This is a tiki drink disguised as an old-fashioned, so it’s no surprise that it comes from Brian Miller, Death & Co’s resident scalawag and expert on all things Polynesian. One night a waitress asked Brian to make something stirred and boozy, so he took one of tiki’s core principles—blending several base spirits to create a new flavor profile—and applied it to whiskey and brandy. It was another breakthrough moment for the bar, and these days it’s not unusual to find two or more base spirits in our drinks.
½ OUNCE RITTENHOUSE 100 RYE
½ OUNCE BUFFALO TRACE BOURBON
½ OUNCE CALVADOS
½ OUNCE HINE H COGNAC
1 TEASPOON DEMERARA SYRUP
2 DASHES ANGOSTURA BITTERS
1 DASH BITTERMENS XOCOLATL MOLE BITTERS
GARNISH: 1 LEMON TWIST AND 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the lemon and orange twists.
The 450-plus recipes that follow represent most of the body of work we’ve produced at Death & Co in its first six years of business. If you follow a recipe to the letter, you should end up with a drink that equals one we’d serve at the bar. But if you like your cocktails a little sweeter or drier, can’t find a particular bourbon, or are fresh out of Demerara Syrup, fret not: these specs are now yours to tweak, adapt, and overhaul as you please.
Because we view cocktails as formulas, we present ingredients added at the same time in a certain order. In almost all cases, they are arranged as follows:
• Rims, rinses, and other ingredients used in advance, such as muddled ingredients
• Base spirits
• Modifiers
• Fresh juices
• Sweeteners
• Oddball ingredients, such as egg, cream, or herbs
• Bitters
• Toppers, such as champagne or club soda
• Garnishes
Generally speaking, we’ve organized these recipes by spirit, then by preparation method. In some instances we’ve grouped families of cocktails together into more specific categories (i.e., Old-Fashioned or Negroni variations). Here’s an at-a-glance guide to the recipes that follow:
The label “classic” gets attached to too many drinks—an old drink isn’t necessarily a classic. We prefer to make a distinction between “classic” and “vintage” cocktails. In our view, to be deemed a classic a cocktail needs to have been both popular and pervasive since its invention. An esoteric recipe dug up from an old bar book isn’t a classic; it’s vintage. For example, the Last Word had its moment, followed by a prolonged absence from cocktail culture, and has only recently become popular again. The Manhattan, on the other hand, was an immediate hit and has been ever since, so it’s a classic. That said, the permanent “Classics” section on our cocktail menu contains our bartenders’ interpretations and adaptations of both classics and vintage drinks.
In many cases, our recipes for classic and vintage cocktails that follow deviate from the original formulas. As palates evolve and new ingredients become available, we continuously update and tweak our specs. And although we’re historically minded, we don’t pretend to be historians. The origins of many classic cocktails are highly debatable at best, so we’ll let these drinks speak for themselves.
1½ OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE MARIE BRIZARD WHITE CRÈME DE CACAO
¾ OUNCE COCCHI AMERICANO
¾ OUNCE LEMON JUICE
Shake all the ingredients with ice, then double strain into a coupe. No garnish.
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Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No garnish.
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2 OUNCES PLYMOUTH GIN
½ OUNCE LUXARDO MARASCHINO LIQUEUR
½ TEASPOON CRÈME YVETTE
¾ OUNCE LEMON JUICE
¼ OUNCE SIMPLE SYRUP
GARNISH: 1 BRANDIED CHERRY
Shake all the ingredients with ice, then strain into a coupe. Garnish with the cherry.
1½ OUNCES DOLIN BLANC VERMOUTH
1½ OUNCES BARBADILLO PRINCIPE AMONTILLADO SHERRY
½ TEASPOON CANE SUGAR SYRUP
1 DASH HOUSE ORANGE BITTERS
1 DASH ANGOSTURA BITTERS
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a rocks glass. Garnish with the lemon twist.
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2 OUNCES TANQUERAY LONDON DRY GIN
¾ OUNCE LEMON JUICE
¾ OUNCE ACACIA HONEY SYRUP
3 DROPS SCRAPPY’S LAVENDER BITTERS
GARNISH: 1 BRANDIED CHERRY
Shake all the ingredients with ice, then strain into a coupe. Garnish with the cherry.
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1 OUNCE SPRINGBANK 10-YEAR SCOTCH
½ OUNCE CHERRY HEERING
½ OUNCE HOUSE SWEET VERMOUTH
¾ OUNCE ORANGE JUICE
½ TEASPOON LEMON JUICE
GARNISH: 1 BRANDIED CHERRY
Shake all the ingredients with ice, then strain into a coupe. Garnish with the cherry.
2 OUNCES SPRINGBANK 10-YEAR SCOTCH
¾ OUNCE HOUSE SWEET VERMOUTH
¼ OUNCE DRAMBUIE
GARNISH: 1 LEMON TWIST
1 DASH ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a martini glass. Garnish with the lemon twist.
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1½ OUNCES ELIJAH CRAIG 12-YEAR BOURBON
¾ OUNCE HOUSE SWEET VERMOUTH
¾ OUNCE CAMPARI
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the lemon twist.
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2 OUNCES RITTENHOUSE 100 RYE
¾ OUNCE DOLIN DRY VERMOUTH
¼ OUNCE AMARO CIOCIARO
1 TEASPOON LUXARDO MARASCHINO LIQUEUR
Stir all the ingredients over ice, then strain into a coupe. No garnish.
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2 OUNCES ELIJAH CRAIG 12-YEAR BOURBON
1 OUNCE GRAPEFRUIT JUICE
1 TEASPOON LEMON JUICE
½ OUNCE ACACIA HONEY SYRUP
GARNISH: 1 GRAPEFRUIT TWIST
Shake all the ingredients with ice, then strain into a coupe. Garnish with the grapefruit twist.
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In a shaker, muddle the lime with the simple syrup and sugar cube. Add the cachaça and shake with ice, then dump into a double rocks glass. No garnish.
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2 OUNCES PIERRE FERRAND AMBRE COGNAC
½ OUNCE GREEN CHARTREUSE
¾ OUNCE LEMON JUICE
½ OUNCE CANE SUGAR SYRUP
1 DASH ANGOSTURA BITTERS
GARNISH: 1 LEMON TWIST
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lemon twist.
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½ OUNCE ANCHOR JUNIPERO GIN
½ OUNCE MASSENEZ KIRSCH VIEUX CHERRY BRANDY
½ OUNCE DOLIN DRY VERMOUTH
½ OUNCE PUNT E MES
½ OUNCE GABRIEL BOUDIER CURAÇAO
½ OUNCE MARASKA MARASCHINO LIQUEUR
Stir all the ingredients over ice, then strain into a coupe. No garnish.
1½ OUNCES APPLETON ESTATE RESERVE RUM
¾ OUNCE EL DORADO 151 RUM
1 TEASPOON MASSENEZ CRÈME DE PÊCHE PEACH LIQUEUR
2 DASHES VIEUX PONTARLIER ABSINTHE
¾ OUNCE LIME JUICE
½ OUNCE ORANGE JUICE
½ OUNCE PASSION FRUIT SYRUP
½ OUNCE CINNAMON BARK SYRUP
1 TEASPOON GINGER SYRUP
1 DASH ANGOSTURA BITTERS
GARNISH: 1 MINT SPRIG AND 1 LIME WHEEL
Short shake all the ingredients with 3 ice cubes, then strain into a tiki mug filled with crushed ice. Garnish with the mint sprig and lime wheel and serve with a straw.
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¾ OUNCE BEEFEATER LONDON DRY GIN
¾ OUNCE COINTREAU
¾ OUNCE LILLET BLANC
2 dashes VIEUX PONTARLIER ABSINTHE
¾ OUNCE LEMON JUICE
Shake all the ingredients with ice, then strain into a coupe. No garnish.
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2 OUNCES FLOR DE CAÑA EXTRA-DRY WHITE RUM
1 OUNCE LIME JUICE
½ OUNCE CANE SUGAR SYRUP
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
2 OUNCES GOSLINGS BLACK SEAL RUM
¾ OUNCE LIME JUICE
1 OUNCE GINGER SYRUP
CLUB SODA
GARNISH: 1 LIME WHEEL AND CANDIED GINGER FLAG
In a shaker, combine all the ingredients (except the club soda) and whip (shake with a few pieces of crushed ice just until the ingredients are incorporated). Strain into a highball glass filled with ice cubes. Top with club soda. Garnish with the lime wheel and candied ginger flag and serve with a straw.
2 OUNCES RITTENHOUSE 100 RYE
½ OUNCE LAIRD’S BONDED APPLE BRANDY
½ OUNCE YELLOW CHARTREUSE
Stir all the ingredients over ice, then strain into a Nick & Nora glass.
……
2 OUNCES RITTENHOUSE 100 RYE
½ OUNCE LUXARDO MARASCHINO LIQUEUR
1 DASH ANGOSTURA BITTERS
1 DASH HOUSE ORANGE BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into double rocks glass over 1 large ice cube. Garnish with the orange twist.
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2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE LEMON JUICE
1 OUNCE SIMPLE SYRUP
2 DASHES ANGOSTURA BITTERS
GARNISH: 1 LEMON WEDGE
Shake all the ingredients with ice, then strain into a double rocks glass. Garnish with the lemon wedge.
