be better at getting drunk:

a covid-19 guide to keeping sane for the

at-home & quarantined barkeep
Just like nearly every recipe that lays ahead; this guide was inspired by a greater
mind than mine. I‟ve seen some tremendously innovative and creative projects
emerge out of covid-19, and I thought to myself - what do you know? Not much.
But, I do know talking & cocktailing. So I sought out to make my contribution
to preserving our (team mentality) sanity. This collection of recipes is, largely,
riffs on the foundations of cocktails - the simple stuff - that we all follow, and
no doubt begin our at-home bartending exploration with. With nothing but
time (of which I have still spent too much on this guide), I have compiled
recipes for cocktails, non-alcoholic concoctions, syrups & more that I have
created (in collaboration with greater minds than mine) in hopes of spreading
joy & libations in times of uncertainty.

This collection of cocktails (16 of which are canonized classics; six of which are
zero-proof) bar syrups, infusions, and more has something for every individual
stuck at home during COVID-19. Some of the recipes are easy &
straightforward, others less so - approach it from whatever angle makes sense
for you and yours. And here is my one and only requisite for diving in: have
fun, and don‟t take anything too seriously. Swap out ingredients, fiddle with
ratios, be inspired to riff and tailor to your liking. Much as I have and much as
we all do. That is the essence of cocktailing, and the essence of creating.

I‟ve tended to many bars, I‟ve been a beverage director here and there, and I
have put out many fires running service and operations. What keeps us (the
collective service industry) driving, what keeps us moving, is making people
happy. Through food, through experience, through beverage; it is all rooted in
making memories with and for others to cherish and come back to. I‟m writing
this guide with a simple intent; to try and recreate some of the excitement &
fun we are all missing with every passing day. The adventurousness of trying
something new and the satisfaction in executing a recipe; and loving the end
result. So, here is where I leave you - to enjoy, and to drink, and to create.

Cheers,

@goodtimewil

1
You will find attached to each cocktail: a notion of the end result, as well as a
whim of the who, what, & why behind each drink.
Like I said, nothing but time…

As a detail-oriented person, you will find my preferred brands for each spirit in
the recipe, specific to each drink, and my methods of making; but, and I cannot
stress this enough: use what you have and use what you want.

This guide starts with assorted recommendations of:

preferred bottles to build your home bar, some essential modifiers to keep
handy, and a bit of ideal cocktail gear as well. This first category is highly
encouraged for those just beginning their home-bar development. The hope
being that you can (loosely) follow these recommendations, and subsequently
conquer my interpretation (every barkeep has their slightly unique, preferred
build) of 16 foundational cocktails. I consider them all irrevocable classics. And
by the time you‟ve wrapped on the first several pages, your home bar collection
and your cocktailing chops will have legs to stand on, and you can begin
branching off into your preferred realms of flavor, and more advanced recipes.

Contents
Recommended Bottles 3
Essential Additives 5
Equipment Requisites 7
Select Classics 8
Vodka 16
Gin 19
Agave 23
Rum 27
Brandy 30
Whiskey 31
Soju & Sake 34
The Others 37
Zero-Proof 39
Spirit Infusions 42
Bar Syrups 45
Orgeats & Oil 55

2
 Recommended Bottles
Starting somewhere.

Bottles For You

building a home-bar can be daunting; an investment in more ways than
one. start with the basics and don‟t fret over collecting every esoteric
bottle in this guide or in general. cocktail recipes are fluid, and
ingredients can change as you see fit and as the moment requires.

Spirit Distiller Style Notes Alternative

Smooth
Vodka Stroudwater Corn Vodka Rich Tito‟s Corn Vodka
Vanilla Bean
Mellow
Gin Haymans Old Tom Citrus Ransom Old Tom
Juniper
Juniper
Gin Ford‟s London Dry Coriander 1220 Spirits Origin Gin
Bright
Cooked Agave
Agave Libélula Tequila Light Citrus Tequila Ocho Reposado
(Joven) Vanilla
Bracing
Rum Flor de Caña White Rum Melon Duckett White Rum
Island Spice
Soft
Whiskey Four Roses Bourbon Wooded High West American Bourbon
(Small Batch) Toffee
Heavy Oak
Whiskey High West Rye Toasty Bone Snapper Barrel Strength
(Double Rye!) Smooth
Caramel
Whiskey Usquaebach Blended Vanilla Compass Box Artists Blend
(Reserve) (Scotch) Smoke
Spice
Whiskey Shinobu Blended Peat Akashi White Oak Blended
(Mizunara Oak) Toasted Nut

3
 Recommended Bottles

More Bottles For You

Spirit Distillery Style Notes Alternative

Nutty
Brandy Germain-Robin American Rich H by Hine VSOP Cognac
(Millard-Fillmore)
Apricot
Herbaceous
Amaro Nonino Gentian Bittersweet Dente di Lione Amaro
(Digestif) Rich Spice
Summerspice
Vermouth Dolin Dry Botanical Mancino Bianco Ambrato
Mellow
Velvet
Vermouth Carpano Sweet Floral Ransom Sweet Vermouth
(Antica) Herbal
Citrus
Aromatized Wine Cocchi Americano White Wine Sweetspice Lillet Blanc
(Bianco)
(Apertif) Mellow Herbs
Bitter Orange
Aperitivo Aperol Bitter-Orange Herbal Cappelletti Aperitivo
Balanced
Bitter
Aperitivo Campari Bitter Medicinal Rinomato Aperitivo
Bright
Intense Anise
Anisette Vieux Pontarlier Absinthe Menthol Kübler Superieure
Wormwood
Natural
Fruited Liqueur Combier Triple Sec Dry Orange Lazzaroni Triple Sec
Approachable
Almond
Fruited Liqueur Lazzaroni Amaretto Stone Fruit Luxardo Amaretto
Rich
Velvet
Flavored Liqueur Leopold Bros Coffee Floral Journeyman Coffee Liqueur
(French Press) Herbal

4
 Essential Additives
of the endless additives for crafting; i‟ve detailed only the bar(e) essentials.

Perishables & Such

a good home-bar is only as solid as its additives, modifiers, and garnish
sets. the bridge that guides spirits into palatable harmony is built on
juices & syrups.

Fresh Fruit: Lemons, limes, & oranges are the tart backbone of a home-bar. Use for
juices, twists, & wedges. Do not underestimate the power of a fresh citrus twist being
expressed over the top of the cocktail. It makes all the difference.
Lemon & Lime Juices: Always fresh squeeze if you can, and fresh squeeze with each
new day of cocktailing.
Simple & Demerara Syrups: Sugar water. I‟ve never been a fan of muddling sugar
cubes in cocktails for various reasons - primarily because I have never found the
texture of grit to be appealing in any capacity. Smooth out your sugars into syrups if
you think like me. There is little you can‟t fix in in a “slightly off” cocktail with a dash
of simple. You can find recipes for both syrups on pages 42 & 45.
Amber Agave Syrup: The unique, floral sweetness makes it a must (especially if you
like tequila). You can find my recipe on page 40.
Egg White: I recommend buying a small carton of separated egg whites from the
grocery store. They hold well, and are easier to measure. Egg white is essential for
making a proper sour.
Fresh Herbs: Mint, mainly. There are few garnishes as pleasing to the senses as a
bright, fresh mint bouquet. Thai Basil is another strong choice for its mellow anise
aromatics.
Brandied Cherries: You can‟t sell your Manhattan without a good cherry. And no, not
the bright red Maraschino cherries that come on top of a chocolate shake. Get a solid
spirited brand, like Luxardo.
Olives: Thoughtfully produced Spanish Green Olives & their brine are essential
components for anyone achieving the full spectrum of Martiniism.

