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The Station Agent
by Amanda Elder, bartender at Donna, Mayahuel, and Leyenda in NYC and Brooklyn
Method
Combine all ingredients, except Champagne, and shake with ice.
Fine strain into a chilled Champagne flute and top with Champagne.
Stir gently.
Garnish
Skewered Raspberry lightly sprinkled with sea salt, perched on top of glass.
×
Double Dare
by Tracy Ardoin-Jenkins, bartender at Nickys Coal Fired in Nashville, TN
Ingredients
1.5 oz.
Dry Gin
.75 oz.
Giffard Abricot du Roussillon
.5 oz
Cocchi Torino Vermouth
.5 oz
Saigon Cinnamon Syrup
.75 oz.
Lemon Juice
.75 oz.
An Egg White
10 drops
Fees Old Fashioned Bitters
Method
Combine all ingredients in shaker.
Dry shake.
Add ice.
Shake again, vigorously.
Fine strain into chilled coupe.
Let settle.
Drop bitters onto cocktail and swirl gently.
Garnish
Fees Old Fashioned Bitters
×
Ingredients
2 oz.
Rum-Bar Gold
0.5 oz.
Simple syrup (2:1 ratio)
2 dashes
Aromatic Bitters
Method
Combine all ingredients in a rocks glass with ice.
Stir briefly.
Garnish
Orange Peel
Brandied Cherry
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Space Coyote
Mezcal drinks can be delightfully savory, like this fiery and fresh stirred cocktail from Managing Partner of Roquette, Erik Hakkinen. Nuestra Soledad's fragrant, herbal side goes nicely with dry vermouth, green Chartreuse, and Ancho Reyes Verde.
Method
Stir ingredients together in a rocks glass with ice.
Garnish with a lemon twist
×
Method
Combine all ingredients in a shaker with ice.
Shake vigorously, then doublestrain into a rocks glass over ice.
×
Negroni Thyme
Add a savory, herbal kick to the classic Negroni.
Ingredients
1 oz.
Gin
1 oz.
Blanc Vermouth
.50 oz.
Bigallet Thym Liqueur
.50 oz.
Campari
Orange Slice
Fresh Thyme Sprig
Large Ice Cube
Method
Stir ingredients with ice
Strain into rocks glass over large ice cube
Garnish with an orange slice and fresh thyme sprig
Equipment
Rocks glass
Jigger or ounce measuring cup
Beaker or pint glass
Julep strainer
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China-China Choo Choo
Bigallet China-China Amer in place of regular orange liqueur takes this Sidecar variation to the next level.
Ingredients
1.5 oz.
Brandy or Cognac
1.0 oz.
Bigallet China-China Amer
.75 oz.
Fresh Lemon Juice
.25 oz.
Simple Syrup
Lemon Slice/Zest
Method
Shake ingredients with ice
Fine strain into chilled coupe glass
Garnish with a lemon slice or twist
Equipment
Coupe glass
Jigger or ounce measuring cup
Shaker
Hawthorne Strainer
Fine strainer
×
China-China Bière
This french shandy is crisp, refreshing, and shockingly tasty.
Method
Combine ingredients
Equipment
Tall glass
Jigger
×
Ingredients
1.5 oz.
Sotol Por Siempre
.75 oz.
Blanc Vermouth
.75 oz.
Bigallet Thym Liqueur
Orange Bitters
Method
Combine all ingredients in a mixing glass with ice and stir.
Once chilled and diluted, strain into a rocks glass over a large ice cube.
×
Ingredients
1.0 oz.
Sotol Por Siempre
1.0 oz.
London Dry gin
.50 oz.
Dry Vermouth
.25 oz.
Bigallet Thym Liqueur
Method
Combine all ingredients in a mixing glass with ice.
Stir until chilled and diluted.
Strain into a chilled cocktail glass.
Express a lemon peel over the cocktail and discard.
×
Ingredients
1.5 oz.
Sotol Por Siempre
.50 oz.
Campari
.50 oz.
Pineapple juice
.50 oz.
Lime juice
.50 oz.
Simple syrup
Soda
Method
Combine all ingredients except soda and shake with ice.
Strain into a collins glass over fresh ice and top with soda.
Stir briefly and garnish.
Equipment
Collins Glassware
×
Ingredients
1.5 oz.
Sotol Por Siempre
4.0 oz.
Bloody Mary Mix
Method
Combine ingredients in a shaker with ice.
Shake gently to incorporate.
Strain into a tall glass with a salted rim, over fresh ice.
Garnish
Pickled vegetables
×
Method
Combine all ingredients in a mixing glass with ice and stir.
Once chilled and diluted, strain into a rocks glass over a large ice cube.
×
Alpine Delight
by Kit Crowl, bartender at Chianina Steakhouse in Long Beach, CA
Method
Shake/fine strain into rocks glass over large ice cube.
Garnish
Alpine Strawberries & blossom.
×
Spirit Animal
by Sander Raav, bartender at The Tin Table in Seattle
Ingredients
1.0 oz.
Plantation Stiggins Fancy Rum
1.0 oz.
Daron Fine Calvados
.5 oz.
Giffard Banane Du Bresil
.4 oz.
Lustau Oloroso Sherry
.25 oz.
Amaro Montenegro
1 dash (about 7 drops)
Scrappy's Celery Bitters
Method
Stir ingredients together with ice.
Strain into chilled coupe glass.
Garnish
Lemon twist
Sage sprig
×
Sandilla Exquicita
by Jesus Perez, bartender at Swizzle and Employees Only in Miami
Ingredients
.75 oz.
Giffard Pamplemousse
1.0 oz.
Leblon Cachaca
4 chunks
Watermelon
1 pinch
Paprika Salt
0.5 oz.
Aperol
0.5 oz.
Lime Juice
.25 oz.
A Simple Syrup
Method
Muddle watermelon and salt.
Add ingredients.
Shake/strain into Collins glass.
Pack with pellet ice.
Garnish
Grated watermelon
Grapefruit peel
×
Shangala Banana
by Leanne Favre, bartender at Mayahuel & Clover Club in NYC & Brooklyn
Method
Gently muddle chile, cardamom, and gomme syrup.
Add other ingredients and shake with ice.
Fine strain into a pilsner glass and pack with crushed ice.
Garnish
Long banana peel
sprinkle of crushed chile de arbol.
×
The Traveling Banana
by Sam Treadway, bartender at Backbar in Somerville, MA
Method
Build cocktail in a large rocks glass over a large ice cube
Stir briefly
×
Wild Cider
Dry, hard apple cider is the perfect compliment to Giffard Wild Elderflower
Method
Build ingredients in a tall glass.
Add ice and stir to combine.
Garnish with a lemon twist.
Equipment
Tall glass
Jigger or ounce measuring cup
Bar spoon
×
Perfect Paloma
A modern twist on the classic Paloma, inspired by Thad Vogler
Ingredients
1.5 oz.
Mezcal, Tequila, or Sotol
1.0 oz.
Giffard Pamplemousse
.75 oz.
Lime
.25 oz.
Simple Syrup
2.0 oz.
Soda Water
Method
Shake all ingredients with ice, except for the soda.
Strain over fresh ice and top with soda in a tall glass.
Garnish with grapefruit wedge.
Equipment
Collins glass
Collins glass
Bar spoon
Shaker
Hawthorne strainer
Fine strainer
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