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1½ OUNCES LUSTAU AMONTILLADO SHERRY
1 OUNCE BOLS GENEVER
½ OUNCE ORANGE JUICE
½ OUNCE LEMON JUICE
¾ OUNCE ORGEAT
2 DASHES ANGOSTURA BITTERS
Shake all the ingredients with ice, then strain into a coupe. No garnish.
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1½ OUNCES PLYMOUTH GIN
¾ OUNCE LEMON JUICE
½ OUNCE CANE SUGAR SYRUP
DRY CHAMPAGNE
GARNISH: 1 LEMON TWIST
Shake all the ingredients (except the champagne) with ice, then double strain into a flute. Top with champagne and garnish with the lemon twist.
……
Short shake all the ingredients (except the champagne) with 3 ice cubes, then strain into a fizz glass over 2 ice cubes. Top with champagne. No garnish.
……
Shake the gin and lime cordial with ice, then strain into a double rocks glass over cracked ice. Garnish with the lime wedge.
Dry shake all the ingredients (except the club soda), then shake again with ice. Double strain into a fizz glass and top with club soda. No garnish.
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2 OUNCES BEEFEATER LONDON DRY GIN
1 OUNCE LIME JUICE
½ OUNCE SIMPLE SYRUP
CLUB SODA
GARNISH: 1 LIME WEDGE
Short shake all the ingredients (except the club soda) with 3 ice cubes, then strain into a highball glass filled with ice cubes. Top with club soda. Garnish with the lime wedge.
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8 MINT LEAVES
1 OUNCE MARIE BRIZARD WHITE CRÈME DE MENTHE
1 OUNCE MARIE BRIZARD WHITE CRÈME DE CACAO
1 OUNCE HEAVY CREAM
GARNISH: 1 MINT LEAF
In a shaker, gently muddle the mint. Add the remaining ingredients and shake with ice, then double strain into a coupe. Garnish with the mint leaf.
2 OUNCES FORDS GIN
½ OUNCE CONTRATTO AMERICANO ROSSO VERMOUTH
½ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE FERNET-BRANCA
GARNISH: LEMON TWIST
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the lemon twist.
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2 OUNCES FLOR DE CAÑA EXTRA-DRY WHITE RUM
¾ OUNCE LIME JUICE
¾ OUNCE ACACIA HONEY SYRUP
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
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1 OUNCE LAIRD’S BONDED APPLE BRANDY
1 OUNCE BUSNEL VSOP CALVADOS
½ LEMON JUICE
½ OUNCE LIME JUICE
¾ OUNCE GRENADINE
GARNISH: 1 APPLE FAN
Shake all the ingredients with ice, then strain into a coupe. Garnish with the apple fan.
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2 OUNCES EL TESORO REPOSADO TEQUILA
½ OUNCE CAMPARI
½ OUNCE COCCHI VERMOUTH DI TORINO
½ OUNCE DOLIN DRY VERMOUTH
1 DASH ANGOSTURA BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the orange twist.
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¾ OUNCE BEEFEATER LONDON DRY GIN
¾ OUNCE GREEN CHARTREUSE
¾ OUNCE LUXARDO MARASCHINO LIQUEUR
¾ OUNCE LIME JUICE
Shake all the ingredients with ice, then strain into a coupe. No garnish.
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1½ OUNCES TANQUERAY LONDON DRY GIN
½ OUNCE DOLIN DRY VERMOUTH
½ OUNCE CAMPARI
½ OUNCE COINTREAU
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the lemon twist.
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1 LIME WEDGE
1 OUNCE EL DORADO 15-YEAR RUM
1 OUNCE APPLETON ESTATE V/X RUM
¼ OUNCE LA FAVORITE RHUM AGRICOLE BLANC
½ OUNCE RHUM CLÉMENT CRÉOLE SHRUBB
1 OUNCE LIME JUICE
¾ OUNCE ORGEAT
1 DASH ANGOSTURA BITTERS
GARNISH: 1 MINT BOUQUET
Squeeze a lime wedge into a shaker and drop it in. Add the remaining ingredients and short shake with 3 ice cubes. Strain into a snifter filled with crushed ice. Garnish with the mint bouquet and serve with a straw.
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2½ OUNCES RITTENHOUSE 100 RYE
¾ OUNCE HOUSE SWEET VERMOUTH
2 DASHES ANGOSTURA BITTERS
GARNISH: 1 BRANDIED CHERRY
Stir all the ingredients over ice, then strain into a coupe. Garnish with the cherry.
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KOSHER SALT
2 OUNCES SIEMBRA AZUL BLANCO TEQUILA
¾ OUNCE COINTREAU
1 OUNCE LIME JUICE
¼ OUNCE AGAVE NECTAR
GARNISH: 1 LIME WEDGE
Rim half of a double rocks glass with salt. Shake all the ingredients with ice, then strain into the rimmed glass over ice cubes. Garnish with the lime wedge.
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1½ OUNCES HAYMAN’S OLD TOM GIN
½ OUNCE RANSOM OLD TOM GIN
1 OUNCE HOUSE SWEET VERMOUTH
½ TEASPOON LUXARDO MARASCHINO LIQUEUR
½ TEASPOON MASSENEZ KIRSCH VIEUX CHERRY BRANDY
1 DASH HOUSE ORANGE BITTERS
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the lemon twist.
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2½ OUNCES PLYMOUTH, BEEFEATER LONDON DRY, OR TANQUERAY LONDON DRY GIN
¾ OUNCE DOLIN DRY VERMOUTH
1 DASH HOUSE ORANGE BITTERS
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a martini glass. Garnish with the lemon twist.
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1½ OUNCES TAPATIO 110 BLANCO TEQUILA
¾ OUNCE LIME JUICE
½ OUNCE CANE SUGAR SYRUP
¼ OUNCE GRENADINE
2 DASHES BITTERMENS HELLFIRE HABANERO SHRUB
GARNISH: 1 LIME WHEEL AND CHERRY FLAG
Fill a highball glass with cracked ice. Short shake all the ingredients with 3 ice cubes, then strain into the glass. Garnish with the lime wheel and cherry flag and serve with a straw.
Put the bourbon and simple syrup in a julep tin. Fill the tin halfway with crushed ice. Stir with a teaspoon, churning the ice as you go, for about 10 seconds, holding the tin by the rim so the entire tin can eventually frost up. Add more crushed ice to fill the drink two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the mint bouquet in the center of the ice and serve with a straw.
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6 MINT LEAVES
¾ OUNCE SIMPLE SYRUP
2 OUNCES CAÑA BRAVA RUM
1 OUNCE LIME JUICE
2 DROPS ANGOSTURA BITTERS
GARNISH: 1 MINT BOUQUET
In a shaker, gently muddle the mint and simple syrup. Add the remaining ingredients and whip (shake with a few pieces of crushed ice just until the ingredients are incorporated). Dump into and double rocks glass and fill the glass with crushed ice. Garnish with the mint bouquet in the center of the ice and serve with a straw.
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2 OUNCES CHARBAY VODKA
½ OUNCE LIME JUICE
¾ OUNCE GINGER SYRUP
CLUB SODA
GARNISH: 1 LIME WHEEL AND CANDIED GINGER FLAG
Short shake all the ingredients (except the club soda) with 3 ice cubes, then strain into a highball glass filled with ice cubes. Top with club soda. Garnish with the lime wheel and candied ginger flag and serve with a straw.
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1½ OUNCES REDBREAST 12-YEAR IRISH WHISKEY
1 OUNCE COFFEE-INFUSED CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE DEMERARA SYRUP
1 EGG YOLK
½ OUNCE HEAVY CREAM
1 DASH ANGOSTURA BITTERS
GARNISH: DARK CHOCOLATE
Short shake all the ingredients with 3 ice cubes, then strain into a pilsner glass filled with crushed ice. Coarsely grate some dark chocolate over the drink and serve with a straw.
1½ OUNCES TANQUERAY LONDON DRY GIN
1 OUNCE CAMPARI
1 OUNCE HOUSE SWEET VERMOUTH
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a double rocks glass. Garnish with the orange twist.
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2 OUNCES EAGLE RARE 10-YEAR BOURBON
1 TEASPOON DEMERARA SYRUP
2 DASHES ANGOSTURA BITTERS
1 DASH BITTER TRUTH AROMATIC BITTERS
GARNISH: 1 ORANGE TWIST AND 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the orange and lemon twists.
1½ OUNCES RITTENHOUSE 100 RYE
¾ OUNCE CAMPARI
¾ OUNCE DOLIN DRY VERMOUTH
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the lemon twist.
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KOSHER SALT
½ LIME
2 OUNCES EL TESORO PLATINUM TEQUILA
½ OUNCE GRAPEFRUIT JUICE
½ OUNCE SIMPLE SYRUP
SAN PELLEGRINO POMPELMO GRAPEFRUIT SODA
GARNISH: 1 LIME WHEEL
Rim a highball glass with kosher salt. Squeeze the lime into a shaker and drop it in. Add the tequila, grapefruit juice, and simple syrup and short shake with 3 ice cubes. Strain into a highball glass filled with ice cubes and top with grapefruit soda. Garnish with the lime wheel and serve with a straw.
