Fortified wines are woefully underused as base ingredients for cocktails. We’ve tried to remedy this by adding a section to our menu devoted to these drinks. What’s more, they’re often lower in alcohol than other cocktails, which makes them a great start to a long evening of imbibing.
This is an example of how to get a lot of flavor and texture into a drink without a ton of booze.—JS
1 OUNCE LUSTAU EAST INDIA SOLERA SHERRY
¼ OUNCE COFFEE- AND CHILE-INFUSED CAMPARI
½ OUNCE ORANGE JUICE
½ OUNCE LIME JUICE
½ OUNCE DEMERARA SYRUP
SMALL PINCH OF KOSHER SALT
GARNISH: COFFEE BEAN
Short shake with 3 ice cubes, then strain into a double rocks glass filled with crushed ice. Garnish with a few grates of coffee bean and serve with a straw.
……
This is a concept drink that started with the name and the combination of Cynar and red wine from France’s Bergerac region. I bridged the two unlikely partners with Black Strap rum and Demerara Syrup to create our Bergerac Mix, which has since been used in other drinks.—BF
1½ OUNCES BERGERAC MIX
1 OUNCE BOLS BARREL-AGED GENEVER
½ OUNCE HAYMAN’S OLD TOM GIN
½ OUNCE BÉNÉDICTINE
1 DASH VIEUX PONTARLIER ABSINTHE
1 DASH BITTERMENS XOCOLATL MOLE BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a Nick & Nora glass. Garnish with the orange twist.
……
Juleps are typically such boozy, one-and-done affairs. I created this to be a lower-octane, aperitif-style julep.—JV
3 SMALL NECTARINE SLICES
1½ OUNCES LILLET BLANC
½ OUNCE SUZE SAVEUR D’AUTREFOIS LIQUEUR
½ OUNCE KOVAL ROSE HIP LIQUEUR
¼ OUNCE ACACIA HONEY SYRUP
GARNISH: 1 MINT BOUQUET
In a shaker, muddle the nectarine slices. Add the remaining ingredients and short shake with ice. Strain into a julep tin filled with crushed ice. Garnish with the mint bouquet in the center of the ice and serve with a straw.
This cocktail is inspired by a vintage British drink called the Treacle, which is a rum old-fashioned topped with a layer of apple juice. The Black Strap rum float in my version is almost like topping the drink with pancake syrup: first you smell the rum’s massive molasses aromas, then the acidic Pineau des Charentes, an aperitif made with grape must and cognac, cuts right through it.—TB
2 OUNCES PASQUET PINEAU DES CHARENTES
½ OUNCE CRUZAN SINGLE-BARREL RUM
½ OUNCE GRANNY SMITH APPLE JUICE
½ OUNCE LEMON JUICE
¼ OUNCE CANE SUGAR SYRUP
1 TEASPOON CRUZAN BLACK STRAP RUM
Shake all the ingredients (except the Black Strap rum) with ice, then strain into a port glass. Float the Black Strap rum on top. No garnish.
……
1½ OUNCES WILLIAMS & HUMBERT DRY SACK MEDIUM SHERRY
¾ OUNCE FORDS GIN
¾ OUNCE GRAPEFRUIT JUICE
½ OUNCE LEMON JUICE
¾ OUNCE SIMPLE SYRUP
1 DASH ANGOSTURA BITTERS
CLUB SODA
GARNISH: 1 ORANGE WEDGE
Short 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 orange wedge and serve with a straw.
2 CUCUMBER WHEELS
1 OUNCE LUSTAU MANZANILLA SHERRY
1 OUNCE FORDS GIN
½ OUNCE SUZE SAVEUR D’AUTREFOIS LIQUEUR
¾ OUNCE CANTALOUPE JUICE
½ OUNCE LEMON JUICE
½ OUNCE ACACIA HONEY SYRUP
GARNISH: 1 CUCUMBER RIBBON
In a shaker, muddle the cucumber wheels. Add the remaining ingredients and shake with ice. Double strain into a Nick & Nora glass. Garnish with the cucumber ribbon on a cocktail pick.
……
1½ OUNCES AMARO NARDINI
1 OUNCE CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE MARIE BRIZARD WHITE CRÈME DE MENTHE
¼ OUNCE MARIE BRIZARD WHITE CRÈME DE CACAO
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 twist.
……
¾ OUNCE CONTRATTA VERMOUTH BIANCO
¾ OUNCE DOLIN DRY VERMOUTH
¾ OUNCE COCCHI AMERICANO
1 OUNCE FORDS GIN
½ OUNCE YELLOW CHARTREUSE
1 DASH BITTERMENS HOPPED GRAPEFRUIT BITTERS
1 DASH DALE DEGROFF’S PIMENTO BITTERS
GARNISH: 1 LEMON TWIST
Stir all the ingredients over ice, then strain into a Nick & Nora glass. To garnish, squeeze the lemon twist over the drink, then roll it up, skewer it on a cocktail pick, and drop it in the drink.
……
1½ OUNCES BASIL-INFUSED DOLIN BLANC VERMOUTH
1½ OUNCES LUSTAU AMONTILLADO SHERRY
½ OUNCE JALAPEÑO-INFUSED SIEMBRA AZUL BLANCO TEQUILA
½ TEASPOON CANE SUGAR SYRUP
Stir all the ingredients over ice, then strain into a rocks glass. No garnish.
……
This was going to be a light, aperitif-style drink built around sherry and celery, but I made it spicy and vegetal with chile-infused tequila and Cynar.—TB
1½ OUNCES LUSTAU AMONTILLADO SHERRY
½ OUNCE JALAPEÑO-INFUSED SIEMBRA AZUL BLANCO TEQUILA
¼ OUNCE CYNAR
¾ OUNCE LIME JUICE
½ OUNCE CELERY JUICE
½ OUNCE CANE SUGAR SYRUP
PINCH OF KOSHER SALT
GARNISH: 1 CELERY STICK
Shake all the ingredients with ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the celery stick.
For a punch to be authentic, the communal bowl needs to contain five elements: spirits, sugar, citrus, water, and spice. Without the spice component, it’s not technically punch. (We’re fully aware that we occasionally break this rule.) Spice can be added in many forms, including bitters, teas, infusions, and fresh ingredients. When Phil launched Death & Co’s punch program in 2008, he borrowed a tea-infused sweet vermouth that Brian had recently created. This was another Aha! moment for our cocktail program. Using a method in which sugar cubes are muddled with citrus and club soda before the remaining ingredients are added and stirred over ice, we quickly developed an entire menu of punches that made Death & Co the epicenter of America’s renewed interest in boozy punches. We’ve continued to create punches for each new menu, and in recent years some bartenders have replaced Phil’s stirring method with the practice of rolling the ingredients back and forth between two pitchers. Unless noted otherwise, each punch recipe serves 4 to 6 people.
16 DEMERARA SUGAR CUBES
10 OUNCES CLUB SODA
6 OUNCES APPLETON ESTATE V/X RUM
3 OUNCES VAN OOSTEN BATAVIA ARRACK
1 OUNCE LUXARDO MARASCHINO LIQUEUR
3 OUNCES LIME JUICE
5 DASHES BITTER TRUTH AROMATIC BITTERS
GARNISH: 6 LIME WHEELS
……
In a pitcher, muddle the sugar cubes with 4 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 6 ounces of club soda. Garnish with the lime wheels and serve with a ladle and punch glasses.
I wanted to build a punch around Aperol, so I paired it with a bunch of refreshing flavors, which always works with this aperitif. The combination of gin, Aperol, and grapefruit is something we use a lot. It turned out to be quite a festive punch, so I named it after Sherman Billingsley, an ex-bootlegger who owned New York’s famously festive Stork Club.—AD
12 WHITE SUGAR CUBES
8 OUNCES CLUB SODA
6 OUNCES TANQUERAY NO. TEN GIN
2 OUNCES APEROL
2 OUNCES GRAPEFRUIT JUICE
2 OUNCES LEMON JUICE
4 DASHES HOUSE PEYCHAUD’S BITTERS
GARNISH: 6 GRAPEFRUIT CRESCENTS
In a pitcher, muddle the sugar cubes with 4 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 4 ounces of club soda. Garnish with the grapefruit crescents and serve with a ladle and punch glasses.
8 OUNCES ELIJAH CRAIG 12-YEAR BOURBON
4 OUNCES DONN’S SPICES #2
3 OUNCES LEMON JUICE
4 OUNCES BLUEBERRY SYRUP
6 OUNCES CLUB SODA
GARNISH: 6 LEMON WHEELS
In a pitcher, combine all the ingredients (except the club soda). Fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the club soda. Garnish with the lemon wheels and serve with a ladle and punch glasses.
……
3 OUNCES CHAMOMILE-INFUSED OLD OVERHOLT RYE
3 OUNCES OLD WELLER ANTIQUE 107 BOURBON
3 OUNCES DONN’S MIX #1
1½ OUNCES GRAPEFRUIT JUICE
1½ OUNCES LEMON JUICE
¾ OUNCE ACACIA HONEY SYRUP
¾ OUNCE GINGER SYRUP
5 OUNCES CLUB SODA
GARNISH: 6 GRAPEFRUIT CRESCENTS
In a pitcher, combine all the ingredients (except the club soda). Fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the club soda. Garnish with the grapefruit crescents and serve with a ladle and punch glasses.
