Recipes December 2017
Peaches en Regalia
2.5 batch*
5 drops saline
2 dashes angostura bitters
Stir over big rock. Orange twist
*(15 james e pepper rye, 7.5 amaro montenegro, 7.5 amontillado sherry, .5 peach bitters)
Tableside: summer in the south. Spicy peachy rye, nutty sherry, and sweet saffrony complex amaro giving it weight, stirred down w/ salt as a spirit-forward late-summer/fall sipper
Cosmik Debris/House Aperitivo
1 lunazul blanco
1 campari
1 carpano antica
.5 lime
Build in highball and fill w/ ice to top. Add 5 drops saline and top w/ tonic Lemon and lime half wheel garnish
Tableside: halfway between a tNt and an Americano. Addition of 1 oz tequila amps up the green saltniess of the drink. Bitter & tart and perrrrrrrrfect before-dinner quaff. Tequila and tonic (tNt) are old friends
Night School
1.5 rhum clement blanc
.75 lemon
.5 spiced honey syrup
.5 giffard banana
Shake and add 1 oz. IPA to tin. Single strain into highball and add ice. Lemon half wheel and dash of peychaud bitters for garnish
Tableside: simple beer highball w/ big flavors. Rum, honey, and banana are all timeless caribbean combos, and the bitter ipa helps mellow out the stinky rum. We use an agricole rhum (french spelling of ‘rum’) that’s very grassy and wild
Baby Snakes
3 batch*
1 lime
.25 gum (heavy)
Shake & dbl strain into coupe. No garnish
*(15 pisco encanto, 10 manzanilla sherry, 7.5 green chartreuse, .25 bitter truth celery bitters)
Tableside: green, tart, vegetal. Funky pisco, salty sherry, and woodsy chartreuse, with a heap of lime and little fat from the gum. Most unique drink we have
Little Umbrellas
2.5 batch*
1 lemon
.75 cream of coconut .75 pineapple gum
5 drops saline
Shake & dbl strain into highball. Fill w/ deli ice. Mint and half lemon wheel garnish
*(10 fords gin, 10 park cognac, 5 amaro meletti)
Tableside: pina colada variation that’s multifaceted & crushable. Cognac gives it a lil' barrel richness and meletti adds depth. Actually quite tart, despite how it reads
Mr Green Genes
3 batch*
.75 lemon
10 drops fennel bitters
5 drops saline
Shake and dbl strain into rocks glass w/big cube. Lemon twist
*(1.25 bianco vermouth, 1 fords gin, .5 zucca rhubarbo, .25 maraschino)
Tableside: bright and citrusy fall cocktail. Anisey fennel and earthy rhubarb are the major flavor combo. Salty, bitter sessionable aperitif
Father O’blivion
1.5 well mezcal .75 lime
.5 carpano antica .5 orgeat
4 dashes bitter truth cucumber bitters
2 dashes angostura bitters
Shake & dbl strain into a N+N. No garnish
Tableside: salty, bitter, tart, and easy. Cucumber and mezcal are a logical and ideal green pairing that has not been exploited enough. We’ve reached peak mezcal, as any cocktail with it will fly out the door regardless of ingredients
Big Swifty
2 amaro nonino
1 lime
.5 pineapple gum
Shake & dbl strain into N+N. Angostura float
Tableside: simple tropical amaro sour. Very complex for a 3-ingredient drink, which often make the best classics (see: margarita, sidecar, daiquiri etc.) Nonino is a wonderful spirit and one of the few amaris made from grain and grape
House Daiquiri
3 batch*
1 lime
Shake & dbl strain into rocks glass. Fill w/ deli ice. Lime wheel garnish
*(10 denizen three year, 10 plantation five year, 5 velvet falernum, 5 giffard pineapple)
Tableside: seasonal daiquiri version. Falernum (a spiced clove-heavy caribbean liqueur) and the giffard pineapple balance out the lime and the base is split between light (denizen) and dark (plantation) rums
Jet Pilot
2.5 batch*
.75 lime
.5 grapefruit
.5 cinnamon
*(15 denizen three year, 5 smith & cross jamaican rum, 2.5 plantation overproof rum, 2.5 curacao, .25 angostura bitters, .25 st george absinthe)
Shake and dirty dump into tiki mug. Straw and speared cherry/lime wheel garnish
Tableside: atomic age tiki cocktail that ticks all the tiki boxes. Grapefruit and cinnamon are the ultimate tiki combination, and in addition your left with two funky lingering rums and a nice shot of sweet from the absinthe What is tiki? Either post-war escapist exoticism or cultural appropriation or a combo of the two.
History: first appeared in Beverly Hills at the Luau Club in 1958. Itself a riff on the ‘Test Pilot’ from Donn the Beachcomber in the 30’s.
Hanky Panky
2.75 batch*
Stir into n+n. Orange twist
*(15 fords gin, 7.5 carpano antica. 3 jelinek fernet, .25 angostura bitters, .25 orange bitters)
Tableside: savory, round gin martini riff. We use Czech fernet, which is softer and not as bitter as the ubiquitous Branca.
History: developed at the Savoy in London around 1898 by head bartender and trailblazer Ada Coleman, the first female head bartender on record at a reputable cocktail establishment
Morning Glory Fizz- 2 batch*
1 lemon
.5 cane
.5 egg
Fill water glass with 1.5 oz’s soda. Dry/wet shake & dbl strain into water glass w/o ice. Absinthe rinse over top
*(24 bank note scotch, 8 cardamaro)
Tableside: easygoing New Orleans bred AM eye-opener. Classic hair-of-the-dog drink (and a lascivious nod to a byproduct of morning for certain men) that does not contain cardamaro but it’s a modern addition that adds depth. Fizzes are traditionally sour’s with the addition of egg white
History: first appeared in print in 1882’s Bartender’s Manual by Harry Johnson, although the origin is certainly much older
Army & Navy
2 fords gin
1 lemon
.75 orgeat
3 dashes angostura
Shake and dbl strain into coupe. Lime wheel garnish
Tableside: tropical gin sour. Arguably the best shaken gin cocktail, due to its complexity w/ 3 ingredients. Orgeat is an almond liqueur typical to tiki drinks popularized by Trader Vic
History: first appeared in print in 1948’s ‘fine art of mixing drinks’ by David Embury