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2 OUNCES PLYMOUTH GIN
¾ OUNCE PENDENNIS MIX
¾ OUNCE LIME JUICE
2 DASHES HOUSE PEYCHAUD’S BITTERS
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
1 OUNCE SMITH & CROSS RUM
½ OUNCE EL DORADO 151 RUM
½ OUNCE EL DORADO 3-YEAR RUM
3 DASHES KALANI RON DE COCO COCONUT LIQUEUR
1 OUNCE PINEAPPLE JUICE
½ OUNCE LIME JUICE
¾ OUNCE COCO LOPEZ
2 DASHES ANGOSTURA BITTERS
GARNISH: 1 MINT BOUQUET
Short shake all the ingredients with 3 ice cubes, then strain into a coconut mug filled with crushed ice. Garnish with the mint bouquet and serve with a straw.
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2 OUNCES PLYMOUTH SLOE GIN
½ OUNCE DOLIN DRY VERMOUTH
½ OUNCE PUNT E MES
2 DASHES HOUSE ORANGE BITTERS
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the lemon twist.
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1½ OUNCES PLYMOUTH GIN
½ OUNCE LAIRD’S BONDED APPLE BRANDY
¾ OUNCE LEMON JUICE
¾ OUNCE ACACIA HONEY SYRUP
¼ OUNCE GRENADINE
1 EGG WHITE
GARNISH: 3 BRANDIED CHERRIES ON A COCKTAIL PICK
Dry shake all the ingredients, then shake again with ice. Double strain into a rocks glass over 1 large ice cube. Garnish with the cherries.
2 OUNCES CAMPO DE ENCANTO ACHOLADO PISCO
½ OUNCE LEMON JUICE
½ OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
1 EGG WHITE
GARNISH: 3 DROPS ANGOSTURA BITTERS
Dry shake all the ingredients, then shake again with ice. Double strain into a coupe. Garnish with the bitters.
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1 OUNCE BARBANCOURT 3-STAR RUM
1 OUNCE EL DORADO 3-YEAR RUM
¼ OUNCE LEMON HART 151 RUM
¾ OUNCE VELVET FALERNUM
¾ OUNCE LIME JUICE
½ OUNCE PINEAPPLE JUICE
¼ OUNCE GRENADINE
1 TEASPOON GINGER SYRUP
6 DROPS BITTERMENS ’ELEMAKULE TIKI BITTERS
GARNISH: 1 PINEAPPLE AND BRANDIED CHERRY FLAG
Short shake all the ingredients with 3 ice cubes, then strain into a pilsner glass filled with crushed ice. Garnish with the pineapple and cherry flag.
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1½ OUNCES OLD GRAND-DAD 114 BOURBON
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE BÉNÉDICTINE
1 DASH BITTER TRUTH AROMATIC BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the orange twist.
10 MINT LEAVES
¾ OUNCE SIMPLE SYRUP
1 WHITE SUGAR CUBE
2 OUNCES CAÑA BRAVA RUM
1 OUNCE LIME JUICE
4 DASHES HOUSE PEYCHAUD’S BITTERS
4 DASHES ANGOSTURA BITTERS
GARNISH: 1 MINT SPRIG
In a shaker, gently muddle the mint with the simple syrup and sugar cube. Add the rum and lime juice and whip (shake with a few pieces of crushed ice just until the ingredients are incorporated). Dump into a pilsner glass filled with crushed ice. Swizzle until cold, then top with the bitters and swizzle them into the top of the drink. Garnish with the mint sprig and serve with a straw.
……
2 OUNCES PLYMOUTH GIN
½ OUNCE LEMON JUICE
½ OUNCE LIME JUICE
1 OUNCE SIMPLE SYRUP
1 OUNCE HEAVY CREAM
1 EGG WHITE
6 DROPS ORANGE FLOWER WATER
2 OUNCES CLUB SODA
Dry shake all the ingredients (except the club soda), then fill the shaker with ice cubes and shake until the tin is almost too cold to hold. Double strain into a highball glass and let rest for 30 seconds, then slowly top with club soda. Serve with a straw. No garnish.
VIEUX PONTARLIER ABSINTHE
2 OUNCES RITTENHOUSE 100 RYE
¾ OUNCE COCCHI VERMOUTH DI TORINO
¼ OUNCE CHERRY HEERING
¼ OUNCE MASSENEZ KIRSCH VIEUX CHERRY BRANDY
2 DASHES VIEUX PONTARLIER ABSINTHE
GARNISH: 1 LEMON TWIST
Rinse a Nick & Nora glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass. Garnish with the lemon twist.
……
2 OUNCES COMPASS BOX ASYLA SCOTCH
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
2 DASHES ANGOSTURA BITTERS
GARNISH: 2 BRANDIED CHERRIES ON A COCKTAIL PICK
Stir all the ingredients over ice, then strain into a coupe. Garnish with the cherries.
……
¾ OUNCE LEMON HART 151 RUM
¾ OUNCE LEMON HART ORIGINAL RUM
½ OUNCE APPLETON ESTATE V/X RUM
¼ OUNCE VELVET FALERNUM
¼ OUNCE DONN’S SPICES #2
½ OUNCE ORANGE JUICE
½ OUNCE LIME JUICE
½ OUNCE ACACIA HONEY SYRUP
GARNISH: 1 MINT BOUQUET
Short shake all the ingredients with 3 ice cubes, then strain into a julep tin filled with crushed ice. Garnish with the mint bouquet.
2 OUNCES SPRINGBANK 10-YEAR SCOTCH
¾ OUNCE DRAMBUIE
1 DASH BITTER TRUTH AROMATIC BITTERS
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the lemon twist.
……
VIEUX PONTARLIER ABSINTHE
1½ OUNCES RITTENHOUSE 100 RYE
½ OUNCE PIERRE FERRAND 1840 COGNAC
1 TEASPOON DEMERARA SYRUP
4 DASHES PEYCHAUD’S BITTERS
1 DASH ANGOSTURA BITTERS
1 LEMON TWIST
Rinse a rocks glass with absinthe and dump. Stir the remaining ingredients (except the lemon twist) over ice, then strain into the glass. Squeeze the lemon twist over the drink and discard. No garnish.
……
1½ OUNCES TEMPLETON RYE
½ OUNCE DOLIN BLANC VERMOUTH
½ OUNCE DOLIN DRY VERMOUTH
½ OUNCE LEMON JUICE
½ OUNCE GRENADINE
Shake all the ingredients with ice, then strain into a coupe. No garnish.
2 OUNCES PIERRE FERRAND 1840 COGNAC
½ OUNCE COINTREAU
¾ OUNCE LEMON JUICE
¼ OUNCE CANE SUGAR SYRUP
GARNISH: 1 ORANGE TWIST
Shake all the ingredients with ice, then strain into a coupe. Garnish with the orange twist.
……
1½ OUNCES BEEFEATER LONDON DRY GIN
½ OUNCE CHERRY HEERING
¼ OUNCE COINTREAU
¼ OUNCE BÉNÉDICTINE
2 OUNCES PINEAPPLE JUICE
½ OUNCE LIME JUICE
½ OUNCE GRENADINE
1 DASH ANGOSTURA BITTERS
GARNISH: 1 PINEAPPLE AND BRANDIED CHERRY FLAG
Short shake all the ingredients with 3 ice cubes, then strain into a highball glass filled with ice cubes. Garnish with the pineapple and cherry flag.
……
5 MINT LEAVES
2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE LIME JUICE
1 DASH ANGOSTURA BITTERS
GARNISH: 1 MINT LEAF
In a cocktail shaker, gently muddle the mint. Add the remaining ingredients, shake with ice, and strain into a coupe. Garnish with a mint leaf.
2 OUNCES PIERRE FERRAND 1840 COGNAC
½ OUNCE MARIE BRIZARD WHITE CRÈME DE MENTHE
1 TEASPOON SIMPLE SYRUP
GARNISH: 1 MINT SPRIG
Short shake all the ingredients with 3 ice cubes, then strain into a double rocks glass filled with crushed ice. Garnish with the mint sprig and serve with a straw.
……
CAMPARI
1½ OUNCES BEEFEATER LONDON DRY GIN
1 OUNCE CARPANO ANTICA FORMULA VERMOUTH
1 OUNCE GREEN CHARTREUSE
1 DASH HOUSE ORANGE BITTERS
GARNISH: 1 LEMON TWIST
Rinse a coupe with Campari and dump. Stir the remaining ingredients over ice, then strain into the coupe. Garnish with the lemon twist.
……
In a double rocks glass, muddle the lime and cane syrup until the lime is well juiced. Add the rum and cracked ice and stir until cold. No garnish.
2 OUNCES BEEFEATER LONDON DRY GIN
1 OUNCE LEMON JUICE
¾ OUNCE SIMPLE SYRUP
CLUB SODA
GARNISH: 1 ORANGE CRESCENT AND CHERRY FLAG
Short shake all the ingredients (except the club soda) with 3 ice cubes, then strain into a highball glass filled with ice cubes. Top with club soda. Garnish with the orange crescent and cherry flag and serve with a straw.
……
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the lemon twist.
……
1½ OUNCES PLYMOUTH GIN
¾ OUNCE CHARBAY VODKA
½ OUNCE COCCHI AMERICANO
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the lemon twist.