12 DEMERARA SUGAR CUBES
7½ OUNCES CLUB SODA
6 OUNCES FUJI APPLE–INFUSED FAMOUS GROUSE SCOTCH
1½ OUNCES ST. ELIZABETH ALLSPICE DRAM
4½ OUNCES FUJI APPLE JUICE
3 OUNCES LEMON JUICE
6 DASHES HOUSE PEYCHAUD’S BITTERS
GARNISH: 6 APPLE SLICES
In a pitcher, muddle the sugar cubes with 3 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 4½ ounces of club soda. Garnish with the apple slices and serve with a ladle and punch glasses.
……
I love how La Favorite plays with jalapeño-infused tequila, so I made up this punch on my subway ride to one of our tastings.—PW
18 WHITE SUGAR CUBES
8 CUCUMBER WHEELS
8 FRESH KAFFIR LIME LEAVES
PINCH OF KOSHER SALT
4 OUNCES CLUB SODA
4 OUNCES LA FAVORITE RHUM AGRICOLE BLANC
4 OUNCES JALAPEÑO-INFUSED SIEMBRA AZUL BLANCO TEQUILA
2 OUNCES YELLOW CHARTREUSE
4 OUNCES LIME JUICE
GARNISH: 6 CUCUMBER WHEELS AND 6 FRESH KAFFIR LIME LEAVES
In a pitcher, muddle the sugar cubes, cucumber wheels, Kaffir lime leaves, and salt with the club soda until the sugar is fully broken up. Add the remaining ingredients and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Garnish with the cucumber wheels and Kaffir lime leaves and serve with a ladle and punch glasses.
……
One Halloween night I was kind of drunk and challenged myself to use 3 ounces of St-Germain in a drink. The result was a somewhat voluminous punch.—BF
6 OUNCES SANTA TERESA 1796 RUM
3 OUNCES BONAL GENTIANE-QUINA
3 OUNCES ST-GERMAIN
¾ OUNCE ROTHMAN & WINTER APRICOT LIQUEUR
½ OUNCE DONN’S SPICES #2
3 OUNCES LIME JUICE
3 OUNCES ORANGE JUICE
½ OUNCE CANE SUGAR SYRUP
½ OUNCE GINGER SYRUP
3 DASHES ANGOSTURA BITTERS
6 OUNCES CLUB SODA
GARNISH: 6 LIME AND 6 ORANGE WHEELS
In a pitcher, combine all the ingredients (except the club soda). Fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the club soda. Garnish with the lime and orange wheels and serve with a ladle and punch glasses.
9 WHITE SUGAR CUBES
6 OUNCES CLUB SODA
4½ OUNCES APPLETON ESTATE V/X RUM
3 OUNCES GOSLING’S BLACK SEAL RUM
1½ OUNCES EL DORADO 151 RUM
4½ OUNCES DONN’S MIX #1
3 OUNCES LEMON JUICE
1½ OUNCES PINEAPPLE JUICE
3 DASHES ANGOSTURA BITTERS
GARNISH: NUTMEG
In a pitcher, muddle the sugar cubes with 3 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 3 ounces of club soda. Garnish with several grates of nutmeg and serve with a ladle and punch glasses.
……
12 WHITE SUGAR CUBES
9 OUNCES CLUB SODA
6 OUNCES LAIRD’S BONDED APPLE BRANDY
3 OUNCES CINNAMON ORANGE TEA–INFUSED SWEET VERMOUTH
3 OUNCES LEMON JUICE
GARNISH: 6 APPLE SLICES AND 3 CINNAMON STICKS, SNAPPED IN HALF
In a pitcher, muddle the sugar cubes with 3 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 6 ounces of club soda. Garnish with the apple slices and cinnamon sticks and serve with a ladle and punch glasses.
We originally made this punch extra festive by freezing raspberries in large cubes of ice. But then nobody wanted to deal with making the raspberry ice cubes, so we killed the idea.—PW
12 WHITE SUGAR CUBES
15 RASPBERRIES
3 OUNCES CLUB SODA
6 OUNCES APPLETON ESTATE V/X RUM
3 OUNCES LIME JUICE
3 OUNCES PINEAPPLE JUICE
3 OUNCES DRY CHAMPAGNE
GARNISH: 12 RASPBERRIES
In a pitcher, muddle the sugar cubes with the raspberries and club soda until the sugar is fully broken up. Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the champagne. Garnish with the raspberries and serve with a ladle and punch glasses.
……
9 WHITE SUGAR CUBES
9 BLACKBERRIES
6 OUNCES CLUB SODA
6 OUNCES HAYMAN’S OLD TOM GIN
¾ OUNCE LUXARDO MARASCHINO LIQUEUR
SCANT ¾ OUNCE ST. GEORGE ABSINTHE
3 OUNCES ORANGE JUICE
2 OUNCES LEMON JUICE
GARNISH: 6 ORANGE SLICES
In a pitcher, muddle the sugar cubes with the blackberries and 3 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 3 ounces of club soda. Garnish with the orange slices and serve with a ladle and punch glasses.
……
6 OUNCES CENTINELA REPOSADO TEQUILA
3 OUNCES CINNAMON ORANGE TEA–INFUSED SWEET VERMOUTH
3 OUNCES APPLE JUICE
2 OUNCES LEMON JUICE
1 OUNCE DEMERARA SYRUP
4 DASHES ANGOSTURA BITTERS
4 DASHES FEE BROTHERS WHISKEY BARREL-AGED BITTERS
6 OUNCES CLUB SODA
GARNISH: 6 APPLE SLICES AND CINNAMON
In a pitcher, combine all the ingredients (except the club soda). Fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the club soda. Garnish with the apple slices and some cinnamon grated over the bowl and serve with a ladle and punch glasses.
……
9 DEMERARA SUGAR CUBES
3 LONG ORANGE TWISTS
3 OUNCES CLUB SODA
3 OUNCES LEMON JUICE
1½ OUNCES PINEAPPLE JUICE
6 OUNCES KROGSTAD AQUAVIT
3 OUNCES GRAPEFRUIT-INFUSED PUNT E MES
4½ OUNCES DRY CHAMPAGNE
GARNISH: 6 LEMON WHEELS
In a pitcher, muddle the sugar cubes with the orange twists. Add the club soda, lemon juice, and pineapple juice and stir until the sugar is dissolved. Add the aquavit and infused vermouth and fill the pitcher three-quarters full with ice cubes. Stir until cold. Pour the champagne into a punch bowl over 1 large block of ice, then strain the contents of the pitcher over the top. Garnish with the lemon wheels and serve with a ladle and punch glasses.
……
This was one of our very first punches. Traditionally punch is made with some kind of spice element, satisfied here with a tea infusion, which was a real game changer for us.—PW
8 WHITE SUGAR CUBES
2 OUNCES CLUB SODA
4 OUNCES PLYMOUTH GIN
2 OUNCES CINNAMON ORANGE TEA–INFUSED SWEET VERMOUTH
4 OUNCES GRAPEFRUIT JUICE
2 OUNCES LEMON JUICE
3 OUNCES DRY CHAMPAGNE
GARNISH: 6 GRAPEFRUIT WHEELS
In a pitcher, muddle the sugar cubes with the club soda until the sugar is fully broken up. Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the champagne. Garnish with the grapefruit wheels and serve with a ladle and punch glasses.
8 WHITE SUGAR CUBES
8 OUNCES CLUB SODA
6 OUNCES LUSTAU EAST INDIA SOLERA SHERRY
3 OUNCES PECAN-INFUSED BUFFALO TRACE BOURBON
½ OUNCE ST. ELIZABETH ALLSPICE DRAM
2 OUNCES LIME JUICE
1 OUNCE PINEAPPLE JUICE
2 DASHES BITTERMENS XOCOLATL MOLE BITTERS
In a pitcher, muddle the sugar cubes with 2 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 6 ounces of club soda. Serve with a ladle and punch glasses. No garnish.
12 WHITE SUGAR CUBES
2 OUNCES ORGEAT
4 OUNCES CAMPO DE ENCANTO ACHOLADO PISCO
2 OUNCES APPLETON WHITE RUM
2 OUNCES OLD RAJ GIN
3 OUNCES GRAPEFRUIT JUICE
2 OUNCES LEMON JUICE
2 OUNCES BECHEROVKA BITTERS
GARNISH: 6 LEMON WHEELS
In a pitcher, muddle the sugar cubes with the orgeat until the sugar is fully broken up. Add the remaining ingredients and fill the pitcher three-quarters full with ice cubes. Roll the drink into another pitcher and repeat until the drink is very cold and the sugar is completely dissolved. Strain into a punch bowl over 1 large block of ice. Garnish with the lemon wheels and serve with a ladle and punch glasses.
{Serves 2}
The night before our menu tastings, we’re often scrambling to come up with new drinks. On a whim, I thought apricot and Batavia arrack would pair well with the banana notes in the Plantation rum, and it worked out. This is intended to be a two-person punch, but you can easily double or triple it.—JG
3 OUNCES PLANTATION BARBADOS 5-YEAR RUM
½ OUNCE EL DORADO 151 RUM
½ OUNCE VAN OOSTEN BATAVIA ARRACK
1 OUNCE ROTHMAN & WINTER APRICOT LIQUEUR
1½ OUNCES LIME JUICE
1½ OUNCES PINEAPPLE JUICE
1 OUNCE GRAPEFRUIT JUICE
1 OUNCE CANE SUGAR SYRUP
2 DASHES ANGOSTURA BITTERS
1 OUNCE CLUB SODA
GARNISH: 6 LIME WHEELS AND NUTMEG
In a pitcher, combine all the ingredients (except the club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a small punch bowl over ice cubes. Top with the club soda. Garnish with the lime wheels and several grates of nutmeg and serve with two straws.
