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
Power of the Glow
1 oz Mezcal [Fidencio]
1 oz Suze
1 oz Creme de Menthe [Short Path]
Stir with ice, strain into a chilled cocktail glass. Garnish with lemon peel and mint sprig.
Remember that thing Katie from Garnish blog and I did a few weeks ago, or even almost a year ago, where we swapped bottles and made drinks? Well it’s time for our fourth installment, this time featuring Suze. You may recognize this French bitter herbal aperitif by its awesome label design (shout out to Katie for a the handmade version) or its striking yellow color. Before you read any further, go check out creation, the Apiary. Continue reading
2 oz Old Tom Gin [Hayman’s]
3/4 oz Punt e Mes
1/2 oz Suze
1/4 oz Zucca
Few dashes Black Cloud Bitters Garden Party Bitters
Stir with ice, strain into a chilled cocktail glass. Garnish with lemon twist.
You guys, if you don’t have the Death and Co. book, you need to remedy that right now. There is so much inspiration in these pages it’s almost too good to be true. I could probably make it a few months of drinking nothing but these recipes and be a happy camper. There are so many delicious looking recipes sometimes I wonder if I’ll ever make it through them all. On top of that, every recipe is a little ball of inspiration, so the possibilities are truly endless. Continue reading
1 oz Old Tom Gin [Hayman’s]
1 oz Suze
1 oz Lapsang Souchong Infused Dry Vermouth*
Stir with ice, strain into an ice filled rocks glass. Garnish with lemon twist.
* Steep two tea bags in a 375ml bottle for about an hour, tasting every ten minutes after 30 mins. Remove tea bags when desired flavor is reached.
Hey everyone, it’s one of the most wonderful times of the year in the cocktail world – Negroni Week. Bars across the country serve the classic gin/Campari/sweet vermouth drink, or their own variations, all the while donating proceeds from those drinks to their favorite charities. Can’t beat being a barfly and a philanthrope all at once. Not surprisingly, many homebartenders get into the act themselves. Continue reading