1 OUNCE RITTENHOUSE 100 RYE
1 OUNCE PIERRE FERRAND AMBRE COGNAC
1 OUNCE CARPANO ANTICA FORMULA VERMOUTH
1 TEASPOON BÉNÉDICTINE
1 DASH ANGOSTURA BITTERS
1 DASH HOUSE PEYCHAUD’S BITTERS
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a double rocks glass. Garnish with the lemon twist.
……
2 OUNCES OLD OVERHOLT RYE
½ OUNCE LEMON JUICE
½ OUNCE ORANGE JUICE
½ OUNCE SIMPLE SYRUP
1 TEASPOON POMEGRANATE MOLASSES
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
2 OUNCES BUFFALO TRACE BOURBON
¾ OUNCE LEMON JUICE
¾ OUNCE SIMPLE SYRUP
1 EGG WHITE
GARNISH: 1 DASH ANGOSTURA BITTERS AND 1 ORANGE CRESCENT AND CHERRY FLAG
Dry shake all the ingredients, then shake again with ice. Double strain into a double rocks glass over 1 large ice cube. Add a dash of bitters on top and garnish with the orange and cherry flag.
1½ OUNCES APPLETON ESTATE V/X RUM
1½ OUNCES RON DEL BARRILITO 3-STAR RUM
1 OUNCE LEMON HART 151 RUM
¾ OUNCE ZOMBIE MIX
½ OUNCE DONN’S SPICES #2
¾ OUNCE LIME JUICE
1 DASH ANGOSTURA BITTERS
GARNISH: 1 MINT SPRIG
Shake all the ingredients with 2 ice cubes, then strain into a tiki mug filled with crushed ice. Garnish with the mint sprig.
3 SMALL RIPE ANJOU PEAR SLICES
1 OUNCE PENNYROYAL-INFUSED HAYMAN’S OLD TOM GIN
1 OUNCE TANQUERAY NO. TEN GIN
¾ OUNCE LEMON JUICE
¼ OUNCE ORGEAT
¼ OUNCE CINNAMON BARK SYRUP
¼ OUNCE ACACIA HONEY SYRUP
GARNISH: 1 LEMON WHEEL
In a shaker, muddle the pear slices. Add the remaining ingredients and shake with ice, then strain into a Nick & Nora glass. Garnish with the lemon wheel.
……
2 OUNCES PLYMOUTH GIN
¾ OUNCE ST-GERMAIN
½ OUNCE CRÈME YVETTE
¾ OUNCE LEMON JUICE
1 TEASPOON SIMPLE SYRUP
Shake all the ingredients with ice, then strain into a port glass. No garnish.
This is my way to get more people to drink sherry in cocktails. The bitters and orange bring out the sherry’s spice flavors.—AD
1 ORANGE WHEEL
3 DASHES FEE BROTHERS WHISKEY BARREL-AGED BITTERS
2 OUNCES PLYMOUTH GIN
¾ OUNCE LUSTAU AMONTILLADO SHERRY
½ OUNCE LEMON JUICE
½ OUNCE DEMERARA SYRUP
CLUB SODA
GARNISH: 1 ORANGE CRESCENT
In a shaker, muddle the orange wheel and bitters. Add the remaining ingredients (except the club soda) and shake with ice, then strain into a highball glass filled with ice cubes. Top with club soda. Garnish with the orange crescent and serve with a straw.
A handful of tiki-style drinks are gin based, most famously the Singapore Sling. This is a variation on that classic.—JS
1½ OUNCES HAYMAN’S OLD TOM GIN
½ OUNCE EL DORADO 12-YEAR RUM
¾ OUNCE DONN’S SPICES #2
1 DASH VIEUX PONTARLIER ABSINTHE
1 OUNCE PINEAPPLE JUICE
½ OUNCE LIME JUICE
¼ OUNCE ORGEAT
1 DASH HOUSE PEYCHAUD’S BITTERS
GARNISH: 1 PINEAPPLE WEDGE
Shake all the ingredients with ice, then strain into a highball glass filled with ice cubes. Garnish with the pineapple wedge.
……
Kaffir lime is a great way to add brightness to summer cocktails. The gin in this drink was named after Matthew Perry—not the actor, but the original commandant of the Brooklyn Navy Yard from 1841 to 1843.—TB
1½ OUNCES PERRY’S TOT NAVY-STRENGTH GIN
½ OUNCE KRONAN SWEDISH PUNSCH
¼ OUNCE VELVET FALERNUM
¾ OUNCE LIME JUICE
½ OUNCE COCO LOPEZ
1 SMALL FRESH KAFFIR LIME LEAF
GARNISH: 1 LIME WHEEL
Short shake all the ingredients with 3 ice cubes, then strain into a coconut mug filled with crushed ice. Garnish with the lime wheel and serve with a straw.
This is a riff on the classic Pegu Club cocktail, with Fernet-Branca and grapefruit juice in place of the usual bitters and orange curaçao.—TW
2 OUNCES PLYMOUTH GIN
½ OUNCE SOLERNO BLOOD ORANGE LIQUEUR
¼ OUNCE FERNET-BRANCA
¾ OUNCE GRAPEFRUIT JUICE
¼ OUNCE LIME JUICE
½ OUNCE SIMPLE SYRUP
1 GRAPEFRUIT TWIST
Shake all the ingredients (except the grapefruit twist) with ice, then strain into a coupe. Squeeze the grapefruit twist over the drink and discard. No garnish.
……
Celery is a misunderstood ingredient. People think of it as bland and characterless, but it’s actually quite intense. This gimlet-style drink is meant to showcase its big flavor.—JS
2 OUNCES TANQUERAY LONDON DRY GIN
½ OUNCE CELERY JUICE
½ OUNCE LIME JUICE
½ OUNCE ACACIA HONEY SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
I wanted to mimic the flavors of a strawberry shortcake ice cream bar. The maltiness of the genever mimics the flavor of the cake, and the intensely flavored strawberry liqueur provides the fruit.—BF
1 STRAWBERRY
1 OUNCE BOLS GENEVER
½ OUNCE BOLS BARREL-AGED GENEVER
½ OUNCE ELIJAH CRAIG 12-YEAR BOURBON
½ TEASPOON MERLET CRÈME DE FRAISE DES BOIS STRAWBERRY LIQUEUR
½ OUNCE LEMON JUICE
½ OUNCE ORGEAT
¼ OUNCE VANILLA SYRUP
½ OUNCE HEAVY CREAM
GARNISH: 1 STRAWBERRY
In a shaker, gently muddle the strawberry. Add the remaining ingredients and shake with ice, then strain into a double rocks glass filled with crushed ice. Garnish with the strawberry and serve with a straw.
……
GREEN CHARTREUSE
1½ OUNCES BEEFEATER LONDON DRY GIN
½ OUNCE APEROL
½ OUNCE LIME JUICE
½ OUNCE GRAPEFRUIT JUICE
¼ OUNCE SIMPLE SYRUP
Rinse a coupe with the Chartreuse and dump. Shake the remaining ingredients with ice, then strain into the coupe. No garnish.
TOASTED FENNEL SALT RIM
6 GREEN GRAPES
1½ OUNCES BOMBAY LONDON DRY GIN
½ OUNCE KROGSTAD AQUAVIT
¼ OUNCE VELVET FALERNUM
¾ OUNCE LIME JUICE
½ OUNCE GRAPEFRUIT JUICE
½ OUNCE ACACIA HONEY SYRUP
Rim half of a coupe with toasted fennel salt. In a shaker, muddle the grapes. Add the remaining ingredients and shake with ice, then double strain into the coupe. No garnish.
……
2 THIN CUCUMBER WHEELS
2 OUNCES BEEFEATER 24 GIN
½ OUNCE APEROL
¾ OUNCE GRAPEFRUIT JUICE
½ OUNCE SCARLET GLOW SYRUP
GARNISH: 1 CUCUMBER RIBBON
In a shaker, muddle the cucumber wheels. Add the remaining ingredients and short shake with 3 ice cubes, then strain into a highball glass filled with crushed ice. Garnish with the cucumber ribbon skewered on a cocktail pick and serve with a straw.
The American Fruits Distillery in upstate New York makes a great line of cordials from peak-of-season fruit. It also happens to be located near the distillery where Allen Katz developed his Dorothy Parker gin, so I combined the two in this Last Word variation.—JV
¾ OUNCE DOROTHY PARKER GIN
¾ OUNCE MARIE BRIZARD WHITE CRÈME DE CACAO
¾ OUNCE AMERICAN FRUITS BLACK CURRANT CORDIAL
1 DASH VIEUX PONTARLIER ABSINTHE
¾ OUNCE LIME JUICE
¼ OUNCE SIMPLE SYRUP
Shake all the ingredients with ice, then strain into a Nick & Nora glass. No garnish.
1 STRAWBERRY
1½ OUNCES ANCHOR JUNIPERO GIN
1 OUNCE ST-GERMAIN
¼ OUNCE YELLOW CHARTREUSE
¾ OUNCE LEMON JUICE
GARNISH: 1 STRAWBERRY
In a shaker, gently muddle the strawberry. Add the remaining ingredients and shake with ice. Strain into a coupe. Garnish with the strawberry.
