt 8-year rum
¾ ounce Scarlet Ibis Trinidad rum
¼ ounce Lost Spirits Navy Style rum
½ ounce Kalani Ron de Coco coconut liqueur
1 teaspoon Reisetbauer hazelnut eau-de-vie
1 dash Fee Brothers whiskey barrel–aged bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink and discard.
Shadow Box
Shannon Tebay, 2019
Del Bac is an American single malt, and every year they release a distiller’s cut that’s finished in a particular barrel. This one was finished in madeira casks, so all the ancillary ingredients here are meant to pull out the flavors of the fortified wine. —ST
1 ounce Del Bac Distiller’s Cut single malt whiskey
1 ounce Pellehaut Armagnac
1 teaspoon Giffard Crème de Framboise liqueur
1 teaspoon Orgeat Works Macadamia Nut Syrup
1 dash Bittermens Xocolatl mole bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass. Express the orange twist over the drink, then place it in the drink.
Smoking Jacket
Jon Armstrong, 2014
Laphroaig scotch, to rinse
1½ ounces Hine H cognac
½ ounce Busnel VSOP calvados
1 teaspoon Demerara Syrup (this page )
3 dashes Peychaud’s bitters
1 dash Angostura bitters
Rinse a single old-fashioned glass with the Laphroaig and dump. Stir the remaining ingredients over ice, then strain into the glass. No garnish.
Stoned Love
Shannon Tebay, 2017
This was my first Absentroux drink; it’s basically a low-ABV absinthe frappé. The drink is vegetal and tastes a little bit like weed. —ST
3 ounces Absentroux
½ ounce simple syrup (this page )
1 teaspoon Giffard menthe-pastille
1 teaspoon St. George absinthe
1 teaspoon Clear Creek pear eau-de-vie
Garnish: 1 mint bouquet, and absinthe in an atomizer
Short shake all the ingredients with ice for about 5 seconds, then strain into a tulip glass. Fill the glass with crushed ice. Garnish with the mint bouquet and spray some absinthe over the top of the drink. Serve with a straw.
Strip Solitaire
Alex Jump, Dave Anderson, and Jon Feuersanger 2019
We wanted to create a pineapple Old-Fashioned, and once we nailed it we were like, “this is so simple, but so fucking good.” Dave came up with the name; he’s one of the best cocktail namers of all time. —AJ
2 ounces Evan Williams bonded bourbon
½ ounce Giffard Caribbean pineapple liqueur
½ teaspoon Cane Sugar Syrup (this page )
2 dashes Angostura bitters
1 dash Bittermens ‘Elemakule tiki bitters
Garnish: 1 dehydrated pineapple wedge
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Garnish with the dehydrated pineapple wedge.
Sweet Dynamite
Shannon Tebay, 2019
I use the phrase “mind mouth” a lot to describe things I can taste in my head; it’s almost like synesthesia. When you’ve worked with flavors long enough, you just kind of know what will work together before you actually taste it. Here, I wanted to combine fennel and passion fruit in a julep, and Matt suggested I use the Krogstad aquavit, which has a big fennel note. —ST
1 ounce Krogstad aquavit
¾ ounce Appleton Estate Reserve Jamaica rum
¼ ounce Lemon Hart 151 rum
¼ ounce Giffard passion fruit liqueur
1 teaspoon Cinnamon Syrup (this page )
Garnish: 1 mint bouquet
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet and serve with a straw.
Thieves in the Night
Jarred Weigand, 2018
I love creating juleps; it’s really fun to do crushed ice drinks that don’t contain any juice. Sombra mezcal tastes like it was made to go with gin, but I needed something else to link them together, and Amaro Braulio—with its uplifting, alpine flavors—is perfect for that. —JW
1 ounce Sombra mezcal
1 ounce St. George Terroir gin
¼ ounce Amaro Braulio
¼ ounce maple syrup
Garnish: 1 mint bouquet and dark chocolate
Combine all the ingredients in a julep tin and fill the tin about halfway with crushed ice. Holding the tin by the rim, stir, churning the ice as you go, for about 10 seconds. Add more crushed ice to fill the tin about two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet, shave some chocolate over the top of the drink, and serve with a straw.
Tradition
Tyson Buhler, 2014
1 ounce Caol Ila 12-year scotch
½ ounce Lemorton Selection calvados Domfrontais
1 teaspoon Galliano Ristretto
1 teaspoon Honey Syrup (this page )
1 teaspoon Cinnamon Syrup (this page )
1 dash Angostura bitters
3 ounces boiling water
Garnish: 1 orange twist and 1 cinnamon stick
Combine all the ingredients except the water in an Irish coffee mug. Add the boiling water. Express the orange twist over the drink and discard. Garnish with the cinnamon stick.
Tripwire
Shannon Tebay, 2018
What would a stirred piña colada taste like? This. —ST
1 ounce Kilkerran 12-year single malt scotch
¾ ounce Ron del Barrilito 3-Star rum
¼ ounce Smith & Cross Jamaica rum
½ teaspoon crème de cacao
1 teaspoon Pineapple Gum Syrup (this page )
2 dashes Bittermens Xocolatl mole bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Uncanny Valley
Dave Anderson, 2019
I always wanted to make a gin-based Sazerac, and I’m a big fan of Phil Ward’s Elder Fashion, which combines gin and St-Germain in an Old-Fashioned. I found that gin and tequila work very well together: tequila is grassy, gin is herbaceous, and those flavors are adjacent to one another. I opted for a reposado tequila to give the drink that oaky quality you expect in an Old-Fashioned. —DA
Reisetbauer carrot eau-de-vie, to rinse
1 ounce St. George dry rye reposado gin
¾ ounce Ocho reposado tequila
¼ ounce Coriander-Infused Ransom Old Tom (this page )
1 teaspoon agave nectar
1 dash Bitter Truth celery bitters
Garnish: 1 lemon twist
Rinse a single old-fashioned glass with the Reisetbauer and dump. Stir the remaining ingredients over ice, then strain into the glass. Express the lemon twist over the drink, then place it in the drink.
Unforgiven
Jon Feuersanger, 2018
This is a very complex Sazerac, layering multiple sweet elements beginning with the Drambuie, and with the cherry brandy acting like bitters to lift the drink’s floral notes. —JF
Laphroaig 10-year scotch, to rinse
1¼ ounces Monkey Shoulder scotch
½ ounce Pierre Ferrand 1840 cognac
¼ ounce Brugal 1888 rum
¼ ounce Drambuie
1 teaspoon Demerara Syrup (this page )
½ teaspoon Rhine Hall cherry brandy
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Garnish: 1 orange twist
Rinse a single old-fashioned glass with the Laphroaig and dump. Stir the remaining ingredients over ice, then strain into the glass. Express the orange twist over the drink and discard.
Vantage Point
Javelle Taft, 2019
It’s ironic that Old-Fashioned style cocktails are usually our most popular drinks, but often the last ones developed for a menu. Here, I started with a Toki Highball, Japan’s most notable cocktail, and started deconstructing it. Toki whisky is a young blend with lots of pear, honey, and rose on the nose; Bertoux adds nuances of juicy stone fruit that intensify those flavors, while the Caol Ila pushes the Toki’s subtle smoky notes. Our original intention was to add seltzer and make this into a highball, but we realized that the drink was better without bubbles. —JT
1½ ounces Suntory Toki Japanese whisky
½ ounce Bertoux brandy
¼ ounce Italicus Rosolio bergamot liqueur
¼ ounce Caol Ila 12-year scotch
½ teaspoon simple syrup (this page )
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Stir all the ingredients with ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink and place it in the drink.
Vaquero
Tyson Buhler, 2017
This drink was all about the corn-infused mezcal. By toasting dried corn husks and making a sous-vide infusion, the husks not only accentuate the roasted flavor of the agave but also add an almost mineral spiciness to the mezcal. Chichicapa tastes like chocolate-covered green chilies, so the crème de cacao was an obvious addition to complement the spirit. —TB
1½ ounces Corn Husk–Infused Del Maguey Chichicapa (this page )
½ ounce Calle 23 reposado tequila
1 teaspoon Demerara Syrup (this page )
½ teaspoon Marie Brizard white crème de cacao
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Verona Cobbler
Sam Johnson, 2019
I recommend using a good champagne in this sparkling wine—based cobbler, so that the other ingredients can amplify its flavor profile. Orgeat does a lot of the lifting here and gives the drink richness, while the rose water is barely perceptible but brightens up the drink and plays well with the floral kirsch. —SJ
3 ounces dry sparkling wine
¾ ounce Domaine d’Espérance blanche Armagnac
¼ ounce Massenez Kirsch Vieux cherry brandy
½ ounce House Orgeat (this page )
3 drops rose water
Garnish: 1 grapefruit twist
Pour the sparkling wine into a tulip glass. Add the remaining ingredients and fill the glass with crushed ice. Express the grapefruit twist over the drink and insert it into the ice. Serve with a straw.
Victory Lap
Matthew Belanger, 2019
I was inspired to make this by the Cazottes, which is somewhere between an aperitif and an eau-de-vie made with heirloom tomatoes. It has a really bizarre fresh tomato flavor and aroma of tomato vines. It’s probably the most expensive ingredient we’ve ever put on a menu. So the rest of the drink is configured to showcase the Cazottes while spending as little money as possible. —MB
2½ ounces Dolin dry vermouth
½ ounce Cazottes 72 Tomates
1 teaspoon Merlet crème de fraise des bois strawberry liqueur
½ teaspoon Vanilla Syrup (this page )
2 dashes absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass. Express the lemon twist over the drink and discard.
Wall of Sound
Shannon Tebay, 2017
This was the first time I did the “Shannon thing” of combining bourbon, smoky scotch, and a crazy Jamaican rum. The whole thing was built around the Rum Fire rum, which is similar to Wray & Nephew. This Sazerac riff drinks like a Phil Spector song sounds—hence the name. —ST
Laphroaig 10-year scotch, to rinse
1½ ounces Elijah Craig 12-year bourbon
½ ounce Bowmore 12-year scotch
1 teaspoon Rum Fire rum
1 teaspoon Cane Sugar Syrup (this page )
1 teaspoon Kalani Ron de Coco coconut liqueur
2 dashes Bittermens ‘Elemakule tiki bitters
Garnish: 1 grapefruit twist
Rinse a single old-fashioned glass with the Laphroaig and dump. Stir the remaining ingredients over ice, then strain into the glass. Express the grapefruit twist over the drink and discard.
Warspite
Matthew Belanger, 2016
1¼ ounces Plymouth gin
¾ ounce Aperol
½ ounce Plymouth sloe gin
¼ ounce Clear Creek Blue Plum brandy
1 teaspoon St. Elizabeth allspice dram
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Wheelwriter No. 10
Emily Horn, 2019
This drink (named after the model of Ray Bradbury’s first typewriter) is a Sazerac riff, but also kind of like a Manhattan, or even a Negroni. So it’s a bit of a Frankenstein, but very tasty. —EH
Absinthe, to rinse
1½ ounces Busnel VSOP calvados
½ ounce Famous Grouse scotch
½ ounce Coffee Bean—Infused Campari (this page )
1 teaspoon Marie Brizard white crème de cacao
½ teaspoon Demerara Syrup (this page )
Rinse a chilled Nick & Nora glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass. No garnish.
The Whiskey Agreement
Scott Teague, 2014
The drink’s name is dead giveaway: it’s no easy feat to make American, Irish, Scottish, and Japanese whiskey (and whisky) get along in one glass. I quite possibly tried all of the whiskeys (and whiskies) in the back bar before landing on this quartet. —ST
½ ounce Old Grand-Dad 114 bourbon
½ ounce Tyrconnell single malt Irish whiskey
½ ounce Highland Park 12-year scotch
½ ounce Hibiki 12-year blended single malt Japanese whisky
1 teaspoon Cinnamon Syrup (this page )
½ teaspoon St. Elizabeth allspice dram
1 dash Angostura bitters
1 dash Bittermens hopped grapefruit bitters
Garnish: 1 orange twist and 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then gently rub it around the rim of the glass. Express the lemon twist over the drink, then garnish with both twists.
Year of the Trees
Matthew Belanger, 2019
1½ ounces Knob Creek 100 bourbon
½ ounce Mal Bien Espadin mezcal
½ ounce Amaro Nonino
1 teaspoon Demerara Syrup (this page )
1 dash Angostura bitters
1 drop Terra Spice sarsaparilla tincture
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
LOW-ABV
NO-ABV
FREEZER BAR
PROJECT COCKTAIL
LOW-PREP COCKTAIL
20/20
Jon Armstrong, 2015
For me, this drink cracked the code of using carrot eau-de-vie in a cocktail, with all the other ingredients stretching out the carrot flavor. The build is like a 50/50 Martini, but one of our regulars named the drink after carrots’ effect on your vision. —JA
1½ ounces Plymouth gin
1½ ounces Alvear Festival pale cream sherry
1 teaspoon Reisetbauer carrot eau-de-vie
½ teaspoon Grand Marnier
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Acadia
Keely Sutherland, 2019
I was having a hard time coming up with a luxe Manhattan-style cocktail, so I decided on an ode to my home state of Maine: apples are abundant there, Douglas Fir eau-de-vie tastes like drinking a pine tree, and maple syrup is a big Maine industry. —KS
1 ounce Macallan 15-year scotch
1 ounce Clear Creek 8-year apple brandy
¾ ounce Cocchi vermouth di Torino
2 teaspoons Clear Creek Douglas Fir eau-de-vie
1 teaspoon maple syrup
1 dash House Orange Bitters (this page )
1 dash Angostura bitters
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
A Clockwork Orange
Matthew Belanger, 2017
1 ounce Tanqueray No. Ten gin
1 ounce Dolin blanc vermouth
½ ounce Clear Creek Mirabelle eau-de-vie
½ ounce Mandarine Napoléon liqueur
1 teaspoon Suze
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Aces & Twos
Adam Griggs, 2019
This is basically a Mr. Potato Head Martinez, which you can batch and freeze as well. —AG
1½ ounces Hayman’s Old Tom gin
¾ ounce Cesar Florido Moscatel Dorado
¼ ounce Amaro CioCiaro
½ ounce Carpano Antica Formula vermouth
1 dash Angostura bitters
1 dash House Orange Bitters (this page )
Garnish: 1 brandied cherry
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the brandied cherry.
Alta Negroni
Matthew Belanger, 2019
1 ounce St. George Terroir gin
1 ounce Cocchi Americano
½ ounce Salers Gentien aperitif
½ ounce Pajarote Toronja Arandense & Romero Licor
Garnish: 1 grapefruit wheel
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the grapefruit wheel.
Anchor End
Matthew Belanger, 2018
St. George Bruto Americano is super bitter, with a big grapefruit note. I’d had a drink at the Walker Inn (RIP) that was like a grapefruit shandy with apple brandy in it, so I re-created that flavor profile in a Negroni. —MB
1¼ ounces Clear Creek 8-year apple brandy
1 ounce Cocchi Americano
¾ ounce St. George Bruto Americano
¼ ounce Anchor Hophead vodka
1 dash Scrappy’s grapefruit bitters
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the grapefruit twist over the drink and discard.
Andromeda
Matthew Belanger, 2019
This Boulevardier-style cocktail riffs on Brian Miller’s Cure for Pain, with a split vermouth-port modifier. Granada-Vallet is an aperitivo made in Mexico that tastes similar to Campari, but is more dry. —MB
1½ ounces Barrell Dovetail whiskey
½ ounce Carpano Antica Formula vermouth
½ ounce Dow’s ruby port
1 teaspoon Granada-Vallet bitter pomegranate liqueur
1 teaspoon Galliano Ristretto
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled martini glass. Express the grapefruit twist over the drink and discard.
Aphrodite
Adam Griggs, 2018
I had Alex Day in the back of my mind when I was developing this, as he loves all things low-ABV. Aigre doux is an underrated cocktail ingredient; it’s basically a mix of cider vinegar and apple ice wine that’s bright and aromatic, and a great way to add intense apple flavor in small amounts. —AG
1½ ounces Lustau Los Arcos amontillado sherry
1½ ounces Byrrh Gran Quinquina
¼ ounce Blume Marillen apricot eau-de-vie
1 teaspoon Demerara Syrup (this page )
½ teaspoon Dupont Aigre Doux
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Apollo
Matthew Belanger, 2019
Buddha’s Hand vodka is flavored with the zest of the finger-shaped citrus and adds an intense perfume to this Vesper variation. —MB
1½ ounces St. George Dry Rye reposado gin
¾ ounce Hangar One Buddha’s Hand vodka
½ ounce Cocchi Americano
1 teaspoon Luxardo maraschino liqueur
1 dash House Orange Bitters (this page )
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
As Islay Dying
Matt Hunt, 2018
I love the simplicity of equal-parts cocktails, like the Negroni or Naked and Famous. In this one, I was trying to marry an Islay gin and an Islay scotch, with the Génépy and absinthe tying everything on the midpalate. —MH
¾ ounce Laphroaig 10-year scotch
¾ ounce The Botanist gin
¾ ounce Dolin blanc vermouth
¾ ounce Dolin dry vermouth
1 teaspoon Dolin Génépy des Alpes liqueur
2 dashes absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Belcaro
Jon Feuersanger, 2018
This Vieux Carré variation shows off the affinity between Irish whiskey and apple brandy. I brought the Bénédictine over from the classic spec, and the banana liqueur adds a lovely banana bread flavor. —JF
1 ounce Jameson Black Barrel Irish whiskey
1 ounce Dupont Fine Reserve calvados
¾ ounce Cocchi vermouth Di Torino
1 teaspoon Bénédictine
1 teaspoon Tempus Fugit crème de banane
2 dashes Bitter Truth aromatic bitters
2 dashes Peychaud’s bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Between the Lines
Jarred Weigand, 2017
Brandy has the uncanny ability to go with just about anything; it’s like the Swiss Army knife of spirits. In this Martini variation, it forms a split base with gin, and is accented by the alpine flavors of Génépy. —JW
1½ ounces Domaine D’Espérance blanche Armagnac
½ ounce St. George Terroir gin
½ ounce Dolin dry vermouth
½ ounce Dolin Génépy des Alpes liqueur
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Bikini Kill
Al Sotack, 2014
1¾ ounces Pineapple-Infused Tanqueray Gin (this page )
½ ounce Dolin dry vermouth
¼ ounce El Dorado 3-year rum
¼ ounce Combier pamplemousse rose liqueur
1 teaspoon St-Germain elderflower liqueur
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the drink and discard.
Blue Mountain
Matthew Belanger, 2018
This is basically a classic Hanky-Panky with additional flavors of rum, banana, and eucalyptus layered on top. —MB
1¼ ounces Plymouth gin
1 ounce Carpano Antica Formula vermouth
½ ounce Fernet-Branca
¼ ounce Smith & Cross Jamaica rum
¼ ounce Giffard banane du Brésil
1 drop Terra Spice eucalyptus extract
Garnish: 1 mint bouquet
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the mint bouquet.
Business Casual
Jon Mateer, 2019
1¼ ounces Giffard Aperitif Syrup
¾ ounce chilled brewed black tea
1 ounce Red Verjus Syrup (this page )
1 teaspoon Cane Sugar Syrup (this page )
Garnish: 1 orange half wheel
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the orange half wheel.