……
A lot of our punches are complex and boozy, but we also try to include an easy-drinking punch on every menu.—PW
12 WHITE SUGAR CUBES
9 OUNCES CLUB SODA
9 OUNCES STRAWBERRY- AND PINEAPPLE-INFUSED MACCHU PISCO
1½ OUNCES LUXARDO MARASCHINO LIQUEUR
3 OUNCES LIME JUICE
GARNISH: 6 STRAWBERRY SLICES AND 6 LIME WHEELS
In a pitcher, muddle the sugar cubes with 3 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 6 ounces of club soda. Garnish with the strawberries and lime wheels and serve with a ladle and punch glasses.
……
Among sherry’s many friends behind the bar is tequila. Doubling up on infusions gives this punch extra layers of complexity.—AD
9 WHITE SUGAR CUBES
9 OUNCES CLUB SODA
6 OUNCES SPICED PEAR–INFUSED SIEMBRA AZUL BLANCO TEQUILA
1½ OUNCES CINNAMON ORANGE TEA–INFUSED SWEET VERMOUTH
1½ OUNCES LA GITANA MANZANILLA SHERRY
3 OUNCES LEMON JUICE
GARNISH: 6 PEAR SLICES
In a pitcher, muddle the sugar cubes with 3 ounces of the club soda until the sugar is fully broken up. Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the remaining 6 ounces of club soda. Garnish with the pear slices and serve with a ladle and punch glasses.
This punch combines two caraway-forward spirits: Old Overholt and Kümmel.—BF
18 RASPBERRIES
1 OUNCE SUPERFINE SUGAR
6 ORANGE TWISTS
12 OUNCES OLD OVERHOLT RYE
1½ OUNCES KÜMMEL LIQUEUR
3 OUNCES LEMON JUICE
3 OUNCES GRAPEFRUIT JUICE
1½ OUNCES CANE SUGAR SYRUP
2 OUNCES DRY CHAMPAGNE
GARNISH: 12 RASPBERRIES AND 6 LEMON WHEELS
In a pitcher, muddle the raspberries with the sugar and orange twists. Add the remaining ingredients (except the champagne) and fill the pitcher with ice cubes. Stir until cold. Pour the champagne into a punch bowl, then strain the contents of the pitcher over the top. Add 1 large block of ice. Garnish with the raspberries and lemon wheels and serve with a ladle and punch glasses.
……
I so loved our green tea–infused Scotch that I created this punch to keep it around a bit longer.—JG
9 WHITE SUGAR CUBES
3 LEMON TWISTS
2 OUNCES CLUB SODA
6 OUNCES COCONUT GREEN TEA–INFUSED FAMOUS GROUSE SCOTCH
1½ OUNCES AMARO NONINO
1 OUNCE GRAND MARNIER
3 OUNCES LEMON JUICE
4 OUNCES DRY CHAMPAGNE
GARNISH: 6 LEMON WHEELS
In a pitcher, muddle the sugar cubes with the lemon twists and club soda until the sugar is fully broken up. Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the champagne. Garnish with the lemon wheels and serve with a ladle and punch glasses.
……
6 WHITE SUGAR CUBES
4 OUNCES CLUB SODA
8 OUNCES SCARLET GLOW TEA–INFUSED MACCHU PISCO
3 OUNCES PINEAPPLE JUICE
2 OUNCES GRAPEFRUIT JUICE
2 OUNCES LIME JUICE
6 OUNCES DRY CHAMPAGNE
GARNISH: 6 PINEAPPLE WEDGES
In a pitcher, muddle the sugar cubes with the club soda until the sugar is fully broken up. Add the remaining ingredients (except the champagne) and fill the pitcher three-quarters full with ice cubes. Stir until cold, then strain into a punch bowl over 1 large block of ice. Top with the champagne. Garnish with the pineapple wedges and serve with a ladle and punch glasses.
There are two schools of thought on how to make a proper julep. One camp says you muddle the mint inside the tin, then build the drink on top of it. We usually save the mint for garnish in the form of a lavish bouquet; this method gives you a headful of minty aroma as you sip the drink through a straw. As you’ll see, juleps require more patience than most cocktails. The secret to a proper julep is slowly adding crushed ice as you stir the drink to the proper dilution and temperature. In addition to being the most handsome of serving vessels, a julep tin is an excellent indicator of temperature: you should stir the drink until the tin is completely covered in a frosty patina.
This is basically a big glass of vermouth, but the amaro makes it seem more complex than it is. Peach and amaro get along famously.—AD
2 OUNCES DOLIN DRY VERMOUTH
¾ OUNCE AMARO CIOCIARO
1 TEASPOON MASSENEZ CRÈME DE PÊCHE PEACH LIQUEUR
GARNISH: 1 MINT BOUQUET
Put all the ingredients 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 tin 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.
I’d tasted a chamomile-infused grappa that I loved and decided to try the same thing with Old Overholt rye. The results blew my mind. I decided to show it off in its most naked form: a julep. It has since become one of our most-used infusions.—PW
Put the rye 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 tin 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.
……
1½ OUNCES OLD GRAND-DAD 114 BOURBON
½ OUNCE DIPLOMÁTICO RESERVA EXCLUSIVA RUM
1 TEASPOON MASSENEZ CRÈME DE PÊCHE PEACH LIQUEUR
1 TEASPOON DEMERARA SYRUP
¼ OUNCE SMITH & CROSS RUM
4 DASHES FEE BROTHERS WHISKEY BARREL-AGED BITTERS
GARNISH: 1 MINT BOUQUET
Put the bourbon, Diplomático rum, peach liqueur, and 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 tin two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Float the Smith & Cross rum over the drink and top with the bitters. Garnish with the mint bouquet in the center of the ice and serve with a straw.
……
The Kentucky-born humorist Irvin S. Cobb once said, “Any guy who’d put rye in a mint julep and crush the leaves would put scorpions in a baby’s bed.” Taking this to heart, I rub the inside of the julep tin with mint leaves, then discard them before building the drink.—BM
2 MINT SPRIGS
2 OUNCES BUFFALO TRACE BOURBON
¼ OUNCE DEMERARA SYRUP
½ OUNCE GOSLING’S BLACK SEAL RUM
GARNISH: 1 MINT BOUQUET
Rub the mint around the inside of a julep tin and discard. Fill the tin with crushed ice and add the bourbon and syrup. Swizzle briefly, then top with crushed ice. Pour the rum over the top. Garnish with the mint bouquet in the center of the ice and serve with a straw.
2 OUNCES OLD OVERHOLT RYE
¼ OUNCE MAPLE SYRUP
GARNISH: 1 MINT BOUQUET
Put the rye and maple 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 tin 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.
1 OUNCE COGNAC
1 OUNCE LAIRD’S BONDED APPLE BRANDY
1 TEASPOON MASSENEZ CRÈME DE PÊCHE PEACH LIQUEUR
1 TEASPOON SIMPLE SYRUP
GARNISH: 1 MINT BOUQUET
Put all the ingredients 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 tin 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.
……
1 MINT SPRIG
2 OUNCES BOLS GENEVER
½ OUNCE SMITH & CROSS RUM
1 TEASPOON DEMERARA SYRUP
1 TEASPOON VANILLA SYRUP
1 DASH BITTER TRUTH AROMATIC BITTERS
GARNISH: 1 MINT BOUQUET
Rub the mint around the inside of a julep tin and discard. Put the remaining ingredients (except the bitters) in the 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 tin two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Top with the bitters. Garnish with the mint bouquet in the center of the ice and serve with a straw.
1 OUNCE LAPHROAIG 12-YEAR SCOTCH
1 OUNCE LAIRD’S BONDED APPLE BRANDY
¼ OUNCE MAPLE SYRUP
GARNISH: 1 APPLE FAN AND 1 MINT BOUQUET
Put all the ingredients 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 tin two-thirds full and stir until the tin is completely frosted. Add more ice to form a cone above the rim. Garnish with the apple fan and mint bouquet in the center of the ice and serve with a straw.
……
Although no cinnamon is grated directly into the drink, grating the cinnamon stick before you use it to garnish the drink releases its aromas and makes it more fragrant when you stick it into the ice.—BM
1 MINT SPRIG
2 OUNCES EL TESORO REPOSADO TEQUILA
1 TEASPOON DEMERARA SYRUP
½ OUNCE DEL MAGUEY CHICHICAPA MEZCAL
GARNISH: 1 CINNAMON STICK AND 1 MINT BOUQUET
Rub the mint around the inside of a julep tin and discard. Fill the tin with crushed ice and add the tequila and syrup. Swizzle briefly, then top with crushed ice. Float the mezcal on top. Grate the side of a cinnamon stick away from the drink to release its aromas, then place the cinnamon and mint bouquet in the center of the ice and serve with a straw.
Cocktail historians might take issue with our simplified definition, but for our purposes flips contain a whole egg or yolks alone; fizzes contain a whole egg or whites alone. Either way, the almighty egg adds distinctive body and texture to any drink it touches. As always, heed the standard raw-egg warnings.