……
This is a reverse-engineered Pimm’s Cup. The combination of Bonal (an amaro-like French aperitif), Carpano Antica, and gin creates a quaff similar to Pimm’s, but with a more complex flavor profile.—JS
½ STRAWBERRY
2 CUCUMBER WHEELS
1½ OUNCES TANQUERAY LONDON DRY GIN
½ OUNCE BONAL GENTIANE-QUINA
½ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¾ OUNCE LEMON JUICE
¼ OUNCE ORGEAT
¼ OUNCE GINGER SYRUP
1 DASH ANGOSTURA BITTERS
1 DASH HOUSE ORANGE BITTERS
CLUB SODA
GARNISH: 1 CUCUMBER RIBBON, 1 MINT SPRIG, AND 1 OR 2 DROPS ANGOSTURA BITTERS
In a shaker, muddle the strawberry and cucumber wheels. Add the remaining ingredients (except the club soda) and short shake with ice, then strain into a highball glass filled with ice cubes. Top with club soda. Garnish with the cucumber ribbon and mint spring, then dash the bitters on the mint. Serve with a straw.
2 OUNCES SZECHUAN PEPPERCORN–INFUSED PLYMOUTH GIN
¼ OUNCE VELVET FALERNUM
¼ OUNCE MARIE BRIZARD APRICOT LIQUEUR
¾ OUNCE LIME JUICE
¼ OUNCE CANE SUGAR SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
2 OUNCES TANQUERAY LONDON DRY GIN
1 TEASPOON LUXARDO MARASCHINO LIQUEUR
1 TEASPOON MASSENEZ CRÈME DE MÛRE BLACKBERRY LIQUEUR
¾ OUNCE GRAPEFRUIT JUICE
½ OUNCE LIME JUICE
1 TEASPOON SIMPLE SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
2 SAGE LEAVES
2 OUNCES TANQUERAY LONDON DRY GIN
¼ OUNCE CRÈME YVETTE
½ OUNCE LEMON JUICE
½ OUNCE PINEAPPLE JUICE
½ OUNCE ORGEAT
In a shaker, gently muddle the sage leaves. Add the remaining ingredients and shake with ice, then double strain into a coupe. No garnish.
Some drinks are so popular that we can’t stand them after a while. One of these drinks is Joaquín’s Little Birdy, which became a running joke that spawned other ornithologically named drinks.—TW
1½ OUNCES BOMBAY LONDON DRY GIN
½ OUNCE RHUM CLÉMENT CRÉOLE SHRUBB
¾ OUNCE GRAPEFRUIT JUICE
½ OUNCE LIME JUICE
¼ OUNCE GRENADINE
1 TEASPOON CINNAMON BARK SYRUP
GARNISH: 1 LIME WHEEL AND CHERRY FLAG
Shake all the ingredients, then strain into a double rocks glass over 1 large ice cube. Garnish with the lime wheel and cherry flag.
……
I don’t remember creating this drink. It was the Fourth of July and we had our slowest night ever, so Brian and I closed early, drank a few Zombie Punches, and went back to his apartment, where we kept making drinks. I woke up the next morning with this recipe scribbled on a piece of paper in my pocket.—TW
1½ OUNCES PLYMOUTH GIN
½ OUNCE DONN’S SPICES #2
3 DASHES KALANI RON DE COCO COCONUT LIQUEUR
½ OUNCE GRAPEFRUIT JUICE
½ OUNCE LIME JUICE
½ OUNCE COCONUT WATER
1 TEASPOON CANE SUGAR SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
In a shaker, combine the gin, lemon juice, and ¾ ounce of the simple syrup. Short shake with 3 ice cubes, then strain into a highball glass filled with crushed ice. Empty the shaker, then add the raspberries and the remaining ½ ounce simple syrup. Gently muddle the raspberries, then pour over the top of the drink and serve with a straw.
……
Kalamansi fruits look like tangerines but have a sour, acidic taste similar to that of limes. Though they’re hard to come by, you can purchase frozen kalamansi puree from several online purveyors, including marquefoods.com.—PW
2 OUNCES TANQUERAY LONDON DRY GIN
¾ OUNCE BOIRON KALAMANSI PUREE
¼ OUNCE LEMON JUICE
¾ OUNCE SIMPLE SYRUP
4 THAI BASIL LEAVES
GARNISH: 1 THAI BASIL LEAF
Shake all the ingredients with ice, then double strain into a coupe. Garnish with the basil leaf.
……
2 OUNCES HAYMAN’S OLD TOM GIN
¼ OUNCE ROTHMAN & WINTER CRÈME DE VIOLETTE
¾ OUNCE LIME JUICE
½ OUNCE GRAPEFRUIT JUICE
¾ OUNCE SIMPLE SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
This isn’t technically a shaken cocktail—if anything it’s a boilermaker—but it’s a refreshing gin drink nonetheless.—TW
1 OUNCE PERRY’S TOT NAVY-STRENGTH GIN
DOC’S HARD APPLE CIDER
Fill a pilsner glass with ice cubes and add the gin. Top with cider and serve with a straw.
……
My friends and I used to go to Dolores Park in San Francisco and drink beer mixed with fresh fruit from the farmers’ market, like the Germans do. My favorite combination was pineapple with IPA, which inspired this drink, named after the B side to EMF’s hit song “Unbelievable.”—TW
2 OUNCES TANQUERAY NO. TEN GIN
¾ OUNCE VELVET FALERNUM
1 OUNCE PINEAPPLE JUICE
½ OUNCE LEMON JUICE
GREEN FLASH IPA
GARNISH: 1 MINT SPRIG
Short shake all the ingredients (except the IPA) with 3 ice cubes, then strain into a pilsner glass filled with crushed ice. Top with IPA. Garnish with the mint sprig and serve with a straw.
2 FRESH KAFFIR LIME LEAVES
2 OUNCES DOROTHY PARKER GIN
¼ OUNCE VELVET FALERNUM
1 OUNCE LIME JUICE
½ OUNCE ORGEAT
GARNISH: 1 FRESH KAFFIR LIME LEAF
In a shaker, gently muddle the Kaffir lime leaves. Add the remaining ingredients and shake with ice. Double strain into a coupe and garnish with the Kaffir lime leaf.
……
Génépy des Alpes is an herbal liqueur flavored with wormwood that tastes like a cross between Chartreuse and absinthe. I usually hate vegetables in cocktails, but peas have a fresh aroma and sweet flavor that plays well with the gin and Génépy.—JV
2 OUNCES SUGAR SNAP PEA–INFUSED PLYMOUTH GIN
½ OUNCE DOLIN GÉNÉPY DES ALPES LIQUEUR
¾ OUNCE LEMON JUICE
½ OUNCE ORGEAT
Shake all the ingredients with ice, then strain into a large coupe. No garnish.
This was my first Death & Co drink. It uses the popular tiki flavor combination of pineapple, lemon, and spice, the latter in Donn’s Spices #2.—JV
1½ OUNCES RANSOM OLD TOM GIN
¼ OUNCE DONN’S SPICES #2
½ OUNCE LEMON JUICE
½ OUNCE PINEAPPLE JUICE
¼ OUNCE ORGEAT
¼ OUNCE ACACIA HONEY SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
7 MINT LEAVES
½ OUNCE CANE SUGAR SYRUP
1 OUNCE SZECHUAN PEPPERCORN–INFUSED PLYMOUTH GIN
1 OUNCE BEEFEATER LONDON DRY GIN
½ OUNCE DOLIN BLANC VERMOUTH
1½ OUNCES WATERMELON JUICE
¾ OUNCE LIME JUICE
GARNISH: 1 MINT SPRIG
In a shaker, gently muddle the mint leaves and syrup. Add the remaining ingredients and shake with ice, then double strain into a double rocks glass over 1 large ice cube. Garnish with the mint sprig.
This drink was inspired by Botanist gin from Scotland, which is nuanced and difficult to mix with, so I paired it with other lighter flavors, including a verjus from Napa Valley, that wouldn’t eclipse the gin.—BF
1½ OUNCES BRUICHLADDICH BOTANIST GIN
½ OUNCE BUSNEL VSOP CALVADOS
¼ OUNCE éLIXIR COMBIER
1½ OUNCES FUSION VERJUS BLANC
½ TEASPOON CANE SUGAR SYRUP
1 DASH HOUSE ORANGE BITTERS
GARNISH: 1 APPLE FAN
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the apple fan.
……
2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
½ OUNCE CYNAR
GARNISH: 1 BRANDIED CHERRY
Stir all the ingredients over ice, then strain into a coupe. Garnish with the cherry.
2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE GRAPEFRUIT-INFUSED PUNT E MES
½ OUNCE AMARO LUCANO
¼ OUNCE LUXARDO MARASCHINO LIQUEUR
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
The sweetness of the Old Tom gin is softened by calvados in this Martinez variation.—AD
1½ OUNCES HAYMAN’S OLD TOM GIN
1 OUNCE MARTINI SWEET VERMOUTH
½ OUNCE BUSNEL VSOP CALVADOS
1 TEASPOON STREGA
1 DASH BITTER TRUTH AROMATIC BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
I named this after Jessica Gonzalez, who started at D&C as a cocktail waitress and became our first female bartender.—PW
2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE PUNT E MES
¼ OUNCE LUXARDO MARASCHINO LIQUEUR
2 DASHES BITTER TRUTH AROMATIC BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
Stirring citrus zest into a cocktail is one of our favorite tricks. It’s like a quick infusion that adds a subtle depth of flavor.—AD
1 GRAPEFRUIT TWIST
2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE PUNT E MES
¼ OUNCE CYNAR
1 TEASPOON LUXARDO MARASCHINO LIQUEUR
In a mixing glass, gently muddle the grapefruit twist. Add the remaining ingredients and stir with ice, then strain into a coupe. No garnish.
