AT HOME

WRITTEN BY JOE ROBINSON

ILLUSTRATIONS & DESIGN JOE FICORELLI STANDBY AT HOME

FOR OUR TEAM

Hospitality through humanity, that is the foundation that Standby is built on. We use cocktails as a vehicle to bring people together. When we opened our doors five years ago, my goal was to create the best cocktail bar I possibly could, one that would stand the test of time and have true longevity. I believe longevity is achieved by fostering a culture of learning and exploration, and by acting as a welcoming and supportive place for your community.

In my life, bartending has given me the opportunity to explore my own creativity, express myself and connect with people. I hope, no matter where you are on the spectrum of cocktail creating skill, this book will offer you those things. I hope you will have fun with it. I hope you will savor it.

While I hope this book of recipes and insights will have a long life beyond today’s current troubles, it will always be the thing I created to help support the displaced employees of Standby and The Skip during a global crisis. I hope it will bring you some joy to know that you’ve helped to support our bar family. I hope it will infuse your cocktails and your lives with that thing we all desperately need right now, togetherness.

2 STANDBY AT HOME

SHAKEN V. STIRRED

When you understand the basic principles that set these two drink building techniques apart, identifying whether you’d like something shaken or stirred really just translates to what am I in the mood for.

3 SHAKEN V. STIRRED

A shaken drink is vibrant, lively and the tools refreshing. A simple rule of thumb : If there

SHAKEN 1) Shaking Tins is citrus in the drink, the drink should be 2) Tea Strainer shaken. This is because shaking incorporates 3) Hawthorne Strainer the citrus and unifies all ingredients in ways stirring cannot. Shaking provides aeration by adding tiny bubbles that will not begin to match carbonation, but provide an enthusiastic pop that’s essential to your final product.

That first sip should open your eyes a bit wider and might send a shiver down your spine. The jolt I’m referencing here is largely due to the drink being cold, ice cold. Shaking spirit in a metal tin full of ice causes rapid dilution and a dramatic temperature drop.

I think of a shaken cocktail as a bright and breezy drink. It’s casual, high energy and always fun.

In a pinch, you can use a mason jar with a lid to shake your drinks. If you don’t have the suggested tools (for any section of this book) there’s always a workaround. The mason jar method is sure to impress when camping or when inspired to whip up some daiquiris at a friend’s house.

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the steps IF YOU’VE GOT THE RIGHT STUFF, HERE’S EXACTLY HOW TO SHAKE YOUR COCKTAIL SHAKEN

1) Measure ingredients into a small shaking tin.

2) Top the tin with ice. Place the large tin over top of the small tin at an angle. Give the large tin a good hit with your palm to seal the tins together.

3) Hold the bottom of the large tin in one hand and the bottom of the small tin in the other. The bottom of the large tin should be facing directly away from you.

4) NOW SHAKE IT LIKE YOU MEAN IT! About 12 seconds will do. Force is important here, the ice and liquid should take turns crashing into each end of the sealed shaker causing dilution and aeration.

5) To release the seal, find the spot where the two tins are closest, aim about an inch to the right of that and give the large tin a firm tap with your palm. This should allow you to easily remove the small tin.

6) Place the hawthorne strainer on top of the large tin and hold it with your pointer finger. side-note Hold the tea strainer over your cocktail glass I always start by adding the least and pour. expensive ingredient first. This way if I screw up, it doesn’t cost much. My exception to this rule is if it’s an egg white drink. Then I always start with my egg, just in case the yolk breaks.

5 SHAKEN V. STIRRED

A stirred drink is spirit forward and layered the tools with a velvety texture. If you’ve done it right, 1) Mixing Glass STIRRED the top of your cocktail should be still and 2) Bar Spoon clear. The aromatics, the weight of the drink 3) Julep Strainer on your tongue, the heat of the spirit, are all part of the depth and flavor journey a stirred drink should take you on. The feeling is pensive, meditative and sophisticated as f***.

The truth is, stirring a drink is quite simple. Bartenders often make it look a lot harder than it is. Measure all ingredients into mixing glass, add ice.