2 OUNCES PLYMOUTH GIN
¾ OUNCE ST-GERMAIN
¾ OUNCE LEMON JUICE
¾ OUNCE SIMPLE SYRUP
1 EGG WHITE
CLUB SODA
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.
A fizz variation on the Chinese cocktail from The Savoy Cocktail Book, by Harry Craddock.—PW
2 OUNCES APPLETON ESTATE V/X RUM
¼ OUNCE COINTREAU
¼ OUNCE LUXARDO MARASCHINO LIQUEUR
½ OUNCE LEMON JUICE
½ OUNCE SIMPLE SYRUP
¼ OUNCE GRENADINE
1 EGG WHITE
1 DASH ANGOSTURA BITTERS
GARNISH: 1 ORANGE WHEEL
Dry shake all the ingredients, then shake again with ice. Double strain into a fizz glass filled with ice cubes. Garnish with the orange wheel and serve with a straw.
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2 OUNCES FLOR DE CAÑA 7-YEAR RUM
¾ OUNCE SANDEMAN RAINWATER MADEIRA
¾ OUNCE DEMERARA SYRUP
1 EGG
2 DASHES FEE BROTHERS WHISKEY BARREL-AGED BITTERS
GARNISH: CINNAMON
Dry shake all the ingredients, then add 3 ice cubes and shake again. Double strain into a fancy fizz glass. Garnish with a few grates of cinnamon.
We don’t make a lot of flips at Death & Co (not everyone loves eggy cocktails, and they can make an awful mess behind the bar), but this jammy flip, named for the jazz musician, is a crowd-pleaser.—TW
1½ OUNCES HINE H COGNAC
½ OUNCE DRIED CURRANT–INFUSED WILD TURKEY RYE
¾ OUNCE SANDEMAN RUBY PORT
½ OUNCE SIMPLE SYRUP
1 EGG YOLK
½ OUNCE HEAVY CREAM
1 DASH ANGOSTURA BITTERS
Dry shake all the ingredients, then shake again with ice. Double strain into a coupe. No garnish.
……
2 OUNCES SANTA TERESA 1796 RUM
½ OUNCE CHERRY HEERING
¼ OUNCE DEMERARA SYRUP
1 EGG YOLK
½ OUNCE HEAVY CREAM
2 DASHES BITTERMENS XOCOLATL MOLE BITTERS
GARNISH: 1 BRANDIED CHERRY
Dry shake all the ingredients, then shake again with ice. Double strain into a coupe. Garnish with the cherry.
……
I wanted to come up with a Ramos Gin Fizz that was less of a pain in the ass to make (you have to shake them forever). Replacing the egg with yogurt and lemon curd did the trick.—JS
2 OUNCES MARTIN MILLER’S WESTBOURNE-STRENGTH GIN
½ OUNCE LEMON JUICE
½ OUNCE ORGEAT
1 TEASPOON GREEK YOGURT
1 TEASPOON LEMON CURD
3 DROPS ROSE WATER
Shake all the ingredients (except the rose water) with ice, then double strain into a coupe. Top with the rose water. No garnish.
……
By nature, flips are rich and decadent. This drink is as well, but the madeira is light and stretches out the flavors to create a more delicate flip.—AD
1½ OUNCES LAIRD’S BONDED APPLE BRANDY
½ OUNCE SANDEMAN RAINWATER MADEIRA
½ OUNCE MAPLE SYRUP
1 EGG YOLK
½ OUNCE HEAVY CREAM
GARNISH: NUTMEG AND 1 APPLE SLICE
Dry shake all the ingredients, then shake again with ice. Double strain into a coupe. Garnish with a few grates of nutmeg and rest the apple slice on the edge of the coupe.
……
2 OUNCES DRIED CURRANT–INFUSED WILD TURKEY RYE
¾ OUNCE LUSTAU EAST INDIA SOLERA SHERRY
1 WHOLE EGG
1 DASH ANGOSTURA BITTERS
GARNISH: CINNAMON
Dry shake all the ingredients, then add 1 large ice cube and shake again. Double strain into a coupe. Garnish with a few grates of cinnamon.
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1 OUNCE APPLETON ESTATE V/X RUM
1 OUNCE GOSLING’S BLACK SEAL RUM
¾ OUNCE RUBY PORT
1 TEASPOON ESPRESSO-INFUSED DEMERARA SYRUP
1 EGG YOLK
1 DASH ANGOSTURA BITTERS
Dry shake all the ingredients, then shake again with ice. Double strain into a coupe. No garnish.
……
This Halloween-inspired drink was the first of many D&C drinks named after Johnny Depp movies. Technically a “golden fizz,” this rich drink is stylistically more like a flip.—BM
1½ OUNCES FLOR DE CAÑA 7-YEAR RUM
½ OUNCE EL DORADO HIGH-STRENGTH 151 RUM
½ OUNCE LEMON JUICE
½ OUNCE MAPLE SYRUP
1 EGG YOLK
2 TEASPOONS PUMPKIN PUREE
CLUB SODA
Dry shake all the ingredients (except the club soda), then shake again with ice. Strain into a fizz glass and top with club soda. No garnish.
Swizzles hail from the Caribbean, where they are traditionally mixed with the stem of the Quararibea turbinata tree (see this page). We like to premix the drink by dry shaking or whipping the ingredients with a few ice pellets, which speeds the swizzling process and saves valuable time during service. But if you have the time, feel free to build the cocktail as you would a julep, swizzling the ingredients with a mixing spoon—or a bois lélé if you’re lucky enough to own one.
1½ OUNCES LA FAVORITE RHUM AGRICOLE BLANC
1 OUNCE LIME JUICE
¾ OUNCE CANE SUGAR SYRUP
2 DASHES ANGOSTURA BITTERS
GARNISH: 1 MINT SPRIG AND 1 LIME WHEEL
Whip all the ingredients, shaking with a few pieces of crushed ice just until incorporated. Pour into a pilsner glass filled with crushed ice and swizzle until cold. Garnish with the mint sprig and lime wheel and serve with a straw.
……
2 OUNCES PECAN-INFUSED BUFFALO TRACE BOURBON
1 OUNCE MARIE BRIZARD WHITE CRÈME DE CACAO
½ OUNCE LILLET ROUGE
¾ OUNCE LEMON JUICE
Dry shake all the ingredients, then add 3 ice cubes and short shake. Strain into a pilsner glass filled with crushed ice. Serve with a straw. No garnish.
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This drink’s pretty pink color gives it a cotton candy–like appearance.—JG
1½ OUNCES ANCHOR JUNIPERO GIN
½ OUNCE YELLOW CHARTREUSE
1 TEASPOON CRÈME YVETTE, PLUS MORE FOR TOPPING THE DRINK
¾ OUNCE LEMON JUICE
½ OUNCE VANILLA SYRUP
¼ OUNCE SIMPLE SYRUP
Dry shake all the ingredients, then dump into a pilsner glass filled with crushed ice. Swizzle until cold, then top with a thin layer of Crème Yvette. Serve with a straw. No garnish.
This was the first of many sherry cocktails I’ve created. It’s my tribute to the Queen’s Park Swizzle, the most classic drink in the category.—AD
1 OUNCE BARBANCOURT 3-STAR RUM
1 OUNCE LUSTAU AMONTILLADO SHERRY
¼ OUNCE VELVET FALERNUM
¾ OUNCE LIME JUICE
¾ OUNCE GINGER SYRUP
3 DASHES ANGOSTURA BITTERS
GARNISH: 1 MINT SPRIG
Whip all the ingredients (except the bitters), shaking with a few pieces of crushed ice just until incorporated. Strain into a pilsner glass filled with crushed ice. Swizzle until cold. Add the bitters and swizzle them into the top of the drink. Garnish with the mint sprig and serve with a straw.
……
Some of our favorite ingredient pairings are represented in this drink: grapefruit and cinnamon, tequila and chiles, and tequila and mezcal.—JS
1 OUNCE SIETE LEGUAS REPOSADO TEQUILA
½ OUNCE DEL MAGUEY VIDA MEZCAL
1 OUNCE ANCHO CHILE-INFUSED DOLIN ROUGE VERMOUTH
½ OUNCE GRAPEFRUIT JUICE
½ OUNCE LIME JUICE
¾ OUNCE CINNAMON BARK SYRUP
ANGOSTURA BITTERS
GARNISH: 1 CINNAMON STICK
Short shake all the ingredients (except the bitters) with 3 ice cubes, then strain into a pilsner glass filled with crushed ice. Add the bitters and swizzle them on top of the drink. Grate a bit of the cinnamon over the drink, then garnish with the cinnamon stick and serve with a straw.
……
When used judiciously, Vanilla Syrup can add a lot of elegance to a drink. Here it softens a big, funky rum, making it play nice with the sherry.—AD
1 OUNCE SMITH & CROSS RUM
1½ OUNCES WILLIAMS & HUMBERT DRY SACK MEDIUM SHERRY
¾ OUNCE LIME JUICE
½ OUNCE CANE SUGAR SYRUP
1 TEASPOON VANILLA SYRUP
GARNISH: 1 MINT SPRIG
Whip all the ingredients, shaking with a few pieces of crushed ice just until incorporated. Strain into a pilsner glass filled with crushed ice. Swizzle until cold. Garnish with the mint sprig and serve with a straw.