Capuchin
Matthew Belanger, 2018
Apricot and cumin frequently show up together in Middle Eastern and Moroccan food, so I paired those flavors in a Rob Roy variation. Here, the cumin comes from kümmel, a Dutch liqueur that was used a lot in old-school cocktails. —MB
1½ ounces Monkey Shoulder blended scotch
¾ ounce Punt e Mes
½ ounce Linie aquavit
1 teaspoon Giffard Abricot du Roussillon
½ teaspoon kümmel
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Clockmaker
Tyson Buhler, 2019
¾ ounce Rittenhouse rye
¾ ounce Linie aquavit
½ ounce Cocchi Americano
½ ounce Rare Wine Co. Boston Bual madeira
½ ounce Amaro Nardini
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Coat of Arms
Tyson Buhler, 2017
This is a luxe cocktail made with stupid-good ingredients. I take no credit for this tasting so great. —TB
1 ounce Paul Beau Hors d’Age cognac
½ ounce Clear Creek Douglas Fir eau-de-vie
½ ounce yellow Chartreuse V.E.P.
½ ounce Carpano Antica Formula vermouth
Stir all the ingredients over ice, then strain into a chilled martini glass. No garnish.
Code of the West
Eryn Reece, 2015
1 ounce Four Roses single barrel bourbon
1 ounce Domaine du Manoir de Montreuil calvados
¾ ounce Zurbaran cream sherry
¼ ounce yellow Chartreuse
1 teaspoon Cinnamon Syrup (this page )
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Dark Horse
Jeremy Oertel, 2017
1½ ounces Appleton Estate 21-year Jamaica rum
½ ounce Bordelet calvados
½ ounce Amaro Nardini
½ ounce Grand Marnier
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Dead Language
Matthew Belanger, 2017
Tyson created a drink called Sound and Fury that combines raspberry and chile liqueur in a shaken drink; I wanted to revisit those flavors in a Manhattan context. The drink also shares some DNA with Thomas Waugh’s Red Ant, which was one of the first times we combined a fruit liqueur and a corresponding fruit brandy to deepen the flavor of the fruit without making the drink too sweet. —MB
1½ ounces Rittenhouse rye
¾ ounce Cocchi vermouth di Torino
½ ounce Ancho Reyes ancho chile liqueur
½ teaspoon Giffard crème de framboise
½ teaspoon Massenez framboise eau-de-vie
1 dash Bittermens Xocolatl mole bitters
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the drink and discard.
Dead Ringer
Eryn Reece, 2014
Sombra mezcal, to rinse
1½ ounces Ron Zacapa 23 rum
1 ounce Principe amontillado sherry
¾ ounce Amaro Nonino
¼ ounce Kronan Swedish Punsch
1 teaspoon Cane Sugar Syrup (this page )
Rinse a single old-fashioned glass with mezcal and dump. Stir the remaining ingredients over ice, then strain into the glass. No garnish.
District B-13
Jon Armstrong, 2014
Brandy drinks are often the last ones to be developed for a menu. We have nothing against brandy, but we’re usually thinking about other spirits first. This is riff on a brandy Manhattan, splitting the aromatized wine between vermouth and sherry. Alex Day likes to say that if you want to make a Manhattan variation more interesting, add a teaspoon of maraschino liqueur, so I took his advice. —JA
2 ounces Hine H cognac
¾ ounce Carpano Antica Formula vermouth
½ ounce Hidalgo oloroso sherry
¼ ounce Cynar
1 teaspoon Luxardo maraschino liqueur
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Domino
Matthew Belanger, 2019
1½ ounces Suntory Roku gin
1½ ounces Lillet rosé
½ ounce Clear Creek pear brandy
1 teaspoon Luxardo maraschino liqueur
1 dash Scrappy’s grapefruit bitters
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled martini glass. Express the grapefruit twist over the drink and discard.
Don’t Forget the Struggle, Don’t Forget the Streets
Al Sotack, 2015
This is one of my simplest cocktails, as well as the one with the longest name. It’s my version of an agave-based Negroni. —AS
1 ounce Del Maguey Chichicapa mezcal
1 ounce Amaro Nardini
1 ounce Lustau Los Arcos amontillado sherry
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Dreamscape
Tyson Buhler, 2017
This drink’s ingredients lived in a corner of our selection of cheater bottles that was seemingly reserved for my weird, low-ABV stirred drinks that were rarely ordered (see also: Easy Rider, this page ; Modern Lovers, this page ; and Periscope, this page ). —TB
1½ ounces Lemorton Pommeau de Normandie
1½ ounces Escubac Botanical Spirit
½ ounce Leopold Bros. New York sour apple liqueur
1 teaspoon Aggazzotti Nocino Riserva
1 dash Angostura bitters
Garnish: 1 dried apple slice
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the dried apple slice.
Easy Rider
Tyson Buhler, 2017
Absinthe, to rinse
1½ ounces Tresmontaine “Tabacal” Rancio Sec
1½ ounces González Byass La Copa vermouth
1 teaspoon Merlet crème de fraise des bois strawberry liqueur
½ teaspoon Vanilla Syrup (this page )
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Rinse a single old-fashioned glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass. Express the lemon twist over the drink and discard.
Emerald City
Shannon Tebay, 2018
I like to take shitty ’80s drinks and elevate them, and this is my appletini. The intense apple eau-de-vie is the star of this show; it makes the drink taste way more apple-y than it is. —ST
1½ ounces Reisetbauer Blue gin
¾ ounce Cyril Zangs 00 apple cider eau-de-vie
½ ounce La Quintinye blanc vermouth
½ ounce Absentroux
1 dash Bitter Truth celery bitters
1 dash absinthe
Garnish: 1 apple fan
Stir all the ingredients over ice, then strain into a chilled martini glass. Garnish with the apple fan.
Faded Memories
Tyson Buhler, 2018
This is one of the stranger drinks I’ve ever put together, but it’s crazy complex and surprisingly approachable. Sake and scotch is a really fun combination that is very underexplored. —TB
1 ounce Asahiyama Junmai sake
1 ounce Beniotome shochu
½ ounce Mathilde Poire pear liqueur
½ ounce Trimbach Mirabelle plum eau-de-vie
1 teaspoon Laphroaig 10-year scotch
1 dash House Orange Bitters (this page )
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. No garnish.
Fashion District
Chris Norton, 2019
This drink is similar to something my grandfather, who was from Modena, used to drink. I originally wanted to use white balsamic vinegar in this Manhattan variation, but Jonnie Long turned me on to aigre doux (sweet and sour), and I became obsessed with it. It adds this beguiling flavor that nobody can put their finger on. —CN
1½ ounces Tyrconnell single malt Irish whiskey
½ ounce Rittenhouse rye
½ ounce Cappelletti Vino Aperitivo
½ ounce Carpano Antica Formula vermouth
½ teaspoon Dupont Aigre Doux
2 dashes Angostura bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink and discard.
Fault Line
Shannon Tebay, 2017
You could call this a carrot Negroni, with other earthy and vegetal flavors complementing the carrot eau-de-vie: artichoke from the Cynar and caraway from the aquavit. While the name evokes something divisive, the drink was more well received than I expected, and I still make it a lot when people ask for something bizarre but approachable. —ST
1½ ounces Linie aquavit
1 ounce Cocchi vermouth di Torino
¾ ounce Cynar
1 teaspoon Reisetbauer carrot eau-de-vie
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Five Points
Jon Feuersanger, 2018
This cold-season Manhattan carries on the tradition of naming Manhattan riffs after the borough’s neighborhoods. —JF
1½ ounces Ocho reposado tequila
½ ounce Del Maguey Vida mezcal
½ ounce Punt e Mes
½ ounce Amaro Nardini
1 teaspoon Don Ciccio & Figli Nocino
2 dashes Bittermens Xocolatl mole bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink, then place it in the drink.
Foxtrot
Amanda Harbour, 2019
Menthe-pastille is usually something you stay away from in larger amounts, but its big menthol flavor works well with mezcal and tequila in this Martini variation. It’s a playful drink named after a playful dance, and you’ll be surprised how palatable it is. You can definitely make a batch of this and keep it in the freezer. —AH
¾ ounce Sombra mezcal
¾ ounce Olmeca Altos Blanco tequila
½ ounce Giffard menthe-pastille
½ ounce Dolin dry vermouth
½ ounce Dolin blanc vermouth
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink and discard.
Frostbite
Matthew Belanger, 2019
This is a low-ABV version of the Stinger, swapping out the traditional cognac for Pineau des Charentes. —MB
1½ ounces Gilles Brisson Pineau des Charentes
1 ounce Rhine Hall apple eau-de-vie
½ ounce Giffard menthe-pastille
2 dashes absinthe
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Fuligin
Jeremy Oertel, 2014
I wanted to create the darkest drink possible, so I paired two molasses-y rums with the raisinated flavor PX sherry. Fuligin is a blacker-than-black color from Gene Wolfe’s book The Shadow of the Torturer . —JO
1½ ounces El Dorado 15-year rum
½ ounce Cruzan Black Strap rum
½ ounce Amaro Averna
¼ ounce Lustau Pedro Ximénez sherry
1 teaspoon Smith & Cross Jamaica rum
1 teaspoon Clément Créole Shrubb
1 dash Bitter End Moroccan bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink and discard.
Game Loves Game
Al Sotack, 2014
2 cucumber slices
1 ounce Perry’s Tot Navy Strength gin
1 ounce dry white wine
½ ounce Dolin dry vermouth
¼ ounce Bonal Gentiane-Quina
¼ ounce green Chartreuse
½ ounce Honey Syrup (this page )
1 drop rose water
Garnish: 1 cucumber ribbon on a skewer
In a shaker, gently muddle the cucumber slices. Add the remaining ingredients and shake with ice. Double strain into a collins glass and fill the glass with crushed ice. Garnish with the cucumber ribbon.
The Golden Bough
Sam Johnson, 2018
This Vieux Carré variation showcases the flavors of prune brandy, with the walnut liqueur adding a rich butter flavor. —SJ
1½ ounces Louis Roque La Vieille prune eau-de-vie
½ ounce Elijah Craig 12-year bourbon
¾ ounce Cocchi vermouth di Torino
1 teaspoon Nux Alpina walnut liqueur
1 dash absinthe
1 dash Angostura bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Home Stretch
Jeremy Oertel, 2016
1 ounce Tapatío Anejo tequila
1 ounce Domaine du Manoir de Montreuil calvados
¾ ounce Carpano Antica Formula vermouth
¼ ounce Vanilla Syrup (this page )
1 drop Terra Spice root beer extract
1 dash Miracle Mile pecan bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Hummingbird
Matthew Belanger, 2018
1½ ounces Dorothy Parker gin
1½ ounces Kamoizumi umeshu
½ ounce Trimbach Mirabelle plum eau-de-vie
¼ ounce Dolin Génépy des Alpes liqueur
½ teaspoon Cane Sugar Syrup (this page )
Garnish: 1 umeboshi plum
Stir all the ingredients over ice, then strain into a chilled martini glass. Garnish with the umeboshi plum.
Hunt & Peck
Scott Teague, 2015
1½ ounces Rittenhouse rye
½ ounce Sombra mezcal
½ ounce Carpano Antica Formula vermouth
¼ ounce Amaro Averna
1 teaspoon Campari
Garnish: 1 orange twist and 1 brandied cherry
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink and discard. Garnish with the brandied cherry.
Idyllwild
Tyson Buhler, 2016
I had the honor of putting up Death & Co’s first vodka cocktail, which of course is made with a vodka that drinks more like a grape-based eau-de-vie than the typical grain-based spirit. It’s subtle, grassy, and aromatic; this makes for a great freezer cocktail. —TB
1½ ounces Craft Distillers DSP CA 162 vodka
1 ounce Silver Needle Tea–Infused Dolin Blanc Vermouth (this page )
½ ounce Ransom Gewürztraminer grappa
1 dash Miracle Mile cucumber/orris root bitters
Garnish: 1 cucumber slice
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the cucumber slice.
Ink & Dagger
Al Sotack, 2014
This Vieux Carré variation is inspired by my favorite stirred drink, but I also think about it a lot in the context of a bar like Death & Co, where we’ve been criticized for using too many ingredients and overcomplicating things. But even the classic Vieux Carré is a seven-bottle pickup, so sometimes more is better. —AS
1 ounce Rittenhouse rye
1 ounce Laird’s bonded apple brandy
½ ounce Maurin Quina
¼ ounce Carpano Antica Formula vermouth
¼ ounce Amaro Nardini
1 teaspoon Bénédictine
1 dash Peychaud’s bitters
1 dash Bitter Truth aromatic bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Ipswitch
Jonnie Long, 2019
Träkal is Patagonia’s first distillate, with all of its botanicals sourced within thirty miles of the distillery. It’s an unaged spirit made from an apple and pear eau-de-vie base, with a cool, floral flavor profile. You can also batch this Martini variation and keep it in the freezer. —JL
1½ ounces Plymouth gin
½ ounce Träkal
¾ ounce Cocchi Americano
1 teaspoon Suze
½ teaspoon St-Germain elderflower liqueur
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Irish Wristwatch
Eryn Reece, 2014
1 ounce Redbreast 12-year Irish whiskey
½ ounce Louis Roque La Vieille prune eau-de-vie
¾ ounce Punt e Mes
½ ounce Amaro Nonino
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Iron Path
Sam Johnson, 2018
Because there’s no water in it, this is an odd recipe that looks like a reverse Manhattan but drinks like sangria. Instead of chilling all the ingredients separately, you can make a big batch of this and keep it in the fridge. —SJ
2 ounces Manos Negras Malbec
1 ounce Amaro Pasubio
¾ ounce El Dorado 8-year rum
½ ounce Cinnamon Syrup (this page )
1 dash Angostura bitters
Garnish: 1 orange half wheel and 2 raspberries and/or blackberries on a skewer, 1 cinnamon stick
Chill all ingredients beforehand. Combine the ingredients in a single old-fashioned glass over 1 large ice cube. Garnish with the orange half wheel and berries, and grate some cinnamon over the top of the drink.
Jewel Thief
Shannon Tebay, 2019
Amrut tastes like scotch that was made in the tropics, I guess because that’s exactly what it is—you can somehow taste the heat of Southern India in the flavor profile. Here, I pair it with flavors of coffee, passion fruit, and cardamom, a trio that has an affinity in Middle Eastern and subcontinent cuisines, underlining the idea that what grows together, goes together. —ST
1½ ounces Amrut cask-strength single malt Indian whisky
¾ ounce Henriques & Henriques rainwater madeira
¼ ounce Galliano Ristretto
1 teaspoon Giffard passion fruit liqueur
½ dash Scrappy’s cardamom bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the orange twist over the drink and discard.
Kissy Suzuki
Matthew Belanger, 2016
1½ ounces Mizu lemongrass shochu
¾ ounce St. George All-Purpose vodka
¾ ounce Cocchi Americano
½ teaspoon Luxardo maraschino liqueur
½ teaspoon kirschwasser
1 dash House Orange Bitters (this page )
1 dash absinthe
Stir all the ingredients over ice, then strain into a chilled martini glass. No garnish.
La Dispute
Matthew Belanger, 2015
1 ounce Damoiseau VSOP rhum
1 ounce Dupont Fine Reserve calvados
½ ounce Pasquet Pineau des Charentes
½ ounce Leopold Bros. New York sour apple liqueur
1 teaspoon Dolin Génépy des Alpes liqueur
Garnish: 1 dehydrated apple slice
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the apple slice.
Lamplighter
Shannon Tebay, 2019
1¾ ounces Bowmore 12-year scotch
¾ ounce Cocchi vermouth di Torino
¼ ounce Reisetbauer carrot eau-de-vie
¼ ounce Pierre Ferrand dry curaçao
1 dash Bitter End Moroccan bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink, then place it in the drink.
Life on Mars
Matthew Belanger, 2019
1½ ounces Barrell Dovetail whiskey
1 ounce Taylor Fladgate ruby port
½ ounce Carpano Antica Formula vermouth
1 teaspoon Kronan Swedish Punsch
2 dashes Miracle Mile Redeye bitters
Garnish: 1 brandied cherry
Stir all the ingredients over ice, then strain into a chilled coupe. Garnish with the brandied cherry.
Lightning Rod
Shannon Tebay, 2017
This was my first time using Siembra Valles Ancestral tequila, which I’d first tasted when Jarred poured me a shot of it. I immediately knew I had to use it in a luxe cocktail, so I built a Negroni variation around it, with the supporting ingredients in smaller proportions. —ST
1½ ounces Siembra Valles Ancestral tequila
¾ ounce Cocchi vermouth di Torino
½ ounce Campari
1 teaspoon Marie Brizard white crème de cacao
1 teaspoon Giffard passion fruit liqueur
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Marie Paradis
Eryn Reece, 2014
2 ounces Pierre Ferrand 1840 cognac
¾ ounce Dolin blanc vermouth
½ ounce Pasquet Marie-Framboise
½ ounce Neige apple ice wine
1 teaspoon Cane Sugar Syrup (this page )
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Modern Lovers
Tyson Buhler, 2016
1½ ounces Charles Fournier Riesling
1½ ounces Cocchi Americano
½ ounce Dupont Fine Reserve calvados
1 teaspoon Strega
1 dash Angostura bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Negroni (Standing Room)
Tyson Buhler, 2019
1 ounce Cimarron Blanco tequila
1 ounce Aperol
1 ounce Dolin blanc vermouth
½ ounce Rhine Hall mango brandy
¼ ounce fresh cucumber juice
Garnish: 1 coriander flower
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the coriander flower.
New Beat
Jarred Weigand, 2017
I hadn’t seen a stirred-and-up blanco tequila or rhum agricole drink before, so I found bottles of both that shared a vegetal profile. The fennel flavors of the Finocchietto liqueur bridge the two spirits nicely. —JW
1 ounce Siembra Azul Blanco tequila
1 ounce Rhum JM Agricole Blanc
½ ounce Don Ciccio & Figli Finocchietto fennel liqueur
½ ounce Cocchi Americano
1 teaspoon green Chartreuse
1 dash Bitter Truth celery bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Nightwing
Matthew Belanger, 2018
1 ounce Siembra Valles Ancestral tequila
1 ounce East India Solera sherry
½ ounce Plantation Pineapple rum
½ ounce Amaro Ramazzotti
1 dash Bittermens Xocolatl mole bitters
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Nite Tripper
Jon Armstrong, 2015
2 ounces Wild Turkey 101 rye
¾ ounce Dolin dry vermouth
½ ounce Cynar
1 teaspoon Combier pamplemousse rose liqueur
½ teaspoon St-Germain elderflower liqueur
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the drink and discard.
No Paddle
Teddy Lamontagne, 2019
1¼ ounces Rabbit Hole bourbon
¾ ounce Dolin blanc vermouth
½ ounce Campari
¼ ounce St. George raspberry eau-de-vie
1 teaspoon Giffard crème de pamplemousse rose
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
No Shade in the Shadows
Jeremy Oertel, 2015
Unaged Armagnac is fun to play around with; I usually treat it like a grappa or pisco. Here, I pair it with pineapple-infused gin in a Martinez variation. —JO
1¼ ounces Domaine d’Esperance blanche Armagnac
¾ ounce Pineapple-Infused Tanqueray Gin (this page )
¾ ounce Cocchi vermouth di Torino
1 teaspoon Luxardo maraschino liqueur
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Oculus
Shannon Tebay, 2018
I ate an apple and fennel salad somewhere that made me want to turn those flavors into a cocktail. In a way, this is an appletini, but a more savory and complex one. —ST
1½ ounces Domaine du Manoir de Montreuil calvados
½ ounce Brennivin aquavit
½ ounce Don Ciccio & Figli Finocchietto fennel liqueur
½ ounce Lillet blanc
1 teaspoon Cyril Zangs 00 apple cider eau-de-vie
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Old Castille
Jillian Vose, 2014
1 ounce Domaine du Manoir de Montreuil calvados
1 ounce Clear Creek 2-year apple eau-de-vie
½ ounce Blandy’s 5-year Malmsey madeira
½ ounce Fusion verjus blanc
¼ ounce Cinnamon Syrup (this page )
1 dash Bittermens Xocolatl mole bitters
Garnish: 1 lemon twist and 1 rosemary sprig
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard, then garnish with the rosemary sprig.
