Aperol

— No. 154 —

Spagett

Wet City’s bar­tender Reed Cahill cre­at­ed the Spagett in 2016 when the bar opened. For 3 years it had a cult fol­low­ing with the reg­u­lars at Wet City. Fast for­ward to 2019 where Alex Delany wrote an arti­cle for Bon Apétit mag­a­zine pro­claim­ing the drink his new favorite sum­mer drink, and now we have the world­wide craze we see today. The idea behind the drink is sim­ple. It’s an Aper­ol Spritz, but sub the Cham­pagne (or Pros­ec­co to be accu­rate) for the …

— No. 145 —

The Sparrow

This recipe is a twist on a clas­sic cock­tail known as The Old Pal. If you’re not famil­iar with it, you might be famil­iar with its sib­ling — the Boule­vardier — which has over­shad­owed it in pop­u­lar­i­ty for years. Both drinks are 1920’s cre­ations by Har­ry MacEl­hone — cock­tail pio­neer and founder of the infa­mous Har­ry’s New York Bar in Paris. Har­ry attrib­uted the Old Pal to a writer known as William “Spar­row” Robert­son, who called any­one he talked to his “old pal.” Turns out Spar­row Robert­son has …

— No. 123 —

Hidden Charms

This cock­tail is named after one of my favorite Howl­in’ Wolf songs Hid­den Charms. It’s the Nux Wal­nut Liqueur, how­ev­er, that’s the hid­den charm in this recipe. It’s hard not to fall in love with the com­bi­na­tion of wal­nut and whisky. I usu­al­ly enjoy this smokey lit­tle trea­sure dur­ing the cold­er months, but don’t let that stop you from sip­ping one when sum­mer comes back around. Recipe 1 3/4 oz blend­ed scotch whisky 1/2 oz Carpano Anti­ca Sweet Ver­mouth 1/2 oz …

— No. 53 —

The Cutlass

1 1/2 oz Mag­el­lan Blue Gin 3/4 oz blood orange juice 1/2 oz Aper­ol 1/2 oz cin­na­mon sim­ple syrup 1 egg white Gar­nish with an orange twist Add all ingre­di­ents in a mix­ing glass except the orange twist. Dry shake the ingre­di­ents to incor­po­rate the egg, I like to use a hand­held frother. Add ice and shake. Strain into a chilled cock­tail glass and gar­nish with an orange twist or blood orange wedge.