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1 OUNCE EL TESORO AÑEJO TEQUILA
1 OUNCE LUSTAU AMONTILLADO SHERRY
¼ OUNCE VELVET FALERNUM
¾ OUNCE LIME JUICE
¾ OUNCE GINGER SYRUP
3 DASHES ANGOSTURA BITTERS
GARNISH: 1 MINT SPRIG
Dry shake all the ingredients (except the bitters), then dump into a pilsner glass filled with crushed ice. Add the bitters and swizzle them into the top of the drink. Garnish with the mint sprig and serve with a straw.
3 OR 4 MINT SPRIGS
2 OUNCES PLYMOUTH GIN
¾ OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
2 DASHES ANGOSTURA BITTERS
2 DASHES PEYCHAUD’S BITTERS
GARNISH: 1 MINT SPRIG
In a shaker, gently muddle the mint. Add the remaining ingredients (except the bitters) and dry shake, then dump into a pilsner glass. Fill the glass with crushed ice and swizzle until cold. Add the bitters and swizzle them into the top of the drink. Garnish with the mint sprig and serve with a straw.
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1½ OUNCES SIEMBRA AZUL BLANCO TEQUILA
½ OUNCE DEL MAGUEY VIDA MEZCAL
¾ OUNCE LIME JUICE
½ OUNCE CANE SUGAR SYRUP
2 DASHES ANGOSTURA BITTERS
GARNISH: 1 LIME WHEEL
Dry shake all the ingredients, then dump into a pilsner glass filled with crushed ice. Swizzle until cold. Garnish with the lime wheel and serve with a straw.
……
Anthony Sarnicola, a regular at the bar, named this drink and described it as “a sex change for Laphroaig.”—PW
2 OUNCES LAPHROAIG 10-YEAR SCOTCH
2 DASHES VIEUX PONTARLIER ABSINTHE
½ OUNCE CANE SUGAR SYRUP
GARNISH: 1 MINT SPRIG
Dry shake all the ingredients, then dump into a pilsner glass filled with crushed ice. Swizzle until cold. Garnish with the mint sprig and serve with a straw.
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1 OUNCE RANSOM OLD TOM GIN
1 OUNCE LUSTAU AMONTILLADO SHERRY
½ OUNCE VELVET FALERNUM
¾ OUNCE LIME JUICE
½ OUNCE GINGER SYRUP
6 DASHES ANGOSTURA BITTERS
GARNISH: 1 MINT SPRIG
Dry shake all the ingredients (except the bitters), then dump into a pilsner glass filled with crushed ice. Top with the bitters. Garnish with the mint sprig, and serve with a straw.
Swizzling the bitters on top of the swizzle, instead of with the other ingredients, gives you a blast of aromatics as you sip the drink.—BM
2 OUNCES EVAN WILLIAMS SINGLE-BARREL BOURBON
¾ OUNCE OTIMA 10-YEAR TAWNY PORT
½ OUNCE LEMON JUICE
¾ OUNCE VANILLA SYRUP
2 DASHES FEE BROTHERS WHISKEY BARREL-AGED BITTERS
3 DASHES HOUSE PEYCHAUD’S BITTERS
GARNISH: 1 MINT SPRIG
Dry shake all the ingredients (except the bitters), then dump into a pilsner glass filled with crushed ice. Swizzle until cold. Add the bitters and swizzle them into the top of the drink. Garnish with the mint sprig and serve with a straw.
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Build this swizzle slowly; the wine needs time to marry with the currant-infused rye.—TW
1½ OUNCES DRIED CURRANT–INFUSED WILD TURKEY RYE
1 OUNCE RED RIOJA WINE
¾ OUNCE COINTREAU
½ OUNCE LIME JUICE
1 TEASPOON SIMPLE SYRUP
1 DASH BITTERMENS XOCOLATL MOLE BITTERS
GARNISH: 1 ORANGE WHEEL
Combine all the ingredients in a pilsner glass and swizzle while adding crushed ice little by little. Garnish with the orange wheel and serve with a straw.
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1½ OUNCES HINE H COGNAC
¼ OUNCE GRAND MARNIER
½ OUNCE MORENITA CREAM SHERRY
½ OUNCE LEMON JUICE
½ OUNCE MAPLE SYRUP
1 TEASPOON CINNAMON BARK SYRUP
2 DASHES ANGOSTURA BITTERS
Dry shake all the ingredients (except the bitters), then dump into a pilsner glass filled with crushed ice. Swizzle the drink until cold. Add the bitters and swizzle them into the top of the drink. Serve with a straw. No garnish.
In 2008 we put the Mr. Potato Head method into practice on our cocktail menu by devoting a section to drinks that could be made by swapping a variety of base spirits. Inevitably we had a favorite spirit for each recipe, so we phased out the Multiple Choice section of our menu, but it did accurately demonstrate the Mr. Potato Head method in that the same formula works equally well (or nearly as well) if you just swap out one base spirit for another.
2 OUNCES PLYMOUTH GIN, SCARLET IBIS RUM, BERNHEIM WHEAT WHISKEY, RITTENHOUSE 100 RYE, LAIRD’S BONDED APPLE BRANDY, OR HINE H COGNAC
1 OUNCE CINNAMON ORANGE TEA–INFUSED SWEET VERMOUTH
½ OUNCE LEMON JUICE
¾ OUNCE SIMPLE SYRUP
1 DASH ANGOSTURA BITTERS
CLUB SODA
GARNISH: 3 BRANDIED CHERRIES ON A COCKTAIL PICK
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 cherries and serve with a straw.
This was our original multiple-choice cocktail. It employs a template I’ve used to create a bunch of drinks: 2 ounces of booze, ¾ ounce of vermouth, and ½ ounce of something interesting—here split between Chartreuse and Bénédictine.—PW
2 OUNCES RITTENHOUSE 100 RYE, LAIRD’S BONDED APPLE BRANDY, SANTA TERESA 1796 RUM, HINE H COGNAC, OR FAMOUS GROUSE SCOTCH
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE YELLOW CHARTREUSE
¼ OUNCE BÉNÉDICTINE
2 DASHES HOUSE PEYCHAUD’S BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
This is a classic Mr. Potato Head spec. With gin it becomes a Ramble; with rum it’s a Seersucker; and with apple brandy it’s a Sloe Scobeyville Sling.—PW
1 OUNCE PLYMOUTH GIN, SCARLET IBIS RUM, LAIRD’S BONDED APPLE BRANDY, OR SIEMBRA AZUL BLANCO TEQUILA
1 OUNCE SLOE GIN
1 OUNCE LEMON JUICE
¾ OUNCE SIMPLE SYRUP
½ OUNCE LUXARDO MARASCHINO LIQUEUR
Short shake all the ingredients (except the blackberries and maraschino liqueur) with 3 ice cubes, then strain into a pilsner glass filled with crushed ice. Empty the ice from the shaker and add the blackberries and the maraschino liqueur. Gently muddle the blackberries, then pour over the drink. Serve with a straw.
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2 OUNCES EL TESORO REPOSADO TEQUILA, BEEFEATER LONDON DRY GIN, COMPASS BOX ASYLA SCOTCH, RITTENHOUSE 100 RYE, OR HINE H COGNAC
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.
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1 OUNCE BEEFEATER LONDON DRY GIN, APPLETON ESTATE V/X RUM, SIEMBRA AZUL BLANCO TEQUILA, COMPASS BOX ASYLA SCOTCH, CALVADOS, OR HINE H COGNAC
1 OUNCE DRY CHAMPAGNE
1 OUNCE ST-GERMAIN
1 OUNCE CLUB SODA
GARNISH: 1 LEMON TWIST
Combine all the ingredients in a wine glass filled with ice cubes and stir until cold. Garnish with the lemon twist.
Aquavit was never a key player in classic cocktails, so it’s often overlooked as a base spirit. We’ve tried to remedy this by occasionally giving the ingredient its own section on our menus.
2 OUNCES LINIE AQUAVIT
¾ OUNCE LILLET BLANC
½ OUNCE COINTREAU
¾ OUNCE LEMON JUICE
½ OUNCE ACACIA HONEY SYRUP
GARNISH: 2 ORANGE CRESCENTS
Short shake all the ingredients with 3 ice cubes, then strain into a double rocks glass filled with crushed ice. Garnish with the orange crescents.
……
This is a play on the Fitty-Fitty, an equal-parts martini popularized by Audrey Saunders at the Pegu Club, with the addition of aquavit.—TW
1 OUNCE KROGSTAD AQUAVIT
1 OUNCE BEEFEATER LONDON DRY GIN
1 OUNCE DOLIN BLANC VERMOUTH
1 DASH REGANS’ ORANGE BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
1 OUNCE KROGSTAD AQUAVIT
1 OUNCE OCHO 2012 PLATA TEQUILA
¾ OUNCE LIME JUICE
¾ OUNCE WATERMELON JUICE
½ OUNCE CANE SUGAR SYRUP
1 DASH BITTER TRUTH CELERY BITTERS
1 DASH HOUSE ORANGE BITTERS
Shake all the ingredients with ice, then strain into a large coupe. No garnish.
……
3 CUCUMBER WHEELS
2 OUNCES KROGSTAD AQUAVIT
¾ OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
1 TEASPOON GRENADINE
2 DASHES BITTER TRUTH CELERY BITTERS
GARNISH: 1 CUCUMBER SPEAR
In a shaker, muddle the cucumber wheels. Add the remaining ingredients and shake with ice, then double strain into a double rocks glass over 1 large ice cube. Garnish with the cucumber spear.