5
 Essential Additives

Bitters & Bubbles

there are more bitters & bubbly beverages in the world than there are
people (probably). i‟ve chosen a select few to fortify your home-bar
curatorship.

Angostura Bitters: Go for the classic - it is universally needed in every home bar.
Scrappy‟s Aromatic Bitters are a good substitute.
Citrus Bitters: Lemon & Orange Bitters are profoundly helpful in complimenting their
respective profiles. My preferred brands are Bitter Truth and Scrappy‟s; respectively.
Peychaud Bitters: Hailing from New Orleans, this unique anise-driven bitter is an
irreplaceable component in a Sazerac, and can add depth & complexity wherever you
splash it. Scrappy‟s Orleans Bitters are a good substitute.
Chocolate Bitters: The versatility here cannot be understated. Any after-dinner
cocktail is calling for a dash or three. My preffered brand is Bitter Truth Spiced.

Sparkling Water: For spritz & simplicities. Crisp and robust bottles are ideal - try
Topo Chico Sparkling Mineral Water or Jarrito Mineragua.
Tonic: Jack Rudy Tonic Water is my go-to. Upholds the integrity of the florally spiced
seltzer, while maintaining a natural & dry texture that is essential as to not
compromise the cocktail or spirit it‟s being poured into.
Sparkling Wine: An inexpensive and true Champagne or Blanc de Blancs will get the
job done. Nothing too fancy: simple, full, floral, yeasty.

6
 Equipment Requisites
it is an enormous pain in the ass to try and craft a cocktail at home without a round-
about of core equipment. You won‟t know the pain in your ass until you‟re mid-
cocktailing and realize you‟re missing something crucial.

For Building
think of making a cocktail as building a piece of furniture: assembly
comes first.

Mixing Glass & Shaker: Use a heavy-bottomed mixing glass - it will make stirring a
cocktail a clean and easy task. Please, do not try to stir without stabilizing the mixing
glass unless you have experience doing so. You‟re destined to tip that bad-boy over. A
tin-on-tin shaker with a solid seal - always check your seal twice before shaking up.
Jigger: For precision measuring liquids - if you‟re prone to eyeballing your
ingredients, that is why your drinks taste a touch off. I recommend one that clearly
lines every .25oz - makes small measurements a breeze.

For Crafting & Finishing

after assembly, you put on the glamorous & garnished final touches.

Metal Stirrer: A properly weighted stirring spoon for all stirred cocktails. With
practice, mixing & stirring will become less cumbersome and awkward. Eventually,
you‟ll become confident and naturally want to demonstrate a little showmanship.
Strainers: A hawthorne strainer & fine mesh strainer to pour your finished product
cleanly; and to double strain when necessary.
Sharp Edges & Muddlers: A small, sharp utility knife for clean slicing pesky fruit
wedges. Limes in particular can be most heinous to evenly slice if you‟re using a dull
blade. An equally sharp peeler for lengthy twists will allow you to maximize the oils
within. A flat bottomed muddler will allow you to express herbs in things like juleps
without tearing and tarnishing the leaf.

7
 Select Classics
The importance of the classics cannot be understated. Neither can the far extremes of
deeply progressive cocktails; nor the middle ground that lies in between.

Amaretto Sour
a classic after dinner imbibement. a splash of whiskey gives a woody spice
to the traditionally sweet fare. use this build for a sour with any base spirit
you like.

1.5oz Lazzaroni Amaretto

.5oz Four Roses Small Batch Bourbon
.75oz simple syrup
.75oz lemon juice
1oz egg white

Shake all ingredients (except egg white) with ice. Strain off ice, dry-shake with egg
white until you can feel the body change, about 10 seconds. Double strain into a
coupe. Garnish with two skewered luxardo cherries & a drop of Angostura bitters.

Aperol Spritz
a good spritz defines my purpose as a human being and a libation lover.
an aperol spritz brings me back to wandering europe - throw an olive in
with your orange wedge to accomplish total euro-bliss.

2oz Aperol
3oz Champagne
2oz Topo Chico Sparkling Mineral Water

Build all ingredients in a wine glass. Add 4-6 1”x1” cubes and lightly stir. Garnish with
a squeezed orange wedge and a single skewered olive.

8
 Select Classics

Daquiri
a daiquiri is foundational, if any cocktail is. a splash of demerara
enhances the spice notes of the rum.
2oz Flor de Caña Extra Dry 4 year White Rum
.75oz lime juice
.25oz simple syrup
.25oz demerara syrup

Shake all ingredients with ice, strain into a coupe. No garnish.

Espresso Martini
with breakfast, before dinner, after dinner; doesn‟t matter. a good
espresso martini with a proper bitter kick is hard to beat; spiced chocolate
bitters give it the extra little something.

1.5oz Stroudwater Premium Corn Vodka

1oz freshly brewed espresso
.75oz Leopold Bros French Press Liqueur
.25oz demerara syrup
3 dashes Bitter Truth Spiced Chocolate Bitters

Long-Shake (12-15 seconds) all ingredients with ice, strain into a coupe. Garnish with
three cofffee beans carefully set in your foam collar & an expressed orange twist.

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 Select Classics

Lemon Drop
let‟s be honest - there will come a time when you‟re making drinks at
home, and there‟s that somebody who wants a lemon drop. and when it‟s
done well, i totally get it. few dashes of lemon bitters sets it off.

2oz Stroudwater Premium Corn Vodka

.75oz simple syrup
.75oz lemon juice
2 dashes Bitter Truth Lemon Bitters

Shake all ingredients with ice, strain into a half-sugared coupe. Garnish with an
expressed lemon twist.

Manhattan (or, a Rob Roy)

a manhattan and a robbie roy are two sides of the same classic coin. rye
for the former and scotch for the latter. both simple and delicious; with
light nuances from your choice of whiskey.

2.25oz High West Double Rye! Rye Whiskey (Manhattan)

or
2.25oz Usquaebach Reserve Blended Scotch (Rob Roy)
.75oz Carpano Antica Formula Sweet Vermouth
3 dashes Angostura Bitters

Stir all ingredients with ice and strain into a coupe. Garnish with a skewered luxardo
cherry.

10
 Select Classics

Margarita (Spicy or Not)

i can‟t help but go spicy most of the time when dealing with agave spirits.
if that‟s not your vibe, omit the jalapeno and you‟re golden.

2oz Libélula Joven Tequila

1oz lime juice
.75oz Combier Triple Sec
.25oz amber agave syrup
3-5 thin jalapeño slices, seeds & membranes intact (optional)

If you‟re going spicy, muddle the jalapeño & amber agave in a shaker. Add the
remaining ingredients and shake. Double strain over 1”x1” cubes in a half-salted rocks
glass (I like to use lava salt, adds a dramatic color and light smoky component).
Garnish with a squeezed lime wedge & an expressed orange twist.

The Martini
the martini might be the most thoroughly-argued classic cocktail i have
come across. there are countless ways to execute one; profiles ranging
from briny & botanical to dry & citrus-driven. they all stem from here;
which i much prefer to all others.
2.5oz Ford‟s London Dry Gin
.75oz Dolin Dry Vermouth
3 dashes Scrappy‟s Orange Bitters

Stir all ingredients with ice and strain into a coupe. Garnish with an expressed lemon
twist.

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 Select Classics

Mojito
simple. bright. refreshing. springtime luxury. i like using a mix of mint &
thai basil, as well as an extra hit of peychaud bitters to fortify the herbs.

