New Age

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Petit Four

Petits fours, a new cocktail in Silom, Bangkok

Pt. 1 50ml Kettle One Vodka, 20ml Peppermint Syrup, from a simple tea infusion 1:1 stirred, Pt. 2 On the side 50ml coconut cream 25ml coconut milk, 2.5 ml simple syrup, 3 dashes peppermint bitters Build and chill before serving, mint sprig garnish. Pt. 3 Dark chocolate and mint chocolate garnish,[...]

#TravellingBartender

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Black Bird Bar San Francisco

Travelling Bartender: Black Bird Bar SF

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Classic

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13th Street Flip

13th St. Flip, a modern take on this egg classic

1 Part Brugal Anjeo rum 3/4 Part Luxardo Prugna Juice of half a lemon 3/4 Part honey syrup 1:1 3 Dashes Bittercube Cherry Bark Bitters 1 whole organic egg Dry shake all the ingredients. Add ice and shake again. Double strain into cocktail glass. Garnish with a few dried rose[...]

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Sangria

Sangria….Portugese or Spanish, it’s spring!

Sunnies, summer, sunshine, slip n’ slide and Sangria. Time to look forward to a break from the snow. It’s time to talk beverages for the sunshine.  While sitting on a patio or entertaining friends, sipping on a Sangria is a fantastic way to enjoy summer.  This cocktail is designed for[...]

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The Franciscan, Amaretto Sour di Saronno?

The Amaretto Sour is a modern classic with a bad reputation. This “new classic” is “new” because it gained popularity in the 1960′s US market. This was during the surge of mixers like sour mix. The sloppy green Amaretto Sour concoction was born. You are not likely to find “sour[...]

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Death In The Afternoon Absinthe Champagne Bubbly Hemingway Absinthe

Death In The Afternoon,

Death In The Afternoon, “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.” – Ernest Hemingway (So Red the Nose, or Breath in the Afternoon, 1935) Taking Hemingway’s original instructions and building on them[...]

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