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the fancy stir the basic stir Place the top of the spoon between If you are not interested in the your pointer finger, middle finger presentational elements of this STIRRED and thumb. Let it rest on your ring process, I get it. This same result finger. can be achieved with a round thin object like a chopstick or even the Place the back side of the spoon opposite end of the bar spoon. Just end into the mixing glass with the place your chopstick, or mixing tool front side of the spoon facing you. of choice, in your mixing glass and wrist twist for about 30 seconds. Using your pointer and middle finger to move the spoon toward When straining your cocktail, keep you and your ring and pinky finger the mixing glass close and pour to move the spoon away from you, slowly as not to create any air move the spoon around the sides bubbles on the top. of the glass counter clockwise. Do this slowly, at first or until it feels comfortable.

Stir as silently as possible. The goal is to move the ice and ingredients around without agitating or breaking up the ice.

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using & making ice One of the most important ingredients in a cocktail is ice. STIRRED If you’re going to be making cocktails at home, I highly recommend getting some silicone ice molds. One inch or one and 1x1 (kold draft) freezer ice a quarter inch molds would be optimal for most cocktails and essential for shaking and stirring drinks. Two inch molds are great for straight spirits and anything in a rocks glass.

The temperature of the ice is a vital element to the success of your cocktail. Let your cubes temper out of the freezer for five minutes or so before use. If any 2x2 water collects, be sure to strain bagged ice (king cube) before mixing your cocktail.

pebble ice

8 STANDBY AT HOME

THE TOOL KIT

The bartender's tool kit consists of everything needed to mix drinks. When I started bartending, we had all the old school digs like the tin on glass shakers, the bar spoon with the red tip, and the classic pony jiggers. The options then were limited, but got the job done. I remember my bar mentor and friend, Travis Fourmont would compete in national competitions, lugging an old red milk crate around with just some shaking tins, a spoon and some kitchen tools. Now you have companies like Cocktail Kingdom dedicated to providing a wide variety of tools with your choice of finishes such as; gold, copper, black or classic stainless steel. Bars standards for tools vary quite a bit. So do the standards for individual bartenders. Many even bring their own tool “roll up” just like a cook would bring his own tools and care for them.

The most essential tools for home, would be a set of shaking tins, bar spoon, jigger, hawthorne strainer and tea strainer. You can’t shake a drink with a mixing glass, but you can stir a drink with a shaking tin.

9 TOOL KIT

jigger swizzle stick I prefer a graduated jigger for Also called a bois lele, dried speed at the bar and ease at wood from a carribean evergreen home. These have measurements with prongs at the end that up to 2.5 ounces. They don’t is submerged into a drink to look as cool as the Japanese style, “swizzle” the contents but they get the job done. Check out leopold jiggers if you want something fancy for your bar cart mixing glass bar spoon Glass vessel for mixing I prefer a 30 cm threaded stirred cocktails with a teardrop bar spoon. Avoid spout for pouring. the spoons with the red tip.

julep strainer y peeler Paired with the mixing glass. For citrus peels and the For straining Stirred Cocktails occasional cucumber snake chef knife tea strainer For cutting and This catches the fine shards of ice processing larger you break up during shaking. fruit like pineapple

shaking tins hawthorne strainer We use 18 ounce Four pronged stainless steel strainer and 28 ounce with spring that goes on top of stainless steel tins. the large shaking tin to strain. Also works on top of your mixing glass if you don’t have a julep strainer. muddler paring knife For muddling herbs and fruit For cutting citrus wedges, wheels

10 STANDBY AT HOME

COCKTAILS

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SNAKE IN THE GRASS

A verdant, fresh and modern take on a Gin Gimlet. A Gin Gimlet is composed of the three essential elements ; gin, lime and sugar. When making this cocktail in house we flash freeze mustard greens with liquid nitrogen, pulverize them into a powder and from there we build our gimlet. This technique is called Nitro-Muddling (introduced to us by Dave Arnold). The result is a citrusy, refreshing and ultra green cocktail. Our most ordered cocktail, in fact. Since many of you won’t have liquid nitrogen in your home bar arsenal, we’ve created an at home version that results in that same fresh green taste and color.