2oz Flor de Caña Extra Dry 4 year White Rum

1oz lime juice
.75oz simple syrup
2 dashes Angostura Bitters
1 dash Peychaud Bitters
6 mint leaves
3 thail basil leaves
2oz Topo Chico Sparkling Mineral Water

Muddle herbs & simple syrup in a cocktail shaker. Add the rest of the ingredients and
short-shake (3-5 seconds) with four 1”x1” cubes. Dump the contents of the shaker into
a collins glass. Top with Topo Chico. Garnish with a mixed bouquet of mint & thail
basil.

Negroni
in my experience, everyone who orders a negroni believes they know the
correct way to concoct one. i think the notion of one absolute build is
bogus - i like my negronis forward on the gin, mellow on the campari.
make it how you like it, and don‟t say shit to me about it.

1.5oz Hayman‟s Old Tom Gin

1oz Carpano Antica Formula Sweet Vermouth
1oz Campari

Stir all ingredients with ice and strain into a coupe. Garnish with an expressed orange
twist.

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 Select Classics

Old Fashioned
spirit. sugar. bitter. “give it to me the old fashioned way”. i‟m a sucker for
orange, so i play heavy with orange bitters here.

2oz Four Roses Small Batch Bourbon

.5oz demerara syrup
3 dashes Angostura Bitters
2 dashes Bitter Truth Orange Bitters

Stir all ingredients with ice and strain over 1”x1” cubes in a rocks glass. Garnish with
expressed lemon & orange twists.

Paper Plane
bourbon & aperol are meant to be involved with each other. i‟ve argued
back and forth on if a paper plane is supposed to be an equal parts build;
but ultimately i favor one that‟s bourbon forward (per usual).

1.5oz Four Roses Small Batch Bourbon

.75oz Aperol
.75oz Nonino Amaro
.5oz lemon juice

Shake all ingredients with ice, strain into a coupe. Garnish with an expressed lemon
twist.

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 Select Classics

Sazerac
converting people who think they hate anise since whenever this cocktail
was invented.

2oz High West Double Rye! Rye Whiskey

.5oz demerara syrup
4 dashes Peychaud Bitters
2 dashes Angostura Bitters
Vieux PontarlierAbsinthe

Rinse a rocks glass with absinthe. Stir remaining ingrdients with ice and strain into
your rinsed glass, served down. Garnish with an expressed lemon twist.

Sidecar
you can trace back a multitude of modern cocktails to this archetype:
spirit/triple sec/citrus. try one with egg white - you won‟t be
disappointed..

2oz Germain-Robin‟s Millard Fillmore Brandy

.75oz lemon juice
.5oz Combier Triple Sec
.25oz simple syrup

Shake all ingredients with ice, strain into a coupe. Garnish with an expressed lemon
twist.

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 Select Classics

Vesper
boozy. clean. bright. grown. i love a vesper in the spring, when it‟s still
chilly but not too; and you‟re eating oysters and chowder. boom -
delicious. if you‟re a vodka drinker; swap your ratio with vodka for gin.

2oz Haymans Old Tom Gin

1oz Stroudwater Premium Corn Vodka
.75oz Cocchi Americano Bianco

Shake all ingredients with ice, strain into a coupe. Garnish with an expressed lemon
twist.

Whiskey Highball
few drinks feel as complete with so little involved; the key is in the
whiskey.

3oz Shinobu Mizunara Oak Blended Whiskey

4-6oz Topo Chico Sparkling Mineral Water

Pour Shinobu over 1”x1” cubes in a highball glass. Top with Topo. Stir very lightly.
Garnish with a squeezed lemon wedge.

15
 Vodka
“The truth was… Vodka was my only ally”. - Carrie Bradshaw

Bartężian Sazerac
comforting & mellow with strong winter spice; the lake bartężek rye grain
shows through, and has a legitimate woody rye spice. sips very smooth.

2oz Belvedere Lake Bartężek Estate Rye Vodka

.5oz vanilla-allspice syrup
6 dashes Owl & Whale Sea Smoke Bitters
Vieux Pontarlier Absinthe

Absinthe-wash a rocks glass. Stir all other ingredients with ice, strain and serve down.
Garnish with an expressed lemon twist.

Ginger Mint Smash

incredibly easy drinking with just a hint of ginger. for patios and parties
and refreshment.

2oz 1220 Spirits Encrypted Vodka

.75oz ginger syrup
2 lime wedges
2 orange wedges
6 mint leaves

Put all ingredients but the vodka in a rocks glass. Soft muddle and add Vodka. Fill
glass ½ full with crushed ice. Softly stir until your glass begins to weep from melting
ice. Top with more crushed ice until overflowing. Garnish with a mint bouquet.

16
 Vodka

Heaven & Hellwater

overtly spicy, yet refreshing and light on its feet. intense sweet meets
intense spice and together they vibe.

.75oz Jalapeño-Infused Union Horse Rider Wheat Vodka

.75oz Contratto Bitter
.75oz Giffard Golden Pineapple Liqueur
.75oz lemon juice
.5oz Koval Ginger Liqueur
1 dash Scrappy‟s Firewater Tincture

Shake all ingredients with ice, strain over 1”x1” cubes into a rocks glass. Garnish with
a charred lemon wheel.

Victory at Sea
tropical & bright with a robust & spice driven backbone; created with the
hope of accomplishing something that you can pound on the patio, but
with a little more depth & intrigue.

1.5oz Stroudwater Premium Corn Vodka

.75oz lemon juice
.5oz passionfruit syrup
.25oz amber agave syrup
1-2oz bold & full-bodied red wine (something like a South African Syrah)

Short-shake (3-5 seconds) all ingredients (except the wine) with ice, strain over
crushed ice in a rocks glass. Slowly float red wine over the top. No garnish.

17
 Vodka

White Cosmopolitan
a floral & sweet-spice rendition of its namesake. this is a clean & brisk
interpretation of the original, and not nearly as cloying.

2oz Union Horse Rider Wheat Vodka

.75oz Bitter Truth Elderflower Liqueur
.75oz lime juice
.5oz Combier Triple Sec

Shake all ingredients with ice, strain into a coupe. Garnish with a squeezed lime
wedge.

18
 Gin
“I walked into a bar in Colorado and asked the bartender, „what kind of Vodka do you
have?‟ The bartender answered, „Gin‟.”

Aviation Spritz
a bubbly riff on the classic, with some ratio altering. i‟ve amped up the
sweet components to counteract the dry bubbles. comes out very clean.

2oz Ford‟s London Dry Gin

.5oz Rothman & Winter Crème de Violette
.5oz Carton Maraschino Liqueur
.5oz lemon juice
1.5oz Champagne

Short-shake (3-5 seconds) all ingredients (except Champagne) and strain into a rocks
glass. Top with Champagne. Express a lemon twist over the top & discard. Garnish
with a Luxardo cherry

Black Negroni
imagine a negroni mashed with a black manhattan. herbal & funky with a
soft bitterness. not nearly as abrasive as a traditional.

1.5oz 1220 Spirits Barrel-Aged Origin Gin

1oz Averna Amaro
.5oz Cocchi Torino Sweet Vermouth
3 dashes Fee Brothers Gin-Barrel Aged Orange Bitters

Stir all ingredients with ice, strain into coupe. Garnish with an expressed orange twist.

19
 Gin

Bees in the Hive

bees in the hive. bees in the trap. this bee‟s knees on steroids is a layered,
rich, and refreshing take on the original. if you can find good edible
flowers, the finish looks quite lovely.