The Sazerac, New Orleans’s most famous contribution to the cocktail canon, is elegant in its simplicity. We, of course, have complicated and fussed with the original recipe to no end, resulting in many iterations that are true to the classic in only the loosest sense of the word. (For our classic version, see this page.)
VIEUX PONTARLIER ABSINTHE
2 OUNCES ANCHOR GENEVIEVE GIN
¼ OUNCE DEMERARA SYRUP
3 DASHES HOUSE PEYCHAUD’S BITTERS
GARNISH: 1 LEMON TWIST
Rinse a rocks glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass over 1 large ice cube. Garnish with the lemon twist.
……
2 OUNCES COMPASS BOX ASYLA SCOTCH
¼ OUNCE AMARO AVERNA
1 TEASPOON SIMPLE SYRUP
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a double rocks glass. Garnish with the orange twist.
LAPHROAIG 10-YEAR SCOTCH
2 OUNCES REDBREAST 12-YEAR IRISH WHISKEY
½ OUNCE ST-GERMAIN
1 DASH HOUSE ORANGE BITTERS
1 LEMON TWIST
Rinse a double rocks glass with Laphroaig 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.
……
This drink contains all things French: French absinthe, French cognac, French-colony rum, and bitters that originated in Haiti, a former French colony.—JS
VIEUX PONTARLIER ABSINTHE
1½ OUNCES BARBANCOURT 3-STAR RUM
½ OUNCE PIERRE FERRAND 1840 COGNAC
1 TEASPOON CANE SUGAR SYRUP
3 DASHES HOUSE PEYCHAUD’S 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.
LAPHROAIG 10-YEAR SCOTCH
1½ OUNCES RITTENHOUSE 100 RYE
½ OUNCE BRUICHLADDICH PORT CHARLOTTE 7-YEAR SCOTCH
2 DASHES VIEUX PONTARLIER ABSINTHE
1 TEASPOON DEMERARA SYRUP
2 DASHES HOUSE PEYCHAUD’S BITTERS
1 LEMON TWIST
Rinse a rocks glass with Laphroaig and dump. Stir the remaining ingredients (except the lemon twist) with ice, then strain into a rocks glass. Squeeze the lemon twist over the drink and discard. No garnish.
……
Splitting aquavit and tequila is weird, but it works. You end up with a rich drink without using a lot of sugar.—JV
1½ OUNCES LINIE AQUAVIT
¾ OUNCE EL TESORO REPOSADO TEQUILA
1 TEASPOON CANE SUGAR SYRUP
4 DASHES HOUSE PEYCHAUD’S BITTERS
1 DASH BITTER TRUTH AROMATIC BITTERS
1 LEMON TWIST
Stir all the ingredients (except the lemon twist) over ice, then strain into a rocks glass. Squeeze the lemon twist over the drink and discard. No garnish.
I like combining a high-proof spirit with something soft and delicate. Here it’s a fiery overproof whiskey and an aperitif made with rosé.—ST
1½ OUNCES OLD GRAND-DAD 114 BOURBON
1 OUNCE LILLET ROSÉ
1 TEASPOON CANE SUGAR SYRUP
2 DASHES HOUSE PEYCHAUD’S BITTERS
1 GRAPEFRUIT TWIST
Stir all the ingredients (except the grapefruit twist) over ice, then strain into a rocks glass. Squeeze the grapefruit twist over the drink and discard. No garnish.
……
Named after Johnny Hallyday, the French pop singer, this Sazerac variation uses a quartet of French ingredients.—TW
VIEUX PONTARLIER ABSINTHE
1½ OUNCES HINE H COGNAC
½ OUNCE DOLIN DRY VERMOUTH
½ OUNCE ROYAL COMBIER LIQUEUR
1 TEASPOON CLEAR CREEK PEAR BRANDY
1 DASH ANGOSTURA BITTERS
GARNISH: 1 LEMON TWIST
Rinse a rocks glass with absinthe and dump. Stir the remaining ingredients over ice, then strain into the glass. Garnish with the lemon twist.
It’s hard to predict which D&C drinks will be replicated elsewhere. This Sazerac variation has ended up on the menus of cocktail bars all over world.—JS
VIEUX PONTARLIER ABSINTHE
2 OUNCES ZACAPA 23-YEAR RUM
1 TEASPOON CANE SUGAR SYRUP
3 DASHES HOUSE PEYCHAUD’S BITTERS
1 DASH ANGOSTURA BITTERS
1 DASH BITTERMENS XOCOLATL MOLE BITTERS
1 LEMON TWIST
Rinse a double 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 CRUZAN SINGLE-BARREL RUM
½ OUNCE CLEAR CREEK PEAR BRANDY
2 DASHES VIEUX PONTARLIER ABSINTHE
1 TEASPOON DEMERARA SYRUP
4 DASHES HOUSE PEYCHAUD’S BITTERS
1 DASH ANGOSTURA BITTERS
1 LEMON TWIST
Stir all the ingredients (except the lemon twist) over ice, then strain into a double rocks glass. Squeeze the lemon twist over the drink and discard. No garnish.
Our favorite cocktail writer, Kingsley Amis, said of the Negroni, “This is a really fine invention. It has the power, rare with drinks and indeed with anything else, of cheering you up.” We couldn’t agree more. Plus, the simple recipe of equal parts gin, sweet vermouth, and Campari is a great launchpad for endless modification. (For our classic version, see this page.)
2 OUNCES BEEFEATER LONDON DRY GIN
½ OUNCE PUNT E MES
½ OUNCE CAMPARI
½ OUNCE OTIMA 10-YEAR TAWNY PORT
GARNISH: 1 ORANGE COIN
Stir all the ingredients over ice, then strain into a coupe. To garnish, flame the orange coin over the drink, then drop it in.
……
Some drinks are just happy accidents. One night I saw several bottles sitting next to each other behind the bar, and I thought, Why not? I started playing around with them in Negroni proportions, and it worked.—ST
¾ OUNCE PERRY’S TOT NAVY-STRENGTH GIN
¾ OUNCE PLYMOUTH SLOE GIN
½ OUNCE APEROL
½ OUNCE PIERRE FERRAND DRY CURAÇAO
2 DASHES ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. No garnish.
……
Raspberries and Campari have a great affinity for each other, so I combined them, along with sloe gin, in this Negroni variation.—PW
3 RASPBERRIES
1½ OUNCES BEEFEATER LONDON DRY GIN
1 OUNCE PLYMOUTH SLOE GIN
1 OUNCE CAMPARI
GARNISH: 1 RASPBERRY
In a mixing glass, gently muddle the raspberries. Add the remaining ingredients and stir over ice. Double strain into a double rocks glass over 1 large ice cube. Garnish with the raspberry.
I created this Negroni variation immediately after I first tasted Smith & Cross rum. Only Carpano Antica has the balls to stand up to its intensity.—JS
1 OUNCE SMITH & CROSS RUM
1 OUNCE CARPANO ANTICA FORMULA VERMOUTH
1 OUNCE CAMPARI
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a double rocks glass. Garnish with the orange twist.
……
In Oaxaca, it’s customary to drink a small copita of mezcal, called a mañanita, before your morning coffee. This is probably the spiciest drink we’ve ever served.—JS
1 OUNCE SOMBRA MEZCAL
1 OUNCE COFFEE- AND CHILE-INFUSED CAMPARI
1 OUNCE HOUSE SWEET VERMOUTH
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 EL TESORO REPOSADO TEQUILA
½ OUNCE CAMPARI
½ OUNCE GRAND MARNIER
½ OUNCE PUNT E MES
Stir all the ingredients over ice, then strain into a coupe. No garnish.
1½ OUNCES SIEMBRA AZUL REPOSADO TEQUILA
¾ OUNCE GRAPEFRUIT-INFUSED PUNT E MES
½ OUNCE CAMPARI
¼ OUNCE CYNAR
1 DASH BITTERMENS XOCOLATL MOLE BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a coupe. To garnish, flame the orange twist over the drink, then drop it in.
……
1½ OUNCES LAIRD’S BONDED APPLE BRANDY
1 OUNCE GRAN CLASSICO BITTER
¾ OUNCE MATHILDE POIRE PEAR LIQUEUR
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. No garnish.
……
1½ OUNCES FORD’S GIN
¾ OUNCE DOLIN BLANC VERMOUTH
¾ OUNCE SUZE SAVEUR D’AUTREFOIS LIQUEUR
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.
If there is a secret handshake at Death & Co, it’s the daiquiri. Just as you can learn everything about a cook’s kitchen skills by watching him or her make an omelet, you can see into the soul of a bartender by ordering a daiquiri. If bartenders can execute it properly, achieving a harmonious balance of sweet, sour, and boozy—and a drink that’s cold as hell but not overly diluted—they can make anything.
The daiquiri is also our preshift drink of choice, so much so that if you stop by Death & Co at the very beginning of a shift, you might be witness to GDT, or Gangster Daiquiri Time. What started as a grudge match between Thomas and Brad to shake the best daiquiri turned into a nightly ritual in which a designated bartender creates a round of daiquiris (or variations thereof) for the staff. Many of the following specs were born out of this sacred custom. (For our classic version, see this page.)
