juniper, rosemary, cranberry, cinnamon, pine tree holiday genever, cocchi di torino, cynar, génépy, douglas fir bitters Originally, the Gin & Pine was nothing more than a quart of genever infused with green pine wood, and a recipe for it appears in The Bon-Vivant’s Companion in 1862 (also called How To Mix Drinks, by Jerry Thomas). We have updated that recipe by infusing genever with a medley of holiday herbs and spices, including rosemary, peppermint,… Read More
A century before the rise of the Cocktail, our eighteenth-century forefathers consumed much more alcohol than we drink today. Due to different tastes, as well as a lack of potable water, they drank porters, ales, hard ciders, and fortified wines—the only type of wine that could reliably survive the long sea voyage from Europe. The art of mixing alcoholic beverages itself was in a stage of baroque infancy. In our fourth volume, we unearth these… Read More
Queimada is a fascinating ritualistic beverage from Galicia, Spain, whose origins are obscure at best and confounding at worst. In Galicia, Queimada is made with Orujo, a pomace brandy found in the northeastern Spanish regions Galicia, Asturias, and Castile and León. Galegan Quiemada is made by setting the Orujo on fire, adding sugar, lemon rinds, cinnamon, and coffee beans, and cooking the beverage down until the proof lowers, some times inside a hollowed out pumpkin. Read More
For those who know how to read a cocktail menu but have never had a Trinidad Sour, the cocktail’s description clearly sticks out as odd, if not straight up frightening. It’s certainly one of the most surprising and memorable cocktails you’re likely to have at any bar. Bartender Giuseppe Gonzalez created this cocktail in 2009 for the Angostura cocktail competition. It follows in a line of Angostura cocktails that starts with the Trinidad Especial (crafted… Read More
As far as “modern classics” go, it may be difficult to find one more ubiquitous than the Paper Plane, created by Sam Ross in 2007. Allegedly named after the M.I.A. song (which is an amazing story, though unconfirmed by its creator), the Paper Plane was created for the opening menu of Violet Hour with bourbon, Campari, Amaro Nonino, and lemon. It seems Ross changed the Campari to Aperol once he started working on Milk &… Read More