One Armed Scissor
Matthew Belanger, 2018
I wanted to make a Martini with an intense vegetal vibe, and Clairin Vaval has lots of herbs in its mash bill, and tastes like yellow bell peppers to me. I ended up with this weird, avant-garde drink, so I named it after a song by the post-hardcore band At the Drive-In. —MB
1¼ ounces Beefeater gin
½ ounce St. George green chile vodka
¼ ounce Clairin Vaval Haitian rum
¾ ounce Dolin blanc vermouth
1 teaspoon Strega
1 dash absinthe
1 dash House Orange Bitters (this page )
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink, then place it in the drink.
Opposites Attract
Jeremy Oertel, 2017
2 ounces Lustau East India Solera sherry
1 ounce Nuestra Soledad San Luis del Rio mezcal
1 teaspoon Giffard elderflower liqueur
½ teaspoon Elisir Novasalus vino amaro
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Original Sin
Austin Knight, 2019
1¼ ounces Lustau Vermut Rojo
¾ ounce Ron Zacapa 23 rum
¾ ounce Lustau Don Nuño oloroso sherry
¼ ounce Don Ciccio & Figli Nocino
1 teaspoon Demerara Syrup (this page )
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink, then place it in the drink.
Orville Gibson
Matthew Belanger, 2019
At Death & Co LA, we work with as many California-based ingredients as possible. Sea gin is distilled with seaweed, so it has this wild umami note that’s amplified by the seaweed-infused pear brandy in this 50/50 Martini. —MB
1½ ounces Oakland Spirits Co. Automatic Sea gin
¾ ounce Dolin blanc vermouth
¾ ounce Dolin dry vermouth
1 teaspoon Dashi Kombu–Infused Pear Brandy (this page )
Garnish: Dashi Kombu–Infused Pear Brandy in an atomizer
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Spray some of the infused pear brandy over the top of the drink.
Parquet Courts
Tyson Buhler, 2016
1 ounce Tariquet 15-year Bas-Armagnac
¾ ounce Avuá Amburana cachaça
¼ ounce Reisetbauer hazelnut eau-de-vie
¾ ounce Carpano Antica sweet vermouth
1 teaspoon Vanilla Syrup (this page )
1 dash Angostura bitters
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Part Time Lover
Jillian Vose, 2014
1½ ounces Dorothy Parker gin
¾ ounce Orleans Borbon manzanilla sherry
¾ ounce Dolin blanc vermouth
¼ ounce green Chartreuse
½ teaspoon Luxardo maraschino liqueur
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Periscope
Tyson Buhler, 2017
2 ounces Imbue bittersweet vermouth
¾ ounce Monkey 47 Schwartzwald dry gin
½ ounce Mandarine Napoléon liqueur
1 teaspoon Marie Brizard white crème de cacao
1 dash House Orange Bitters (this page )
1 dash Angostura bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink, then place it in the drink.
Pixee Pecala
Shannon Tebay, 2019
¾ ounce Del Maguey Chichicapa mezcal
¾ ounce Rhine Hall mango brandy
½ ounce Ancho Reyes ancho chile liqueur
½ ounce Aperol
½ ounce Cocchi vermouth di Torino
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Plot Twist
Shannon Tebay, 2019
Amaro Abano has pungent black-pepper flavors, so I thought it would be delicious paired with the flavors of cherries in a low-ABV Martinez riff. —ST
1½ ounces González Byass La Copa vermouth
1½ ounces Ransom Old Tom gin
½ ounce Leopold Bros. Michigan tart cherry liqueur
1 teaspoon Luxardo Amaro Abano
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink and discard.
Poniente
Matthew Belanger, 2017
Though you can make a single serving of this drink, it makes a lot more sense to put together a big batch and store it in the freezer. —MB
1½ ounces Noilly Prat extra dry vermouth
1 ounce Cadenhead’s Old Raj gin
1 ounce Tio Pepe fino sherry
¼ ounce extra-virgin olive oil
Garnish: 1 olive
Combine all the ingredients in a storage container, then freeze for 24 hours. Strain the solidified oil, and pour the drink into a chilled martini glass. Garnish with the olive.
Popeye Doyle
Tyson Buhler, 2017
¾ ounce Navazos Palazzi oloroso rum
1 ounce Springbank 10-year scotch
¾ ounce Caffo Amaretto
¼ ounce Massenez kirsch
¼ ounce Cherry Heering
Garnish: 1 brandied cherry
Stir all the ingredients over ice, then strain into a single old-fashioned glass over 1 large ice cube. Garnish with the brandied cherry.
Prototype
Tyson Buhler, 2017
1½ ounces Barsol Acholado pisco
½ ounce Cocchi vermouth di Torino
½ ounce Campari
½ ounce Giffard rhubarb liqueur
1 teaspoon Wray & Nephew Overproof Jamaica rum
Garnish: 1 grapefruit twist and 1 rhubarb ribbon on a skewer
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the grapefruit twist over the drink and discard, then garnish with the rhubarb ribbon.
Raspberry Diva
Jeremy Oertel, 2015
Eryn Reece named this drink after one of our porters, who was legitimately scared of fruit. —JO
1½ ounces Dorothy Parker gin
½ ounce Dolin dry vermouth
½ ounce Dolin blanc vermouth
1 teaspoon St-Germain elderflower liqueur
½ teaspoon Clear Creek framboise eau-de-vie
Garnish: 1 lemon twist and 1 raspberry
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard. Garnish with the raspberry.
Reef Break
Tyson Buhler, 2019
I love Martinis that have a fruit element to them (see Al Sotack’s Bikini Kill, this page ), and I wanted to do something in a similar vein. This style of drink can be a challenge with guests, because it looks more approachable on paper than in the glass, but we love them (the fruity Martinis and the guests) all the same. —TB
1¾ ounces Suntory Haku vodka
1 ounce Lustau Jarana fino sherry
¼ ounce El Dorado 3-year rum
1 teaspoon Giffard passion fruit liqueur
1 teaspoon Cinnamon Syrup (this page )
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the drink and discard.
Return of the Mac
Jeremy Oertel, 2016
Macvin du Jura is a super funky fortified wine that pairs well with the raisin flavors of the amber vermouth. Add some carrot eau-de-vie and the malty notes of Irish whiskey, and you have carrot cake in a glass. —JO
1½ ounces Noilly Prat Ambré vermouth
1 ounce Macvin du Jura
½ teaspoon Reisetbauer carrot eau-de-vie
½ ounce Connemara Irish whisky
1 teaspoon Orgeat Works Macadamia Nut Syrup
1 dash Angostura bitters
1 dash Miracle Mile pecan bitters
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Rhapsody in Blue
Matthew Belanger, 2019
Amaro Pasubio is made with wild mountain blueberries, so I wanted to make a Boulevardier with that flavor profile. Celery bitters give it a little lift and help to sharpen the blueberry. —MB
1½ ounces Rittenhouse rye
¾ ounce Dolin blanc vermouth
¾ ounce Cappelletti Pasubio vino amaro
1 dash Bitter Truth celery bitters
Garnish: 1 blueberry
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the blueberry.
River Child
Matthew Belanger, 2018
Sake is usually meant to be consumed during the same season in which it was made, but the producer of Kamoizumi Red Maple sake accidentally left a bottle in the back of his freezer, as the story goes, and realized it actually improved with age. Bottles of Red Maple are now aged at about 41° Fahrenheit for two years, resulting in a rich, unique flavor profile that is potent enough to work as a base spirit. —MB
2 ounces Kamoizumi 2-year Red Maple sake
1 ounce Dolin blanc vermouth
¼ ounce Chareau aloe liqueur
¼ ounce Anchor Genevieve gin
Garnish: 1 cucumber slice
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the cucumber slice.
Ruby Soho
Matthew Belanger, 2016
Using a strawberry-infused spirit in this Negroni variation gives you a much fresher flavor than a strawberry liqueur. At the bar we clarify the infusion with a centrifuge, but you can also simply macerate strawberries in the mezcal and strain them out. —MB
1 ounce Paul Beau VS cognac
½ ounce Strawberry-Infused Sombra Mezcal (this page )
¾ ounce Cocchi vermouth di Torino
¾ ounce Gran Classico Bitter
1 dash Bittermens Xocolatl mole bitters
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
San Patricia’s Battalion
Eryn Reece, 2014
1½ ounces Redbreast 12-year Irish whiskey
¾ ounce Dolin blanc vermouth
½ ounce Del Maguey Chichicapa mezcal
¼ ounce St-Germain elderflower liqueur
1 teaspoon Bittermen’s Citron Sauvage
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the drink, then place it in the drink.
Satisfied Hare
Sam Penton, 2018
I was tasked with creating a low-ABV Martini, which is something I hadn’t done before. I started with the banana-infused vermouth, which I’d seen in a Manhattan variation at a cocktail competition. (That vermouth became a favorite staff shot.) I also hadn’t worked much with Armagnac, but the two fell together in a clean, 50/50 Martini that more adventurous drinkers will enjoy. —SP
1½ ounces Delord Napoléon Armagnac
¾ ounce Banana-Infused Dolin Blanc Vermouth (this page )
¾ ounce Dolin dry vermouth
1 teaspoon Cinnamon Syrup (this page )
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Science of Being
Jarred Weigand, 2016
This is a small cocktail, about 2½ ounces, but Tobola is this big, beautiful expression of agave, and adding any more would overpower the other ingredients. The result is a tiny Martini with bold, smoky flavors and lovely floral attributes. —JW
1½ ounces Del Maguey Tobala mezcal
1 ounce Lillet rosé
1 teaspoon Cinnamon Syrup (this page )
1 dash Peychaud’s bitters
Stir all the ingredients over ice, then strain into a chilled martini glass. No garnish.
Shadows and Whispers
Tyson Buhler, 2017
1 ounce Mic Drop bourbon
1 ounce Copper & Kings Floodwall apple brandy
¾ ounce Henriques & Henriques 5-year vino generoso doce madeira
½ ounce Grand Marnier Cuvée Centenaire
1 dash Angostura bitters
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Shotgun Willie
Tyson Buhler, 2018
I developed this cocktail for the first Denver menu before I arrived in the city, and I named it after Willie Nelson. Little did I know that there’s a certain infamous strip club in Denver bearing the same name (oops). The drink itself is dry, savory, and a bit strange, and reminds me of the smell of meat that’s been dry-rubbed and thrown on the grill. —TB
1¼ ounces Siete Leguas Reposado tequila
½ ounce St. George green chile vodka
¾ ounce Alvear Festival pale cream sherry
¼ ounce Jalapeño-Infused Siembra Valles Blanco Tequila (this page )
1 teaspoon Grand Marnier
½ teaspoon kümmel liqueur
Garnish: 1 pickled carrot or 1 pickled radish slice
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the pickled carrot or radish slice.
Sister Midnight
Jon Armstrong, 2016
My goal was to create a three-ingredient stirred rum drink. I started with Appleton, yellow Chartreuse, and pear liqueur, but someone suggested adding a little funky rum to make it more interesting. In essence, it was a simple cocktail we made more complicated because we could. —JA
1½ ounces Appleton Estate Signature Blend Jamaica rum
½ ounce Smith & Cross Jamaica rum
½ ounce yellow Chartreuse
½ ounce St. George spiced pear liqueur
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Sky Ladder
Sam Johnson, 2018
This low-ABV cocktail drinks like a Bamboo, with a slightly oily coconut flavor from the Kalani. Use the highest quality of bottled yuzu juice that you can find. —SJ
1½ ounces Lustau manzanilla sherry
¾ ounce Dolin dry vermouth
¾ ounce Dolin blanc vermouth
1 teaspoon Kalani Ron de Coco coconut liqueur
1 teaspoon simple syrup (this page )
½ teaspoon bottled yuzu juice
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a single old-fashioned glass. Express the grapefruit twist over the drink and discard.
Spindrift
Sam Johnson, 2018
I love a drink that’s perfectly clear and served on a big rock, but it often doesn’t work because those drinks die quickly on ice. White Negronis are the exception, but it’s difficult to create a new White Negroni variation because there aren’t a lot of clear bitter ingredients. Once I found the Luxardo Bitter Bianco, everything else fell into place, with the floral fruitiness of the plum eau-de-vie bridging the gin and the bright grapefruit liqueur. —SJ
1 ounce Bimini gin
½ ounce Clear Creek Mirabelle plum eau-de-vie
¾ ounce Luxardo Bitter Bianco
¾ ounce Dolin dry vermouth
1 teaspoon Giffard crème de pamplemousse rose
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Spyglass
Tyson Buhler, 2017
1¾ ounces Plymouth gin
¼ ounce Krogstad aquavit
½ ounce Dolin dry vermouth
½ ounce Don Ciccio & Figli Finocchietto fennel liqueur
1 teaspoon Marie Brizard white crème de cacao
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
St George and the Dragon
Al Sotack, 2014
I wanted this Bobby Burns riff to have a specifically peaty accent. The combination of smoky and bitter flavors with absinthe is hard to balance, but once you dial it in, it’s so good. —AS
1¾ ounces Redbreast 12-year Irish whiskey
¾ ounce Punt e Mes
¼ ounce Laphroaig 10-year single malt scotch
¼ ounce Bénédictine
2 dashes absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Stay Mum
Tyson Buhler, 2018
I love the classic Chrysanthemum cocktail, and Thai basil has a distinct anise flavor that works great with the heavy dose of absinthe. —TB
3 Thai basil leaves
2½ ounces Dolin dry vermouth
½ ounce Bénédictine
1 teaspoon Cyril Zangs 00 apple cider eau-de-vie
4 dashes absinthe
Garnish: 1 lemon twist
In a shaker, gently muddle the basil. Add the remaining ingredients and shake with ice. Double strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Strange Religion
Jon Feuersanger, 2019
With our luxury cocktails, we get the opportunity to work with ingredients made with the highest intention—we don’t use expensive ingredients just for the sake of it. Monkey 47 gin is made in Germany and contains a whopping 47 botanicals; you can drink it neat, and it’s an experience in itself. A classic Martini showcases the bartender’s understanding of ingredients, and hopefully this drink does as well. Because Monkey 47 has a lighter, more delicate flavor profile, a traditional dry vermouth would bully it, so I used a plum wine instead. A teaspoon of mango brandy works as seasoning to lift the other flavors, like playing harmony under a solo. —JF
1½ ounces Monkey 47 Schwartzwald dry gin
1¼ ounces Tozai Blossom of Peace plum wine
¼ ounce Giffard Lichi-Li lychee liqueur
1 teaspoon Rhine Hall mango brandy
1 dash absinthe
½ teaspoon Cane Sugar Syrup (this page )
Garnish: 1 umeboshi plum
Stir all the ingredients over ice, then strain into a chilled martini glass. Garnish with the umeboshi plum.
Strangers on a Train
Matthew Belanger, 2017
1 ounce St. George dry rye reposado gin
1 ounce Domaine du Manoir de Montreuil Réserve calvados
¾ ounce Noilly Prat Ambré vermouth
¼ ounce Clear Creek cranberry liqueur
1 teaspoon Luxardo maraschino liqueur
1 dash House Orange Bitters (this page )
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink, then place it in the drink.
Subliminal Messages
Jeremy Oertel, 2015
1 ounce Del Maguey Santo Domingo Albarradas mezcal
1 ounce Jalapeño-Infused Siembra Valles Blanco Tequila (this page )
1 ounce Dolin blanc vermouth
¼ ounce Giffard crème de pamplemousse rose
½ teaspoon Aperol
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Sugar Magnolia
Tyson Buhler, 2017
1½ ounces Tyrconnell single malt Irish whiskey
½ ounce Redbreast 12-year Irish whiskey
½ ounce Lustau manzanilla sherry
½ ounce Dolin blanc vermouth
1 teaspoon Combier rose liqueur
1 teaspoon Campari
1 teaspoon Cane Sugar Syrup (this page )
1 dash Peychaud’s bitters
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Telegraph
Tyson Buhler, 2018
The first drink I put together for the opening of D&C Denver, this is essentially a Ravenmaster (this page ) turned into a Martini. We serve it straight from the freezer with a very small amount of added water, to keep the rich texture and to let the pear and eucalyptus flavors shine. —TB
1¾ ounces Beefeater London dry gin
¼ ounce Clear Creek pear eau-de-vie
1 teaspoon Mathilde Poire pear liqueur
¾ ounce Cocchi Americano
1 drop Terra Spice eucalyptus extract
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Terms of Treaty
Eryn Reece, 2014
1 ounce Buffalo Trace bourbon
1 ounce Pierre Ferrand 1840 cognac
½ ounce Zurbaran cream sherry
½ ounce Giffard banane du Brésil
1 teaspoon Demerara Syrup (this page )
1 dash Bitter Truth Jerry Thomas’Own Decanter bitters
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
Thin White Duke
Tyson Buhler, 2016
This is an odd, but very pretty and floral Martini variation. I like to think the name fits the drink. —TB
1 ounce Barbancourt white rum
¾ ounce blanche Armagnac Domaine d‘Esperance
¼ ounce Clear Creek Blue Plum brandy
½ ounce La Quintinye blanc vermouth
½ ounce Dolin dry vermouth
1 teaspoon Fusion verjus blanc
½ teaspoon Cane Sugar Syrup (this page )
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Thunder Road
Matthew Belanger, 2016
1 ounce Ransom sweet vermouth
1 ounce Lustau oloroso sherry
1 ounce Clear Creek 8-year apple brandy
1 teaspoon Sarsaparilla Demerara Syrup (this page )
1 dash Angostura bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Tiger Tanaka
Matthew Belanger, 2018
The key to making this Vesper variation is to let the shiso sit in the mixing glass for a couple of minutes before stirring. At this point, we’d named so many Vesper variations after female James Bond villains that I opted for a vaguely Japanese dude from a Bond novel. —MB
1 ounce Siembra Valles Blanco tequila
1 ounce Monkey 47 Schwartzwald dry gin
1 ounce Noilly Prat dry vermouth
¼ ounce green Chartreuse
1 shiso leaf
Garnish: 1 shiso leaf
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the shiso leaf.
Touch of Evil
Jon Armstrong, 2015
This rum-forward drink is a riff on two things: a Cynar julep that I found in the indie book Rogue Cocktails by Maks Pazuniak, and a Hanky-Panky, which also combines maraschino with Fernet. This is a total bartender’s cocktail: it’s boozy as fuck and bitter as hell, but it’s approachable if you like those ingredients. —JA
1½ ounces Cynar
1 ounce El Dorado 8-year rum
½ ounce Appleton Estate Signature Blend Jamaica rum
1 teaspoon Luxardo maraschino liqueur
½ teaspoon Fernet-Branca
½ dash Salt Solution (this page )
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the orange twist over the drink and discard.