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the method Measure ingredients into a small shaking the tools tin, fill with ice and shake. Use a tea 1) Blender strainer to strain into a nick and nora or 2) Shaking Tins cocktail glass of your choice. 3) Jigger 4) Hawthorne Strainer 5) Tea Strainer 6) Mesh Strainer

SNAKE IN THE GRASS 7) Coffee Filter

ingredients 2 oz. Mustard Green Citadelle Gin .75 oz. Fresh Lime .75 oz. Simple Syrup 3 Dashes Celery Bitters

mustard green citadelle gin simple syrup 50g Mustard Greens 250g Cane Sugar 16 oz. Citadelle Gin 250g Warm Water

Blend until smooth. Strain this twice. First, Whisk together until strain through a mesh strainer to remove sugar dissolves. Bottle the larger bits. Next, strain through a coffee and keep refrigerated for filter to remove the finer bits. If you don’t up to two weeks. have any filters on hand, just use the finest strainer you can find, a tea strainer or cheesecloth will get the job done.

Bottle and keep refrigerated for up to a week. Contents will settle. Shake the bottle when ready to use.

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LA JOYA

One of my favorite classics is the Bijou cocktail, which is an elegant stirred cocktail with gin, sweet vermouth, green chartreuse and orange bitters. The La Joya is an expression of the classic Bijou, substituting mezcal for gin, pedro ximenez sherry for the sweet vermouth and hopped grapefruit for orange bitters. The deep fruit of the px sherry stands up to the intensity of the mezcal resulting in a smoky, medicinal, and hard hitting cocktail.

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the method Measure ingredients into mixing the tools glass, add ice and stir. Use julep

LA JOYA 1) Mixing Glass strainer to strain into a nick and 2) Bar Spoon nora or glass of your choice. 3) Jigger

ingredients 1.5 Del Maguey Vida Mezcal .75 Green Chartreuse .75 PX Sherry * We Use El Maestro Sierra 6 Dash Hopped Grapefruit Bitters

BIG-BATCH COCKTAIL (SERVES SIX)

the method Pour all the ingredients into a container the tools and give it a quick stir. Funnel into a 1) 1 Liter Bottle bottle and store in the freezer. 2) Jigger 3) Container 4) Funnel

ingredients 10 oz. Del Maguey Vida Mezcal 5 oz. Green Chartreuse 5 oz. PX Sherry 12 oz. Water 30 Dash Hopped Grapefruit Bitters

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TOMMY’S MARGARITA

This version of the Margarita was created by Julio Bermejo in the 90s at his family’s bar, Tommy’s in San Francisco. It is one of the few modern classics on our menu and one of the easiest drinks to replicate at home because of its simple and forgiving nature. This version substitutes the traditional orange liqueur with agave nectar which serves to amplify the nectarous character of the tequila. When shaking this Margarita we use a method called the dirty dump which means foregoing the use of a strainer and instead pouring the cocktail into the glass with the ice you use to shake it.

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the method Measure ingredients into small tin, fill the tools with ice and shake. Dirty dump into a 1) Shaking Tools rocks glass. Salted rim optional. 2) Jigger

ingredients

TOMMY’S MARGARITA 2 oz. Blanco Tequila 1 oz. Fresh Lime Juice .5 oz. Raw Blue Agave

salted rim Pour salt onto a small plate. Cut lime wedges with slits in the center. Put a lime wedge on the rim of your glass and slide it about half way around. Roll the limed rim of your glass in a circular motion on your plate of salt. Lift and give a little shake if salt is too heavy. Use remaining lime wedges to garnish.

* Look for agave that is visibly dark and thick. Avoid anything that says agave syrup or contains artificial ingredients.

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SKIP OLD FASHIONED

When developing this drink I had warmer temperatures in mind. It’s a refreshing and almost tropical take on an Old Fashioned. Sous vide pineapple gives it that fruity punch, rounded by the chocolate, molasses and spiced notes of rum.

