1 1/2 oz Rock and Rye [New York Distilling Company]
1/2 oz House Strawberry Basil Black Peppercorn Shrub
1/2 oz Zucca
1/2 oz Punt e Mes
Stir with ice, strain into an ice filled rocks glass.
A few months ago we had some friends over for game night (and cocktails of course). As the night was winding down, one of my friends wanted one more drink, but something on the low ABV side of things. Normally I’m a stiff, boozy nightcap kind of guy, so I was excited to get out of my comfort zone and focus on the other side of the spectrum.
3/4 oz Pineapple Rum [Plantation Stiggins Fancy]
3/4 oz Yellow Chartreuse
3/4 oz Benedictine
3/4 oz lime juice
Shake ingredients with ice, strain into a chilled cocktail glass. Garnish with lemon twist.
The Last Word. You can almost consider it the poster child for resurrected classic cocktails. Manhattans and Martinis never really went away, they just got the care and respect they deserve with the cocktail renaissance. The Last Word? Well, nobody even heard of it before it was revived in 2004, and it soon became the darling of the pre-prohibition era drinks. Continue reading
Wookin’ Pa Nub
1 1/2 oz Buckwheat Whiskey [Catskill Distilling Co]
3/4 oz Ramazzotti
1/2 oz Chile liqueur [Ancho Reyes]
1/4 oz Dry Vermouth [Westport Rivers Winery]
few dashes dry sarsaparilla bitters [Bad Dog Barcraft]
Stir with ice, strain in to a chilled cocktail glass. Garnish with lemon butterfly (or a twist will do too)
Guess what? I love whiskey. Mostly of the American persuasion – your bourbons, ryes, and whatnot. I’m always on the lookout for new distilleries or interesting mash bills. So when I saw the bright yellow label of The One and Only Buckwheat Whiskey from Catskill Distilling Company beckoning, I had to answer its call. Continue reading
1 1/2 oz Apple Brandy [Short Path Distillery]
1/2 oz Suze
1/2 oz Punt e Mes
1/2 oz St. Germain [St. Elder]
Few dashes Fancy Tony’s barrel aged citrus bitters
Stir with ice, strain into a cocktail glass. Garnish with lemon twist.
A while back while surfing instagram, I tagged a drink called the Kirkwood from Miguel’s @migsology feed (who in turn got it from Nic @ntitz). Anyway, it was an interesting combo of Rye, Punt e Mes, Cynar, and St. Germain. Since I didn’t have any Cynar at the time, I broke it down into its parts (base, fortified wine, amaro, sweet liquer) and then built it back up. Continue reading