Club Soda

— No. 147 —

Room 112

This cock­tail is a col­lab­o­ra­tion Reed Cahill and I came up with for Mon­day nights at Wet City where we show­case a spe­cial cock­tail menu. As it’s the 25th anniver­sary of Bad Boy Records, we fig­ured it was only appro­pri­ate to do a ‘peach­es and cream’-esque trib­ute to 112. The idea came about when Reed grabbed a bot­tle of bar­rel-aged peach white grape bal­sam­ic from local Greek vine­gar and olive oil store DEVOO. This bal­sam­ic is insane­ly com­plex and fla­vor­ful, so …

— No. 146 —

Basil Smash

The 4th of July is one of my favorite hol­i­days, and I cel­e­brate every year by host­ing a par­ty com­plete with home­brewed shandy and fresh sum­mer cock­tails. Because my gar­den is usu­al­ly over­flow­ing by this time of the year, I like to take advan­tage of that by cre­at­ing cock­tails packed with fresh herbs. This year, I’ll be serv­ing my adap­ta­tion of the Basil Smash. The Basil Smash was orig­i­nal­ly cre­at­ed by Jörg Mey­er of Le Lion — Bar de Paris in Ham­burg, Ger­many. Accord­ing to Jörg, he …

— No. 114 —

Bonne Fée

Ah, to live the bohemi­an lifestyle, sip­ping a Bonne Fée and lis­ten­ing to the lit­tle birds chirp away in my gar­den. Maybe I’ll reread my favorite book and smoke a hand rolled cig­a­rette. Maybe I’ll meet up with friends for mac­chi­atos and polit­i­cal­ly dri­ven con­ver­sa­tion. Maybe, but first the Bonne Fée. Recipe 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 …

— No. 105 —

Mojito

Like the Mai Tai and the Man­hat­tan, there are mul­ti­ple schools of thought on build­ing the per­fect Moji­to. If you’re look­ing to learn the old method of mix­ing the Moji­to direct­ly in the glass, check out the Havana Club web­site for some inter­est­ing videos. They’ll show you what you need to know. As for me, I don’t like a mint sal­ad in my drink. I’ll take the fla­vor, and leave the flot­sam behind. So, for this post, we’re going to make a …

— No. 54 —

The Meridian

2 oz Mag­el­lan Blue Gin 1/2 oz Amaro Non­i­no 1/2 oz fresh lemon juice 1/2 oz apple sim­ple syrup 1 sprigs of sage 1 lemon wheel and 1 sprig of sage for gar­nish Top with club soda In a mix­ing glass add one healthy sprig of sage and the apple sim­ple syrup, then mud­dle. Add ice and remain­ing ingre­di­ents except the gar­nish and the club soda. Shake and dou­ble strain into an ice filled high­ball glass. Top with club soda …