Featured Issues

— No. 113 —

Cherry Gastrique

cherry_g_hort

A gastrique is a caramelized sugar, deglazed with vinegar that is often used by gourmet chefs as a thick, sweet-and-sour sauce. But what’s good for the goose is good for the gander. A gastrique can help you brighten the flavor and color palette of your favorite cocktail recipes. The recipe for my cherry gastrique is below, but feel free to experiment with different vinegars such as red wine, champagne or cider vinegars. Try pairing these vinegars with other accent flavors …

— No. 109 —

Manly Deeds Womanly Words

manly deeds womanly words

  • 3/4 oz Smith and Cross Rum
  • 3/4 oz Buffalo Trace Bourbon
  • 1/2 oz lemon juice
  • 1/2 oz Montenegro Amaro
  • 1/2 oz honey syrup (1:1) with chamomile, cloves, and black peppercorns
  • Dash of Post Prohibition Pick Me Up Bitters
  • Dash of Angostura Bitters
  • Top with 2 oz Green Flash West Coast IPA
  • Garnish with a thyme sprig
— No. 108 —

Justice For All

justice_4_all

  • 1 1/2 oz Brandy or Cognac
  • 1 oz lemon juice
  • 1/2 oz Combier L’Orange
  • 1/2 oz Montenegro Amaro
  • 1/2 oz honey syrup with chamomile, clove & black peppercorn
  • Dash of Post Prohibition Pick Me Up Bitters
  • Dash of Angostura Bitters on top for garnish
  • Garnish with an orange and lemon twist
— No. 104 —

Elephant Flip

elephant flip

  • 1 oz Ramazzotti Amaro
  • 1/2 oz Smith & Cross Rum
  • 1/2 oz Buffalo Trace Bourbon
  • 1/2 oz Demerara syrup
  • 1 tsp pomegranate molasses
  • 4 dashes of Angostura bitters
  • 4 dashes of Xocolat Mole bitters
  • Pinch salt
  • Whole egg
  • Top with an IPA – 1 oz