Archive | Beverages


1½ ounce Bulleit Straight Rye Whiskey
¾ ounce Cynar
¾ ounce Aperol
2 dashes orange bitters (I use homemade bitters, but Regan’s is very good)
Herbsaint Legendre rinse

Stir whiskey, Cynar, Aperol and orange bitters in a mixing glass with ice. Take Old Fashioned glass with big cube of ice and rinse glass and ice with Herbsaint and strain drink into rinsed glass. Garnish with a lemon peel.

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1 ounce Bulleit Bourbon
1 ounce Art in the Age Rhubarb Tea
½ ounce lemon juice
¾ ounce simple syrup
1 muddled strawberry

Muddle the strawberry in a pint mixing glass. Add the other ingredients; add ice. Shake really well. Double strain through a fine-mesh strainer over fresh ice into an Old Fashioned glass. Garnish with a baby carrot with the top still on, a thin slice of candystripe beet or strawberry slice.

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1¼ ounce Denizen Rum
¼ ounce Marie Brizard Crème de Menthe White
½ ounce honey
½ ounce lemon juice
½ ounce Dolin Blanc
6 drops of Fire Eye Tincture, or 2 slices of habanero pepper (varying amount depending on desired heat)

Shake with ice. Strain over fresh cubes in a Collins glass. Top with sparkling wine or Cava. Garnish with a crack of black pepper.

Fire Eye Tincture We use equal parts neutral grain spirits with ovenproof rum that steeps with 6 ghost peppers, 2 jalapeños and a mixture of hops (we used a tablespoon each of Sorachi Ace, Nelson Sauvin & Warrior hop pellets) that steep for 12–24 hours and are strained off.

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