True Romance
Carey Jenkins, 2019
I love Tarantino movies, and I wanted my first D&C cocktail to be named after Tarantino’s introduction into film. It’s essentially a mezcal Negroni inspired by Scott Teague’s Straight Razor. It’s meant to be a slow sipper; as it dilutes, the flavors open up, the drink loses some of its bitterness, and it tastes brighter and more summery. —CJ
¾ ounce Del Maguey Vida mezcal
¾ ounce Olmeca Altos reposado tequila
½ ounce Cynar
½ ounce Punt e Mes
½ ounce Ancho Reyes ancho chile liqueur
2 dashes Bitter Truth celery bitters
Garnish: 1 orange half wheel
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the orange half wheel.
Trust Fall
Shannon Tebay, 2017
The name comes from the fact that this was my first Death & Co drink. I’d asked one of our servers what kind of drink she’d like to see on a Death & Co menu, and she said she’d love a good lychee Martini. —ST
1½ ounces Beefeater gin
½ ounce Singani 63 eau-de-vie
½ ounce Dolin blanc vermouth
¼ ounce Giffard Lichi-Li lychee liqueur
1 teaspoon Raspberry Syrup (this page )
1 dash Peychaud’s bitters
1 dash absinthe
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled martini glass. Express the grapefruit twist over the drink and discard.
Tsukemono
Tyson Buhler, 2016
This Bamboo variation highlights a beautiful sake, livened up with a dash of pickled cucumber brine. —TB
2 ounces Musashino Junmai daiginjo sake
¾ ounce Dolin blanc vermouth
¾ ounce Lustau manzanilla sherry
1 teaspoon Cane Sugar Syrup (this page )
2 dashes Miracle Mile yuzu bitters
2 dashes Tsukemono Brine (this page )
Garnish: 1 pickled cucumber slice
Stir all the ingredients over ice, then strain into a chilled martini glass. Garnish with the pickled cucumber slice.
Vigilante
Tyson Buhler, 2016
1¼ ounces Wild Turkey rye
1 ounce Noilly Prat Ambré vermouth
½ ounce Cyril Zangs 00 apple cider eau-de-vie
¼ ounce Clear Creek Douglas Fir eau-de-vie
1 teaspoon Demerara Syrup (this page )
1 dash Angostura bitters
Garnish: 1 apple slice
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the apple slice.
Viperine
Matthew Belanger, 2018
In the first Death & Co book, there were a ton of variations on the Diamondback, which is basically a Manhattan with yellow Chartreuse instead of vermouth, so they’re always preposterously boozy (and always named after snakes). Cobrafire is a high-proof blanche Armagnac; the Pasquet Marie-Framboise lowers the proof and dries out the drink a bit. —MB
1½ ounces Cobrafire eau-de-vie de raisin
½ ounce yellow Chartreuse
½ ounce Pasquet Marie-Framboise
1 teaspoon Massenez framboise eau-de-vie
Garnish: 1 raspberry
Stir all the ingredients over ice, then strain into a chilled martini glass. Garnish with the raspberry.
Voyager
Sam Johnson, 2019
This falls somewhere between a Boulevardier and a Negroni, with predominant flavors of caraway, banana, honey, and cream sherry to give the drink a crazy-long finish. —SJ
1½ ounces Linie aquavit
¾ ounce Morenita cream sherry
¼ ounce Forthave Spirits Marseille amaro
¼ ounce Giffard banane du Brésil
Garnish: 1 orange twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the orange twist over the drink, then place it in the drink.
Waiting Game
Jeremy Oertel, 2017
1½ ounces Louis Roque La Vielle prune eau-de-vie
½ ounce Amrut cask-strength single malt Indian whisky
½ ounce Cocchi vermouth di Torino
½ ounce Henriques & Henriques 5-year vino generoso doce madeira
¼ ounce Amaro Nardini
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Warrior Poet
Tyson Buhler, 2014
This simple Manhattan variation utilizes the very cool combination of coconut and celery. The aquavit pairs well with the soft spice of the rye. —TB
1 ounce Wild Turkey 101 rye
1 ounce Linie aquavit
¾ ounce Carpano Antica Formula vermouth
¼ ounce Kalani Ron de Coco coconut liqueur
1 dash Bitter Truth celery bitters
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Wild Sheep Chase
Jeremy Oertel, 2015
1¾ ounces Campo Encanto Acholado pisco
¾ ounce Dolin dry vermouth
¼ ounce Aperol
1 teaspoon green Chartreuse
½ teaspoon Merlet crème de fraise des bois strawberry liqueur
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Winslet
Eryn Reece, 2014
1 ounce Greenhook Ginsmiths Old Tom gin
1 ounce Busnel VSOP calvados
½ ounce Orleans Borbon manzanilla sherry
½ ounce Dolin blanc vermouth
¼ ounce Élixir combier
1 teaspoon Cane Sugar Syrup (this page )
1 dash absinthe
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Wizard and Glass
Matthew Belanger, 2018
Rose and rhubarb is an aromatic pairing common in perfume-making; I wanted to feature that in a Manhattan. Aquavit adds a savory edge that keeps the drink from being too floral and grounds it in Manhattan territory. —MB
1 ounce Wild Turkey 101 rye
1 ounce Linie aquavit
¾ ounce Carpano Antica Formula vermouth
¼ ounce Giffard rhubarb liqueur
1 teaspoon Combier crème de rose
1 dash absinthe
1 dash Peychaud’s bitters
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the grapefruit twist over the drink and discard.
Yellowjacket
Jon Armstrong, 2016
This is me trying to combine the flavors of an expensive mezcal with a cheaper one. —JA
1 ounce Nuestra Soledad San Luis del Rio mezcal
¾ ounce Alvear Festival pale cream sherry
½ ounce St. George green chile vodka
½ ounce Clear Creek Douglas Fir eau-de-vie
½ ounce yellow Chartreuse
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
D&C family martini AlBUM
If you’ve ever had any doubt that the Martini is the most personalized and individualistic cocktail, take a look at what happens when we asked the Death & Co team to share their very favorite Martini specs. Though these drinks look similar on the page and are all based on a core of gin and vermouth, their differences are noticeable, if subtle, in the glass, revealing something about their creators’ personality. Or to paraphrase French gastronome Jean Anthelme Brillat-Savarin: “Tell me how you Martini, and I’ll tell you who you are.”
Alex Day’s Martini
Alex Day, partner
2½ ounces Tanqueray No. Ten gin
¾ ounce Dolin dry vermouth
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Alex Jump’s Martini
Alex Jump, head bartender, Death & Co Denver
1½ ounces Tanqueray No. Ten gin
1½ ounces Noilly Prat extra dry vermouth
1 dash House Orange Bitters (this page )
Garnish: 1 olive and 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the olive. Express the lemon twist over the drink, then place it in the drink.
David’s Martini
David Kaplan, partner
2½ ounces Tanqueray No. Ten gin
¼ ounce Dolin blanc vermouth
¼ ounce Noilly Prat extra dry vermouth
1 dash Angostura orange bitters
¾ ounce filtered water
Garnish: 1 lemon twist
If making a batch of Martinis for your freezer bar, scale up the recipe to your desired amount, combine in a bottle, and freeze for at least 2 hours. If making one drink, omit the water and stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Devon’s Martini
Devon Tarby, partner
2 ounces Beefeater gin
1 ounce Dolin dry vermouth
1 dash House Orange Bitters (this page )
Garnish: 1 olive and 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the olive. Express the lemon twist over the drink and discard.
Jon’s Martini
Jon Feuersanger, general manager, Death & Co Denver
2 ounces Leopold’s Navy Strength American gin
1 ounce Dolin blanc vermouth
½ dash absinthe
Garnish: 1 olive and 1 grapefruit twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the olive. Express the grapefruit twist over the drink, then place it in the drink.
Matthew’s Martini
Matthew Belanger, general manager, Death & Co Los Angeles
1½ ounces Four Pillars Navy Strength gin
1½ ounces La Quintinye blanc vermouth
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Mike’s Martini
Mike Shain, director of operations
1½ ounces Tanqueray London dry gin
1½ ounces Dolin dry vermouth
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Express the lemon twist over the drink and discard.
Shannon’s Martini
Shannon Tebay, head bartender, Death & Co New York
1½ ounces Beefeater gin
1½ ounces Dolin dry vermouth
1 dash Bitter Truth celery bitters
Garnish: 1 olive and 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the olive. Express the lemon twist over the drink and discard.
Tyson’s Martini
Tyson Buhler, beverage director
2½ ounces Tanqueray London dry gin
¾ ounce Dolin dry vermouth
Garnish: 1 olive and 1 lemon twist
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. Garnish with the olive. Express the lemon twist over the drink and discard.
Wes’s Martini
Wes Hamilton, culinary director
1½ ounces Plymouth gin
1½ ounces Dolin dry vermouth
1 dash House Orange Bitters (this page )
Garnish: 1 lemon twist
Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Express the lemon twist over the drink, then place it in the drink.
Willie’s Martini
Willie Rosenthal, associate director of operations, Death & Co Denver
2½ ounces St. George Terroir gin
¾ ounce Cocchi Americano
Stir the ingredients over ice, then strain into a chilled Nick & Nora glass. No garnish.
LOW-ABV
NO-ABV
FREEZER BAR
PROJECT COCKTAIL
LOW-PREP COCKTAIL
Arethusa
Matthew Belanger, 2019
This is a low-ABV Grasshopper variation, with a very minty amaro base and a bit of smoke from the mezcal. —MB
1 ounce Amaro Braulio
½ ounce Agave de Cortes mezcal
½ ounce Marie Brizard white crème de cacao
½ ounce Giffard menthe-pastille
¾ ounce heavy cream
6 to 8 mint leaves
Garnish: 1 mint leaf
Shake all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the mint leaf.
Bad Sneakers
Tyson Buhler, 2018
1½ ounces Suntory Toki Japanese Whisky
1 ounce Donn’s Mix #1 (this page )
½ ounce Coco López
½ ounce fresh lime juice
2 teaspoons Kalani Ron de Coco coconut liqueur
1 teaspoon Laphroaig 10-year scotch
Garnish: Toasted coconut flakes and grapefruit zest
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated, then dump into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the toasted coconut flakes, grate some grapefruit zest over the drink, and serve with a straw.
Banzai Washout
Alex Jump, 2019
I’m two for two on making blue-hued cocktails work on the first try. The coconut flakes used as a garnish are the remnants from our coconut-infused campari, which turns them into pretty pink petals. If you haven’t made that infusion, you can use regular coconut flakes instead. —AJ
1½ ounces Spring44 vodka
½ ounce Giffard blue curaçao
¼ ounce Caffo Amaretto
½ ounce Coco López cream of coconut
½ ounce fresh lemon juice
½ ounce fresh pineapple juice
Garnish: Campari-Infused Toasted Coconut (this page )
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated, then dump into a tulip glass and fill the glass with crushed ice. Garnish with the coconut flakes and serve with a straw.
Bat Country
Jonnie Long, 2019
I love Vietnamese coffee, both hot and cold, so I wanted to translate its flavors into a drink that could also be served at either temperature. —JL
Cold
¾ ounce Pierre Ferrand ambré cognac
½ ounce Batavia arrack
¼ ounce Grand Marnier
¼ ounce Galliano Ristretto
½ ounce Milk Syrup (this page )
1 ounce cold brew coffee
Garnish: 1 dehydrated lemon wheel
Combine all the ingredients except the cold brew in a collins glass and fill the glass with crushed ice. Slowly pour the cold brew over the back of a spoon to float it on top of the drink. Garnish with the dehydrated lemon wheel and serve with a straw.
Hot
¾ ounce Pierre Ferrand ambré cognac
½ ounce Batavia arrack
¼ ounce Galliano Ristretto
½ ounce Demerara Syrup (this page )
3 ounces hot coffee
Garnish: Grand Marnier cream (¼ ounce Grand Marnier whisked with 1 ounce heavy cream)
Combine all the ingredients in an Irish coffee mug. Spoon a layer of the Grand Marnier cream on top.
Brose Collins
Tyson Buhler, 2018
I loved root beer floats as a kid, and I wanted to do a cocktail in that style. The grain-based whiskey, rice-based sake, and oat sorbet all blend together really well to create a creamy, tart dessert cocktail. —TB
1 ounce cold seltzer
1½ ounces Redbreast 12-year Irish whiskey
1 ounce Joto junmai nigori sake
¾ ounce simple syrup (this page )
½ ounce fresh lemon juice
Garnish: 1 scoop oat milk sorbet
Pour the seltzer into a chilled fizz glass. Shake the remaining ingredients with ice, then double strain into the glass. Top with the sorbet.
Bum Leg
Adam Griggs, 2019
This is probably my most conceptually driven cocktail. I went to the British Virgin Islands on vacation with my girlfriend and her family, and I learned that her mother’s favorite cocktail is the resort classic Lime in a Coconut. When we got back home, I decided to create a tiki-style drink in her honor. The drink is named after her thirty-pound cat. —AG
1 ounce Plantation Barbados 5-year rum
½ ounce Smith & Cross Jamaica rum
½ ounce Lustau oloroso sherry
1 ounce unsweetened coconut milk
¾ ounce fresh lime juice
½ ounce Coco López cream of coconut
½ ounce Demerara Syrup (this page )
2 dashes Angostura bitters
Garnish: Lime zest and nutmeg
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and add crushed ice until the glass is about 80 percent full. Swizzle for a few seconds, then pack the glass with ice, mounding it above the rim. Grate some lime zest and nutmeg over the top of the drink and serve with a straw.
Catamaran
Shannon Tebay, 2018
1½ ounces Bimini gin
½ ounce Perry’s Tot Navy Strength gin
½ ounce Aperol
1 ounce Donn’s Mix #1 (this page )
½ ounce fresh lemon juice
½ ounce Coco López cream of coconut
Garnish: 1 orchid flower and 1 cinnamon stick
Shake all the ingredients with ice, then strain into a tulip glass. Fill the glass with crushed ice and garnish with the orchid and cinnamon stick.
Chartreuse Alexander
Jon Armstrong, 2015
Back when we had a “redemption” menu of maligned classic drinks, I wanted to revisit the Brandy Alexander, adding a good amount of Chartreuse. —JA
¾ ounce green Chartreuse
¾ ounce Pierre Ferrand 1840 cognac
¾ ounce heavy cream
½ ounce Marie Brizard white crème de cacao
1 dash Bittermens Xocolatl mole bitters
Garnish: Nutmeg
Shake all the ingredients with ice, then double strain into a chilled martini glass. Grate some nutmeg over the top of the drink.
Clay Pigeons
Tyson Buhler, 2018
3 ounces hot brewed coffee
1 ounce Leopold Bros. Maryland rye
¼ ounce Giffard banane du Brésil
½ ounce Bénédictine
Garnish: Toasted Oat Cream (this page ) and nutmeg
Combine all the ingredients in an Irish coffee mug and stir to combine. Spoon some toasted oat cream on top of the drink and grate some nutmeg over the top of the drink.
Echo Chamber
Jeremy Oertel, 2016
1½ ounces Calle 23 blanco tequila
½ ounce Clear Creek pear eau-de-vie
1 teaspoon Fernet-Branca
½ ounce fresh lime juice
½ ounce Coco López cream of coconut
¼ ounce Vanilla Syrup (this page )
1 drop Terra Spice eucalyptus extract
Garnish: 1 mint bouquet
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and fill the glass with crushed ice. Garnish with the mint bouquet.
Echo Spring
Sam Johnson, 2019
This fall tiki drink came on the heels of reworking the gardenia mix, which is essentially a spiced honey-butter syrup. On your first sip, the cocktail tastes like apple butter, and it finishes dry and very tart, so it begs you to keep drinking, like a good Daiquiri. —SJ
1¼ ounces Domaine du Manoir de Montreuil Selection calvados
½ ounce Rhum JM VO rhum agricole
¼ ounce Cyril Zangs 00 apple cider eau-de-vie
¾ ounce fresh lemon juice
½ ounce Vanilla Syrup (this page )
½ ounce Improved Gardenia Mix (this page )
1 dash Angostura bitters
Garnish: 1 apple fan and 1 cinnamon stick
Short shake all the ingredients with ice for about 5 seconds, then strain into a pilsner glass. Fill the glass with crushed ice. Garnish with the apple fan, insert a cinnamon stick in the drink, and serve with a straw.
Lamplighter Inn
Alex Jump, 2019
We’re always trying to figure out how to repurpose waste at the bar. Death & Co Denver sells a lot of coffee in the morning and afternoon, so we have a ton of spent coffee grounds that we use to make a damn fine syrup. The syrup stars in this nonalcoholic drink, which tastes like an old-school malt soda. —AJ
1½ ounces cold seltzer
1½ ounces heavy cream
1½ ounces Spent Coffee Grounds Syrup (this page )
½ ounce fresh lemon juice
1 egg white
Garnish: 1 coffee bean
Pour the seltzer into a chilled fizz glass. Dry shake all the ingredients, then shake again with ice. Double strain into the glass. Shave some coffee bean over the top of the drink.
Little Coconut
George Nunez, 2019
1 ounce Rittenhouse rye
½ ounce Avuá Amburana cachaça
¼ ounce Smith & Cross Jamaica rum
¼ ounce Amaro Averna
¾ ounce Cinnamon Syrup (this page )
½ ounce coconut milk
½ ounce Coco López cream of coconut
1 whole egg
Garnish: Nutmeg
Dry shake all the ingredients, then shake again with ice. Double strain into an Irish coffee mug and grate some nutmeg over the top of the drink.
Sabrosa
Jarred Weigand, 2017
I was really into the cool combination of celery and coconut, so I worked it into this fun piña colada variation. Green Chartreuse is a perfect fit with celery, and tequila rounds it all out. Sabrosa is Spanish for “tasty”—and the name of a groovy Beastie Boys instrumental track. —JW
1½ ounces Siembra Valles Blanco tequila
½ ounce green Chartreuse
¼ ounce Velvet falernum
¾ ounce Coco López cream of coconut
½ ounce fresh celery juice
½ ounce fresh lime juice
Garnish: 1 mint bouquet
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and fill the glass with crushed ice. Garnish with the mint bouquet and serve with a straw.
Sleepy Gary Fizz
Matt Hunt, 2019
I threw so many names at Tyson for this drink, and I couldn’t believe he went for this one. I learned a trick from a bartender at the NoMad restaurant, who told me that you can add dairy to a citrus cocktail if you include a green tea infusion, which keeps the dairy from breaking. —MH
2 ounces cold seltzer
1½ ounces Barsol Acholado pisco
¼ ounce Avuá Prata cachaça
1 ounce Tropic of Capricorn Greek Yogurt Syrup (this page )
¾ ounce fresh lemon juice
¾ ounce Cinnamon Syrup (this page )
Garnish: Tropic of Capricorn green tea leaves
Pour the seltzer into a fizz glass. Short shake the remaining ingredients with ice for about 5 seconds, then double strain into the glass. Sprinkle some green tea leaves over the drink.
Slow Hand
Alex Jump, 2019
We had a ton of Paul Beau at the bar; few people come to Death & Co and order a glass of super-expensive cognac. So I used it to create something lush, creamy, and nutty—a good after-dinner drink, but still citrusy and refreshing. —AJ
1 ounce Paul Beau Hors d’Age cognac
1 ounce Brugal 1888 rum
1 ounce Vanilla Syrup (this page )
¼ ounce El Maestro Sierra 15-year oloroso sherry
¾ ounce fresh lemon juice
1 egg white
½ teaspoon Caffo Amaretto
Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe. No garnish.