1.5oz Hayman‟s Old Tom Gin

.75oz Martin Brother‟s Orange Blossom Mead
.75oz honey lavender syrup
.25oz Cocchi Americano Bianco, .25oz lemon juice
1 dash Jack Rudy Lavender Bitters, 1oz Jack Rudy tonic water, 1oz egg white

Shake all ingredients (except tonic & egg white) with ice. Strain off ice, dry-shake with
egg white until you can feel the body change, about 10 seconds. Double strain over 1”
x 1” cubes in a rocks glass and top with Jack Rudy tonic. Express a lemon twist over
the top & discard. Garnish with an edible flower in the center.

The Charlestown Seven

funk. fruit. booze. i sought out to emulate those tenants of the original
(the charlestown cocktail) while finding footing in something a little more
universal. it took me seven iterations with seven ingredients before the
build felt right - hence the name.

.5oz Anchor Junípero Navy Strength Gin

.5oz H by Hine VSOP Cognac
.5oz Lillet Blanc, .5oz Carpano Antica Formula Sweet Vermouth
.5oz Duckett Curaçao Noir, .5oz Cartron Maraschino Liqueur
.25oz Combier Crème de Cassis

Stir all ingredients with ice, strain into a coupe. Garnish with a charred orange wheel.

20
 Gin

Fiori di Lavanda
flowers of lavender. at first, i was trying to make a sort-of white negroni
style cocktail. after a month of workshopping, it ended up nothing like
what i initially envisioned - but became one of my favorite springtime
cocktails.

2oz Ford‟s London Dry Gin

.75oz Rinomato Aperitivo
.75oz Bitter Truth Elderflower Liqueur
.75oz lemon juice
3 dashes Cocktail Punk Colorado Lavender Bitters

Shake all ingredients with ice, strain into a coupe. Garnish with an expressed lemon
twist.

The Garden Thief

this cocktail was a collaboration with 1220 spirits from 4hands brewing
co. it‟s everything you want from a floral, garden-driven spring into
summer cocktail.

2oz 1220 Spirits Origin Gin

1oz meyer lemon cordial
.5oz rosebud & hibiscus honey syrup
.25oz 1220 Spirits Flora Aperitif
2 dashes Bitter Truth Lemon Bitters
2 dashes Miracle Mile Yuzu Bitters
2 dashes Scrappys Orange BItters

Shake all ingredients with ice, strain into a coupe. Garnish with an expressed meyer
lemon twist.

21
 Gin

Rambler on Acid
this is a summer smash with inspiration from a traditional ramble and an
electric kool-aid acid test (yeah, actually the name). ripe berries seal the
deal - refreshing, slightly botanical, tart and understated.

1oz Hayman‟s Old Tom Gin

.75oz lemon juice
.5oz simple syrup
.25oz Averell Damson Plum Gin
.5oz Carton Maraschino liqueur
2 blackberries
2 raspberries

Short-shake (3-5 seconds) all ingredients (except Maraschino and the berries) with ice,
strain over crushed ice in a rocks glass. Soft muddle berries with Carton Maraschino
liqueur, pour over top with berries still semi-intact. No Garnish.

22
 Agave
“…and if I‟m close to tequila, I‟m adjacent to cocaine.” - Craig Ferguson

Free Ferdinand
i went to death & co. about a year ago, and honestly the most memorable
thing was the short rib sliders. but, one build i marveled over was the
iguanero, and i vowed to make my own take on it.
subtle strawberry & smoke. layers of earthy sweetness. sunshine finish.

2oz Strawberry-Infused Libélula Joven Tequila & Bahnez Joven Mezcal

.75oz Novo Fogo Cachaça
.5oz Yellow Chartreuse
.5oz kiwi syrup
.25oz lime juice

Shake all ingredients with ice, strain into a coupe. Garnish with a split strawberry.

A Gift from the Gods

a holy offering. margarita drifted into weird, herbal & summer spice
realm. the soda top brings a necessary bounce to the mouthfeel.

2oz Ocho Plata Los Nopales Blanco Tequila

.5oz Liquore Strega Herbal Liqueur
.5oz blood orange pistachio syrup
.5oz lime juice
1oz Topo Chico Sparkling Mineral Water

Shake all ingredients (except Topo Chico) with ice, strain over 1”x1” cubes in a half-
salted rocks glass (I like to use lava salt, adds a dramatic color and light smoky
component). Top with Topo. Garnish with a luxardo cherry & lime wedge flag.

23
 Agave

Kitchen Kings
i like alliteration. you might have noticed by now. libélula has balance
and spice that marries the cucumber, vermouth, & sea salt in a sultry
fashion. this deserves to be drank on a boat.

2oz Libélula Joven Tequila

.75oz Dolin Dry Vermouth
.75oz lime juice
.5oz amber agave syrup
3 dashes Owl & Whale Sea Smoke Bitters
2 cucumber slices

Soft muddle cucumber in a metal tin, then add all ingredients and shake with ice.
Double-strain in a half-salted (I like to use lava salt, adds a dramatic color and light
smoky component) coupe. Garnish with a cucumber ribbon on a skewer.

Jalisco Julep
this jalisco inspired riff on the “fuck you up real quick” classic is all over
the place - in a good way. tons of floral & herbal sweet notes lay in the
background while earthy agave is scream singing at you on the front-end.

1.5oz Fortaleza Blanco Tequila

.5oz Fortaleza Reposado
.75oz Capertif Spiced Vermouth
.5oz Cocchi Americano Bianco
.25oz honey syrup
6 mint leaves

Muddle mint & honey in a julep tin. Add the rest of the ingredients and fill half way
with crushed ice. Stir until the tin is thoroughly frosted. Top with more crushed ice
until overflowing. Garnish with a hearty mint bouquet.

24
 Agave

Thieves of Summer
powerfully refreshing and a heavy lingering throat kick. this is one of
those cocktails that is hyper-dependent on its variables. i like heavy spice,
so i go hard with the fresno when making my syrup. go hard accordingly.

2oz Neustra Soledad San Luis del Rio Mezcal

.75oz lime & fresno chile syrup
.5oz Caña Brava Rum
.5oz Dolin Génépy Alpine Liqueur
6 dashes El Guapo Cuban Bitters

Shake all ingredients with ice, strain over 1”x1” cubes in a half salted (I like to use lava
salt, adds a dramatic color and light smoky component) rocks glass. Garnish with a
squeezed lime wedge.

The Snow Leopard

brooding and wintery, but with a hint of sweetness. like a snow leopard.
heavy christmas energy with a big kick of woody spice & smoke.

1oz Aha Yeto Reposado

1oz Madre de Todos Los Muertos Mezcal
1oz classic orgeat
.25oz 1220 Spirits Flora Aperitivo
.25oz cinnamon syrup
3 dashes Angostura Bitters

Long-shake (12-15 seconds) with ice, strain over 1”x1” cubes in a rocks glass. Garnish
with a cinnamon stick & a charred orange wheel.

25
 Agave

Strawberry Shiner
strawberry & basil go together in a rather obvious fashion; tequila too. the
añejo is almost whiskey-like, which gives the cocktail more girth and an
assertive, barrel-driven backbone.

2oz Una Vida Añejo

.75oz basil syrup
.5oz lemon juice
3 dashes Scrappy‟s Black Lemon Bitters
3 strawberries, sliced
1oz egg white

Muddle strawberries and basil syrup in a cocktail shaker. Shake all remaining
ingredients (except egg white) with ice. Strain off ice, dry-shake with egg white until
you can feel the body change, about 10 seconds. Double strain into a coupe. Garnish
with a ½ strawberry, split.

