u/JazzHatter357

A contemporary interpretation of a Margarita, the Flor de Jalisco was originally created by Joaquin Simó for the Death & Co*.* in NYC. While it uses lemon instead of lime, it is perfectly balanced with the addition of orange marmalade that stands in for Cointreau. A delightful cocktail best served up.

Ingredients:
2oz Blanco Tequila
0.75oz Fresh Lemon Juice
0.25oz Agave Nectar
1 heaped teaspoon Orange Marmalade
Garnish: Orange twist

Preparation:
Combine the ingredients in a cocktail shaker filled with ice.
Shake vigorously until well-chilled and the marmalade is fully integrated.
Double strain into a chilled coupe.
Garnish with an orange twist (I used a dolce orange twist).

The 8-Amaro Sazerac is a legendary contemporary cocktail created by Mayur Subbarao and Sother Teague at the iconic New York City bitters bar,Amor y Amargo.

I was immediately intrigued when I came across this article (https://punchdrink.com/articles/making-sense-of-maximalist-cocktail-recipe-aviary-chicago/ ). I subsequently found many posts on the same with varying specs.

This maximalist drink completely subverts the classic New Orleans Sazerac by swapping the rye whiskey base for an intricate, equal-parts blend of eight distinct Italian amari.

I made an attempt at it with the Amari I have on hand; and as a disclaimer, my substitutions are by no means a direct substitute for the Amari in the original drink, but those that I had none the less. A fun experiment that I will certainly revisit as I add more Amari to my selection.

The OG Spec I believe was as follows. My substitutions are in parenthesis.

0.25 oz each of:
Aperol
Ameri Nouvelle (Campari)
CioCiaro (Cynar)
Meletti (Nonino)
Ramazzotti (Averna)
Montenegro
Varnelli Amaro Dell’Erborista (Amaro Gorini)
Varnelli Amaro Sibilla (Braulio)

Combine the Amari in a mixing glass filled with ice.
Add 1 dash of orange citrate (Angostura Orange Bitters).
Add 2 dashes of Peychaud's Bitters.
Strain into chilled rocks glass that has been rinsed with Green Chartreuse.
(I served mine of a large rock with lemon oil
expressed over the top and lemon twist garnish).

I enjoyed this immensely and despite there being a multitude of ingredients, they seemed to blend and work together harmoniously. Given some of my subs, this did lean slightly citrus forward but I enjoyed that.

24 hour cold brewed sticky chai with almond milk. Poured over ice with a double shot of Single Origin Peru Espresso floated on top.

Ingredients:
4oz White grapefruit juice
1.5oz Freshly brewed Espresso (I used an Espresso blend of Ethiopian and Colombian beans citing notes of jasmine, tangerine, caramel and jaffa cake)

Method:
Fill a glass with ice and the grapefruit juice. Float the espresso over the top of the ice or the back of a spoon so it chills as it floats over the juice.

My thoughts:
I usually make it with OJ but I think white grapefruit works even better. The savoury bitter and umami flavours of the grapefruit work wonderfully to highlight the citrus notes in the coffee. Beautifully balanced.

Ingredients:
5oz Orange juice (pulp free preferably)
1.5oz Freshly brewed Espresso (I used a seasonal espresso blend that had some juicy acidity and chocolate notes)

Method:
Fill a glass with ice and the orange juice. Float the espresso over the top of the ice so it chills as it floats over the juice.

Makes for a delightful alternative coffee.

So not exactly a Tiki cocktail but definitely got that Tiki aura thanks to the Smith & Cross. Tropical funk, sweet, bold and bitter. Spectacular!

OG Kingston Negroni - created by Joaquin Simo in 2009 at Death & Co.

Ingredients:
Equal parts (1oz) of each, Smith & Cross Rum, Antica Formula and Campari. Orange twist for a garnish.

Preparation:
Stir all ingredients over ice in a mixing glass until well chilled. Strain into a DOF over a large rock of ice. Express orange oil from a twist over the top and drop the twist into the glass.

OG Kingston Negroni - created by Joaquin Simo in 2009 at Death & Co.

Ingredients:
Equal parts (1oz) of each, Smith & Cross Rum, Antica Formula and Campari. Orange twist for a garnish.

Preparation:
Stir all ingredients over ice in a mixing glass until well chilled. Strain into a DOF over a large rock of ice. Express orange oil from a twist over the top and drop the twist into the glass.

Notes:
Tropical funk, sweet, bold and bitter. Spectacular!

A New Orleans Classic, Vieux Carré means “old square” in French and refers to the city’s French Quarter neighborhood. It was created by Walter Bergeron, a bartender at the legendary Carousel Bar (then known as the Swan Room) inside the Hotel Monteleone in the French Quarter.

Combining a split base of Rye and Cognac for spicy and fruity base notes, sweet vermouth and aromatic bitters for botanical complexity and herbal and honey sweetness from the Benedictine liqueur; the Vieux Carré is boozy, subtly bittersweet and complex - the perfect representation of New Orleans in a glass.

Ingredients:

1oz Rye Whiskey (Whistlepig 10)
1oz Cognac (Deluze VS)
0.75oz Sweet Vermouth (Antica Formula)
0.3oz Bénédictine liqueur
2 dashes Peychauds Bitters
2 dashes Angostura Bitters
Garnish: Orange and Lemon Twist

Preparation:

Combine all the ingredients in a chilled mixing glass. Add ice and stir until well chilled. Strain into a DOF over a large rock. Express the oils of the twists over the surface of the drink and drop them in as garnish.

I’ve been working my way through some of my old favourites, particularly the Manhattan and all its variations.

This one is a New Orleans classic originating from the historic Restaurant La Louisiane in the French Quarter during the late 19th century.