Southern Nights
Alex Jump, 2018
Developing this drink was such a pain in the ass. Originally, I wanted to make something that tasted like drinking a carrot cake. I love peanuts and sherry together, and I’ve worked a lot with peanut-infused sherry, so I tried pairing it with carrot eau-de-vie, but I couldn’t get it to work. This drink taught me that sometimes you have to let go of what you want a drink to be and just allow it to show you what it wants to be. So I swapped in cognac, but it was boring and flat. Tyson suggested adding a little aquavit, and suddenly—finally—it worked. —AJ
¾ ounce Pierre Ferrand ambré cognac
¾ ounce Linie aquavit
¾ ounce Peanut-Infused Lustau Don Nuño Oloroso Sherry (this page )
½ ounce Cane Sugar Syrup (this page )
¼ ounce fresh lemon juice
1 barspoon mascarpone cheese
Garnish: 1 piece of peanut brittle
Shake all the ingredients with ice, then strain into a double old-fashioned glass and fill the glass with crushed ice. Garnish with the peanut brittle and serve with a straw.
Space Cowboy
Jarred Weigand, 2019
One of the bartenders had used a blend of crème de pêche and menthe-pastille in a cocktail, and someone got overexcited and made 3 quarts of the batch, so we had tons of it left over. I developed this drink so we could use it up. I love the way peach, mint, and dill go together, and the Elijah Craig picks up the dill perfectly. For texture and tang, I added Greek yogurt. The name is a nod to the Steve Miller Band, but I also think this drink is way out there. —JW
1½ ounces Elijah Craig 12-year bourbon
½ ounce Gamle Ode dill aquavit
1 teaspoon Massenez crème de pêche peach liqueur
½ teaspoon Giffard menthe-pastille
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (this page )
1 teaspoon Greek yogurt
Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.
Sundance Kid
Tyson Buhler, 2015
This was the first drink where we used the green chile vodka from St. George, a distillery we absolutely love, and the combination of chiles and coconut works great in a creamy, refreshing cocktail. —TB
1 ounce Del Maguey Vida mezcal
¾ ounce St. George green chile vodka
¼ ounce Jalapeño-Infused Siembra Valles Blanco Tequila (this page )
¾ ounce fresh lime juice
½ ounce Coco López cream of coconut
½ ounce Vanilla Syrup (this page )
Garnish: 1 mint bouquet and toasted coconut
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tiki mug and fill the glass with crushed ice. Garnish with the mint bouquet and toasted coconut and serve with a straw.
Sunshine Gun Club
Jon Armstrong, 2016
There are only a few classic drinks made with orange juice—including the mimosa, the Monkey Gland, and the screwdriver—so there’s not a lot of fertile ground for inspiration. So I found my muse in an Orange Julius, taking the flavors of the frozen treat and “adultifying” them. —JA
3 ounces fresh orange juice
1½ ounces Banks 5-Island white rum
1 ounce Vanilla Syrup (this page )
1 ounce heavy cream
1 teaspoon acid phosphate
5 drops orange flower water
Garnish: 1 orange wedge
Dry shake all the ingredients, then shake again with ice. Double strain into a collins glass. Garnish with the orange wedge and serve with a straw.
Sunshine Lady
Al Sotack, 2014
1¾ ounces Kilbeggan Irish whiskey
¾ ounce Hibiscus Honey Syrup (this page )
¼ ounce Wray & Nephew Overproof Jamaica rum
¼ ounce Aperol
2 dashes Peychaud’s bitters
1 egg yolk
Garnish: Dark chocolate
Dry shake all the ingredients, then shake again with ice. Double strain into a chilled Nick & Nora glass and shave some chocolate over the top of the drink.
Vintage Eggnog
Tyson Buhler, 2015
Makes about 30 cocktails
I’m still haunted by the experience of cracking hundreds of eggs, and blending gallons of dairy and pounds of sugar for these batches. Though it does makes me smile a little bit knowing that the Death & Co New York team is suffering through the same prep every holiday season, our guests would crucify us if we didn’t put it on the menu. Due to high demand, it’s tough for us to keep up with the long aging process, but if you have the patience, let this nog age for a few months, and the flavor and texture will change drastically over time. —TB
50 ounces white sugar
30 ounces whole milk
33 eggs
One 750 ml bottle Old Grand-Dad 114 bourbon
12½ ounces Smith & Cross Jamaicia rum
12½ ounces Blandy’s 5-year Malmsey madeira
12½ ounces Pierre Ferrand ambré cognac
20 ounces heavy cream
Working in batches, blend the sugar and milk until the sugar is dissolved. Transfer to a large container. Working in batches, blend the eggs and milk mixture at low speed until the eggs are well blended. Transfer to another container and add the remaining ingredients. Pour the mixture from one container to another a few times until well blended. Funnel into bottles and age in the refrigerator for at least 2 weeks (and up to 2 years!) before serving.
Appendices
Bar Prep Recipes & Techniques
Syrups & Cordials
Alpenglow Cordial
1,000 grams simple syrup (this page )
5 grams lactic acid
5 grams fresh bay leaf
5 grams loose black tea
25 grams dried hibiscus flowers
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Put all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Apple Cordial
450 grams cane sugar
300 grams water
100 grams apple pulp
Malic Acid
Citric Acid
Combine the sugar and water in a blender and process until the sugar has dissolved. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it through a paper coffee filter or Superbag.
Calculate 4 percent of the weight (multiply by 0.04) to get X grams. Calculate 1 percent of the weight (multiply by 0.01) to get Y grams. Stir in X grams of malic acid and Y grams of citric acid. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.
Bay Leaf Syrup
1,000 grams simple syrup (this page )
10 grams fresh bay leaf
2 grams citric acid
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Put all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Cane Sugar Syrup
300 grams unbleached cane sugar
150 grams unfiltered water
Combine the sugar and water in a blender and process until the sugar has dissolved. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.
Celery Syrup
1 bunch celery
White sugar
Ascorbic acid
Juice the celery and strain into a container. Weigh the juice. Add the same amount of sugar by weight to a blender. Calculate 0.5 percent of the weight of the juice (multiply by 0.005) to get X grams. Add X grams of ascorbic acid to the blender, along with the celery juice. Process until the sugar has dissolved. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.
Cinnamon Syrup
500 grams simple syrup (this page )
10 grams crushed cinnamon sticks
0.1 gram kosher salt
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 145° Fahrenheit.
Put all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 145° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Cucumber Magnesium Syrup
250 grams strained fresh cucumber juice
250 grams white sugar
1 gram ascorbic acid
2.5 grams malic acid powder
1.5 grams magnesium
Combine all of the ingredients in a blender and process until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Demerara Syrup
300 grams demerara sugar
150 grams filtered water
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 145° Fahrenheit.
Combine the sugar and water in a blender and process until the sugar has dissolved, about 2 minutes.
Pour the mixture into a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 145° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Grapefruit Cordial
250 grams strained grapefruit juice
250 grams white sugar
2.5 grams citric acid
10 grams grapefruit zest
1 gram Salt Solution (this page )
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Put all the ingredients in a bowl and whisk until blended. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve lined with several layers of cheesecloth. If any particles remain in the syrup, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Guava Syrup
333 grams white sugar
222 grams Boiron guava purée
111 grams unfiltered water
2.5 grams malic acid
1.6 grams citric acid
Combine all the ingredients in a blender and process until the sugar has dissolved. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.
Hibiscus Honey Syrup
1,000 grams Honey Syrup (this page )
30 grams dried hibiscus flowers
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Add the honey syrup and hibiscus to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Transfer the bag to an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 4 weeks.
Hibiscus Syrup
1,000 grams simple syrup (this page )
30 grams dried hibiscus flowers
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Add the simple syrup and hibiscus to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Transfer the bag to an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 4 weeks.
Honey Syrup
400 grams wildflower honey
200 grams warm filtered water
Combine the honey and water in a bowl and whisk until thoroughly blended. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Hopped Pineapple Gum Syrup
500 grams white sugar
30 grams gum arabic
3 grams citric acid
500 grams strained fresh pineapple juice
7 grams Citra hop pellets
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 140° Fahrenheit.
In a blender, combine the sugar, gum arabic, and citric acid. Turn the blender on and slowly add the pineapple juice; process until well mixed. Transfer to a sealable, heatproof plastic bag and add the hops. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 140° Fahrenheit, place the bag in the basin and cook for 1 hour.
Transfer the bag to an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 4 weeks.
House Ginger Syrup
250 grams unpeeled fresh ginger, washed and coarsely chopped
About 300 grams unbleached cane sugar
Juice the ginger and pass the juice through a fine-mesh sieve. Weigh the ginger juice, then multiply the weight by 1.5 and weigh out that much sugar.
Combine the ginger juice and sugar in a blender and process until the sugar has dissolved. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.
House Grenadine
250 grams POM Wonderful pomegranate juice
250 grams unbleached cane sugar
1.88 grams malic acid powder
1.25 grams citric acid powder
0.15 gram Terra Spice orange extract
Combine all the ingredients in a blender and process until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 3 weeks.
House Orgeat
800 grams unsweetened, unflavored almond milk
1,200 grams superfine sugar
14 grams Pierre Ferrand ambré cognac
18 grams Lazzaroni amaretto
3 grams rose water
Combine the almond milk and sugar in a saucepan over medium-low heat and cook, stirring occasionally, until the sugar has dissolved. Remove from the heat and stir in the cognac, amaretto, and rose water. Let cool to room temperature, then transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Kiwi Syrup
250 grams strained fresh kiwi juice
250 grams superfine sugar
15 grams vodka
Combine the kiwi juice, sugar, and vodka in a blender and process until the sugar has dissolved. Pour into a storage container and refrigerate until ready to use, up to 1 week.
Lime Leaf, Lemongrass & Shiso Syrup
1,000 grams simple syrup (this page )
100 grams chopped, smashed lemongrass
15 grams fresh makrut lime leaves
5 grams shiso leaves
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Combine all the ingredients in a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Transfer the bag to an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Madras Curry Syrup
1,000 grams simple syrup (this page )
5 grams madras curry powder
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Put all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Milk Syrup
250 grams white sugar
250 grams whole milk
½ ounce 20% Citric Acid Solution (this page )
Combine the sugar and milk in a jar. Shake vigorously until the sugar has dissolved. Add the citric acid and shake again. Transfer to a storage container and refrigerate until ready to use, up to 1 week.
Pandan Syrup
500 grams Cane Sugar Syrup (this page )
20 grams pandan leaves
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Combine the syrup and pandan leaves in a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Transfer the bag to an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Papaya Syrup
333 grams white sugar
222 grams Perfect Purée papaya purée
111 grams filtered water
2 grams citric acid
Combine all the ingredients in a blender and process until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Parrot Syrup
1,000 grams simple syrup (this page )
60 grams fresh parsley leaves
20 grams carrot greens
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 145° Fahrenheit.
Combine all the ingredients in a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 145° Fahrenheit, place the bag in the basin and cook for 2 hours.
Transfer the bag to an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. Transfer to a storage container and refrigerate until ready to use, up to 1 week.
Passion Fruit Syrup
333 grams white sugar
222 grams Perfect Purée passion fruit purée
111 grams filtered water
Combine all the ingredients in a blender and process until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Pineapple Gum Syrup
250 grams unbleached cane sugar
15 grams gum arabic
1.5 grams citric acid
250 grams strained fresh pineapple juice
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 145° Fahrenheit.
Combine the sugar, gum arabic, and citric acid in a blender and process for 30 seconds. With the blender running, slowly add the pineapple juice and continue to process until all the dry ingredients have dissolved, about 2 minutes.
Pour the mixture into a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 145° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Strain through a paper coffee filter or Superbag, transfer to a storage container, and refrigerate until ready to use, up to 1 week.
Pineapple Pulp Cordial
450 grams unbleached cane sugar
450 grams filtered water
100 grams pineapple pulp (left over from juicing pineapple)
Malic acid
Citric acid
Combine the sugar, water, and pineapple pulp in a blender and process until the sugar has dissolved. Strain the mixture through a paper coffee filter or Superbag. Calculate 2 percent of the weight (multiply by 0.02) to get X grams. Calculate 3 percent of the weight (multiply by 0.03) to get Y grams. Stir in X grams of malic acid and Y grams of citric acid. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.
Poppy Seed Syrup
1,000 grams simple syrup (this page )
10 grams poppy seeds
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Combine the syrup and poppy seeds in a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Transfer the bag to an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Port Syrup
2 cups Taylor Fladgate 10-year tawny port
Demerara sugar
In a saucepan, bring the port to a boil over medium-high heat and cook until reduced by one-fourth, about 12 minutes. Let cool slightly, then weigh the liquid. Add twice the weight in sugar to a blender, then add the reduced port. Process until the sugar has dissolved. Let cool to room temperature, then transfer to a storage container and refrigerate until ready to use, up to 6 weeks.
Raspberry Syrup
500 grams simple syrup (this page )
150 grams fresh raspberries
2.5 grams citric acid
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Put all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the syrup through a fine-mesh sieve. If any particles remain in the syrup, strain it through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Red Verjus Syrup
130 grams red verjus
60 grams Vanilla Syrup (this page )
31.5 grams Cinnamon Syrup (this page )
In a bowl, whisk together all the ingredients until combined. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Sarsaparilla Demerara Syrup
710 grams filtered water
12 grams dried sarsaparilla
Demerara sugar
In a saucepan, combine the water and sarsaparilla. Bring to a boil over medium-high heat and cook for 5 minutes. Pass the mixture through a fine-mesh sieve and weigh the liquid. Add twice the weight in sugar to a blender and add the liquid. Process until the sugar has dissolved. Let cool to room temperature, then transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Simple Syrup
250 grams white sugar
250 grams filtered water
Combine the sugar and water in a bowl and whisk until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Spent Citrus Cordial
Citrus trimmings and juiced hulls
Fresh orange juice
White sugar
Vodka
Citric acid
Weigh the citrus trimmings and hulls. Measure out the same weight (each) of orange juice and sugar. Combine everything in a vacuum sealing bag and use a vacuum sealer to remove all of the air and seal. (Alternatively, combine the ingredients in a sealable plastic bag and squeeze out as much air as possible before sealing.) Let the mixture sit for 12 hours. Cut one of the bag’s corners and strain the liquid through a fine-mesh sieve. Weigh the liquid. Calculate 10 percent of the weight of the liquid (multiply by 0.10) and place that much vodka in a storage container. Calculate 2 percent of the weight of the liquid (multiply by 0.02) and add that much citric acid to the storage container. Add the liquid to the storage container and shake well. Refrigerate until ready to use, up to 1 week.
Spent Coffee Grounds Syrup
300 grams spent coffee grounds
300 grams unbleached cane sugar
150 grams filtered water
150 grams cold brew concentrate
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Combine all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the syrup through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Strawberry Aloe Syrup
550 grams hulled strawberries
550 grams aloe juice
550 grams white sugar
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Combine all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the syrup through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Strawberry Basil Syrup
1 pound hulled strawberries
3 cups filtered water
Pectinex Ultra SP-L
12 basil leaves
Superfine sugar
Weigh the strawberries and water. Calculate 0.2 percent of the weight (multiply by 0.002) to get X grams. Place the strawberries, water, and X grams of Pectinex in a blender and blend for 5 minutes. Transfer to a saucepan and bring to a boil over medium heat. Boil for 5 minutes, then add the basil. Boil for 5 minutes longer, then turn off the heat. Let cool for 10 minutes, then strain the liquid through a fine-mesh sieve. Weigh the liquid and add an equal amount of sugar. Transfer to a blender and process until the sugar has dissolved. Skim any foam from the surface, then transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Strawberry Syrup
250 grams hulled strawberries
250 grams unbleached cane sugar
0.5 gram Pectinex Ultra SP-L
Combine the strawberries and sugar in a blender and process until very smooth. Once the sugar has dissolved, add the Pectinex to a blender and process for 10 seconds. Transfer to a centrifuge container. Weigh the filled container and fill each of the other containers with an equal weight of water. Run the centrifuge at 4,500 rpm for 12 minutes. Remove the containers and carefully strain the syrup through a paper coffee filter or Superbag, being careful not to disturb the solids that have collected on the bottom of the container. Transfer to a storage container and refrigerate until ready to use, up to 1 week.
Tamarind Demerara Syrup
500 grams filtered water
1,000 grams Demerara sugar
180 grams tamarind paste
Combine the water, sugar, and tamarind paste in a blender and process until the sugar has dissolved, about 2 minutes. Pour into a storage container and refrigerate until ready to use, up to 2 weeks.
Tonic Syrup
1,000 grams white sugar
690 grams filtered water
150 grams strained fresh orange juice
100 grams strained fresh lemon juice
60 grams strained fresh lime juice
12 grams citric acid
10 grams finely grated orange zest
8 grams dried orange peel
8 grams finely grated zest
7.5 grams Terra Spice quinine extract
6 grams kosher salt
6 grams finely grated zest
3 grams coriander seeds
3 grams juniper berries
2.5 grams cinnamon bark
2 grams dried lemon peel (granules)
1.5 grams star anise
1 gram ground mace
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 140° Fahrenheit.
Put all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 140° Fahrenheit, place the bag in the basin and cook for 90 minutes.
Place the bag in an ice bath and let cool to room temperature. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Tropic of Capricorn Greek Yogurt Syrup
1.5 grams August Uncommon Tea Tropic of Capricorn tea leaves
113 grams hot (200° F) water
125 grams full-fat Greek yogurt
125 grams simple syrup (this page )
In a heatproof container, combine the tea and hot water and let steep for 5 minutes. Strain the tea through a fine-mesh sieve and transfer to a blender. Add the yogurt and simple syrup and blend for 2 minutes at low speed. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Turbinado Syrup
See Demerara Syrup (this page ) and substitute turbinado sugar for the Demerara sugar.
Vanilla Syrup
500 grams simple syrup (this page )
2 grams vanilla extract
Combine the simple syrup and vanilla extract in a storage container and shake to combine. Refrigerate until ready to use, up to 2 weeks.
Watermelon Syrup
250 grams strained fresh watermelon juice
250 grams superfine sugar
14 grams vodka
Combine the watermelon juice, sugar, and vodka in a blender and process until the sugar has dissolved. Pour into a storage container and refrigerate until ready to use, up to 1 week.
White Chocolate & Wasabi Syrup
375 grams melted white chocolate
375 grams Coco López cream of coconut
375 grams unsweetened coconut milk
375 grams Cane Sugar Syrup (this page )
15 grams wasabi powder
2 grams matcha tea powder
Combine all the ingredients in a blender and process until smooth. Transfer to a storage container and refrigerate until ready to use, up to 1 week.
How to Make
Centrifuge Syrups
Centrifuge syrups can begin with any type of syrup, which is then spun at an incredibly high speed (up to 4,500 rpm) to separate out any solids. Although this requires advanced equipment, it can produce beautiful results. We use this technique when a translucent syrup will create a more visually appealing drink or when we plan to carbonate the cocktail (see this page ).
We use refurbished laboratory centrifuges from Ozark Biomedical. Our preferred unit—the Jouan CR422, which costs $3,500 to $4,000—can spin 3 quarts of liquid at a time and clarify it in just 10 to 15 minutes. That said, there are now units available for culinary use that are far less expensive.