26
 Rum
“Only in Haiti, I realized, was it possible to drink rum and haggle with a god.”
- The Serpent and the Rainbow

Breakfast in New Orleans

exactly that: breakfast in new orleans. a rum saz with the bittersweet
espresso pop. grab a beignet and your ticket is sold.

1.5oz Plantation Double-Aged Dark Rum

.5oz H by Hine VSOP Cognac
.25oz Leopold Bros French Press Liqueur
4 dashes Scrappy‟s Orleans Bitters
Vieux Pontarlier Absinthe

Absinthe-wash a rocks glass. Stir all other ingredients, strain and serve down. Garnish
with an expressed orange twist.

Haggle With a God

this has a heart of tiki, but works on a few other levels not typically
present: woody spice & intense floral & vegetal bitter-sweetness create the
necessary contrast to big island flavor.

1.25oz Barbancourt Reserve du Domaine 15 Year Dark Rhum

.75oz La Valdôntaine Dente di Leone Amaro
.5oz John D. Taylor Velvet Falernum
.5oz Vanilla-Infused Hamilton‟s Pimento Dram
.5oz lemon juice, .25oz honey syrup

Shake all ingredients with ice, strain over 1”x1” cubes into a rocks glass. Garnish with
an expressed lemon twist & luxardo cherry flag.

27
 Rum

Kind of Like a Caipirinha

kind of like a caipirinha. but a lot more fun and generally less painful to
drink. rum, pisco, & rhum agricole work together with fresh smashed
fruit to preach a sharp & vegetal sermon.

1oz Flor de Caña Extra Dry 4 year White Rum

.75oz Macchu Pisco
.75oz John D. Taylor Velvet Falernum
.25oz Neisson Rhum Agricole Blanc
2 lime wedges, 2 orange wedges

Muddle citrus in a shaker. Add the rest of the ingredients and short-shake (3-5
seconds) with four 1”x1” cubes. Dump the contents of the shaker into a rocks glass.
No garnish.

Not Mai Tai

this really isn‟t my tai; and it is named as such. no one‟s mai tai is
anyone‟s mai tai, really. i‟ve seen a million mai tais a million ways, as you
have likely too. here is one i favor dearly.

1oz Caña Brava Rum

1oz Duckett Golden Rhum
1oz lime juice, .75oz orange-essenced orgeat
.5oz Duckett Curaçao Noir
.25oz Neisson Rhum Agricole Blanc
2 dashes Scrappy‟s Aromatic Bitters
A Splash Novo Fogo Tanager Double-Aged Cachaça

Shake all ingredients (except Cachaça) with ice, strain over crushed ice in a tiki mug
or collins glass. Slowly float the Cachaça over the top. Garnish with a mint boquet &
whatever other tiki garnishes you might be feeling.

28
 Rum

Ti‟ Time
chacun prépare sa propre mort. ti‟ punch is a french carribean daquiri
traditionalized with the notion - you curate your own end. flavor your
death punch with what sweet & spice speaks to your soul. for me:
pineapple, allspice, blackstrap.

1.5oz Neisson Rhum Agricole Blanc

.75oz lime juice
.5oz Giffard Golden Pineapple Liqueur
.5oz St. Elizabeth Allspice Dram
4 dashes Bittercube Blackstrap Bitters

Shake all ingredients with ice, strain into a coupe.

Garnish with a charred lime wheel.

Venezuelan Front Flip

don‟t be intimidated by the whole egg. this drinks like an spiced molasses
chocolate cake. the end result is beautiful.

2oz Diplomatico Mantuano 8 Year Dark Rum

.75oz St George NOLA Coffee Liqueur
.75oz demerara syrup
3 dashes Fee Brothers Molasses Bitters
3 dashes Bitter Truth Spiced Chocolate Bitters
1 whole egg

Dry-shake all ingredients for 60 seconds. Add ice and shake for 30 seconds more.
Double-strain over 1”x1” cubes in a collins glass. Garnish with a sprinkle of grated
nutmeg.

29
 Brandy
“We are dressed in our best, and prepared to go down as gentlemen…. but we would
like a Brandy.” - Benjamin Guggenheim

Brandy and…
the earnestness of the menta braces the rich vsop. think - mentholated,
woody, smooth, heady.

1.5oz Camus Borderies VSOP Cognac

1oz Averna Amaro
.25oz Fernet Menta

Stir all ingredients with ice, strain over 1”x1” cubes in a rocks glass. Garnish with an
expressed orange twist.

Hearthside
drink it hearthside. this can be batched for multiple servings (if the mood
prefers). subtle citrus, honeyed backbone, herbal & smoke aromatics.
comfort.

2oz water
1oz Germain-Robin‟s Millard Fillmore Brandy
1oz Martin Brothers Lucerne Blossom Mead
1oz Carton the Noir Fumé Smoked Black Tea Liqueur
.25oz Vanilla-Infused Hamilton‟s Pimento Dram
.25oz honey syrup

Build ingredients in a small electric kettle and turn on. Wait roughly 60 seconds, and
pour into a glass mug. Squeeze in a lemon wedge and discard. Garnish with cinnamon
stick & star anise seed in the mug. Extra lemon wedge on the side.

30
 Whiskey
“My own experience has been that the tools I need for my trade are paper, tobacco,
food, and a little whiskey.” - William Faulkner

I Heard You Paint Houses

true to the new york sour origins, but with so much more to offer. hint of
campfire, rich stone fruit, bold but not offensive.

1.5oz Lambay Cask Finished Irish Whiskey

.25oz Shinobu‟s Mizunara Oak Blended Whiskey
.75oz Bitter Truth Apricot Liqueur
1oz red zinfandel & smoked honey syrup
.5oz lemon juice

Shake all ingredients (except Red Zinfandel) with ice, strain over 1”x1” cubes in a
rocks glass. Slowly float the Red Zinfandel (I like Shannon Ridge Buck Shack
Bourbon Barrel Red Zin for this cocktail) over the top. Garnish with a lemon twist.

Manhattan‟s Rebellion
the best-selling cocktail at my spot. pays homage to the original. a
rebellious pour of barrel strength rye with the compliments of velvety
vermouth and bitter orange. spooky smooth.

2oz Bone Snapper Barrel Strength Rye Whiskey

.75oz Carpano Antica Formula Sweet Vermouth
.75oz Cappelletti Aperitivo
3 dashes of Scrappy‟s Orange Bitters

Stir all ingredients with ice, strain into a coupe. Garnish with an expressed orange
twist & a luxardo cherry.

31
 Whiskey

Modern Devils
whiskey & sloe gin are a beautiful couple. whiskey & plum gin is an even
sexier duo. as a lazy bartender, there is also enormous appeal to an equal
parts build. oak & bitter spice bounce off tart plum & sweet orchard fruit.

.75oz J Rieger‟s Blended Whiskey

.75oz La Valdôntaine Dente di Leone Amaro
.75oz Averell Damson Plum Gin
.75oz Rothman & Winter Orchard Pear Liqueur

Stir all ingredients with ice, strain over 1”x1” cubes in a rocks glass. Garnish with an
expressed lemon twist.

Omoplata
my chef tasked me with using spirits from japan and brazil as the base for
a cocktail. and here we are. a clean and bright take on a sour with a barrel
finish.

1.5oz Tenjaku Blended Whiskey

.5oz Novo Fogo Barrel-Aged Cachaça
.75oz lemon juice
.75oz demerara syrup
1oz egg white

Shake all ingredients (except egg white) with ice. Strain off ice, dry-shake with egg
white until you can feel the body change, about 10 seconds. Double strain into a
rocks glass.

