Featured Issues

— No. 43 —

Dimmi Liquore di Milano

I’ve recent­ly put the Ital­ian aper­i­tif Dim­mi Liquore di Milano into my liquor cab­i­net. It’s been get­ting a lot of atten­tion from the top mixol­o­gist late­ly, and for good rea­son Dim­mi gets its base from north­ern Ital­ian organ­ic wheat dis­til­la­tion. They infuse the base with a rus­tic recipe from 1932 includ­ing assen­zio gen­tile, an Ital­ian absinthe. This infu­sion also includes nuances of: liquorice vanil­la rhubarb gin­seng bit­ter orange (orange peels) Dim­mi also includes a sec­ond, more mod­ern flo­ral infu­sion. This …

— No. 42 —

The Salinger

2 1/2 oz Saz­er­ac Rye Whiskey 1/2 oz cin­na­mon sim­ple syrup Splash of Caol Ila Maple syrup foam Shake with ice and strain into a chilled cock­tail glass. Top with a maple syrup foam. Maple syrup foam recipe 8 oz water 5 oz maple syrup 1 oz lemon juice 5 egg whites Charge with N2O in a ISI whip cream can­is­ter. Refrig­er­ate for at least an hour before using. Recipe by Josh Sul­li­van and Paul Palom­bo.

— No. 40 —

Cucumberous

The Cucum­ber­ous is a pop­u­lar cock­tail at the Liba­tion Lounge, invent­ed by Josh Sul­li­van. 1 1/2 oz Mag­el­lan Blue Gin 3/4 oz St. Ger­main elder­flower liqueur 3/4 oz cucum­ber juice 1/4 oz lime juice 1/4 oz rose­mary sim­ple syrup Cou­ple dash­es of Post Pro­hi­bi­tion orange bit­ters Shake with ice and strain into a chilled cock­tail glass. Gar­nish with cucum­ber slices.

— No. 39 —

Martinez

2 oz Ran­som Old Tom Gin 1 oz Carpano Anti­ca Sweet Ver­mouth 1/4 oz Luxar­do Maraschi­no Liqueur Dash of Post Pro­hi­bi­tion Orange Bit­ters Gar­nish with a lemon twist Stir all ingre­di­ents with ice except for the gar­nish. Strain into a chilled cock­tail glass. Gar­nish with a lemon twist.

— No. 38 —

Culture Club

2 oz Dim­mi Liquore Di Milano 1 oz Pis­co Gran Sierpe 1/2 oz Lil­let Blanc Cou­ple dash­es of orange bit­ters Stir cock­tail with ice and strain into a chilled cock­tail glass. Gar­nish with a lemon twist. Recipe by Josh Sul­li­van and Paul Palom­bo.

— No. 37 —

Black Opal

1 1/2 oz reposa­do tequi­la 1 1/2 oz Guin­ness 1/2 oz tawny port 1/4 oz agave nec­tar mixed with 1/4 oz of water Dash of Angos­tu­ra bit­ters 1 small pinch of cin­na­mon sug­ar Shake all ingre­di­ents except Guin­ness and cin­na­mon sug­ar with ice. Strain into a High­ball glass filled with ice. Top with Guin­ness and stir. Gar­nish with a pinch of cin­na­mon sug­ar. Recipe by Jacques Bezuiden­hout

— No. 36 —

Aviation

2 oz gin 1/2 oz Luxar­do maraschi­no liquor 1/2 oz creme de vio­lette 1/2 oz lemon juice 1 real maraschi­no cher­ry Shake with ice and pour into a cock­tail glass. Sink one real maraschi­no cher­ry for a gar­nish.