The Skip is Standby’s sister establishment. We opened our doors as a cheeky seasonal bar, an outdoor, tropical oasis in the alley next to Standby. Over the years many employees have worked at both establishments. There is an absolute feeling of family between both bars. Many of the drinks on our Skip menu are designed to be rich in technique but unassuming in presentation. This Old Fashioned is no exception.

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the method Measure out ingredients directly into the tools rocks glass and fill with ice. Stir for 1) Bar Spoon about 15 seconds and top with ice. 2) Jigger Garnish with a Pineapple slice.

ingredients 1 oz. 100 p. Old Forester Bourbon .75 oz. Plantation Dark Rum .25 Cruzan Blackstrap Rum THE SKIP OLD FASHIONED .25 Sous Vide Pineapple Syrup 3 Dash Chocolate Bitters

sous vide pineapple syrup juice method This is a modern variation taken from many classic 1 Part Fine Strained Pineapple Juice punch recipes of yesteryear. To do this you simply 2 Parts Cane Sugar macerate pineapple with an equal amount in weight of cane sugar. Heat on low and whisk until sugar is To speed this process up and maximize our yield, we dissolved. Let cool and refrigerate for vacuum seal the pineapple with the sugar and sous up to 2 weeks. vide at 120 degrees and agitate periodically until the sugar is dissolved. The process usually takes about 12 hours. Be sure to cut a couple pineapple rings for your garnish before processing the rest of the maceration method pineapple. 1 Pineapple Diced into 1” Cubes 1.5x Amount of Cane Sugar in Weight 500g Cubed Pineapple 500g Cane Sugar Place pineapple in a small saucepan, add the sugar. Mix until the pineapple is fully covered and let sit loosely covered for Vacuum Seal or place in a ziploc freezer bag and 24 hours, stirring occasionally. Place on remove as much air as possible. Place in a water stove at low heat and stir frequently until bath at 120 degrees and agitate the bag periodically. sugar and juices turn transparent. Strain through mesh strainer. Bottle and store in refrigerator for up to 2 weeks.

* If you don’t have an immersion circulator at home, you can use either the juice or maceration method.

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DUTCH MONTE

This is an herbaceous and boozy hot chocolate meant to be sipped fireside. Chartreuse is truly the nectar of the gods, paired here with the opulence of cocoa water and grounded by bitter-sweet amaro. If you opt for whipped cream on top, adding a touch of orange liqueur or Chartreuse adds dimension and flavor to an already refined drink. At Standby, we use a centrifuge to clarify cocoa water, which creates a rich chocolatey liquid without the weight. Since you most likely don’t have a centrifuge at home, we’ve substituted our cocoa water with good ol’ hot chocolate.

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the method Measure out the Chartreuse and the tools Averna and pour into a preheated glass. 1) Sauce Pan Pour the hot chocolate in leaving just 2) Shaking Tins enough room for whipped cream. Float 3) Jigger the whip cream over the top. DUTCH MONTE

ingredients 4 oz. Hot Chocolate .5 oz. Green Chartreuse 1 oz. Averna Optional Whip on Top

ez whipped cream Fill your small tin about halfway with heavy whipping cream. Add a splash of liqueur and/or simple syrup of your choice to flavor. Take the spring from your hawthorne strainer and put it in the tin. Seal well and shake.

Be sure to hold the tins securely in place as they will want to unseal as the cream expands. Shake to your desired thickness. Store in the fridge. The expiration date on the carton of cream you use is the expiration date of this whipped cream.

hot chocolate 1 Cups Milk or Dairy Free Milk 1 Tablespoon Cocoa Powder 1 Tablespoon Granulated Sugar 2 Tablespoons Chocolate Chips 6 Drops Vanilla Extract

Place milk, cocoa, and sugar in a small saucepan. Warm at low to medium heat, whisk frequently until warm. Add in chocolate chips and whisk until incorporated. Add vanilla extract and whisk.

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COLD FRONT

A Daiquiri by definition is 2 oz rum, .75 oz sugar and .75 oz lime. The slightest modification to this simple formula yields a very differ- ent drink, which makes it an ideal blueprint to start with when you’re first learning to make cocktails. I always say that every good bartender should have an opinion on how they serve and drink their Daiquiri.

