Form of Flattery
2 oz. El Dorado 12 Year Rum
.5 oz. lime juice
.5 oz. pineapple juice
.25 oz. beet juice
.75 oz. nutmeg Falernum
Swizzle all ingredients in a glass. Pour into a pilsner glass with crushed ice. Top with more crushed ice. Garnish with a grapefruit peel and mint sprig.
4 oz. Aged Pot-Stilled Jamacian Rum
2 grams grated nutmeg
1 gram mace
4 liters of parsnip juice
Use 2 grams of grated nutmeg and 1 gram of mace for every 4 liters of parsnip juice, and cook for 2 hours in water bath (it can be brought to a low simmer and immediately removed from the hear). Stir constantly to prevent juice from burning. Finish with freshly grated nutmeg and let cool. Add the 4 oz. of rum to 12 oz. parsnip base and aerate using a whipped cream canister charged with nitrous oxide. Serve in an 8 oz. rocks glass, chilled. Garnish with fresh nutmeg.
Bitter Mai Tai
1.5 oz. Campari
.75 oz. Smith & Cross Jamaican Rum
.75 oz. orgeat
1 oz. fresh lime
Combine all ingredients in a shaker with a small amount of crushed ice. Shake and pour into double rocks glass over crushed ice. Garnish with a mint sprig.
2 oz. Rittenhouse Rye Whiskey
1/4 oz. Spiced Syrup
2 dashes Peychaud's Bitters
3 dashes Twizzler Bitters
Twizzler for garnish
Stir ingredients in a mixing glass. Strain into an absinthe sprayed rocks glass. (Ice is optional, but at Fedora and Perla, we use one 2 inch King Cube extending to top or just over rim of glass). Apply lemon peel, and insert Twizzler so it extends to the top or just over rim of glass.
Better and Better
1/4 oz. Velvet Falernum
1/2 oz. Smith & Cross Jamaican Rum
1 1/2 oz. Fidencio Clasico Mezcal
Combine ingredients in a rocks glass, add ice, and stir briefly. Garnish with a lemon twist. (Jan Warren, 2012)
South Side Rickey
1 oz. fresh lime juice
.75 oz. simple syrup
2 oz. London dry gin
4-5 mint leaves
Slap 4-5 mint leaves to make them more fragrant. Combine all ingredients in a shaker, and shake with ice. Strain into Collins glass over fresh ice and top with club soda. Garnish with a lime wedge.
1 oz. Branca Menta
1 oz. Appleton Estate V/X
.75 oz. coconut cream (3 parts Coco Lopez to 1 part coconut cream)
1.5 oz.pineapple juice
.25 oz. orange juice
Lightly shake with 2 or 3 ice cubes and strain over crushed ice in a hurricane glass. Top with more crushed ice and garnish with an orange wedge and a mint sprig.
Drunken Dragon's Milk
2 oz. Charbay Green Tea Vodka
1 oz. young coconut puree
1/2 oz. lime juice
1/2 oz. pandan syrup
Pinch of Thai basil leaves
Pour all ingredients into a cocktail shaker and shake vigorously. Pour out, unstrained, into a Collins glass.
1 3/4 oz. of homemade fresh watermelon pulque
1 oz. mezcal
1 oz. agave lime
Watermelon for garnish
Cilantro for garnish
Shake ingredients and serve in a 2 oz. high ball glass over ice. Add watermelon stick (1.2 inch thick x 5 inches tall) and fresh cilantro as a garnish.
1 1/2 oz. Amaro Averna
3/4 oz. fresh ginger syrup (fresh ginger juice and sugar)
1/2 oz. fresh lime juice
Ginger for garnish
Build in a shaker with a small piece of ice and give just a few shakes. Pour over ice into a Collins glass and top with soda. Garnish with a ginger candy or fresh ginger.
Cousin Scotty Fails His Driving Test
2 oz. Johnny Drum Bourbon
.5 oz. Carpano Antica
1/4 oz. homemade sake agave syrup (1:.5 agave)
2 dashes Angostura Aromatic Bitters
Combine ingredients in a rocks glass. Stir for 5 seconds. Add ice and stir for 10-15 seconds. Add 2 drops Angostura Bitters, and garnish with an orange peel.
Sweet Tea Sour
2 oz. Four Roses Bourbon
1 oz. sweet tea syrup
1 oz. lemon juice
1/2 oz. egg white
Create tea syrup by allowing two large Lipton iced tea bags sit in three pints of boiling water for 30 minutes. If left too long, it gets bitter. Remove tea and add 1 quart of sugar while the water is still hot. Stir to dissolve and allow to cool.