Don’t have a centrifuge? That’s okay; you can use much of the following method, then allow the syrup to sit overnight so the enzymes do their work, and then strain the syrup through at least four layers of cheesecloth overnight in the refrigerator. It won’t be as crystal clear, but it will be as close as you can get without a machine.
Tools
Gram scale
Centrifuge containers with lids
Centrifuge
Superbag or paper coffee filter
Method
Prepare a base syrup using one of the previously described methods.
Measure the weight of a centrifuge container using a gram scale, then add the syrup and calculate the difference. (Or, if your scale has a tare function, place the container on it, zero the scale, then add the syrup and determine its weight.)
Calculate 0.2 percent of the weight of the syrup (multiply by 0.002) to get X grams.
Stir X grams of Pectinex Ultra SP-L into the syrup. Cover and let sit for 15 minutes.
Weigh the filled container and fill each of the other containers with an equal weight of water. Each container in a centrifuge must weigh exactly the same in order to keep the machine in balance. (An off-balance centrifuge is dangerous!)
Run the centrifuge at 4,500 rpm for 12 minutes.
Remove the containers and carefully strain the syrup through a paper coffee filter or Superbag, being careful to not disturb the solids that have collected on the bottom of the container.
If any particles remain in the syrup, strain it again.
Transfer to a storage container and refrigerate until ready to use.
Infusions
Arbol-Infused Del Maguey Vida Mezcal
One 750 ml bottle Del Maguey Vida mezcal (reserve the bottle)
5 chiles de arbol, torn into large pieces
Place the mezcal and chiles in a bowl and stir to combine. Let stand at room temperature for up to 30 minutes, tasting often to monitor the heat level. Strain through a fine-mesh sieve, then funnel back into the mezcal bottle and refrigerate until ready to use, up to 1 month.
Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the mezcal bottle and refrigerate until ready to use, up to 3 months.
Banana-Infused Dolin Blanc Vermouth
200 grams peeled ripe (but not brown) bananas
One 375 ml bottle Dolin blanc vermouth (reserve the bottle)
Thinly slice the bananas. Combine them with the vermouth in a bowl. Cover and refrigerate for 12 hours. Strain through a paper coffee filter, Superbag, or fine-mesh sieve lined with several layers of cheesecloth, then funnel back into the vermouth bottle and refrigerate until ready to use, up to 3 months.
Brown Butter–Infused Panama Pacific Rum
One 750 ml bottle Panama Pacific rum (reserve the bottle)
150 grams brown butter, melted
Combine the rum and brown butter in a bowl, cover, and let sit at room temperature for 24 hours. Transfer to the freezer and freeze for 24 hours. Carefully poke a hole in the solidified butter and drain the liquid out (reserve the butter for another use). Strain the liquid through a paper coffee filter, Superbag, or fine-mesh sieve lined with several layers of cheesecloth, then funnel back into the rum bottle and refrigerate until ready to use, up to 3 months.
Cacao Nib–Infused Calle 23 Reposado Tequila
One 750ml bottle Calle 23 Reposado tequila
30 grams cacao nibs
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 130° Fahrenheit.
Combine the tequila and cocao nibs in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 130° Fahrenheit, place the bag in the basin and cook for 120 minutes.
Place the bag in an ice bath and let cool to room temperature. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 3 months.
Chamomile-Infused Armagnac
One 750 ml bottle PM Spirits VS Armagnac (reserve the bottle)
5 grams dried chamomile flowers
Combine the Armagnac and chamomile in a bowl and stir to combine. Let stand at room temperature for 30 minutes, stirring occasionally. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the rum bottle and refrigerate until ready to use, up to 3 months.
Coffee Bean–Infused Campari
One 1 liter bottle Campari (reserve the bottle)
6 grams whole coffee beans
Combine the Campari and coffee beans in a bowl and stir to combine. Cover and let stand at room temperature for 24 hours, stirring occasionally. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the Campari bottle and refrigerate until ready to use, up to 3 months.
Coriander-Infused Ransom Old Tom
One 750 ml bottle Ransom Old Tom gin (reserve the bottle)
35 grams lightly toasted coriander seeds
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Combine the gin and coriander seeds in a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Transfer the bag to an ice bath and let cool to room temperature. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the gin bottle and refrigerate until ready to use, up to 3 months.
Corn Husk–Infused Del Maguey Chichicapa Mezcal
14 grams fresh corn husks
One 750 ml bottle Del Maguey Chichicapa mezcal (reserve the bottle)
Preheat the oven to 400° Fahrenheit. Spread the corn husks on a baking sheet and toast until lightly browned and crisp in spots, but not completely dried out.
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Combine the corn husks and mezcal in a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Transfer the bag to an ice bath and let cool to room temperature. Pass the infusion through a fine-mesh sieve. If any particles remain, strain it again through a paper coffee filter or Superbag. Funnel the infusion back into the mezcal bottle and refrigerate until ready to use, up to 4 weeks.
Dashi Kombu–Infused Pear Brandy
30 grams dashi kombu
One 750 ml bottle Clear Creek pear eau-de-vie (reserve the bottle)
Tear the kombu into 1-inch strips. Place the kombu and brandy in a bowl and stir to combine. Let stand for 45 minutes, stirring occasionally. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the brandy bottle and refrigerate until ready to use, up to 3 months.
Dried Mango–infused calle 23 reposado Tequila
One 750ml bottle Calle 23 Reposado tequila
75 grams dried mango
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Put all the ingredients in a bowl and stir to combine. Transfer to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water. When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 1 hour.
Place the bag in an ice bath and let cool to room temperature. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 3 months.
Elote-Infused Elijah Craig Bourbon
1 ear of corn, shucked
One 750 ml bottle Elijah Craig 12-year bourbon (reserve the bottle)
Preheat the oven to 425° Fahrenheit. Roast the corn directly on the oven rack, turning it over every few minutes, until roasted and lightly browned in spots, about 18 minutes.
In a bowl, combine the roasted corn and bourbon. Cover and let sit for 24 hours. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the bourbon bottle and refrigerate until ready to use, up to 3 months.
Eucalyptus-Infused Yaguara OURO Cachaça
5 grams Terra Spice eucalyptus extract
One 750 ml bottle Yaguara Ouro cachaça
Add the eucalyptus extract to the bottle of cachaça and shake well. The infusion will last indefinitely.
Jalapeño-Infused Siembra Valles Blanco Tequila
4 jalapeños
One 750 ml bottle Siembra Valles Blanco tequila (reserve the bottle)
Halve the jalapeños lengthwise, then scrape the seeds and membranes into a container. Add the flesh of 2 of the jalapeños (reserve the flesh of the other 2 for another use). Add the tequila and stir to combine. Let stand at room temperature for up to 20 minutes, tasting often to monitor the heat level. Strain through a fine-mesh sieve lined with several layers of cheesecloth, then funnel back into the tequila bottle and refrigerate until ready to use, up to 1 month.
Miso-Infused Pierre Ferrand 1840 Cognac
One 750 ml bottle Pierre Ferrand 1840 cognac (reserve the bottle)
1 tablespoon white miso paste
Combine the cognac and miso in a blender and process until well blended. Divide the liquid evenly among your centrifuge containers. Weigh the filled containers and adjust the amount of liquid in each as needed to ensure their weights are exactly the same; this is important for keeping the machine in balance. Run the centrifuge at 4,500 rpm for 12 minutes.
Remove the containers and carefully strain the infusion through a paper coffee filter or Superbag, being careful not to disturb the solids that have collected on the bottom of the containers. If any particles remain in the infusion, strain it again. Funnel back into the cognac bottle and refrigerate until ready to use, up to 2 months.
Miso-Infused Tariquet CLASSIQUE VS Armagnac
One 750 ml bottle Tariquet Classique VS Bas-Armagnac (reserve the bottle)
1 tablespoon white miso paste
Combine the Armagnac and miso in a blender and process until well blended. Divide the liquid evenly among your centrifuge containers. Weigh the filled containers and adjust the amount of liquid in each as needed to ensure their weights are exactly the same; this is important for keeping the machine in balance. Run the centrifuge at 4,500 rpm for 12 minutes.
Remove the containers and carefully strain the infusion through a paper coffee filter or Superbag, being careful not to disturb the solids that have collected on the bottom of the containers. If any particles remain in the infusion, strain it again. Funnel back into the Armagnac bottle and refrigerate until ready to use, up to 2 months.
Niçoise Olive–Infused Yaguara OURO Cachaça
One 750 ml bottle Yaguara Ouro cachaça (reserve the bottle)
250 grams niçoise olives
Combine the cachaça and olives in a bowl and stir to combine. Cover and let stand at room temperature for 24 hours, stirring occasionally. Pass the infusion through a fine-mesh sieve. Transfer to a container, cover, and freeze for 24 hours. Strain again through a fine-mesh sieve.
Divide the liquid evenly among your centrifuge containers. Weigh the filled containers and adjust the amount of liquid in each as needed to ensure their weights are exactly the same; this is important for keeping the machine in balance. Run the centrifuge at 4,500 rpm for 12 minutes.
Remove the containers and carefully strain the infusion through a paper coffee filter or Superbag, being careful not to disturb the solids that have collected on the bottom of the containers. If any particles remain in the infusion, strain it again. Funnel back into the cachaça bottle and refrigerate until ready to use, up to 3 months.
Nori-Infused La Favorite Rhum Agricole Blanc
One 750 ml bottle La Favorite rhum agricole blanc (reserve the bottle)
10 grams aonori (dried seaweed flakes)
Combine the rum and aonori in a bowl and stir to combine. Let stand at room temperature for 15 minutes, stirring occasionally. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the rum bottle and refrigerate until ready to use, up to 3 months.
Peanut Butter–Infused Old Overholt Rye
One 750 ml bottle Old Overholt rye (reserve the bottle)
40 grams organic creamy peanut butter
Combine the rye and peanut butter in a blender and blend until smooth. Transfer to a bowl, cover, and freeze for 12 hours. Carefully poke a hole in the solidified peanut butter and drain the liquid out. Strain the liquid through a paper coffee filter, Superbag, or fine-mesh sieve lined with several layers of cheesecloth, then funnel back into the rye bottle and refrigerate until ready to use, up to 1 month.
Peanut-Infused Lustau Don Nuño Oloroso Sherry
180 grams raw, shelled peanuts
One 750 ml bottle Lustau Don Nuño oloroso sherry (reserve the bottle)
Preheat the oven to 350° Fahrenheit. Spread the peanuts on a rimmed baking sheet and roast until golden brown, 20 to 25 minutes. Transfer the peanuts to a bowl and let cool to room temperature. Add the sherry, cover, and refrigerate for 12 hours. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the sherry bottle and refrigerate until ready to use, up to 3 months.
Pineapple-infused Tanqueray Gin
One 750 ml bottle Tanqueray gin (reserve the bottle)
350 grams cubed pineapple (about 1½-inch cubes)
Combine the gin and pineapple in a bowl and stir to combine. Let stand at room temperature for 4 hours, stirring occasionally. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the gin bottle and refrigerate until ready to use, up to 3 months.
Pistachio-Infused Elijah Craig Bourbon
One 1 liter bottle Buffalo Trace bourbon (reserve the bottle)
27 grams Fiddyment Farms pistachio paste
Combine the bourbon and pistachio paste in a blender and process until smooth. Transfer to a storage container, cover, and freeze for 24 hours. Carefully poke a hole in the solidified fat and drain the liquid out. Strain through a paper coffee filter, Superbag, or fine-mesh sieve lined with several layers of cheesecloth, then funnel back into the bourbon bottle and refrigerate until ready to use, up to 3 months.
Pistachio-Infused Rittenhouse Rye
One 750 ml bottle Rittenhouse rye (reserve the bottle)
40 grams Fiddyment Farms pistachio paste
Combine the rye and pistachio paste in a blender and blend until smooth. Transfer to a bowl, cover, and freeze for 12 hours. Carefully poke a hole in the solidified paste and drain the liquid out. Strain through a paper coffee filter, Superbag, or fine-mesh sieve lined with several layers of cheesecloth, then funnel back into the rye bottle and refrigerate until ready to use, up to 1 month.
Shiitake-Infused Hibiki Harmony Whisky
One 750 ml bottle Hibiki Harmony whisky
7 grams dried shiitake mushrooms
Fill a large basin with water and place an immersion circulator inside. Set the circulator to 135° Fahrenheit.
Combine the whisky and mushrooms in a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. Finish sealing the bag, then remove it from the water.
When the water has reached 135° Fahrenheit, place the bag in the basin and cook for 2 hours.
Place the bag in an ice bath and let cool to room temperature. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 3 months.
Silver Needle TeA–Infused Dolin Blanc Vermouth
One 750 ml bottle Dolin blanc vermouth (reserve the bottle)
10 grams Silver Needle white tea leaves
Combine the vermouth and tea leaves in a bowl and stir to combine. Let stand at room temperature for 30 minutes, stirring occasionally. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the vermouth bottle and refrigerate until ready to use, up to 3 months.
Strawberry-Infused Plymouth Gin
One 750 ml bottle Plymouth gin (reserve the bottle)
500 grams hulled and halved strawberries
Combine the gin and strawberries in a bowl and stir to combine. Cover and refrigerate for 24 hours. Pass the infusion through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the gin bottle and refrigerate until ready to use, up to 3 months.
Strawberry-Infused Sombra Mezcal
700 grams hulled strawberries
700 grams Sombra mezcal
5 grams ascorbic acid
Pectinex Ultra SP-L
Kieselsol
Chitosan
Wash and hull the strawberries. Combine the strawberries, mezcal, and ascorbic acid in a blender and process until very smooth.
Strain the mixture through a paper coffee filter or Superbag. Calculate 2 percent of the weight (multiply by 0.02) to get X grams. Stir in X grams of pectinex and kieselsol. Cover and let sit for 15 minutes. Stir in X grams of chitosan and let sit 15 minutes more. Stir in X grams of kieselsol.
Transfer to a centrifuge container. Weigh the filled container and fill each of the other containers with an equal weight of water. Run the centrifuge at 4,500 rpm for 12 minutes. Remove the containers and carefully strain the infusion through a paper coffee filter or Superbag, being careful not to disturb the solids that have collected on the bottom of the container. Transfer to a storage container and refrigerate until ready to use, up to 1 week.
How to Make
SOUS VIDE Infusions
At our bars, we use the sous vide (vacuum sealing) technique not only to extract flavor for syrups but also to flavor alcohol. We’ve adopted this method for two reasons. First, heat speeds the infusion process. Second, heating the mixture at a precise temperature without allowing any liquid to evaporate yields infusions that are more subtle and nuanced than those made using any other method. Importantly, the temperature remains consistent throughout the process, allowing us to select exactly the right temperature to preserve the flavors we want (typically the flavor of the raw ingredient) without extracting off-flavors.
Most of our sous vide infusions employ temperatures between 135° and 145° Fahrenheit. The lower end of that range is suitable for delicate ingredients such as fruits; the higher end is best for sturdier flavors, like coconut, nuts, or dried spices. As you’ll see in the method that follows, at the end of the cooking time we submerge the infusion in an ice bath, which condenses any vapor present in the bag and preserves the alcohol content.
Tools
Large water basin
Immersion circulator
Gram scale
Bowl
Sealable, heatproof plastic bag, such as a freezer bag
Ice bath
Fine-mesh sieve
Airtight glass or plastic storage container
Method
Fill the basin with water and place the immersion circulator inside.
Set the circulator to the desired temperature.
Carefully measure the ingredients by weight and combine them in a bowl.
Transfer the mixture to a sealable, heatproof plastic bag. Seal the bag almost completely, then press out as much air as possible by dipping the bag (other than the unsealed portion) in the water. The counterpressure from the water will push the rest of the air out. Finish sealing the bag, then remove it from the water.
When the circulator has reached the desired temperature, place the sealed bag in the basin.
Carefully remove the bag when the specified time is up.
Transfer the bag to an ice bath to cool.
Strain the infusion through a fine-mesh sieve to remove any solids.
Transfer the infusion to a storage container and refrigerate until ready to use.
How to Make
PRESSURIZED Infusions
Manipulating pressure is a valuable way to extract flavor from ingredients that are extremely fragile: those that perish too quickly to allow for extended maceration, or those that change dramatically with any amount of heat. We use two different techniques for pressurized infusions: rapid infusions using an iSi whipper (a gadget more typically used to make whipped cream) and nitrous oxide (N2 O); and vacuum infusions using a chamber vacuum machine (instructions for making vacuum infusions can be found in Cocktail Codex ).
In rapid pressurized infusion, flavors are extracted quickly by using compressed gas to force liquid into a solid ingredient. All of the ingredients are placed in the chamber of an iSi whipper and charged with N2 O, which forces the liquid into the cells of the solid ingredient, somewhat like a sponge sucking up water. When the pressure is released, the liquid is pulled back out of the solid ingredient, now carrying its flavor. Rapid infusions are particularly useful for extracting delicate flavors, such as those of fresh herbs, as well as with ingredients that have a wide range of flavors, such as cacao nibs. Because the infusion process is so quick—usually around 10 minutes—it doesn’t run the risk of extracting any of the off-flavors than can come with long maceration times.
Tools
Gram scale
iSi whipper, preferably 1-quart capacity
2 N2 O cartridges
Large, deep container
Paper coffee filter or Superbag
Storage container
Method
Carefully measure the ingredients by weight.
Put the ingredients in an iSi whipper, taking care not to fill it higher than the “Max” line. Seal tightly. Charge with one of the N2 O cartridges, then shake the canister about five times. Change the cartridge, then charge and shake again. We recommend allowing the mixture to sit under pressure for 10 minutes, shaking it every 30 seconds or so.
Point the canister’s nozzle at a 45-degree angle into a container. Vent the gas as quickly as possible without spraying liquid everywhere; the quicker the venting, the better the infusion. When all of the gas is out, open the canister and take a listen. Once there is no longer audible bubbling, you can proceed. Strain the infusion through a paper coffee filter or Superbag.
Funnel the infusion back into the original liquor bottle and refrigerate until ready to use. Because these infusions extract delicate flavors, they are best used within a month—though some delicate flavors (such as the basil in the Silver Needle Tea–Infused Dolin Blanc Vermouth, see this page ) are most vibrant within 1 week.
How to Make
Clarified Juices
Clarification is the process of removing cloudy particles from a liquid, thereby making it transparent. While we could clarify juices for our cocktails using a paper filter, we prefer to use either a mechanical centrifuge or agar.
How to Clarify Juice with Agar
Tools
Juicer
Fine-mesh sieve
Several bowls or other containers
Gram scale
Saucepan
Cheesecloth
Agar
Paper coffee filter or Superbag
Storage container
Method
Juice the fruit or other fresh produce, then strain the juice through a fine-mesh sieve.
Measure the weight of a container using a gram scale, then add the juice and calculate the difference—or, if your scale has a tare function, place the container on it, zero the scale, then add the juice and determine its weight. Record the weight of the juice.
Calculate 25 percent of the weight of the juice (multiply by 0.25). Measure out that amount of water and put it in a separate container.
Add the weights of the juice and water, then calculate 0.2 percent of the combined weight (multiply by 0.002) to get X grams; this is the amount of agar you’ll use.
In a saucepan, combine the water and agar. Cook over medium heat, whisking constantly, until the agar is dissolved.
Remove from the heat, add the juice, and whisk until combined.
Pour the mixture into one of the containers, then put the container in the ice bath. Allow the mixture to set up, about 10 minutes.