The venerable British bartender Angus Winchester came in one night and asked me to make him a three-rum daiquiri. This is the result.—PW
¾ OUNCE APPLETON ESTATE V/X RUM
¾ OUNCE RON DEL BARRILITO 3-STAR RUM
½ OUNCE LA FAVORITE RHUM AGRICOLE BLANC
¾ 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.
When we first got Batavia arrack, nobody wanted to mess with it. I was determined to use it as a base spirit, though, so I mixed it with a spoonful of pomegranate molasses, which works micacles.—PW
2 OUNCES VAN OOSTEN BATAVIA ARRACK
¾ OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
1 TEASPOON POMEGRANATE MOLASSES
6 TO 8 MINT LEAVES
GARNISH: 1 MINT LEAF
Short shake all the ingredients, then double strain into a coupe. Garnish with the mint leaf.
……
I wanted to make a daiquiri with fall flavors and tried rum after rum until I landed on Mount Gay, which adds a crazy apple flavor to the drink.—JS
2 OUNCES MOUNT GAY ECLIPSE RUM
½ OUNCE LIME JUICE
½ OUNCE PINEAPPLE JUICE
¼ OUNCE DEMERARA SYRUP
¼ OUNCE CINNAMON BARK SYRUP
1 DASH ANGOSTURA BITTERS
Shake all the ingredients with ice, then strain into a coupe. No garnish.
The addition of Campari and absinthe makes this a real bartender’s daiquiri. The drink takes on a reddish hue, which inspired me to name it after one of Sweeney Todd’s aliases.—BM
2 OUNCES GOSLING’S BLACK SEAL RUM
½ OUNCE CAMPARI
2 DASHES VIEUX PONTARLIER ABSINTHE
¾ OUNCE LIME JUICE
½ OUNCE DEMERARA SYRUP
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
……
Boukman Dutty was a slave who helped launch the Haitian Revolution. Using rum over cognac is my nod to the French getting out of the colony.—AD
1½ OUNCES BARBANCOURT WHITE RUM
½ OUNCE HINE H COGNAC
¾ OUNCE LIME JUICE
½ OUNCE CINNAMON BARK SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
I challenged myself to make a stirred Hemingway daiquiri. Acid phosphate, which gives acidity without adding any citrus flavor, did the trick. Instead, the citrus flavors come from the grapefruit-flavored liqueur.—JV
¾ OUNCE FLOR DE CAÑA EXTRA-DRY WHITE RUM
¾ OUNCE EL DORADO 3-YEAR RUM
½ OUNCE BANKS 5-ISLAND WHITE RUM
½ OUNCE DOLIN BLANC VERMOUTH
½ OUNCE COMBIER PAMPLEMOUSSE ROSE LIQUEUR
½ TEASPOON KIRSCH
½ TEASPOON LUXARDO MARASCHINO LIQUEUR
½ TEASPOON ACID PHOSPHATE
GARNISH: 1 LIME WEDGE
Stir all the ingredients over ice, then strain into a coupe. Garnish with the lime wedge.
……
This cocktail’s name is short for “Daiquiri With Benefits.” La Favorite makes one hell of a daiquiri, and it gets even better with the funk of Batavia arrack.—PW
2 OUNCES LA FAVORITE RHUM AGRICOLE BLANC
½ OUNCE VAN OOSTEN BATAVIA ARRACK
¾ 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 GRANNY SMITH APPLE–INFUSED RHUM BARBANCOURT
¾ OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
This started as a spin on our house gimlet, but then it took a sharp left turn. It’s a confusing drink. Arrack is a funky, weird ingredient that a lot of people don’t like. And when you see “curry” listed in the ingredients, you think it’s going to taste like Indian food. Despite having so many weird ingredients, this ended up being a surprisingly approachable cocktail.—TB
1 OUNCE VAN OOSTEN BATAVIA ARRACK
1 OUNCE SCARLET IBIS RUM
1 OUNCE TOBY’S LIME CORDIAL
3 FRESH CURRY LEAVES
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a double rocks glass over cracked ice. Garnish with the lime wedge.
This cocktail was my first epiphany about using mezcal in a mixed drink. Doing so is common now, but nobody was mixing with it back then.—PW
2 OUNCES BARBANCOURT WHITE RUM
¼ OUNCE DEL MAGUEY VIDA MEZCAL
¾ OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
Here’s a great example of a fruity drink that’s not at all sweet. Its name is a play on the French word for pomegranate: grenade.—JS
5 RASPBERRIES
2 OUNCES BARBANCOURT WHITE RUM
¾ OUNCE LIME JUICE
½ OUNCE SIMPLE SYRUP
1 TEASPOON POMEGRANATE MOLASSES
GARNISH: 1 LIME WHEEL AND RASPBERRY FLAG
In a shaker, gently muddle the raspberries. Add the remaining ingredients and shake with ice. Double strain into a coupe. Garnish with the lime wheel and raspberry flag.
……
The Indian subcontinent has inspired many of my drinks, including this Indian-spiced daiquiri variation named after the lead character in one of my favorite books.—JS
½ OUNCE APPLETON ESTATE V/X RUM
¾ OUNCE LIME JUICE
¼ OUNCE CINNAMON BARK SYRUP
¼ OUNCE ORGEAT
¼ OUNCE GINGER SYRUP
2 FRESH CURRY LEAVES
1 DASH ANGOSTURA BITTERS
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
5 CARDAMOM PODS
1½ OUNCES LINIE AQUAVIT
½ OUNCE SCARLET IBIS RUM
¾ OUNCE PINEAPPLE JUICE
½ OUNCE LIME JUICE
½ OUNCE GINGER SYRUP
GARNISH: 1 LIME WHEEL
In a shaker, gently muddle the cardamom pods. Add the remaining ingredients and shake with ice. Strain into a double rocks glass over 1 large ice cube. Garnish with the lime wheel.
……
2 OUNCES SCARLET IBIS RUM
¼ OUNCE ST. ELIZABETH ALLSPICE DRAM
¾ OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
In this decadent daiquiri variation, the bright fruity character of Santa Teresa rum becomes even more pronounced thanks to the apple brandy and maple syrup.—AD
2 OUNCES SANTA TERESA 1796 RUM
¼ OUNCE LAIRD’S BONDED APPLE BRANDY
¼ OUNCE YELLOW CHARTREUSE
¾ OUNCE LIME JUICE
½ OUNCE GRADE B MAPLE SYRUP
Shake all the ingredients with ice, then strain into a coupe. No garnish.
……
Dark, full-bodied wine is the base of our Bergerac Mix, which Brad created for his Cynaro de Bergerac cocktail—and which I wanted to use again in a daiquiri-style drink (hence the name). Red wine is so complex to begin with that it’s fun to use in cocktails; the trick is to complement its flavor profile with other ingredients.—TB
1 OUNCE RON DEL BARRILITO 3-STAR RUM
1 OUNCE BERGERAC MIX
1 DASH VIEUX PONTARLIER ABSINTHE
¾ 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.
The simpler the drink, the more it’s open to interpretation. To illustrate this point, we asked Death & Co alums for their favorite specs for the classic daiquiri. When creating your own personal daiquiri, choose your rum first, then adjust the amount of lime and sweetener to balance it to your liking. Denser sweeteners like cane syrup will give you more of a buffer against overdilution than simple syrup. Also, use a cobbler shaker: it allows for quick chilling of the drink and lets just the right amount of tiny ice chips fall into the drink as you pour it into the glass.
¾ OUNCE FLOR DE CAÑA EXTRA-DRY WHITE RUM
¾ OUNCE EL DORADO 3-YEAR RUM
½ OUNCE BANKS 5-ISLAND 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.
1½ OUNCES FLOR DE CAÑA EXTRA-DRY WHITE RUM
½ OUNCE LA FAVORITE RHUM AGRICOLE BLANC
1 OUNCE LIME JUICE
½ OUNCE CANE SUGAR SYRUP
GARNISH: 1 LIME WEDGE
Shake all ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
2 OUNCES FLOR DE CAÑA EXTRA-DRY WHITE RUM
¾ OUNCE LIME JUICE
½ OUNCE RICH SIMPLE SYRUP (2 PARTS SUGAR TO 1 PART WATER)
GARNISH: 1 LIME WEDGE
Shake all ingredients with ice, then double strain into a coupe. Garnish with the lime wedge.
2 OUNCES MATUSALEM GRAN RESERVA 15-YEAR RUM
1 OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
2 OUNCES FLOR DE CAÑA EXTRA-DRY WHITE RUM
1 OUNCE LIME JUICE
¾ OUNCE SIMPLE SYRUP
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
2 OUNCES FLOR DE CAÑA EXTRA-DRY WHITE RUM
¾ OUNCE LIME JUICE
½ OUNCE SIMPLE SYRUP
GARNISH: 1 LIME WEDGE
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.
Shake all the ingredients with ice, then strain into a coupe. No garnish.
“I’ll have a Manhattan” falls upon our ears more than any other off-the-menu drink order. Whiskey tempered and sweetened by vermouth and reinforced with bitters is one of the most riff-friendly cocktail templates. Long before modern bartenders began splicing and dicing classic recipes, the Manhattan was father to many spin-offs. Some of them, like the Rob Roy, are classics in their own right. (For our classic version, see this page.)