Son of a Peach
2 drops saline (1:5, grams of salt to ml. of water)
5 drops Umeboshi Vinegar
.5 oz. clarified lime
1.75 oz. clarified canned peaches
1.25 oz. El Tesoro Reposado Tequila
.75 oz. Del Maguey Vida Mezcal Grapefruit for garnish
Build into a 2x old fashioned glass, add ice, stir, and garnish with a grapefruit twist.
Stout and Stormy
Southern Tier 2X Milk Stout
1oz ginger syrup
3/4 oz fresh lime juice
Shake the ingredients with ice to chill/dilute and create the ginger beer base. Strain into a pint glass full of ice. Float stout on top of ginger, and garnish with a lime wedge. Stir the layers together with a straw to combine before drinking. Squeeze extra lime juice in, if desired.
3/4 oz. fresh lime juice
3/4 oz. agave nectar
1/2 oz. Cynar
1 oz. chipotle-infused mezcal
1 oz. tequila blanco
Dash Angostura Bitters
3-4 mint leaves
Shake and double strain into a coupe glass. Garnish with a mint leaf.
The Bert Lahr
1 3/4 oz. Laird's Applejack
3/4 oz. St. Elizabeth Allspice Dram
1/2 oz. lime juice
1/2 oz. Boiled Doc's Draft Cider
Shake all except cider with ice. Strain into Collins glass over fresh Kold-Draft ice, and top with cider. Garnish with an apple slice and a mint sprig.
Hear Banjos, Encore
1 1/4 oz. Old Overholt Rye
1 1/4 oz. applepie moonshine (cut with apple juice infused with cinnamon)
2 Dashes Angostura Bitters
2 Dashes of homemade spiced apple bitters
Stir with a few cubes of ice. Smoke applewood and cinnamon bark through a vaporizer. Pull smoke through the hose into snifter, and capsule smoke over top of drink. Take snifter off the top and breathe it in.
Salt & Ash
3/4 oz. Del Maguey Chichicapa Mezcal
3/4 oz. grapefruit-infused El Jimador Blanco*
1/2 oz. Lapsang Souchong tea-infused Cinzano Sweet Vermouth**
1/2 oz. lemon
1/4 oz. agave (2:1 agave nectar to water)
1/4 oz. maraschino liqueur
Dash Angostura Bitters
Dash Regan's Orange Bitters
Stir and strain over a large piece of ice. Twist grapefruit into drink and discard.
*Infuse tequila with grapefruit peels and tequila for about 24-36 hours (2-3 large grapefruits per 750mL).
**Infuse 375mL of Cinzano Sweet Vermouth with 6 oz. (by volume) of loose lapsang souchong tea for 4-6 hours.
2 oz. Santa Teresa Claro White Rum
1 oz. lime
3/4 oz. simple syrup and one white sugar cube
A pinch of mint
Dash Angostura Bitters
Build in a Collins glass and top with crushed ice. Top with angostura bitters and swizzle gently.
1.5 oz. Pueblo Viejo Reposado
.5 oz. Lairds 100 Proof Apple Brandy
.5 oz. Orchard Pear liqour
Dash Fees Whiskey Barrel-Aged Aromatic Bitters
Pear slice for garnish
Rinse glass in mezcal and stir ingredients. Strain and serve with no ice. Garnish with a slice of pear.
Hecho en Humo
2 oz. El Mayor Blanco
1 oz. smoked Mexican Coca-Cola
2 dashes of Regan's Orange Bitters
1 dash Black Walnut Bitters
Orange peel for garnish
Combine ingredients in a mixing vessel. Stir for 15 seconds and strain into a rocks glass over fresh ice. Garnish with an orange peel expressed over the top of the cocktail. Run an orange peel around outside of the rim of the glass, give the orange peel a quick twist, and drop into the cocktail.
Japanese Cucumber with Almond
Thin Japanese cucumber
2 oz. Greenhook gin
3/4 oz. simple syrup
Ground black pepper
In a round rocks glass, thoroughly muddle half of the cucumber. Shake gin and simple syrup and pour into a round rocks glass. Rim 1/4 of the glass with almond salt (crushed almonds and sea salt). Garnish with fresh ground pepper and a cucumber slice.
2 oz. Old Overholt Rye
3/4 oz. Thai-Bird Chili-Infused Aperol
3/4 oz. cherry heering
3/4 oz. lemon juice
Shake ingredients with ice and strain into a cocktail coupe.
1.5 oz. Sombra Mezcal
1 oz. house ginger beer
.75 oz. lime juice
.75 oz. Boiron Passion Fruit Purée
.5 oz. agave syrup
3 muddled cucumber slices, plus 1 for garnish
Add the lime and cucumber slices to a mixing glass and muddle. Add the remaining ingredients. Shake with ice and strain into a rocks glass filled with ice. Garnish with a piece of candied ginger picked to a slice of cucumber and top with a pinch of ground chili. (Jim Meehan, Winter 2009)