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FEATURED COCKTAILS

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1.5 oz. Poland Select Wodka
.5 oz. fresh lemon juice
.5 oz. Wisniak cherry syrup*
3 oz. ginger beer

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2 oz. Poland Select Wodka
2 oz. fresh carrot juice
.5 oz. fresh lemon juice
.5 oz. honey syrup
2 dashes Cholula or similar hot sauce
splash of soda

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2.5 oz. Poland Select Wodka
.25 oz. Montanaro Bianco vermouth*
2 dashes orange bitters

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2 oz Gracias a Dios Mezcal & Agave Gin Espadin
1 oz. fresh lime juice
1 oz. simple syrup

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1.5 oz. Hudson gin
.25 oz. Montanaro Chamomile
1.5 oz. DC & Figli Amaro delle Sirene
.25 oz. Tuthilltown Cacao
.25 oz. cinnamon syrup
.5 oz. lemon juice

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1 750 mL bottle Diplomático Reserva Exclusiva rum
15 oz. lemon Juice
10 oz. rosemary and thyme simple syrup (made by combining 2 parts white sugar, 1 part water, 1 sprig of thyme, 1 sprig of rosemary in large pot; bring to a boil and let stand until cool)
5 oz. honey

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Summer Crush by Damiano Coren at Café Standard, New York 1 1/2 oz.
Limoncetta di Sorrento 3/4 oz.
Fresh lemon juice 1/2 oz.
Ginger syrup
2 lemon wedges
6 raspberries
Club soda Instructions: Muddle the raspberries and the lemon wedges on the bottom of a collins glass, add the rest of the ingredients, mix well and top with soda.

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1.5 oz Diplomatico Reserva Exclusiva
0.5 oz simple syrup
0.5 oz cherry heering
1 oz lemon juice
2 dashes of orange blossom water
Champagne, to finish
fresh mint, for garnish

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1.5 oz Diplomático Reserva Exclusiva
.5 oz. fresh lime
.5 oz. ginger liqueur
3 oz. grapefruit soda
pinch salt
wedge lime, for garnish

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1 ounce Lustao Amontillado Sherry
1 ounce Solera Cream Sherry
1 ounce ‘jun’ (Tibetan-style kombucha fermented from raw honey)
1/4 ounce Varnelli Amaro Sibilla
Barspoon demerara syrup
Garnish: Dried fig pierced with rosemary; 4 drops orange flower water