……
2 OUNCES RANSOM OLD TOM GIN
½ OUNCE COFFEE-INFUSED CARPANO ANTICA FORMULA VERMOUTH
½ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE RHUM CLÉMENT CRÉOLE SHRUBB
2 DASHES REGANS’ ORANGE BITTERS
1 DASH ANGOSTURA BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the orange twist.
……
I wanted to create a genever-based old-fashioned and found that barrel-aged genever and chocolate played well together.—BF
1 LEMON TWIST
2 OUNCES BOLS BARREL-AGED GENEVER
2 TEASPOONS MARIE BRIZARD WHITE CRÈME DE CACAO
½ TEASPOON CANE SUGAR SYRUP
2 DASHES BITTERCUBE CHERRY BARK AND VANILLA BITTERS
GARNISH: 1 ORANGE TWIST
In a mixing glass, muddle the lemon twist. Add the remaining ingredients and stir over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the orange twist.
……
1½ OUNCES MARTIN MILLER’S WESTBOURNE-STRENGTH GIN
1 OUNCE ALVEAR FESTIVAL PALE CREAM SHERRY
¾ OUNCE COCCHI AMERICANO
1 TEASPOON LUXARDO MARASCHINO LIQUEUR
1 DASH HOUSE ORANGE BITTERS
GARNISH: 1 GRAPEFRUIT TWIST
Stir all the ingredients over ice, then strain into a fancy fizz glass. Garnish with the grapefruit twist.
1½ OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE LUSTAU EAST INDIA SOLERA SHERRY
½ OUNCE LINIE AQUAVIT
1 TEASPOON VANILLA SYRUP
1 DASH HOUSE ORANGE BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
2 OUNCES BEEFEATER LONDON DRY GIN
1 OUNCE DOLIN DRY VERMOUTH
½ OUNCE COINTREAU
3 DASHES VIEUX PONTARLIER ABSINTHE
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the lemon twist.
……
If you count all of the botanicals used to flavor the various spirits in this drink, you end up with more than two hundred ingredients in this cocktail. Not bad for something that only takes a minute to make.—JS
2 OUNCES PLYMOUTH GIN
½ OUNCE BONAL GENTIANE-QUINA
½ OUNCE AMARO NARDINI
¼ OUNCE GREEN CHARTREUSE
Stir all the ingredients over ice, then strain into a coupe. No garnish.
2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE PUNT E MES
½ OUNCE STREGA
¼ OUNCE CYNAR
1 DASH ANGOSTURA BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the orange twist.
……
2 OUNCES BOLS GENEVER
½ OUNCE CARDAMARO
½ OUNCE CARPANO ANTICA FORMULA VERMOUTH
2 DASHES BITTERMENS HOPPED GRAPEFRUIT BITTERS
GARNISH: 1 GRAPEFRUIT TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the grapefruit twist.
……
The first drink I created for Death & Co breaks a few rules (e.g., using fresh orange juice in a stirred cocktail), but it turned out delicious enough to not get me fired.—AD
2 OUNCES PLYMOUTH GIN
½ OUNCE YELLOW CHARTREUSE
¼ OUNCE MARASKA MARASCHINO LIQUEUR
¼ OUNCE ORANGE JUICE
4 DASHES HOUSE PEYCHAUD’S BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE LUXARDO MARASCHINO LIQUEUR
¼ OUNCE AMARO LUCANO
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
This is a riff on the Alaska cocktail, which first appeared in The Savoy Cocktail Book. The Alaska is a martini made with yellow Chartreuse; I subbed in Galliano, which is similar but with more pronounced vanilla and anise flavors.—TW
2 GRAPEFRUIT TWISTS
2 OUNCES TANQUERAY NO. TEN GIN
½ OUNCE GALLIANO L’AUTENTICO
1 TEASPOON SIMPLE SYRUP
1 DASH ANGOSTURA BITTERS
Squeeze the grapefruit twists over the mixing glass, then drop them in. Add the remaining ingredients and stir over ice. Strain into a coupe. No garnish.
……
I combined traditional and modern styles of aquavit in this Vieux Carré variation: Krogstad is an unaged, American-made aquavit that’s more anise-forward, while Linie is a classic Scandinavian aquavit with big caraway flavors.—ER
1 OUNCE TANQUERAY LONDON DRY GIN
½ OUNCE KROGSTAD AQUAVIT
½ OUNCE LINIE AQUAVIT
1 OUNCE HOUSE SWEET VERMOUTH
¼ OUNCE BÉNÉDICTINE
2 DASHES ANGOSTURA BITTERS
2 DASHES HOUSE PEYCHAUD’S BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the orange twist.
……
This drink started with the name. I wanted to create a martini with both tequila and mezcal, so I paired them with a softer gin and added Chartreuse and celery bitters to provide even more complexity.—PW
2 OUNCES PLYMOUTH GIN
½ OUNCE DOLIN DRY VERMOUTH
¼ OUNCE DEL MAGUEY CREMA DE MEZCAL
¼ OUNCE JALAPEÑO-INFUSED SIEMBRA AZUL BLANCO TEQUILA
¼ OUNCE GREEN CHARTREUSE
1 DASH BITTER TRUTH CELERY BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
A friend pointed out that there aren’t any old-fashioned-style drinks made with orgeat. So I thought up this cocktail, which is very pretty but a little bit crazy, just like Marilyn.—ST
1½ OUNCES ANCHOR JUNIPERO GIN
½ TEASPOON MASSENEZ CRÈME DE PÊCHE PEACH LIQUEUR
¼ OUNCE ORGEAT
3 DASHES HOUSE PEYCHAUD’S BITTERS
1 DASH HOUSE ORANGE BITTERS
½ OUNCE CLUB SODA
Stir all the ingredients (except the club soda) over ice, then strain into a double rocks glass over 1 large ice cube. Add the club soda. No garnish.
……
2 OUNCES PLYMOUTH GIN
¾ OUNCE LUSTAU AMONTILLADO SHERRY
1 TEASPOON MASSENEZ CRÈME DE PÊCHE PEACH LIQUEUR
¼ OUNCE ACACIA HONEY SYRUP
1 LEMON TWIST
Stir all the ingredients (except the lemon twist) over ice, then strain into a coupe. Squeeze the lemon twist over the drink and discard. No garnish.
……
A lot of the guys like to name drinks after songs or movies. I prefer works of art, like this Rembrandt painting.—JG
1½ OUNCES RANSOM OLD TOM GIN
½ OUNCE CRUZAN BLACK STRAP RUM
¾ OUNCE LUSTAU EAST INDIA SOLERA SHERRY
1 TEASPOON SIMPLE SYRUP
1 DASH ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
1½ OUNCES RANSOM OLD TOM GIN
1 OUNCE AMARO MELETTI
½ OUNCE DOLIN DRY VERMOUTH
1 TEASPOON CLEAR CREEK PEAR BRANDY
1 DASH ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
This cocktail was inspired by what many consider the original martini recipe, which consisted of gin, Sauvignon Blanc, and grated cinnamon.—BM
1½ OUNCES TANQUERAY NO. TEN GIN
1 OUNCE MORRO BAY CHARDONNAY
½ OUNCE CINNAMON BARK SYRUP
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the lemon twist.
……
1½ OUNCES MARTIN MILLER’S WESTBOURNE-STRENGTH GIN
¾ OUNCE LILLET BLANC
½ OUNCE SAUVIGNON BLANC
¼ OUNCE ST-GERMAIN
1 TEASPOON SIMPLE SYRUP
1 ORANGE TWIST
Stir all the ingredients (except the orange twist) over ice, then strain into a coupe. Squeeze the orange twist over the drink and discard. No garnish.
1½ OUNCES HAYMAN’S OLD TOM GIN
½ OUNCE BOLS GENEVER
¾ OUNCE ANCHO CHILE–INFUSED DOLIN ROUGE VERMOUTH
1 TEASPOON GALLIANO RISTRETTO
1 TEASPOON DEMERARA SYRUP
1 DASH HOUSE ORANGE BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
1 OUNCE TANQUERAY NO. TEN GIN
1 OUNCE BOLS GENEVER
½ OUNCE GRAND MARNIER
½ TEASPOON CANE SUGAR SYRUP
1 DASH FEE BROTHERS WHISKEY BARREL-AGED BITTERS
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a rocks glass. Garnish with the lemon twist.
……
2 OUNCES BEEFEATER LONDON DRY GIN
¾ OUNCE DOLIN DRY VERMOUTH
¼ OUNCE CYNAR
¼ OUNCE LUXARDO MARASCHINO LIQUEUR
Stir all the ingredients over ice, then strain into a coupe. No garnish.