One of my favorite ways to manipulate this classic is through the agent of sugar. The Cold Front utilizes a deep, autumnal demerara syrup which offers the sweet nuance of warming spices to the otherwise straight-forward daiquiri.

I often look to cookbooks and culinary focused resources for inspira- tion when I’m working on a cocktail. I find it opens up an entirely new world of thought for me. This Sweet Spice Demerara Syrup is some- thing we’ve used in a number of drinks throughout the years and a unique staple for your own cocktail formulations at home.

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the method Measure ingredients into a small shaking the tools tin, fill with ice and shake. Use a tea 1) Jigger strainer to strain into a coupe and garnish 2) Shaking Tins with a lime wheel or wedge. 3) Hawthorne Strainer COLD FRONT 4) Tea Strainer

ingredients 2 oz. Plantation 3 Star Rum .75 oz. Fresh Lime .75 Sweet Spice Demerara Syrup

sweet spice demerara syrup 2g Star Anise 8g Dried Ginger 6g Vanilla Bean - Vanilla paste (not extract) works as a substitute 6g Black Pepper 6g Cinnamon 3gs Nutmeg 5g Dried Orange Peel 2 Cups Water 2 Cups Demerara Sugar

Grind all of the ingredients in a spice grinder, sift and re-grind until all the spices are powdery and pass easily through a strainer. Add 1 oz. of the spice mix to 2 cups of water in a pot and simmer on low heat for 20 minutes. Strain once through a mesh strainer and again through a coffee filter. Add the demerara sugar to the spiced “tea” and whisk until the sugar is dissolved. When using vanilla paste, you can add at this point. Keep in a glass bottle and refrigerate for up to 2 weeks.

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SYLVESTER

I originally created and named this drink for a friend who was a concierge of the Westin in Detroit when I was working as a bartender at Michael Symon’s Roast. His favorite drink was a French Connection, which tends toward the saccharine side. I wanted to make him something to his preference but balanced and layered.

This loose variation of a Manhattan marries well suited Cherry Heering and Benedictine, a power couple proven by the classic Singapore Sling. This combo’s spiced fruit notes find a perfect harmony with the oaky, vanilla of the cognac. A plumby drink that’s easy to sip and is brightened and unified by a dash of orange bitters.

The Pierre Ferrand 1840 we use in this cocktail was actually developed to mimic the cognacs being used when many of the classic cocktails were being developed by storied bartenders like Jerry Thomas and Harry Johnson. Pierre Ferrand only uses Grande Champagne grapes in their cognac, while many other brands only use them in their best, most expensive lines. Overall, Maison Ferrand makes an exceptional line of spirits with the bartender in mind. They have often consulted with cocktail historians (that’s a thing) and great bar minds to craft the perfect bottle for cocktail making. I highly recommend adding their spirits to your home bar lineup.

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the method Measure ingredients into mixing glass, the tools add ice and stir. Use julep strainer to 1) Mixing Glass strain into a rocks glass filled with ice. 2) Bar Spoon SYLVESTER Garnish with an orange peel. 3) Julep Strainer 4) Y Peeler

ingredients 2 oz. Pierre Ferrand 1840 Cognac .5 oz. bénédictine .5 oz. Cherry Heering 3 Dash Orange Bitters Orange for peel

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TICK OF THE CLOCK

Classically driven and heading toward tequila mule territory, but with a heavy dose of bitters which adds depth and balance to an otherwise very spicy cocktail. The Tick of the Clock was on our opening menu at Standby, one that I’d made years before during my cocktail catering days. I’d say it’s a Standby classic.