32
 Whiskey

The (Pineapple) Upside-Down

this is an all-day cocktail. have it for breakfast. have it for dinner. have it
for dessert. have it always.

1.5oz Grilled Pineapple-Infused High West Double Rye! Rye Whiskey

.75oz Vanilla-Infused Hamilton‟s Allspice Dram
.75oz marasca cherry & mint syrup
.25oz lemon juice
1oz egg white

Shake all ingredients (except egg white) with ice. Strain off ice, dry-shake with egg
white until you can feel the body change, about 10 seconds. Double strain into a
coupe. Garnish with two pieces of skewered grilled pineapple.

The Shinobu Sour

despite the accompaniments, shinobu‟s mizunara oak blend still shines
here - a tribute to its bold nature. allspice, blackberry & yuzu linger in the
background, lovingly.

1.5oz Shinobu‟s Mizunara Oak Blended Whiskey

1oz Vanilla-Infused Hamilton‟s Allspice Dram
.75oz blackberry mint syrup
.25oz lemon juice
2 dashes Miracle Mile Yuzu Bitters
1oz egg white

Shake all ingredients (except egg white) with ice. Strain off ice, dry-shake with egg
white until you can feel the body change, about 10 seconds. Double strain into a
coupe. Garnish with two skewered blackberries.

33
 Soju & Sake
술 마시자. sul masija. let‟s drink.

Bushido Spritz
sharp citrus and bubbles up front. rich & nutty sesame on the finish. this
cocktail came together weirdly, and it is surprising yummy. it is a dark
horse. if you can convince yourself to make it, you‟ll be happy you did.

2oz Bushido Ginjo Genshu Sake

1oz toasted black sesame syrup
.5oz walnut orgeat
3 dashes Scrappy‟s Black Lemon Bitters
2oz Sparkling Blanc de Blancs

Shake all ingredients (except sparkling) with ice, strain over 4-6 1”x1” cubes in a
collins, rocks, or wine glass. Top with Sparkling (something full & yeasty) Express a
lemon peel over the top & discard. Garnish with a squeezed lemon wedge.

Floating Through Kyoto

intensely earthy. bitter herbs & powerfully botanical. a dirty, dirty vesper.
the lemongrass essence floats across the top and lingers throughout the
drink.

2oz Mizu Lemongrass Shochu

1oz Mancino Ambrato Bianco Vermouth
.75oz Uncle Val‟s Restorative Gin
.25oz Suze Aperitivo
4 drops lemongrass oil

Stir all ingredients (except lemongrass oil) with ice, strain into a coupe. Drop
lemongrass oil over the top in varying sized drops.

34
 Soju & Sake

Globally Suspect
this is low abv so start early. bright anise, hint of smoke, powerfully
refreshing.

2oz Jinro Fresh Soju

1oz John D. Taylor‟s Velvet Falernum
.5oz lime juice
.25oz Bahnez Joven Mezcal
4 dashes Peychaud Bitters
1 dash Cocktail Punk Smoked Orange Bitters

Shake all ingredients with ice, strain into a coupe. Garnish with an expressed orange
twist.

Green Tea Old Fashioned

just enough bourbon to know it‟s there. it is the booster chair the west 32
reserve needs to sit at the big kids table. this is a lighter, more delicate
take on its namesake - with a fun green tea note meandering about.

1oz West 32 Reserve Barrel Aged Soju

1oz Mizu Green Tea Shochu
.5oz Four Roses Small Batch Bourbon
.5oz demerara syrup
2 dashes Scrappy‟s Aromatic Bitters
2 dashes Bitter Truth Lemon Bitters

Stir all ingredients with ice, strain over 1”x1” cubes in a rocks glass. Garnish with an
expressed lemon twist.

35
 Soju & Sake

Seoul 75
the first drink i hung my hat on. sensationally bright. intensely clean. like
the original, but more pops of tartness, and (arguably) more thorough on
the palate.

2oz Jinro Grapefruit Soju

1oz Ford‟s London Dry Gin
.5oz lemon juice
.25oz simple syrup
2oz Champagne

Shake all ingredients (except Champagne) with ice, strain into a flute or coupe. Top
with Champagne. Garnish with an expressed lemon twist.

36
 The Others
“Remember on Lost, when they met the others?” - Dwight Schrute

Chile Mornings
you know how it tastes: sweet, creamy, coffee, kick in the ass. use a high-
heat pepper in the infusion, unless you‟re soft.

1oz Five Farms Irish Cream

1oz Leopold Bros French Press Liqueur
.5oz Koval Ginger Liqueur
.25oz Chile-Infused 1220 Spirits Spettro Amaro

Shake all ingredients with ice, strain over 1”x1” cubes in a collins glass. No garnish.

The Ghost of Cape Town

if you like vermouth, get your hands on a bottle of capertif for your home
bar. enormous flavor: rich, viscous herbal spice, yet still bouncy and not
cloying. south african sidecar.

2oz Capertif Spiced Vermouth

1.5oz H by Hine VSOP Cognac
.75oz lemon juice
3 dashes of Scrappy‟s Aromatic Bitters

Shake all ingredients with ice, strain into a coupe. Garnish with an expressed lemon
twist.

37
 The Others

Cold & Getting Colder

this comes out a decadent & nutty coffee-shake with a much needed
splash of bitter. if you‟re feeling most fancy, build liquid components in a
carafe, and pour it over a scoop of vanilla like a cold brew affogato.

1.5oz cold brew coffee

.75oz Cesar Florido Moscatel Especial Sherry
.25oz Contratto Fernet
1 small scoop vanilla gelato, softening

Shake all ingredients with 3-4 cracked cubes vigorously for 15-20 seconds. Evaluate
the shaker: does it look like a milkshake? If not, shake for another 10 or so seconds.
Strain into a Nick & Nora. No Garnish.

Sfumato Sour
ever had a pancake shot? this is kind of like that, but not nearly as
regrettable. enjoy this after dinner. amaretto and orange are a natural
partnership, and sfumato swoops in with all of its bitter smoky rhubarb
intensity and turns this into something of note.

1.5oz Lazzaroni Amaretto

1oz orange juice
.5oz Sfumato Amaro
.5oz Licor 43 Vanilla-Citrus Liqueur
.5oz egg white

Shake all ingredients (except egg white) with ice. Strain off ice, dry-shake with egg
white until you can feel the body change, about 10 seconds. Double strain into a
coupe. Garnish with a luxardo cherry.

38
 Zero Proof
“It‟s a great advantage not to drink among hard drinking people.” - The Great Gatsby

Blackberry Lemon Mint Soda

refreshingly tart. for the sunday bbq.

1oz blackberry-mint syrup

.75oz lemon juice
.25oz simple syrup
2-4oz Topo Chico Sparkling Water

Shake all ingredients (except Topo Chico) with ice, strain over crushed ice into a
collins glass. Top with Topo. Garnish with a squeezed lemon wedge, skewered
blackberry, and a mint bouquet.

Blood Orange Pistachio Cream Soda

remember italian cream sodas? me too - simple times. rich, nutty, sweet-
cream.

2oz blood orange pistachio syrup

.5oz heavy cream
2-4oz Topo Chico Sparkling Mineral Water

Shake all ingredients (except Topo) with ice, strain over crushed ice into a collins
glass. Top with Topo. Garnish with crushed pistachio over the top.

39
 Zero Proof

Iced Black Sesame Americano

black sesame is a beautiful thing. with espresso, it evolves into a robustly
nutty, smooth & bittersweet. this is a personal favorite.