Traditionally equal parts Rye, Sweet Vermouth and Benedictine - this is a more contemporary spec and better suited to my palate. Complex, sweet, spicy and herbal - a wonderful riff on a Manhattan. For a New Orleans cocktail; probably better than a Sazerac. Don’t get me wrong, I do love a Sazerac but this is so much more…

Ingredients:

2oz Rye Whiskey (Mastersons 10 year old Straight Rye)
0.75oz Sweet vermouth (Antica Formula)
0.5oz Benedictine
2 dashes Angostura Bitters
2 dashes Peychauds Bitters
1 barspoon or a tad less of Absinthe to rinse the glass (I use an atomiser and spritz the glass instead)
Garnish: Luxardo cherry

Preparation:

Rinse a chilled coupe with Absinthe and discard excess. Set aside.

Add the Bitters, Rye and Benedictine to a chilled mixing glass. Add ice and stir until well chilled and diluted.

Strain the cocktail into the coupe. Add garnish.

From Death & Co, the Sforzando is an unexpected combination of bold spirits that work harmoniously to create a delightful and wonderfully smoky and complex take on a dry Manhattan. The choice Mezcal and Rye is key to the end result as it competes with Benedictine. D & Co suggest Rittenhouse Rye And DM Chichicapa. I went with High West and paid more attention to the Mezcal and used a Tobala that has a nice oily mouthfeel and long finish. Worked perfectly for my taste. I’ll be making it again..

Ingredients
1 oz Rye whiskey (High West Double Rye)
0.75 oz Mezcal (Los Vecinos Tobala)
0.5 oz Bénédictine liqueur
0.5 oz Dolin Dry vermouth
2 dashes Xocolatl Mole bitters (I used my own homemade Cacao Bitters)
Garnish: Orange twist (I used Grapefruit to complement the Mezcal earthy and vegetal notes)

Method
Add all the ingredients to a chilled mixing glass. Add ice and stir until well chilled and diluted.Strain into a chilled coupe or Nick & Nora. Express the oils of the twist over the surface of the drink and drop it in as garnish.

Ingredients:
2oz Rye whiskey (High West Double Rye)
0.5oz Sweet vermouth (Antica Formula)
0.5oz Dry vermouth (Dolin)
3 to 4 dashes Bogarts aromatic bitters
Garnish: Brandied cherry and a citrus twist (I used a grapefruit twist)

Preparation:
Add all ingredients to a chilled mixing glass. Stir until well chilled and diluted. Strain into a chilled Nick and Nora or coupe. Express citrus oil over the top from the twist. Add garnish.

Notes:
Beautifully balanced. Rye spice and just the right amount of herbal sweetness from the vermouth. The aromatic bitters complement the herbal profile perfectly while the dry vermouth works wonderfully to temper the vanilla richness from the Antica Formula. Delightful.

I was fortunate to find some beautiful white marsh grapefruit - so what better way to enjoy fresh marsh grapefruit than to make a Daiquiri 😊.

Legend has it that Ernest Hemingway requested this variation at Havana’s El Floridita bar because he preferred his drinks without sugar. Hence the name Hemingway Daiquiri.

Ingredients:
2 oz White Rum (traditionally a light white rum - I used a split base of Plantation 3* and Rum Bar Overproof Jamaican)
3/4 oz Fresh Lime Juice (I used Blood limes)
1/2 oz Fresh Grapefruit Juice
1/2 oz Maraschino Liqueur
Garnish: Lime wheel

Preparation:
Combine the ingredients in a shaker with ice. Shake vigorously for about 10–15 seconds until well-chilled. Double strain into a chilled coupe. Finish by adding a lime wheel or dehydrated citrus wheel as I did.

Notes:
Tart, slightly bitter with just enough sweetness and funk from Maraschino, Blood lime and Jamaican rum. Quite enjoyed this variation.

Have Suze and Mezcal? Try a Terrible love. Created by Phil Ward in 2013 at Death and Co.

Ingredients:

1.5oz Mezcal (Derrumbes SLP)
0.75oz Suze
0.5oz St Germain
2 dashes Orange bitters

Garnish: Grapefruit twist

Preparation:

Stir all ingredients over ice in chilled mixing glass. Strain into a DOF over a large rock of ice. Express the oil from a grapefruit twist over the top and drop it in.

Notes:

Floral, bittersweet and smoky. These ingredient create a wonderfully balanced drink. Very enjoyable.

Same day dough, 65% Hydration, cooked for 350 celcius for 3:40s in Volt 2

Direct dough, 48 hour ferment, 80% hydration, Caputo Flour Blend, Fresh Mozzarella, Chilli and Mint, 110 second bake at 430 celcius in Volt 2.

I saw the Martinez posted recently and it got me nostalgic and thinking about the first one I ever had. It was on a business trip at a hotel bar and I was just getting into cocktails. It then struck me that I never made one myself. So here is my iteration.

Ingredients:

1 1/2 ounces gin (Tanqueray 10)
1 1/2 ounces sweet vermouth (Punt e Mes)
1 bar-spoon ounce Luxardo maraschino liqueur
2 dashes Angostura bitters
Garnish: orange twist (Grapefruit twist)

Preparation:

Add the gin, sweet vermouth, maraschino liqueur, and bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe or Nick & Nora. Add garnish.

Notes:

The color is dark red and almost opaque in this glass. I ascribe to the Punt e Mes. Nice fragrance from the grapefruit twist. First sip and it is chocolatey bitter, slightly sweet and botanical with a subtle maraschino funk. I like it, right up there with the Manhattan. It’s nothing like I remember TBH, but that’s not a bad thing lol. A great cocktail. Cheers!