— No. 117 —
The Lady Detective
- 2 oz El Dorado 12 year rum
- 3/4 oz fresh lime juice
- 1 oz ginger syrup
- 6 to 8 mint leaves
- Top with coconut foam & Bittercube Bolivar Bitters
Featured Issues
— No. 116 —
El Matrimonio Clandestino
- 2 oz Sauvignon Blanc
- 1 oz Cachaca
- 1/2 oz lime juice
- 1/2 oz simple syrup
- 1/2 oz of pineapple juice
- 6-8 muddled mint leaves
- 1 pineapple wedge for garnish
- 1 pineapple leaf for garnish
- 1 pineapple mint sprig for garnish
— No. 115 —
Mint Julep
- 2 1/2 oz overproof bourbon (Noah’s Mill)
- 3/4 oz simple syrup (1:1)
- 12 muddled mint leaves
- Crushed ice
- 1 mint sprig for garnish
- Dust top with powdered sugar
- 1 small drinking straw
— No. 114 —
Bonne Fée
- 1 oz Absente
- 1 oz water
- 1/2 oz lemon juice
- 3/4 oz house made grenadine
- 1/2 oz Campari
- 6-8 muddled mint leaves
- Top with 1 oz of club soda
- Garnish with a mint sprig
— No. 113 —
Cherry Gastrique
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. 112 —
Thus Always To Tyrants
- 1 1/2 oz Bowman Brothers Small Batch Virginia Whiskey
- 1/2 oz Smith & Cross Rum
- 1/2 oz cherry gastrique
- 1/2 oz Dolin Dry Vermouth
- 2 dashes Bittercube Lemon Tree Bitters
- Garnish with a lemon twist
— No. 111 —
The Gaucho
- 1 1/2 oz anejo tequila
- 1/4 oz mezcal
- 3/4 oz Original Combier
- 3/4 oz Cynar
- 4 dashes of Post Prohibition Coffee Bitters
- Malbec red wine float
- Garnish with an orange twist
— No. 110 —
Ginger Rogers
- 2 oz gin
- 1/2 oz fresh lime juice
- 1/2 oz ginger syrup
- 8 to 10 mint leaves
- Top with ginger ale
- Garnish with a lime wedge
— No. 109 —
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
- 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. 107 —
Trader Vic’s Mai Tai
- 1 oz amber Martinique rum
- 1 oz dark Jamaican rum
- 1 oz fresh lime juice
- 1/2 oz orgeat syrup
- 1/2 oz of Cointreau
- garnish with mint (a lime if you like)
— No. 106 —
Magellan Gin Video
The first in our series of three videos stars Magellan Gin. I make my most popular cocktail, the Cucumberous, at the famous Brewer’s Art bar in Baltimore, Maryland. Be sure to keep an eye out for the next two videos featuring Absente. Cheers!