Meanwhile, line a fine-mesh sieve with several layers of cheesecloth and set it over a bowl.
When the agar has set, use a whisk to break it into curd-like chunks. Transfer the chunks to the cheesecloth-lined sieve.
Gently gather the edges of the cheesecloth and form the mass into a ball. Squeeze out the liquid; don’t squeeze too hard, or some of the agar may come through.
If any particles are still present in the clarified juice, pass the liquid through a paper coffee filter or Superbag.
Transfer to a storage container and refrigerate until ready to use.
Why bother with clarifying? Honestly, sometimes we just like to play with people’s expectations: When they see a crystal-clear drink that resembles a Martini, they assume it will be boozy and sharp. But if they take a sip and taste a shockingly bright and acidic Daiquiri, that’s a fun surprise. Clarification also serves a practical purpose: when making fully carbonated cocktails (which we explored in the Cocktail Codex ), removing any particulate matter allows the carbon dioxide to disseminate more uniformly throughout the drink.
One final note: Because clarified juices tend to be more fragile than fresh juices, we recommend using them within 1 day. The exception would be if they’re mixed into batched or kegged cocktails with sweeteners and spirits that will help preserve their delicate flavor.
How to Clarify Juice with a Centrifuge
Tools
Juicer
Fine-mesh sieve
Centrifuge
Gram scale
Centrifuge containers with lids
Pectinex Ultra SP-L
Kieselsol (a fining agent for wine and juice)
Chitosan (a fining solution for wine and juice, used in conjunction with Kieselsol)
Cheesecloth
Storage container
Method
Juice the fruit or other fresh produce, then strain the juice through a fine-mesh sieve.
Measure the weight of a centrifuge container using a gram scale, then add the juice and calculate the difference—or, if your scale has a tare function, place the centrifuge container on it, zero the scale, then add the juice and determine its weight. Record the weight of the juice.
Calculate 0.2 percent of the weight of the juice (multiply by 0.002) to get X grams.
Stir X grams of Pectinex Ultra SP-L and kieselsol into the juice. Cover and let sit for 15 minutes.
Stir X grams of chitosan into the juice. Cover and let sit for 15 minutes.
Right before putting the container in the centrifuge, stir in X grams of kieselsol.
Weigh the filled container and fill each of the other containers with an equal weight of water. Each container in a centrifuge must weigh exactly the same in order to keep the machine in balance.
Run the centrifuge at 4,500 rpm for 12 minutes.
Remove the containers and carefully strain the juice through a fine-mesh sieve lined with several layers of cheesecloth (or through a Superbag) being careful to not disturb the solids that have collected on the bottom of the container.
Transfer to a storage container and refrigerate until ready to use.
How to Make
Centrifuge Infusions
Generally speaking, making a centrifuge infusion involves first blending solid ingredients with booze to maximize surface contact and speed the infusion process, then using a centrifuge to separate the solids and clarify the liquid. Note that with this process, some of the liquids from the solid ingredient end up in the infusion. This can yield delicious results, but the infusion may be more prone to spoilage and therefore have a shorter life span.
It can take some trial and error to figure out the right proportion of booze to flavoring ingredient. With dry ingredients, such as dried fruits or graham crackers, start with a 1-to-4 ratio by weight of flavoring ingredients to booze. For ingredients that contain water, such as bananas or strawberries, start with a 1-to-2 ratio. With ingredients that have very subtle flavor, such as watermelon, you might use a 1-to-1 ratio.
Tools
Gram scale
Fine gram scale
Blender
Bowl or other vessel
Fine-mesh sieve
Centrifuge
Paper coffee filter or Superbag
Storage container
Method
Carefully measure the ingredients by weight. Combine the ingredients in a blender and process until the solids are completely puréed.
Weigh the container or, if your scale has a tare function, place the container on it, zero the scale, then add the syrup and determine its weight.
Strain the mixture into the container through a fine-mesh sieve to remove any large particles.
Weigh the filled container, then subtract the weight of the container to determine the weight of the liquid—the baseline weight for the following calculation.
Calculate 0.2 percent of the weight of the liquid (multiply by 0.002) to get X grams. Stir X grams of Pectinex Ultra SP-L (see this page ) into the liquid. Cover and let sit for 15 minutes.
Stir again to mix any separated liquid, then divide the liquid evenly among the centrifuge containers. Weigh the filled containers and adjust the amount of liquid in each as needed to ensure their weights are exactly the same; this is important for keeping the centrifuge in balance. (An off-balance centrifuge is dangerous!)
Run the centrifuge at 4,500 rpm for 12 minutes.
Remove the containers and carefully strain the infusion through a paper coffee filter or Superbag, being careful not to disturb the solids that have collected on the bottom of the containers. If any particles remain in the infusion, strain it again.
Transfer to a storage container and refrigerate until ready to use.
House Bitters, Mixes, Juices & Shrubs
Acid-Adjusted Orange Juice
500 grams strained fresh orange juice
16 grams citric acid powder
10 grams malic acid powder
Combine all the ingredients in a bowl and whisk until the powders have dissolved. Transfer to a storage container and refrigerate until ready to use, up to 3 days.
Donn’s Mix #1
400 grams strained fresh grapefruit juice
200 grams Cinnamon Syrup (this page )
Combine the grapefruit juice and cinnamon syrup in a bowl and whisk until thoroughly blended. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Don’s Spices
200 grams Vanilla Syrup (this page )
200 grams St. Elizabeth allspice dram
Combine the vanilla syrup and allspice dram in a bowl and whisk until thoroughly blended. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Hibiscus Shrub
500 grams champagne vinegar
22.5 grams dried hibiscus flowers
Superfine sugar
Filtered water
In a bowl, combine the vinegar and hibiscus. Cover and let sit for at least 12 hours or up to 48 hours (longer is better). Pass the liquid through a fine-mesh sieve and pour into a saucepan. Bring the mixture to a boil, then lower the heat and simmer until the liquid is reduced by about one-fourth, about 15 minutes. Let cool slightly, then weigh the liquid. Add the mixture, an equal weight of sugar, and half as much water to a blender. Process until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 1 year.
House Orange Bitters
100 grams Fee Brothers West Indian orange bitters
100 grams Angostura orange bitters
100 grams Regans’ orange bitters
Combine all the ingredients in a bowl and stir to combine. Transfer to a storage container and store at room temperature until ready to use, up to 1 year.
Improved Gardenia Mix
100 grams filtered water
5 grams Ticaloid 210 S (gum stabilizer)
450 grams melted unsalted butter
150 grams Cinnamon Syrup (this page )
75 grams Vanilla Syrup (this page )
75 grams St. Elizabeth allspice dram
Place the water and Ticaloid in a blender and let sit for 5 minutes. Add the butter and blend until smooth. Add the remaining ingredients and blend again. Transfer to a storage container and refrigerate until ready to use, up to 1 week.
Papaya Mix
600 grams Perfect Purée papaya purée
400 grams Cane Sugar Syrup (this page )
200 grams Marie Brizard white crème de cacao
30 grams Citric Acid Solution (this page )
Combine all the ingredients in a bowl and whisk until thoroughly blended. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Tepache
15 grams cinnamon bark
5 grams coriander seeds
5 grams whole star anise
5 grams white peppercorns
2 grams cardamom pods
2,000 grams water
500 grams piloncillo (Mexican raw cane sugar)
1 pineapple (with skin), chopped
Lightly crush all the spices, then toast in a dry skillet over medium-low heat until fragrant. Transfer to a heatproof bowl or storage container. In a saucepan, combine the water and piloncillo and heat over medium-low heat, whisking occasionally, until the sugar has dissolved. Pour the solution over the spices and add the pineapple. Cover the container with cheesecloth and secure with a rubber band. Let sit at room temperature in a dark place for 4 days, stirring daily. Pass through a fine-mesh sieve. If any particles remain in the tepache, strain it again through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
Tsukemono Brine
1 large or 2 or 3 small cucumbers (unpeeled), sliced
Kosher salt
500 grams rice vinegar
500 grams water
250 grams white sugar
125 grams sesame seeds
Place the cucumber slices in a colander and toss with 2 teaspoons salt. Let sit for 1 hour, then rinse well and let dry.
In a bowl, combine the vinegar, water, sugar, and 1 teaspoon salt and whisk until the sugar and salt have dissolved. Add the cucumbers and sesame seeds and toss. Transfer to a storage container and refrigerate for at least 24 hours before using.
Solutions & Tinctures
Champagne Acid Solution
94 grams unfiltered water
3 grams tartaric acid powder
3 grams lactic acid powder
Combine all the ingredients in a glass bowl and stir until the powders have dissolved. Transfer to a glass dropper bottle or other glass container and refrigerate until ready to use, up to 6 months.
Citric Acid Solution
100 grams filtered water
20 grams citric acid powder
Combine the water and citric acid in a glass bowl and stir until the powder has dissolved. Transfer to a glass dropper bottle or other glass container and refrigerate until ready to use, up to 6 months.
Habanero Tincture
150 grams vodka (reserve the bottle)
25 grams habanero peppers, thinly sliced
Combine the vodka and peppers in a bowl, cover, and let sit for 24 hours. Pass through a fine-mesh sieve. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the vodka bottle and refrigerate until ready to use, up to 1 month.
Hopped Lime Acid
250 grams filtered water
9 grams citric acid powder
6 grams malic acid powder
2 grams Citra hop pellets
1 gram kosher salt
Combine all the ingredients in a blender and process until the powders and salt have dissolved. Strain through a paper coffee filter or Superbag. Transfer to a storage container and refrigerate until ready to use, up to 6 months.
Lactic Acid Solution
100 grams filtered water
10 grams lactic acid powder
Combine the water and lactic acid in a glass bowl and stir until the powder has dissolved. Transfer to a glass dropper bottle or other glass container and refrigerate until ready to use, up to 6 months.
Malic Acid Solution
80 grams filtered water
20 grams malic acid powder
Combine the water and malic acid in a glass bowl and stir until the powder has dissolved. Transfer to a glass dropper bottle or other glass container and refrigerate until ready to use, up to 6 months.
Salt Solution
70 grams filtered water
30 grams kosher salt
Combine the water and salt in a glass bowl and whisk until the salt has dissolved. Transfer to a glass dropper bottle or other glass container and refrigerate until ready to use, up to 6 months.
Garnishes
Campari-Infused Toasted Coconut
1 Liter bottle Campari (reserve the bottle)
500 grams toasted coconut
Combine the Campari and toasted coconut in a bowl and stir to combine. Cover and let stand at room temperature for 24 hours, stirring occasionally. Pass the infusion through a fine-mesh sieve and reserve the coconut flakes. If any particles remain in the infusion, strain it again through a paper coffee filter or Superbag. Funnel back into the Campari bottle and refrigerate until ready to use, up to 3 months.
Place the coconut flakes in a dehydrator until dry. Transfer to a storage container and store at room temperature until ready to use, up to 2 weeks.
Dehydrated Apple Slices
In a bowl, whisk 2 cups water with 1 teaspoon kosher salt until the salt has dissolved. Thinly slice apples (use a mandoline if you have one) and add to the water; this step prevents browning. Let soak for 15 minutes, then drain.
Set a dehydrator to 135° Fahrenheit or preheat the oven to its lowest setting. Arrange the apple slices on the dehydrator rack or a wire rack set inside a rimmed baking sheet, leaving about ½ inch of space between slices. Dehydrate or bake with the door propped open slightly until completely dried and brittle, 6 to 8 hours. Transfer to a storage container lined with paper towels. Store at room temperature until ready to use, up to 1 month.
Dehydrated Citrus Wheels or Pineapple Wedges
Set a dehydrator to 135° Fahrenheit or preheat the oven to its lowest setting. Arrange the fruit on the dehydrator rack or a wire rack set in a rimmed baking sheet, leaving about ½ inch of space between each. Dehydrate or bake with the door propped open slightly until completely dried and brittle, 8 to 12 hours. Transfer to a storage container lined with paper towels. Store at room temperature until ready to use, up to 1 month.
Toasted Oat Cream
2 ounces steel-cut oats
16 ounces heavy cream
Preheat the oven to 350° Fahrenheit. Spread the oats on a rimmed baking sheet and toast until lightly browned and fragrant, about 10 minutes. Let cool slightly, then transfer to a bowl and add the heavy cream. Cover and refrigerate for 24 hours. Pass the infusion through a fine-mesh sieve. Transfer to a storage container and refrigerate until ready to use, up to 5 days.
RESOURCES
Art of Drink (artofdrink.com )
For phosphoric acid solution, labeled “Extinct Acid Phosphate Solution.”
Astor Wines & Spirits (astorwines.com )
For a vast selection of spirits.
August Uncommon Tea (august.la )
For loose-leaf teas, including Metropolitan and Tropic of Capricorn.
Beverage Alcohol Resource (beveragealcoholresource.com )
For aspiring bartenders and liquor professionals.
Chef Shop (chefshop.com )
For honey, Fusion Napa Valley verjus, maraschino cherries, and other pantry staples.
Cocktail Kingdom (cocktailkingdom.com )
For all matter of barware, as well as bitters, syrups, and cocktail books, including facsimiles of some vintage classics.
Crystal Classics (crystalclassics.com )
For glassware from Schott Zwiesel and other brands.
Drink Up NY (drinkupny.com )
For hard-to-find spirits and other boozy ingredients.
Dual Specialty Store (dualspecialtystorenyc.com )
For spices, nuts, and bitters.
In Pursuit of Tea (inpursuitoftea.com )
For rare and exotic teas.
iSi (www.isi.com/us/culinary/ )
For whippers, soda siphons, and chargers.
KegWorks (kegworks.com )
For carbonation and draft cocktail tools, as well as acids, glassware, and bar essentials.
Libbey (libbey.com )
For durable glassware.
MarketSpice (marketspice.com )
For one-of-a-kind tea blends.
Micro Matic (micromatic.com )
For keg cocktail equipment.
Modernist Pantry (modernistpantry.com )
For Superbags, Dave Arnold’s Spinzall centrifuge, carbonation tools, and powders used for infusions and clarifications.
Monterey Bay Spice Company (herbco.com )
For bulk herbs, spices, and teas.
MoreBeer (morebeer.com )
For keg cocktail equipment.
MTC Kitchen (mtckitchen.com )
For Japanese glassware, tools, and kitchen equipment.
Orgeat Works (orgeatworks.com )
For orgeat, macadamia nut syrup, and toasted almond syrup.
Ozark Biomedical (ozarkbiomedical.com )
For refurbished medical centrifuges.
Perfect Purée (perfectpuree.com )
For pristine fruit purées.
PolyScience (polyscienceculinary.com )
For immersion circulators, the Smoking Gun, and other high-tech tools.
Steelite (steelite.com )
For coupes and Nick & Nora glasses.
Terra Spice Company (terraspice.com )
For an extensive selection of spices, sugars, dried fruits, and dried chiles.
T Salon (tsalon.com )
For loose-leaf teas and tisanes.
Umami Mart (umamimart.com )
For Japanese bar tools, glassware, and so much more.
The Death & Co Bookshelf
Cocktails & Mixology
Arnold, Dave. Liquid Intelligence: The Art and Science of the Perfect Cocktail. New York: Norton, 2014.
Bainbridge, Julia. Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason. Emeryville, CA: Ten Speed Press, 2020.
Baiocchi, Talia. Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes. Emeryville, CA: Ten Speed Press, 2014.
Bartels, Brian. The United States of Cocktails: Recipes, Tales, and Traditions from All 50 States (and the District of Columbia). New York: Abrams, 2020.
Broom, Dave. The Way of Whisky: A Journey Around Japanese Whisky. London: Mitchell Beazley, 2017.
Brown, Derek, and Robert Yule. Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World. London: Rizzoli, 2019.
Cate, Martin, and Rebecca Cate. Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki. Emeryville, CA: Ten Speed Press, 2016.
Chartier, Francois. Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor. New York: Houghton Mifflin Harcourt, 2012.
Chetiyawardana, Ryan. Good Together: Drink & Feast with Mr. Lyan & Friends. London: Frances Lincoln, 2017.
Cooper, Ron, and Chantal Martineau. Finding Mezcal: A Journey into the Liquid Soul of Mexico, with 40 Cocktails. Emeryville, CA: Ten Speed Press, 2018.
Craddock, Harry. The Savoy Cocktail Book. London: Pavilion, 2007.
Curtis, Wayne. And a Bottle of Rum: A History of the New World in Ten Cocktails. New York: Crown, 2006.
deBary, John. Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails. London: Clarkson Potter, 2020.
DeGroff, Dale. The Essential Cocktail: The Art of Mixing Perfect Drinks. New York: Clarkson Potter, 2008.
——The New Craft of the Cocktail: Everything You Need to Think Like a Master Mixologist, with 500 Recipes. New York: Clarkson Potter, 2020.
Dornenburg, Andrew, and Karen Page. What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea—Even Water—Based on Expert Advice from America’s Best Sommeliers. New York: Bulfinch, 2006.
Embury, David A. The Fine Art of Mixing Drinks. New York: Mud Puddle Books, 2008.
Ensslin, Hugo. Recipes for Mixed Drinks. New York: Mud Puddle Books, 2009.
Haigh, Ted. Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them. Bloomington, IN: Quarry Books, 2009.
Jackson, Michael. Whiskey: The Definitive World Guide. London: Dorling Kindersley, 2005.
Kalkofen, Misty, and Kristen Amann. Drinking Like Ladies: 75 Modern Cocktails from the World’s Leading Female Bartenders. Bloomington, IN: Quarry Books, 2018.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.
Meehan, Jim. Meehan’s Bartender Manual. Emeryville, CA: Ten Speed Press, 2017.
Mix, Ivy. Spirits of Latin America: A Celebration of Culture & Cocktails, with 100 Recipes from Leyenda & Beyond. Emeryville, CA: Ten Speed Press, 2020.
Morgenthaler, Jeffrey, and Martha Holmberg. The Bar Book: Elements of Cocktail Technique. San Francisco, CA: Chronicle Books, 2014.
Mustipher, Shannon. Tiki: Modern Tropical Cocktails. London: Rizzoli, 2019.
Myhrvold, Nathan, Chris Young, and Maxime Bilet. Modernist Cuisine: The Art and Science of Cooking. Bellevue, WA: The Cooking Lab, 2011.
Pacult, F. Paul. Kindred Spirits 2. Wallkill, NY: Spirit Journal, 2008.
Page, Karen, and Andrew Dornenburg. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs. New York: Little, Brown, 2008.
Parsons, Brad Thomas. Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas. Emeryville, CA: Ten Speed Press, 2016.
——Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Emeryville, CA: Ten Speed Press, 2011.
Petraske, Sasha, with Georgette Moger-Petraske. Regarding Cocktails. New York: Phaidon Press, 2016.
Regan, Gary. The Bartender’s Gin Compendium. Bloomington, IN: Xlibris, 2009.
——The Joy of Mixology: The Consummate Guide to the Bartender’s Craft. Revised and updated edition. New York: Clarkson Potter, 2018.
Reiner, Julie, and Kaitlyn Goalen. The Craft Cocktail Party: Delicious Drinks for Every Occasion. New York: Grand Central Life & Style, 2015.
Robitschek, Leo. The NoMad Cocktail Book. Emeryville, CA: Ten Speed Press, 2019.
Simonson, Robert. The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes. Emeryville, CA: Ten Speed Press, 2019.
Stewart, Amy. The Drunken Botanist: The Plants That Create the World’s Great Drinks. Chapel Hill, NC: Algonquin Books, 2013.
