Last month, I had the pleasure to work with American Cocktail Co to design the upcoming April box: The Spicy Ginger Mule. This is a bourbon-based mule with the notes of apricot, just in time for the spring weather to enjoy at home.
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Belle de Brillet Pear 🍐 Liqueur is an original blend of Brillet Cognac and the essence of Williams Pears. The perfectly matured pears are carefully selected, picked at peak ripeness, macerated, and then blended with Brillet cognac. I was pretty blown away by how luscious it is, ripe tart, and the perfect balance between pear flavor and cognac.
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The classic cobbler format is essentially a base spirit that is sweetened by some form of syrup and adorned with seasonal fruit. The most popular one might be sherry cobbler. If you are a whisky drinker, I have found bourbon works the best to retain cobbler's fruitness and brightness. You can also innovate with fresh berry juice instead of cream de mure.
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Here is my take on a beet infused Negroni, a moderate smoky mezcal with a bit herb and earthy notes. I want the mezcal here to shine, so I used Cappelletti Aperitivo instead of Campari to provide an undertone. I used Cocchi Americano instead of red vermouth. A touch of fennel liqueur, because beet and fennel go together!
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Suze makes every drink better! While I don’t mix up many vodka drinks, inspired by a drink named Bring June Flowers on Punch that uses vodka and jasmine, I whipped up this light and bitter sipper for the late summer. Also, cucumber is just pure magic. You only need a few slices to muddle; then everyone can tell you the drink has cucumber in it!
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I remembered how much fruity apple notes was packed in that Aberlour 12! I built a new highball by combining Aberlour and Calvados and its flavor is enhanced by Polite Amor bitters, a limited edition of bitters that is full of gingerbread and fall spices.
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I made another cocktail with El Silencio Espadin. This drink takes the aromatic Espadin Silencio for an international ride, with a vegetal undertone of dill, disguised in the tarty yuzu soda.
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I made a modified Juicebox Cobber based on the recipe from@punch_drink, the original recipe developed by Dan Greenbaum from Brooklyn. I named it Sonic because Kimberly told me she drives 30 minutes to Sonic to buy pebble ice!
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Excited to create a few cocktail recipes for El Silencio Mezcal. The first one is a take on one of my all-time favorites Ready Fire Aim from Employee Only NYC. Instead of using pineapple, I used blackberry with the addition of bay leaf, a play on the overall film noir theme of El Silencio.
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David Wondrich calls it “the tastiest Mint Julep recipe” he knows, here I am introducing you to an updated Prescription Julep on the #nationalcongancday, served in the new Norlan Vawe glass.
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The first one is inspired by a low ABV drink named Corretto from Death and Co. Denver. Instead of Nardini, I used Amaro Montenegro as the base. It tasted different from the one I had there, but it was delicious. I ended up having two after my daily nap.
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Alla Fiama is where Negroni meets Bellini, by pulling back the classic’s proportions to be low ABV this is a well-suited breakfast negroni.
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A delish tequila drink that is for summer.
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Today, June 6th is the 75th Anniversary of D-Day. After the D-Day Normandy Landings in 1944, General Eisenhower was introduced to the Boulard family and Calvados Boulard V.S.O.P quickly became a favorite of the General and his troops.
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Today, I am celebrating the global Fair Trade movement with Flor de Caña with this little Mai Tai riff by pairing it with banana and peanut flavor. The little marshmallow is on fire because Flor de Caña, a rum distillery is at the base of an active volcano in Nicaragua.
My immediate inspiration for the cocktail is based on The King’s Sandwich. He is known for his love of peanut butter, banana and bacon sandwich. I have done cocktails with peanut, banana or bacon, but never all together. It makes the perfect sense, Peanut Butter is nutty, salty and slightly sweet, bacon is sweet, savory and salty. What could be nuttier than this?
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Here is a recipe I designed for Disaronno to celebrate #DisaronnoDay on April 19th, and it has already gotten my friend’s approval because he asked for the recipe the next day. It is bittersweet, many layers of flavors rounded with the amaretto from Disaronno. I am pretty proud of this one, very original and I hope you give this a try!
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Hailing from the small town of Pisticci in Lucania, Italy, Amaro Lucano is made from a secret blend of 30-plus herbs and essential oils. Established in 1894, it remains as a family run business. It does a great job to achieve a complex taste profile and remain pretty modest in sweetness and bitterness. The most noticeable nose and the flavor is the subtle minty profile along with herbal finish such as cardamon and curry leaf.
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