Faust

By Jonathan Laurel December 21, 2018 Cocktails

grilled oranges, smoke, caramel, apple, iodine orange-infused islay single malt whisky, cynar, apple shrub, cider, aquafaba, orange bitters Inspired by Göthe’s greatest work, the Faust is a delicate dance between larger-than-life flavors. A dank, peaty Scotch whisky is infused with dehydrated oranges, then mixed together with seemingly incompatible ingredients like our homemade apple shrub and Cynar, an artichoke-based amaro. Like the Faustian bargain of legend, this cocktail is an ambitious gamble—great flavors require great… Read More

Wassail

By Jonathan Laurel December 13, 2018 Cocktails

toasted nuts, apple, clove, cinnamon, lemon zest apple brandy, oloroso sherry, cider, apple shrub, fall syrup, monk bitters “Wassailing” is a centuries-old tradition of enjoying a mug of spiced, mulled cider with friends and family during the holiday season. Derived from waes hael, meaning “to your good health,” the wassail was both a toast and a beverage, usually served in a punch bowl. Our house version has rich flavors of baked apple, walnut, and… Read More

Gin & Pine

By Jonathan Laurel December 11, 2018 Cocktails

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

Volume #4: Colonial America

By Jonathan Laurel December 8, 2018 Behind the Scenes Cocktails

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

By Jonathan Laurel October 29, 2018 Cocktails

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 northwestern 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, sometimes inside a hollowed out pumpkin. The… Read More