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
This is my summertime Manhattan, a floral, herbaceous drink that’s complex but not overbearing.—JS
2 OUNCES CHAMOMILE-INFUSED OLD OVERHOLT RYE
¾ OUNCE DOLIN DRY VERMOUTH
½ OUNCE APEROL
¼ OUNCE YELLOW CHARTREUSE
Stir all the ingredients over ice, then strain into a coupe. No garnish.
2 OUNCES SCARLET IBIS RUM
¾ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE ST. ELIZABETH ALLSPICE DRAM
2 DASHES ANGOSTURA BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the orange twist.
……
The name came to me first, then the drink followed: a cognac-based Manhattan variation with a nod to tiki.—BM
Stir all the ingredients over ice, then strain into a coupe. No garnish.
¾ OUNCE BUFFALO TRACE BOURBON
½ OUNCE RITTENHOUSE 100 RYE
½ OUNCE OLD OVERHOLT RYE
¾ OUNCE AMARO CIOCIARO
¾ OUNCE DOLIN DRY VERMOUTH
¼ OUNCE ST-GERMAIN
1 DASH ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
This is probably the best stirred tequila drink I’ve come up with, and it’s quite simple: just a Manhattan variation made with some incredible ingredients.—JS
2 OUNCES EL TESORO REPOSADO TEQUILA
½ OUNCE AMARO CIOCIARO
½ OUNCE CARPANO ANTICA FORMULA VERMOUTH
¼ OUNCE ST-GERMAIN
GARNISH: 1 GRAPEFRUIT TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the grapefruit twist.
……
Once I figured out that dried apricots, rather than fresh, made the best infusion, I built the drink around that, using madeira for most of the richness and sweetness, augmented by a bit of syrup.—TB
1½ OUNCES APRICOT-INFUSED FAMOUS GROUSE SCOTCH
¾ OUNCE BLANDY’S 5-YEAR MALMSEY MADEIRA
½ TEASPOON DEMERARA SYRUP
½ TEASPOON VANILLA SYRUP
1 DASH HOUSE PEYCHAUD’S BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
Just a little bit of sherry can completely transform a drink. Here it hides in the background but makes all the difference.—JL
2 OUNCES HIGHLAND PARK 12-YEAR SCOTCH
½ OUNCE DOLIN DRY VERMOUTH
¼ OUNCE LUSTAU AMONTILLADO SHERRY
¼ OUNCE GRAND MARNIER
¼ OUNCE CANE SUGAR SYRUP
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a martini glass. Garnish with the orange twist.
2 OUNCES CAMPO DE ENCANTO ACHOLADO PISCO
½ OUNCE ANCHO CHILE–INFUSED DOLIN ROUGE VERMOUTH
2¼ TEASPOONS CHERRY HEERING
2¼ TEASPOONS MASSENEZ KIRSCH VIEUX CHERRY BRANDY
2 DASHES FEE BROTHERS WHISKEY BARREL-AGED BITTERS
1 DASH HOUSE ORANGE BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a martini glass. Garnish with the orange twist.
……
1½ OUNCES RITTENHOUSE 100 RYE
1 TEASPOON DEL MAGUEY CHICHICAPA MEZCAL
½ OUNCE MASSENEZ KIRSCH VIEUX CHERRY BRANDY
½ OUNCE CHERRY HEERING
½ TEASPOON CINNAMON BARK SYRUP
2 DASHES BITTERMENS XOCOLATL MOLE BITTERS
GARNISH: 3 BRANDIED CHERRIES ON A COCKTAIL PICK
Stir all the ingredients over ice, then strain into a martini glass. Garnish with the cherries.
……
1 OUNCE RITTENHOUSE 100 RYE
¾ OUNCE DEL MAGUEY CHICHICAPA MEZCAL
½ OUNCE BÉNÉDICTINE
½ OUNCE DOLIN DRY VERMOUTH
2 DASHES BITTERMENS XOCOLATL MOLE BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a coupe. Garnish with the orange twist.
……
1½ OUNCES PLANTATION BARBADOS 5-YEAR RUM
½ OUNCE ST. JAMES ROYAL AMBRE RHUM AGRICOLE
½ OUNCE COCCHI VERMOUTH DI TORINO
½ OUNCE MORENITA CREAM SHERRY
1 TEASPOON SIMPLE SYRUP
2 DASHES BITTERMENS ‘ELEMAKULE TIKI BITTERS
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.
……
About a quarter of our guests ask us to make them something spicy. Our first reaction is always to reach for a bottle of jalapeño-infused tequila, but I wanted to try something else to expand our spicy offerings. As it turns out, red Thai chiles work quite nicely with a boldly flavored rye.—JV
1½ OUNCES RED THAI CHILE–INFUSED RITTENHOUSE RYE
1 TEASPOON DEL MAGUEY CHICHICAPA MEZCAL
¾ OUNCE HOUSE SWEET VERMOUTH
½ OUNCE PIERRE FERRAND DRY CURAÇAO
1 TEASPOON CANE SUGAR SYRUP
1 DASH ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a Nick & Nora glass. No garnish.
Spirit, sugar, water, bitters: the old-fashioned is the protococktail, with a charmingly vague recipe that has inspired some of our favorite and most-popular drinks. (For our classic version, see this page.)
One of our servers asked me to make her something stirred and boozy. So I threw four of my favorite spirits into an old-fashioned template, splitting the base four ways. All these brown spirits needed something to tie them together. Avery Glasser (of the bitters company Bittermens) happened to be sitting at the bar, and he suggested trying his mole bitters. It was like lacing up a shoe.—BM
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.
1 OUNCE LEMON HART 151 RUM
¾ OUNCE SCARLET IBIS RUM
¼ OUNCE CRUZAN BLACK STRAP RUM
1 TEASPOON LUSTAU EAST INDIA SOLERA SHERRY
1 TEASPOON CANE SUGAR SYRUP
1 DASH ANGOSTURA BITTERS
2 DASHES HOUSE ORANGE 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.
……
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the grapefruit twist.
I wanted to make the most expensive old-fashioned variation possible, so I started with an elegant and floral Japanese whiskey and added two orange liqueurs.—JV
2 OUNCES SUNTORY HAKUSHU 12-YEAR WHISKEY
½ OUNCE MANDARINE NAPOLÉON LIQUEUR
¼ OUNCE RHUM CLÉMENT CRÉOLE SHRUBB
¼ OUNCE CANE SUGAR SYRUP
2 DASHES HOUSE ORANGE BITTERS
1 DASH ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. No garnish.
……
1½ OUNCES EAGLE RARE 10-YEAR BOURBON
½ OUNCE LAIRD’S BONDED APPLE BRANDY
½ TEASPOON CINNAMON BARK SYRUP
1 TEASPOON DEMERARA SYRUP
2 DASHES BITTER TRUTH AROMATIC BITTERS
2 DASHES ANGOSTURA 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.
……
I was so impressed (and jealous) when Brian created his Conference cocktail that I had to rip it off. My version replaces the whiskey with tequila, naturally.—PW
½ OUNCE EL TESORO REPOSADO TEQUILA
½ OUNCE DEL MAGUEY VIDA MEZCAL
½ OUNCE LA FAVORITE RHUM AGRICOLE BLANC
½ OUNCE SANTA TERESA RUM
¼ OUNCE CANE SUGAR SYRUP
1 DASH ANGOSTURA BITTERS
1 DASH BITTERMENS XOCOLATL MOLE BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a double rocks glass. Garnish with the orange twist.
……
A guest once asked me to make a cocktail that tasted like “the great American novel.” So I combined apple brandy from our country’s oldest distillery with a classic bourbon.—JL
1½ OUNCES LAIRD’S BONDED APPLE BRANDY
¾ OUNCE BUFFALO TRACE BOURBON
¼ OUNCE LAPHROAIG 10-YEAR SCOTCH
1 TEASPOON DEMERARA SYRUP
1 DASH ANGOSTURA BITTERS
Stir all the ingredients over ice, then strain into a coupe. No garnish.
……
1½ OUNCES EL TESORO REPOSADO TEQUILA
½ OUNCE DEL MAGUEY SAN LUIS DEL RIO MEZCAL
1 TEASPOON AGAVE NECTAR
2 DASHES ANGOSTURA BITTERS
GARNISH: 1 ORANGE TWIST
Stir all the ingredients over ice, then strain into a coupe. To garnish, flame the orange twist over the drink, then drop it in.
……
My friend Guillermo Sauza makes Fortaleza tequila in an old distillery left over from his family’s sale of their famous brand. I created this rich, decadent drink in his honor, complementing his tequila with Siembra Azul reposado infused with caramel- and bergamot-flavored Queen of Earl tea.—JV
1 OUNCE FORTALEZA REPOSADO TEQUILA
1 OUNCE SCARLET IBIS RUM
½ OUNCE QUEEN OF EARL TEA–INFUSED SIEMBRA AZUL REPOSADO TEQUILA
½ OUNCE DRAMBUIE
1 TEASPOON MAPLE SYRUP
1 DASH HOUSE ORANGE BITTERS
1 DASH FEE BROTHERS WHISKEY BARREL-AGED BITTERS
Stir all the ingredients over ice, then strain into an old-fashioned glass over 1 large ice cube. No garnish.
……
1½ OUNCES EL DORADO 15-YEAR RUM
½ OUNCE SCARLET IBIS RUM
½ OUNCE DRAMBUIE
1 TEASPOON STREGA
½ TEASPOON ACACIA HONEY SYRUP
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. No garnish.