1.5oz espresso
1.5oz toasted black sesame syrup
2-4oz water

Shake all ingredients with ice, strain over crushed ice in a collins glass. Garnish with a
sprinkle of black sesame seeds over the top.

Kiwi Spritz
the seeded, neon green syrup makes this truly gorgeous, and most
fanciful.

1.5oz kiwi syrup

.75oz lime juice
2oz Jack Rudy Tonic Water
2oz Topo Chico Hint of Lime Sparkling Mineral Water

Shake kiwi & lime with ice, strain over 4-6 1”x1” cubes into a collins, rocks, or wine
glass. Top with Jack Rudy & Topo. Garnish with a lime wedge and a split kiwi half.

40
 Zero Proof

Medjool Date Fall-Spice Cream Soda

this is my favorite zero proof cocktail i have ever made. it‟s that
comforting.

2oz medjool date & fall-spice syrup

.5oz heavy cream
2-4oz Topo Chico Sparkling Mineral Water

Shake all ingredients (except Topo) with ice, then strain over crushed ice into a collins
glass. Top with Topo. Garnish with a dash of coco powder over the top.

Thai Basil Cucumber Tonic

this is uniquely savory and soft at the same time. thai basil & cucumber
develop a really cool and refreshing backbone here. add some peychaud
bitters to fortify the thai basil profile, if that‟s your thing.

6 thai basil leaves

2 cucumber slices
.5oz demerara syrup
2-4oz Jack Rudy Tonic Water

Muddle all ingredients (except tonic) in a collins glass, then fill ¾ glass with crushed
ice and top with 2-3oz of Jack Rudy. Stir in glass. Top with more crushed ice & tonic
as needed. Garnish with a thai basil bouquet & a skewered cucumber ribbon.

41
 Spirit Infusions
We always want more.

Chile-Infused 1220 Spirits Spettro Amaro

this rabararo amaro marries perfectly with fresh fresno chile. rhubarb &
bittersweet spice. explore other amaros to your liking

1 bottle Spettro Amaro

3 fresno chiles

Wearing gloves, take the seeds and membranes from all three fresno chiles. Rough
chop the flesh of two of the three chiles. Add all seeds, membranes and flesh to a
container and pour in vodka. Let sit, stirring occasionally, for 20 minutes. Strain
through a cheese-cloth and store at room temperature.

Grilled Pineapple-infused High West! Double Rye Whiskey

this is one of my favorite infusions, ever. this whiskey can be

1 bottle Double Rye Whiskey

1 pineapple

Breakdown and very rough chop a fully-ripe pineapple. Keep the pieces pretty large so
they‟re easy to grill. Grill all pineapple pieces until a nice caramelized char has began
to form on all sides. Add grilled pieces to a container with whiskey and seal. Stir once
a day for 3 days. Strain through a cheese-cloth and store at room temperature.

42
 Spirit Infusions

Jalapeño-infused Union Horse Rider Wheat Vodka

the beauty in infusing vodka is that it becomes exactly that of which you
are infusing. here, we have hellwater.

1 bottle Rider Vodka

3 jalapeño chiles

Wearing gloves, take the seeds and membranes from all three jalapeño chiles. Rough
chop the flesh of two of the three chiles. Add all seeds, membranes & flesh to a
container and pour in vodka. Let sit, stirring occasionally, for 20 minutes. Strain
through a cheese-cloth and store at room temperature.

Strawberry-Infused Libélula Joven Tequila & Bahnez Joven Mezcal

this is a super specific batching, i know. but wow, the end result is really
cool. subtle strawberry. big spiced agave punch. really fun. can be applied
to any classic tequila drink if you‟re feeling froggy.

12oz Libélula Joven Tequila

6oz Bahnez Joven Mezcal
4 cups rough-chopped strawberries

Add all ingredients to an air-tight container. Seal and let sit for four days, stirring
once a day. Strain through a cheese-cloth and store at room temperature.

43
 Spirit Infusions

Vanilla-Infused Hamilton‟s Pimento Dram

this is one of my favorite infusions i‟ve ever played with. rich, sweet,
tangy, wintery. use it liberally and often.

Hamilton‟s Pimento Dram

vanilla syrup

Match equal parts in a sealable container. Shake vigorously to marry. Store at room
temperature.

44
 Bar Syrups
Sweet.

Amber Agave Syrup

find a high-grade, rich amber agave nectar to produce a robust flavor.

1 cup high grade amber agave nectar

1 cup filtered water

Heat the water in a small saucepan on medium heat. Add agave, and stir until married.
Let cool and refrigerate for up to one month.

Basil Syrup
savory & herbal - beautiful just with tonic and muddled fruit. make sure
your basil is fresh, and you steep leaves & stems both.

1 cup white sguar

1 cup filtered water
2oz fresh basil

Bring water to a boil in a saucepan and remove from heat. Add basil and steep,
stirring occasionally, for 30 minutes. Strain through a cheese-cloth, then add sugar.
Whisk until dissolved. Let cool then store in the refrigerator for up to one month.

45
 Bar Syrups

Blackberry Mint Syrup

the mint creates an aromatic property to the syrup that compliments the
tart berry & lemon.

3 cups fresh blackberries

2 lemons
1 cup fresh mint
1 cup white sugar
1 cup filtered water
2 tablespoons white wine vinegar

Peel & juice the lemons and put both components into a large pot. Add the remaining
ingredients (except vinegar) to the pot and mash the fruit and mint to extract as much
flavor as possible. Bring to a boil and then simmer on low for 10 minutes, stirring
occasionally. Double strain the mixture and return to stove top, simmer for 5 minutes,
stirring occasionally. Add vinegar, simmer for 2 minutes more, and then remove from
heat. Let cool and refrigerate for up to one month.

Blood Orange Pistachio Syrup

put this in your coffee. put it on your pancakes. put it everywhere.

6 blood oranges
1 cup white sugar
.75 cup shelled pistachios, course-crushed
filtered water

Toast pistachios in a dry pan on medium heat until they become fragrant. Peel and
juice blood oranges, reserve the peels. Measure juice, supplement with water until 1.5
cups total. Simmer with sugar on low heat until dissolved. Pour syrup into a sealable
container, add peels & toasted pistachios. Seal and let sit at room temperature for 48+
hours. Taste the syrup. If the pistachio flavor hasn‟t developed completely, let rest
another day. Strain through a cheese-cloth refrigerate for up to one month.

46
 Bar Syrups

Cinnamon Syrup
for when the winters are cold.

1oz cinnamon sticks, cracked

1 cup filtered water
1 cup white sugar

Heat the water in a small saucepan on medium heat. Add sugar & cinnamon. and stir
until married and sugar is completely dissolved. Let cool and seal for 24 hours.
Strain through a cheese-cloth and refrigerate for up to one month.

Demerara Syrup
rich & simple.

1 cup demerara sugar (ground into a powder)

1 cup filtered water

Heat the water in a small saucepan on medium heat. Add demerara, and stir until
married and sugar is completely dissolved. Let cool and refrigerate for up to one
month.

47
 Bar Syrups

Ginger Syrup
mules and other fall forward vibes.

1 cup white sugar

1 cup filtered water
1oz chopped ginger root

Heat the water in a small saucepan on medium heat. Add sugar, and stir until married.
Add ginger and bring to a simmer, then turn off heat. Let steep until desired level of
ginger flavor, about 2 hours. Strain through a cheese-cloth and refrigerate for up to
one month.

Honey and/or Honey Lavender Syrup

if you‟re a nerd like me, explore different honey blossoms for different
nuances in this favorite additive.