This variation on the classic 20th Century cocktail is my love letter to Batavia arrack.—PW
1½ OUNCES VAN OOSTEN BATAVIA ARRACK
¾ OUNCE MARIE BRIZARD WHITE CRÈME DE CACAO
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¾ OUNCE LIME JUICE
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
This is my “fuck you” to cachaça, because I really don’t like the stuff—it’s basically an inferior version of rhum agricole.—ST
1½ OUNCES LA FAVORITE RHUM AGRICOLE BLANC
½ OUNCE LUSTAU LOS ARCOS AMONTILLADO SHERRY
¼ OUNCE CRÈME YVETTE
¾ OUNCE LIME JUICE
¾ OUNCE GINGER SYRUP
CLUB SODA
Short shake all the ingredients (except the club soda) with 3 ice cubes, then strain into a highball glass over 3 ice cubes. Top with club soda and serve with a straw. No garnish.
This cocktail was inspired by the colonial-era family of drinks known as shrubs, in which a vinegar syrup is mixed with spirits.—JS
1 OUNCE APPLETON ESTATE V/X RUM
1 OUNCE LA FAVORITE RHUM AGRICOLE BLANC
¾ OUNCE STRAWBERRY-BALSAMIC GASTRIQUE
¼ OUNCE CANE SUGAR SYRUP
GARNISH: ½ STRAWBERRY
Short shake all the ingredients with 3 ice cubes, then strain into a highball glass filled with crushed ice. Garnish with the half strawberry and serve with a straw.
……
2 OUNCES GOSLING’S BLACK SEAL RUM
1 OUNCE PINEAPPLE JUICE
¾ OUNCE LIME JUICE
½ OUNCE GINGER SYRUP
1 DASH ANGOSTURA BITTERS
CLUB SODA
GARNISH: 1 LIME WHEEL
Shake all the ingredients (except the club soda) with ice, then strain into a highball glass filled with ice cubes. Top with club soda. Garnish with the lime wheel and serve with a straw.
Apricots are such a frustrating fresh fruit to work with because they’re so inconsistent. You can buy a dozen of them and have two that are perfect beyond belief, three that are almost delicious, and seven others that are a mealy bunch of nothing. That’s why I use a good apricot liqueur in this drink instead of fresh fruit. I was after a light-bodied cocktail that shone forth with fruit and nuts yet remained dry and refreshing.—JS
½ OUNCE APPLETON ESTATE RESERVE RUM
1½ OUNCES LUSTAU AMONTILLADO SHERRY
¼ OUNCE ROTHMAN & WINTER APRICOT LIQUEUR
¾ OUNCE LEMON JUICE
½ OUNCE CANE SUGAR SYRUP
1 DASH ANGOSTURA BITTERS
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
This drink comes from me not taking myself too seriously. I wanted to make something that looks like it could come from TGI Fridays but tastes like a Death & Co drink.—ST
3 BLACKBERRIES
2 OUNCES FLOR DE CAÑA EXTRA-DRY WHITE RUM
¾ OUNCE LEMON JUICE
¼ OUNCE GINGER SYRUP
¼ OUNCE ORGEAT
¼ OUNCE ACACIA HONEY SYRUP
GARNISH: HOUSE PEYCHAUD’S BITTERS
In a pilsner glass, gently muddle the blackberries. Fill the glass with crushed ice. In a shaker, whip the remaining ingredients, shaking with a few pieces of crushed ice just until incorporated. Strain into the glass. Garnish with a thin layer of bitters and serve with a straw.
3 CUCUMBER WHEELS
2 OUNCES BANKS 5-ISLAND WHITE RUM
½ OUNCE CARDAMARO
¾ OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
1 DASH ANGOSTURA BITTERS
GARNISH: 3 CUCUMBER WHEELS
In a shaker, muddle the cucumber wheels. Add the remaining ingredients and shake with ice. Double strain into a double rocks glass over 1 large ice cube. Garnish with the cucumber wheels fanned on top of the drink.
……
This is basically a rum version of Brian’s Gilda Cocktail, hence the name. It’s also the only drink I’ve made that uses a full two ounces of overproof rum.—TW
CINNAMON-SUGAR RIM
2 OUNCES SMITH & CROSS RUM
½ OUNCE PINEAPPLE JUICE
½ OUNCE LIME JUICE
½ OUNCE VANILLA SYRUP
1 TEASPOON CINNAMON BARK SYRUP
Rim a coupe with cinnamon-sugar. Shake the remaining ingredients with ice, then strain into the coupe. No garnish.
……
I borrowed the template for this drink—liquor, Chartreuse, citrus juice, and simple syrup—from the Daisy de Santiago cocktail in Charles H. Baker’s The Gentleman’s Companion. It’s a very versatile ratio that I’ve used for a bunch of drinks.—PW
2 OUNCES BARBANCOURT WHITE RUM
½ OUNCE GREEN CHARTREUSE
2 DASHES VIEUX PONTARLIER ABSINTHE
¾ OUNCE LIME JUICE
½ OUNCE SIMPLE SYRUP
4 THAI BASIL LEAVES
GARNISH: 1 THAI BASIL LEAF
Shake all the ingredients with ice, then double strain into a coupe. Garnish with the basil leaf.
……
This concept drink was inspired by, you guessed it, the Orange Julius. The curaçao really makes for a dry drink, which allowed me to add other sweet flavors without making it cloying.—BF
2 OUNCES PIERRE FERRAND DRY CURAÇAO
½ OUNCE CRUZAN SINGLE-BARREL RUM
½ OUNCE LEMON JUICE
1 TEASPOON VANILLA SYRUP
½ OUNCE HEAVY CREAM
1 DASH HOUSE ORANGE BITTERS
GARNISH: NUTMEG
Short shake all the ingredients with 3 ice cubes. Strain into a double rocks glass filled with crushed ice. Garnish with a few grates of nutmeg and serve with a straw.
……
5 CARDAMOM PODS
1 OUNCE SCARLET IBIS RUM
1 OUNCE BUFFALO TRACE BOURBON
½ OUNCE LEMON JUICE
½ OUNCE CANE SUGAR SYRUP
1 DASH ANGOSTURA BITTERS
1 DASH HOUSE PEYCHAUD’S BITTERS
In a shaker, gently muddle the cardamom pods. Add the remaining ingredients and shake with ice. Double strain into a coupe. No garnish.
……
I wanted to craft a drink that tastes like coconut without any in it, and the combination of rhum agricole, orgeat, and cream does just that. Then I named it, fittingly, after one of my favorite WWF wrestlers.—TW
1½ OUNCES APPLETON ESTATE V/X RUM
¼ OUNCE LA FAVORITE RHUM AGRICOLE AMBRE
½ OUNCE LIME JUICE
½ OUNCE ORGEAT
1 TEASPOON VANILLA SYRUP
½ OUNCE HEAVY CREAM
2 DASHES ANGOSTURA BITTERS
PINCH OF FRESHLY GROUND NUTMEG
GARNISH: NUTMEG
Short shake all the ingredients with 3 ice cubes, then strain into a coconut mug filled with crushed ice. Garnish with a few grates of nutmeg and serve with a straw.
……
This is fall in a glass, or a potable pumpkin pie.—JS
1 OUNCE RON DEL BARRILITO 3-STAR RUM
1 OUNCE BUSNEL VSOP CALVADOS
½ TEASPOON DONN’S SPICES #2
½ OUNCE LEMON JUICE
½ OUNCE MAPLE SYRUP
1 TEASPOON PUMPKIN PUREE
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
Mount Pelée is a volcano that erupted on Martinique in 1902, resulting in the worst volcanic disaster of the twentieth century.—TW
1½ OUNCES RHUM JM 100-PROOF AGRICOLE BLANC
1½ OUNCES DONN’S SPICES #2
2 DASHES VIEUX PONTARLIER ABSINTHE
¾ OUNCE LIME JUICE
½ OUNCE GRENADINE
1 TEASPOON CANE SUGAR SYRUP
GARNISH: 1 LIME WHEEL AND CHERRY FLAG
Shake all the ingredients with ice, then strain into a double rocks glass filled with ice cubes. Garnish with the lime wheel and cherry flag.
……
This is one of several cocktails inspired by the worst days of our battles with our community board, aka CB3.—PW
Shake all the ingredients with ice, then strain into a coupe. No garnish.
1 STRAWBERRY
2 OUNCES FLOR DE CAÑA EXTRA-DRY WHITE RUM
1 OUNCE LEMON JUICE
½ OUNCE CINNAMON BARK SYRUP
GARNISH: 1 STRAWBERRY
In a shaker, gently muddle the strawberry. Add the remaining ingredients and short shake with 3 ice cubes. Strain into a pilsner glass filled with crushed ice. Garnish with the strawberry and serve with a straw.
2 OUNCES LA FAVORITE RHUM AGRICOLE AMBRE
½ OUNCE CLEAR CREEK PEAR BRANDY
1 OUNCE FUJI APPLE JUICE
¼ OUNCE LEMON JUICE
½ OUNCE CINNAMON BARK SYRUP
GARNISH: 1 APPLE FAN
Shake all the ingredients with ice, then strain into a highball glass filled with ice cubes. Garnish with the apple fan and serve with a straw.