Teague, Sother, and Robert Simonson. I’m Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails. New York: Media Lab Books, 2018.
Thomas, Jerry. The Bar-Tender’s Guide: How to Mix Drinks. New York: Dick & Fitzgerald, 1862.
Wondrich, David. Imbibe! New York: Perigee, 2007.
——Punch: The Delights (and Dangers) of the Flowing Bowl. New York: Perigee, 2010.
Our Favorite Business Books
Catmull, Ed. Creativity, Inc.: Overcoming the Unseen Forces That Stand in the Way of True Inspiration. New York: Random House, 2014.
Collins, Jim. Good to Great: Why Some Companies Make the Leap and Others Don’t. New York: HarperBusiness, 2001.
Collins, Jim, and Jerry I. Porras. Built to Last: Successful Habits of Visionary Companies. New York: Collins Business, 2002.
Duckworth, Angela. Grit: The Power of Passion and Perseverance. New York: Scribner, 2018.
Gawande, Atul. The Checklist Manifesto: How to Get Things Right. London: Picador, 2011.
Gladwell, Malcolm. Outliers: The Story of Success. New York: Black Bay Books, 2011.
Kinni, Theodore. Be Our Guest: Perfecting the Art of Customer Service. Revised and updated edition. Glendale, CA: Disney Editions, 2011.
Stack, Jack. The Great Game of Business, Expanded and Updated: The Only Sensible Way to Run a Company. Redfern, NSW: Currency, 2013.
Wickman, Gino. Traction: Get a Grip on Your Business. Dallas, TX: BenBella Books, 2012.
Acknowledgments
The content of this book is the collective work of a huge team, all of whom, in many ways, contribute to our approach. They are bartenders, servers, baristas, chefs, cooks, trainers, developers, prep ninjas, back servers, and barbacks, and the managers who lead and support them every single day.
We were deep into the writing of this book when the global pandemic hit. Within days the entire hospitality industry collapsed beneath us. Our guests were isolated at home, employees were sent away, and on March 15, 2020, we made the decision to close the doors to our bars indefinitely.
We are a people-led business. We value our team more than any other aspect of our company; they are what make us great. On that mid-March day—the Ides of March, no less—we laid off nearly all of the creative, passionate, talented, and damn-hard workers at Death & Co’s three locations. At that time, we couldn’t predict what would happen in the weeks and months to follow. It felt heartbreaking and hopeless, as if a desolate void lay ahead.
What did come next shouldn’t have surprised us. During what seemed like an endless stretch of crisis, grief, and confusion, our community banded together. We made a bunch of cocktails at home, shared recipes over video conferences, planned new menus, and reminisced about brighter days. Friends, strangers, peers, and heroes offered their help and support. We kept writing this book. We worked. Slowly, we began to rebuild. Slowly, things began to get better.
It shouldn’t have surprised us that our team was stronger than the turmoil we faced. That in spite of disaster and uncertainty, we all turned to connection. We do what we do because there are few things better than coming together over a drink. These acknowledgments honor the teams that were in place before the pandemic: a group of dedicated, brilliant, resilient professionals who make our company what it is. And to those who we’ve worked with in the past (or who are with us as this book is published), please know that we’re incredibly grateful for your contributions.
At the mother ship, Death & Co New York: Alexander Ali, Kathryn Caine, Kayla Ferguson, Alex Frost, Joseph Gerbino, Andrew Hryniewicki, Galen Huggins, Shelby Hulse, Sam Johnson, Andreas Kaiafas, Alex Martin, Tiffany Nahm, Joshua Polina, Shannon Ponche, Jhevere Reynolds, Alix Russel, Javelle Taft, and Shannon Tebay.
At the sprightly sibling, Death & Co Denver: Matthew Albert, David Anderson, Jacob Bake, Margaret Behringer, Vanessa Bernal, Addison Bollaert, Jessica Coleman, Neil Dorschner, Kevin Dwyer, Grayson Fagan, Arlinda Fasliu, Jonathan Festinger, Jonathan Feuersanger, Kanayda Fierro, Tina Francis, Alegandro Galicia Hilton, Matthew Garcia, Gabriella Gonzalez, Aaron Griep, William Hieronymus, Sarah Hooks, Derrion Horn, Paul Jacobs, Donald Jenkins, Alex Jump, Kenneth Kebaara, Elijah Keller, Scott Key, Austin Knight, Kira Konstantinova, Jonathan Long, Dylan Lopez, Audrey Ludlam, Blake Manion, Antonio Marrone, Maximilian Martin, Kenneth Martinez Jr, Jonathan Mateer, Jonathan Merrill, Christopher Norton, George Nunez, Gianna Pachuilo, Everyn Phoenix, Willy Rosenthal, Caleb Russell, Margaret Sanders, Melisa Schmidt, Donald Sisneros, Nicholas Smedley, Phillip Smith, Reginald Smith, Ryan Smith, Liam Studdiford, Keely Sutherland, Jordan Tuzzeo, Elizabeth Vance, Kelly Waldo, Dagan Walton, Marvin Williams, Christopher Woerter, Brian Wyner. Our team in Denver receives immense support from our family at The Ramble Hotel; huge gratitude goes to Ryan Diggins, Andrew Guerra, Zack Fleming, and Tessa Harvey.
At our new baby, Death & Co Los Angeles: Jamal Arif, Shakirat Arije, Matthew Belanger, Cameron Brown, Joshua Chuandra, Mia de Guzman, Jacqueline Esbin, Thomas Eslinger, Raul Hernandez, Roxanne Hodge, Ashleigh Hopkins, Alyson Iwamoto, Michelle Jackson, John Lindsay, Nicholas Luna, Kevin Nguyen, Ethan O’Kane, Ana Palomares, Samuel Penton, Edwin Rios, Jonathan Salazar, Jennifer Sobel, Ryan Vermillon, Matthew Vogel, and Nina Wussow.
Many of our educational approaches to cocktails have been refined over the years thanks to our team at Proprietors LLC, the consulting and services wing of our company that designs, builds, opens, and operates bars and restaurants. Without their expertise, this book and our bars would be far less efficient: thank you to Jodie Calderon, Lauren Corriveau, Henry Foote, and Jordan Schwartz.
We’re also lucky enough to work with a handful of individuals and agencies that are extensions of our team, and without whom so much of what we do would not be possible. Thank you, Nora Varcho, for being our voice via social media and so much more; Jenna Kaplan, for ensuring that our efforts are heard and seen in the press; Jeff Combs and the Craftwork team, for bringing the Death & Co Marketplace to life; Jade Howe, for translating our brand to retail; Matthew Goldman and the team at MFG, for driving new designs forward; and AAmp Studio, for translating our vision into beautiful and immersive physical spaces.
Keeping this group focused and thriving requires an incredible support network, and we’re lucky to have a core leadership team that wakes up every day thinking about how to make our bars and businesses better: the national operations team, Michael Shain and Wes Hamilton; and our admin department who keeps the machines humming, Marie D’Antonio, Massiel Hurtado, and Chief Petting Officer, Oliver.
Getting to do what we do happens only because we’ve been given the opportunity by our investment community. This pool is made up of hundreds of investors—so we won’t list all of you here—but we’d be remiss not to acknowledge all those who have contributed. Thank you for believing in us; thank you for supporting the Death & Co vision.
A special thank-you to our board of directors members, Bill Spurgeon and Leland O’Connor, who provide frequent and invaluable council. Likewise, thank you to our partners Ravi DeRossi and Craig Manzino for their support, guidance, advice, and friendship.
Turning a book from a bunch of jumbled ideas into something both coherent and beautiful takes a talented team, and we’re so fortunate to get to work with the same people book after book. Thank you to Emily Timberlake for not only being the best editor in the biz, but for making a process that can be maddening so much fun; we relish your guidance (and cheeky comments) in tracked changes. Likewise, thank you to our long-standing friends Kate and Tim Tomkinson who, respectively, designed another beautiful book and gave life to our ideas through original illustrations. Our photographers, Dylan Ho and Jeni Afuso, are simply the best: You bring endless creativity and enthusiasm to every shoot; thank you for capturing our world so beautifully!
Thank you to the team at Ten Speed Press, who, on this third go-around, continues to be amazing partners in the long process of assembling a book. Julie Bennett, Ashley Pierce, Emma Campion, Betsy Stromberg, and Serena Sigona: your patience is saintly, your vision and commitment to quality unparalleled. And to the man behind the curtain, Aaron Wehner, thank you for continuing to believe in us (and draining our supply of IPAs). A special thanks to our copyeditor, Kristi Hein, and proofreader, Linda Bouchard, for saving us from embarrassing errors and asking the questions we didn’t think to ask.
To our agents, Jonah Straus and David Black, thank you for keeping us focused and on track.
And finally, to our partners in life—Andrew Ashey, Rotem Raffe, Jenna Gerbino, Alejandro Guzman, and Shel Bourdon—your support, patience, feedback, and love keep us going.
—Alex, Nick, Dave, Devon, Tyson
INDEX
A
ABK (Always Be Knolling) mantra, 1.1 , 1.2
American whiskey . See also bourbon ; rye
Anderson, Dave, 5-0.1 , 5-0.2 , 5-1.1 , 5-1.2 , 5-3.1 , 5-3.2 , 5-3.3
Arbol-Infused Del Maguey Vida Mezcal
Miso-Infused Tariquet Classique VS Armagnac
Armstrong, Jon, 5-0.1 , 5-0.2 , 5-1.1 , 5-1.2 , 5-2.1 , 5-2.2 , 5-2.3 , 5-3.1 , 5-3.2 , 5-3.3 , 5-3.4 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4 , 5-4.5 , 5-4.6 , 5-5.1 , 5-5.2
B
Banana-Infused Dolin Blanc Vermouth
Belanger, Matthew, 3.1 , 4.1 , 5-0.1 , 5-0.2 , 5-0.3 , 5-0.4 , 5-0.5 , 5-1.1 , 5-1.2 , 5-1.3 , 5-1.4 , 5-1.5 , 5-1.6 , 5-1.7 , 5-1.8 , 5-2.1 , 5-2.2 , 5-2.3 , 5-2.4 , 5-2.5 , 5-2.6 , 5-3.1 , 5-3.2 , 5-3.3 , 5-3.4 , 5-3.5 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4 , 5-4.5 , 5-4.6 , 5-5.1
bitters
Blood & Black Lace, 4.1 , 5-0.1
Eliote-Infused Elijah Craig Bourbon
Pistachio-Infused Elijah Craig Bourbon
brandy
Brown Butter–Infused Panama Pacific Rum
Buhler, Tyson, 3.1 , 4.1 , 5-0.1 , 5-0.2 , 5-0.3 , 5-0.4 , 5-0.5 , 5-1.1 , 5-1.2 , 5-1.3 , 5-1.4 , 5-1.5 , 5-2.1 , 5-2.2 , 5-2.3 , 5-2.4 , 5-2.5 , 5-2.6 , 5-2.7 , 5-2.8 , 5-3.1 , 5-3.2 , 5-3.3 , 5-3.4 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4 , 5-4.5 , 5-4.6 , 5-4.7 , 5-4.8 , 5-5.1 , 5-5.2
C
Eucalyptus-Infused Yaguara Ouro Cachaça
Niçoise Olive–Infused Yaguara Ouro Cachaça
centrifuge
citrus
cocktails
creating new, 1.1 , 3.1 , 3.2 , 3.3
minimally batched, 4.1 , 4.2 , 4.3
Coconut-Infused El Dorado 15-Year Rum
coffee
Miso-Infused Pierre Ferrand 1840 Cognac
coriander
Coriander-Infused Ransom Old Tom
Coriander-Infused Ron del Barrilito Rum
Corn Husk–Infused Del Maguey Chichicapa Mezcal
D
Dashi Kombu–Infused Pear Brandy
Day, Alex, intro_1.1 , 1.1 , 1.2 , 4.1 , 5-0.1 , 5-1.1 , 5-4.1 , 5-4.2 , 5-4.3
Death & Co
locations of, intro_1.1 , intro_2.1 , intro_6.1
Don’t Forget the Struggle, Don’t Forget the Streets, 1.1 , 5-4.1
E
Eliote-Infused Elijah Craig Bourbon
Eucalyptus-Infused Yaguara Ouro Cachaça
F
Feuersanger, Jon, 3.1 , 3.2 , 5-0.1 , 5-0.2 , 5-0.3 , 5-0.4 , 5-1.1 , 5-3.1 , 5-3.2 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4
G
Coriander-Infused Ransom Old Tom
Pineapple-Infused Tanqueray Gin
Strawberry-Infused Plymouth Gin
Griggs, Adam, intro_9.1 , 5-0.1 , 5-1.1 , 5-2.1 , 5-4.1 , 5-4.2 , 5-5.1
H
Harbour, Amanda, 5-0.1 , 5-0.2 , 5-4.1
hibiscus flowers
home entertaining
making drinks for a crowd, 4.1 , 4.2 , 4.3 , 4.4
Hunt, Matt, 3.1 , 5-0.1 , 5-4.1 , 5-5.1
I
ice
intention
working with, 1.1 , 1.2 , 1.3 , 1.4
J
Jalapeño-Infused Siembra Valles Blanco Tequila
Shiitake-Infused Hibiki Harmony Whisky
Johnson, Sam, 5-0.1 , 5-1.1 , 5-1.2 , 5-2.1 , 5-3.1 , 5-3.2 , 5-3.3 , 5-3.4 , 5-3.5 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4 , 5-5.1
Jump, Alex, 3.1 , 5-0.1 , 5-0.2 , 5-0.3 , 5-0.4 , 5-1.1 , 5-2.1 , 5-2.2 , 5-3.1 , 5-3.2 , 5-4.1 , 5-5.1 , 5-5.2 , 5-5.3
K
Kalani Ron de Coco coconut liqueur
Kaplan, David, intro_3.1 , 1.1 , 5-1.1 , 5-4.1
L
Lime Leaf, Lemongrass, & Shiso Syrup
Long, Jonnie, 5-2.1 , 5-3.1 , 5-4.1 , 5-4.2 , 5-5.1
M
Martini, 1.1 , 2.1 , 2.2 , 4.1 , 5-4.1
measurements
with gram scale, 4.1 , app_283.1
menu
intellectual development of, 3.1 , 3.2 , 3.3
old vs. new process for developing
Arbol-Infused Del Maguey Vida Mezcal
Corn Husk–Infused Del Maguey Chichicapa Mezcal
Miner, Tim, 5-0.1 , 5-2.1 , 5-2.2 , 5-2.3 , 5-3.1
miso
Miso-Infused Pierre Ferrand 1840 Cognac
Miso-Infused Tariquet Classique VS Armagnac
N
natural flavor extracts, 2.1 , 2.2
Niçoise Olive–Infused Yaguara Ouro Cachaça
Nori-Infused La Favorite Rhum Agricole Blanc
O
Oertel, Jeremy, 5-0.1 , 5-1.1 , 5-1.2 , 5-2.1 , 5-2.2 , 5-2.3 , 5-2.4 , 5-2.5 , 5-2.6 , 5-3.1 , 5-3.2 , 5-3.3 , 5-3.4 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4 , 5-4.5 , 5-4.6 , 5-4.7 , 5-4.8 , 5-5.1
Old-Fashioned, 2.1 , 4.1 , 4.2
P
papayas
peanuts
Peanut Butter–Infused Old Overhold Rye
Peanut-Infused Lustau Don Nuño Oloroso Sherry
Pear Brandy, Dashi Kombu–Infused
Penton, Sam, 5-1.1 , 5-3.1 , 5-4.1
pineapple
Pineapple-Infused Tanqueray Gin
pistachios
Pistachio-Infused Elijah Craig Bourbon
Pistachio-Infused Rittenhouse Rye
Ponche, Shannon, 5-1.1 , 5-1.2 , 5-2.1 , 5-3.1
Q
R
Reece, Eryn, 5-0.1 , 5-0.2 , 5-1.1 , 5-2.1 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4 , 5-4.5 , 5-4.6 , 5-4.7
Brown Butter–Infused Panama Pacific Rum
Coconut-Infused El Dorado 15-Year Rum
Coriander-Infused Ron del Barrilito Rum
Nori-Infused La Favorite Rhum Agricole Blanc
Peanut Butter–Infused Old Overhold Rye
Pistachio-Infused Rittenhouse Rye
S
Sachs, Tom, intro_9.1 , 1.1 , 1.2
Salt Solution, 2.1 , app_299.1
Sherry, Peanut-Infused Lustau Don Nuño Oloroso
Shiitake-Infused Hibiki Harmony Whisky
Silver Needle Tea–Infused Dolin Blanc Vermouth
Sotack, Al, 1.1 , 2.1 , 3.1 , 5-0.1 , 5-0.2 , 5-0.3 , 5-0.4 , 5-0.5 , 5-1.1 , 5-1.2 , 5-2.1 , 5-2.2 , 5-2.3 , 5-3.1 , 5-3.2 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4 , 5-4.5 , 5-5.1
station
strawberries
Strawberry-Infused Plymouth Gin
Sutherland, Keely, 5-1.1 , 5-2.1 , 5-4.1
T
Taft, Javelle, 5-1.1 , 5-2.1 , 5-3.1 , 5-3.2
tastings
palate development, 2.1 , 2.2 , 2.3
tea
Silver Needle Tea–Infused Dolin Blanc Vermouth
Teague, Scott, 5-1.1 , 5-2.1 , 5-2.2 , 5-3.1 , 5-3.2 , 5-3.3 , 5-4.1 , 5-4.2
Tebay, Shannon, intro_9.1 , 1.1 , 5-0.1 , 5-0.2 , 5-1.1 , 5-1.2 , 5-1.3 , 5-1.4 , 5-1.5 , 5-2.1 , 5-2.2 , 5-2.3 , 5-3.1 , 5-3.2 , 5-3.3 , 5-4.1 , 5-4.2 , 5-4.3 , 5-4.4 , 5-4.5 , 5-5.1
Jalapeño-Infused Siembra Valles Blanco Tequila
Tropic of Capricorn Greek Yogurt Syrup
U
V
vermouth
Banana-Infused Dolin Blanc Vermouth
Silver Needle Tea–Infused Dolin Blanc Vermouth
Vose, Jillian, 5-1.1 , 5-2.1 , 5-3.1 , 5-4.1 , 5-4.2
W
Weigand, Jarred, 3.1 , 5-0.1 , 5-0.2 , 5-1.1 , 5-1.2 , 5-1.3 , 5-2.1 , 5-2.2 , 5-2.3 , 5-3.1 , 5-3.2 , 5-3.3 , 5-3.4 , 5-3.5 , 5-3.6 , 5-3.7 , 5-4.1 , 5-4.2 , 5-4.3 , 5-5.1 , 5-5.2
whiskey/whisky
White Chocolate & Wasabi Syrup
Y
Yogurt Syrup, Tropic of Capricorn Greek
Z
ALEX DAY , DAVID KAPLAN , and DEVON TARBY are co-owners of Gin & Luck, the hospitality company behind world-renowned cocktail bar Death & Co (with locations in New York, Los Angeles, and Denver) and global hospitality consulting and management company Proprietors LLC. NICK FAUCHALD is an author, editor, and publisher, and co-author, with Alex Day and David Kaplan, of Death & Co and Cocktail Codex . TYSON BUHLER is an award-winning bartender and the beverage director of Gin & Luck.
Discover your next
great read!
Get personalized book picks and up-to-date news about this author.