1 cup high grade honey

1 cup filtered water
.25 cup dried lavender leaf (optional)

Heat the water in a small saucepan on medium heat. Add honey, and stir until
married. Let cool and refrigerate for up to one month. If making honey lavender
syrup, put dried lavender in the honey syrup. Seal and let sit for 24 hours. Strain
through a cheese-cloth and refrigerate for up to one month.

48
 Bar Syrups

Kiwi Syrup
intensely sweet & tart. this is candy.

6 kiwis
2 cups filtered water
1 cup white sugar

Extract the kiwi flesh and rough chop. Add to food processor with water & sugar.
Pulse the mixture for 1-2 minutes, until very smooth. If you do not want to keep the
seeds in the syrup, strain through a cheese-cloth, then refrigerate for up to one
month.

Lime Fresno Chile Syrup

a lot of work. a lot of fun. worth the squeeze.

12 fresh limes
2 fresno chiles
.5oz whole black peppercorns, roughly cracked
white sugar
filtered water

Peel the limes, reserve for later. Juice the limes and weigh the juice. Match the weight
of the lime juice in sugar, and combine in a container. Stir constantly until the sugar
is dissolved. Match the weight of your sugared juice with filtered water, and add to the
mixture along with the reserved peels, roughly cracked black peppercorns, & both
fresno chiles, thinly sliced with the seeds & membranes still intact. Stir well, cover,
and let rest 24 hours. Strain through a cheese-cloth. Taste and adjust with sugar for
more sweetness, lime juice for more tartness, and water to thin out the body.
Refrigerate for up to one month.

49
 Bar Syrups

Marasca Cherry Mint Syrup

for when you‟re upside-down.

16oz marasca cherry juice

16oz filtered water
2oz fresh mint

Bring water to a boil in a saucepan and remove from heat. Add mint and steep,
stirring occasionally, for 30 minutes. Strain through a cheese-cloth, then add marasca
juice. Whisk until dissolved. Let cool then store in the refrigerator for up to one
month.

Medjool Date Fall-Spice Syrup

intensely flavorful and reminiscent of cold month comfort. substitute the
date for fig if the mood prefers. or do both.

3 cups halved/pitted medjool dates

2 cups water
1 cup white sugar
.25oz vanilla paste
1 cinnamon stick, broken into several pieces
2 star anise stars, cracked

Combine water & sugar in a medium saucepan over medium heat until sugar is
dissolved. Add the rest of the ingredients; simmer over med-low heat, stirring
occasionally and without bringing to a boil, mashing the dates as much as possible
with a smooth surfaced muddle. Simmer on low for 3-5 total minutes. Remove from
heat, and strain through cheese-cloth. Refrigerate for up to one month.

50
 Bar Syrups

Meyer Lemon Cordial

when you‟re thieving through the garden. this is a dumbed-down version
of a true cordial. because i‟m dumb.

10 meyer lemons, juiced & zested

white sugar

Weigh the juice of your meyer lemons. Match the weight with white sugar and stir
until dissolved. add the zest of your lemons and cover for 24 hours. Strain through a
cheese-cloth and store in the refrigerator for up to one month.

Passionfruit Syrup
more candy. you can find passionfruit pulp on amazon, and sometimes at
trader joes.

12oz passionfruit pulp

3oz white sugar
3oz filtered water

Add all ingredients to a medium saucepan over medium hit until the sugar is
dissolved. Let cool and refrigerate for up to one month.

51
 Bar Syrups.

Red Zinfandel & Smoked Honey Syrup

very involved and very delicious.

1/2 cup red zinfandel

1/2 cup smoked honey *
1/2 cup filtered water

Heat the red zinfandel in a small sauce pan on medium heat. Bring to a simmer and
allow alcohol to cook out. Add smoked honey and water, and stir until married. Let
cool and refrigerate for up to one month.

* You can buy smoked honey, but if you have a smoker, I recommend cold-
smoking a cup of high-grade honey in an aluminum pan for about 2 hours.

Rosebud & Hibiscus Honey Syrup

very specific, very floral and earthy sweetness.

1.5oz dried rosebuds

1.5oz dried hibiscus
12oz high grade honey
12oz filtered water

Bring water to a boil in a saucepan and remove from heat. Add rosebuds & hibiscus
and steep, stirring occasionally, for 30 minutes. Strain through a cheese-cloth, then
add honey. Whisk until dissolved. Let cool then store in the refrigerator for up to one
month.

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 Bar Syrups.

Simple Syrup
if you only make one bar syrup, this would be it.

1 cup white sugar

1 cup filtered water

Heat the water in a small saucepan on medium heat. Add sugar, and stir until married
and sugar is completely dissolved. Let cool and refrigerate for up to one month.

Toasted Black Sesame Syrup

intensely nutty and oil black. reduce this heavily and put it on ice cream if
you mean it.

3 cups water
2 cups black sesame seeds
.75 cup white sugar

Toast sesame seeds in a dry pan until they begin to pop. Add water and simmer on
low for 5-10 minutes, until the sesame seeds begin to stand tall in the pan from water
absorption. Strain the liquid through a cheese cloth, return to pan with sugar and
simmer on low until completely dissolved. Refrigerate for up to one month.

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 Bar Syrups.

Vanilla and/or Vanilla Allspice Syrup

simple & effective.

2 cups white sugar

2 cups filtered water
.5oz vanilla paste
.25oz allspice berries, cracked (optional)

Combine all ingredients (except allspice) in a medium saucepan. Simmer over med-
low heat, stirring occasionally and without bringing to a boil, until sugar is dissolved.
Remove from heat, let cool and refrigerate month.
If you are making the allspice version, add the allspice berry and seal. Let rest for 48
hours then strain with a cheese cloth.

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 Orgeat & Oils
For the deliciously weird.

Classic Orgeat
classic.

12oz white sugar

12oz almond milk (make it at home)
1oz Germain-Robin Millard Fillmore Brandy
1oz Lazzaroni Amaretto
5 dashes Bitter Truth Rosewater

Combine the almond milk and sugar in a medium saucepan. Simmer over med-low
heat, stirring occasionally and without bringing to a boil, until sugar is dissolved.
Remove from the heat and stir in the remaining ingredients. Refrigerate for up to one
month.

Orange-Essenced Orgeat
jimmy buffet vibes.

12oz cane sugar

12oz almond milk (make it at home)
1oz Grand Marnier
1oz Lazzaroni Amaretto
3 dashes Bitter Truth Rosewater
2 dashes Orange Flower Water

Combine the almond milk and sugar in a medium saucepan. Simmer over med-low
heat, stirring occasionally and without bringing to a boil, until sugar is dissolved.
Remove from the heat and stir in the remaining ingredients. Refrigerate for up to one
month.

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 Orgeat & Oils

Walnut Orgeat
heavy & robust & luscious & loving

12oz demerara sugar

12oz walnut milk (make it at home)
1oz Germain-Robin Millard Fillmore Brandy
1oz Lazzaroni Amaretto
3 dashes Bitter Truth Rosewater
2 dashes Bitter Truth Nut Bitters

Combine the walnut milk and sugar in a medium saucepan. Simmer over med-low
heat, stirring occasionally and without bringing to a boil, until sugar is dissolved.
Remove from the heat and stir in the remaining ingredients. Refrigerate for up to one
month.

Lemongrass Oil
neutral flavored oil is key in making the lemongrass shine.

2 cups peanut oil

8 fresh lemongrass stalks

Rough chop the lemongrass and smash the butt-end with the flat of your knife.
Combine ingredients in a small saucepan until bubbling. remove from heat and let
cool. Seal for 24 hours. Strain through a cheese-cloth and keep at room temperature -
most potent for the first two weeks.

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