The rum used here was released to celebrate the 150th anniversary of Bacardi and made according to the distillery’s original recipe. The drink takes on a cloudy, off-green color, which I thought was kind of ghostly.—JV
1½ OUNCES BACARDI RON SUPERIOR LIMITED EDITION
¼ OUNCE BANKS 5-ISLAND WHITE RUM
½ OUNCE DOLIN BLANC VERMOUTH
1 DASH VIEUX PONTARLIER ABSINTHE
½ OUNCE GRANNY SMITH APPLE JUICE
¼ OUNCE VANILLA SYRUP
½ TEASPOON ACID PHOSPHATE
1 DASH HOUSE ORANGE BITTERS
GARNISH: 1 GRANNY SMITH APPLE SLICE
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the apple slice.
……
Every D&C bartender hates certain drinks others make. Joaquín hates this one, but I love it because it tastes like Christmas—more specifically, a plate of Christmas cookies in a glass.—JV
1 OUNCE BARBANCOURT WHITE RUM
1 OUNCE APPLETON ESTATE V/X RUM
1 OUNCE BECHEROVKA
1 TEASPOON CANE SUGAR SYRUP
2 DASHES BITTERMENS XOCOLATL MOLE BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
At some point, every Death & Co bartender takes on the challenge of Batavia arrack. One of the best ways to combat arrack is by balancing it with another strong flavor, in this case Black Strap rum.—BF
1 OUNCE CRUZAN BLACK STRAP RUM
1 OUNCE VAN OOSTEN BATAVIA ARRACK
1 OUNCE COCCHI VERMOUTH DI TORINO
1 TEASPOON CAMPARI
½ TEASPOON DEMERARA SYRUP
2 DASHES BITTERMENS XOCOLATL MOLE BITTERS
2 DASHES HOUSE ORANGE BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into an old-fashioned glass over 1 large ice cube. Garnish with the orange twist.
Pirates used to drink a concoction made with rum, water, sugar, and spices—usually nutmeg, sometimes cinnamon—called bumboo (or bumbo). This is my take.—BM
2 OUNCES SANTA TERESA 1796 RUM
1 TEASPOON DEMERARA SYRUP
1 TEASPOON VANILLA SYRUP
1 DASH HOUSE PEYCHAUD’S BITTERS
1 DASH ABBOTT’S BITTERS
1 DASH BITTER TRUTH JERRY THOMAS’ BITTERS
GARNISH: NUTMEG
Stir all the ingredients over ice, then strain into a fizz glass. Garnish with a few grates of nutmeg.
……
This is an adaptation of the classic Diamondback cocktail. The combination of so many intense ingredients gives it, well, extra bite.—TW
1½ OUNCES NEISSON RHUM AGRICOLE BLANC
1 OUNCE CHAMOMILE-INFUSED OLD OVERHOLT RYE
½ OUNCE YELLOW CHARTREUSE
½ OUNCE GREEN CHARTREUSE
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
This drink doesn’t taste anything like a cortado—it’s more like a mocha, but cortado sounds better.—TW
2 OUNCES PAMPERO ANIVERSARIO RUM
½ OUNCE LEMON HART 151 RUM
½ OUNCE COFFEE-INFUSED CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE MARIE BRIZARD WHITE CRÈME DE CACAO
½ TEASPOON DEMERARA SYRUP
1 DASH BITTERMENS XOCOLATL MOLE BITTERS
1 DASH ANGOSTURA BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the orange twist.
……
2 OUNCES FLOR DE CAÑA 7-YEAR RUM
½ OUNCE CHERRY HEERING
½ OUNCE ALVEAR FESTIVAL PALE CREAM SHERRY
½ OUNCE LUSTAU EAST INDIA SOLERA SHERRY
¼ OUNCE ALCHEMIA CHOCOLATE VODKA
1 TEASPOON CARPANO ANTICA FORMULA VERMOUTH
½ TEASPOON SUZE SAVEUR D’AUTREFOIS LIQUEUR
1 DASH BITTERCUBE CHERRY BARK AND VANILLA BITTERS
1 ORANGE TWIST
GARNISH: 1 BRANDIED CHERRY
Stir all the ingredients (except the orange twist) over ice, then strain into a port glass. Squeeze the orange twist over the drink and discard. Garnish with the cherry.
2 OUNCES APPLETON ESTATE RESERVE RUM
¾ OUNCE LUSTAU EAST INDIA SOLERA SHERRY
½ OUNCE RAMAZZOTTI
2 DASHES BITTERMENS XOCOLATL MOLE BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
One of my favorite after-dinner drinks, this was named after Ernest Hemingway’s first wife, Elizabeth Hadley Richardson.—JV
1 OUNCE APPLETON ESTATE V/X RUM
1 OUNCE BOLS GENEVER
1 TEASPOON GALLIANO RISTRETTO
½ TEASPOON ST. GEORGE ABSINTHE
¼ OUNCE CANE SUGAR SYRUP
1 DASH BITTER TRUTH AROMATIC BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the orange twist.
2 OUNCES SUMMER ROYALE TEA–INFUSED FLOR DE CAÑA WHITE RUM
¾ OUNCE LIME JUICE
½ OUNCE CANE SUGAR SYRUP
¼ OUNCE GINGER SYRUP
GARNISH: 1 LIME WHEEL
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the lime wheel.
……
It’s an unwritten rule that the name of any drink we create containing Fernet-Branca needs to reference San Francisco. Fernet and rum usually go great together, especially rum from Venezuela, where it’s common to mix it with amaro.—JG
1½ OUNCES EL DORADO 15-YEAR RUM
½ OUNCE SANTA TERESA 1796 RUM
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
½ OUNCE FERNET-BRANCA
¼ OUNCE YELLOW CHARTREUSE
1 DASH VIEUX PONTARLIER ABSINTHE
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
2 OUNCES SCARLET IBIS RUM
¾ OUNCE CARDAMARO
¼ OUNCE BÉNÉDICTINE
1 DASH BITTER TRUTH JERRY THOMAS’ BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the orange twist.
……
Black strap rum is tricky: you can’t use a lot or it will take over the drink. I almost always use it as a modifier.—BM
1½ OUNCES SCARLET IBIS RUM
½ OUNCE CRUZAN BLACK STRAP RUM
1 OUNCE DOLIN ROUGE VERMOUTH
1 TEASPOON LAZZARONI AMARETTO
1 DASH FEE BROTHERS WHISKEY BARREL-AGED BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
Batavia arrack, with its intense, funky hogo flavor, can be a challenge to work with. Here I use it in a classic punch formula with Demerara Syrup. Including a cinnamon stick when stirring the drink subtly hightens the cinnamon notes in the infused vermouth.—AD
2 OUNCES VAN OOSTEN BATAVIA ARRACK
1 OUNCE CINNAMON ORANGE TEA–INFUSED SWEET VERMOUTH
¼ OUNCE DEMERARA SYRUP
2 DASHES BITTER TRUTH AROMATIC BITTERS
1 CINNAMON STICK
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the lemon twist.
This is a piña colada on a diet, the kind of cocktail I’d want poolside on a summer night while wearing a white linen suit, rather than a drink I’d have on the beach in a tank top and swim trunks.—JS
2 OUNCES PINEAPPLE-INFUSED FLOR DE CAÑA EXTRA-DRY WHITE RUM
1 TEASPOON KALANI RON DE COCO COCONUT LIQUEUR
1½ OUNCES COCONUT WATER
½ TEASPOON CANE SUGAR SYRUP
1 DASH ANGOSTURA BITTERS
Stir all the ingredients with ice, then strain into a coupe. No garnish.
This is one of several Death & Co variations on the Diamondback (a classic made with rye, apple brandy, and Chartreuse), each named after a different snake.—TW
2 OUNCES RON DEL BARRILITO 3-STAR RUM
½ OUNCE LAIRD’S BONDED APPLE BRANDY
SCANT ½ OUNCE YELLOW CHARTREUSE
1 TEASPOON GRENADINE
1 DASH HOUSE PEYCHAUD’S BITTERS
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. No garnish.
A lot of my drinks are inspired by dessert. Sometimes an idea comes from a new flavor pairing I discover at the hands of a great pastry chef; other times it comes from a childhood favorite. This drink is loosely based on the flavors of rocky road ice cream, minus the overwhelming sweetness.—TW
1½ OUNCES ZACAPA 23-YEAR RUM
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
½ OUNCE OTIMA 10-YEAR TAWNY PORT
2½ TEASPOONS MARIE BRIZARD WHITE CRÈME DE CACAO
2½ TEASPOONS ALCHEMIA CHOCOLATE VODKA
1 DASH BITTERMENS XOCOLATL MOLE BITTERS
1 DASH ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a martini glass. No garnish.
……
I like to take the dominant flavor of a spirit and amplify it by infusing the booze with the same ingredient. In this case, I boosted the Gosling’s banana notes by adding dried banana chips.—TW
2 OUNCES BANANA CHIP–INFUSED GOSLING’S BLACK SEAL RUM
¼ OUNCE MARIE BRIZARD WHITE CRÈME DE CACAO
2 DASHES BITTER TRUTH AROMATIC BITTERS
1 OUNCE HEAVY CREAM
Stir all the ingredients (except the cream) over ice, then strain into a coupe. Float the cream on top. No garnish.