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the method Measure ingredients into a small shaking the tools tin, fill with ice and shake. Use a tea 1) Jigger strainer to strain into a rocks glass filled 2) Shaking Tins with ice. Pick 2 or 3 healthy looking mint 3) Hawthorne Strainer sprigs and break off the stem with about 4) Tea Strainer one inch left. Give the mint a good smack to “wake it up” and place it in the side of

TICK OF THE CLOCK the glass. ingredients 1.5 oz. Blanco Tequila 1 oz. Fresh Lime 1 oz. Ginger Syrup .25 oz. Angostura Bitters

ginger syrup 250g Peeled Fresh Ginger 250g Cane Sugar 8 oz. Hot Water

Peel the ginger using the edge of a spoon. Put the ginger, water and sugar in the blender and blend thoroughly. If you have a strong blender of food processor, toss the ginger in as is. If you have a weaker blender dice the ginger into 1” cubes and start with only half the ginger and add more in as it blends.

Strain through a mesh strainer. Bottle and keep in the refrigerator for up to one week.

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FROZEN IRISH COFFEE

This creamy, dreamy, and boozy frozen drink has developed a very loyal following at The Skip. You’ll undoubtedly understand why when you sip it yourself. Traditionally served from one of the four slushie machines behind our bar, this recipe has been adjusted to be made in a blender.

I’ve been very inspired by my time in New Orleans and the bartender community there. Quite a bit of The Skip’s ethos is a direct response to my love for New Orleans. The Frozen Irish Coffee is inspired by the world famous and bartender favorite Irish Coffee at Erin Rose.

I never thought I’d share the secret sauce to this drink, but here we are. Sweetened condensed milk. You are now officially in the inner circle of trust.

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the method Measure all ingredients into the blender. the tools Keep your whiskey in the freezer beforehand 1) Jigger so it doesn’t melt the ice cream too quickly. 2) Blender Also, put the ice cream and ice in the blender very last. Blend until you get a slushie texture, should not take any longer than a few seconds. Pour into your glasses and enjoy immediately. ingredients

FROZEN IRISH COFFEE 6 oz. Whiskey 8 oz. Cold Brew Concentrate - Save your leftover coffee in the fridge and use that if you want to be resourceful 3 oz. Sweetened Condensed Milk 2 oz. Demerara Syrup 10 oz. Good Quality Vanilla Ice Cream - Dump a pint in if you want to make it easy 1 cup Ice

demerara syrup 250g Demerara Sugar 250g Warm Water

Whisk together until sugar dissolves. Bottle and keep refrigerated for up to two weeks.

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LAST STRAW

A Detroiter to my bones, I felt it was important to include a Last Word variation. The Last Word is a Detroit classic created in 1917 at the Detroit Athletic Club, made with gin, Luxardo, lime and Chartreuse. I’ve replaced the Luxardo with St. Germaine, referred to as ketchup in the industry because of its ability to make almost anything taste good, and infused Chartreuse with macerated strawberries. The result is a tart, floral and herbaceous dream.

One of my most prized points of reference for cocktail development is a book called The Flavor Bible. It’s an A to Z guide to flavor affinities. Sometimes on a Sunday morning I’ll pull it off the shelf and cruise through it for inspiration. When I saw Chartreuse listed as an ideal pairing in the Strawberries section, I did what any logical person would do. I put the book down and dumped a bunch of strawberries into a bottle of Chartreuse. This Strawberry infused Chartreuse has been a staple on the Standby menu from day one.

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the method Measure ingredients into a small shaking the tools tin, fill with ice and shake. Use a tea 1) Jigger strainer to strain into a coupe and garnish 2) Shaking Tins with a strawberry slice. 3) Hawthorne Strainer 4) Tea Strainer THE LAST STRAW

ingredients .75 Bombay Sapphire - That citadelle you have from the snake in the grass should work fine here too .75 St. Germaine .75 Fresh Lime .75 Strawberry Chartreuse

strawberry chartreuse 1 Bottle Green Chartreuse 680g Strawberries

Hull and quarter the strawberries and throw em’ in the Chartreuse. Let it sit for a few days and then strain. What you do with the strawberries is up to you, but take caution.

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HOT TODDY

This is a classic, designed to soothe nerves and relieve symptoms of a cold. Because hot water affects our perception of alcohol, balance is essential. I like to add a bit of ginger to brighten the flavor and to maximize the healing properties of this drink.

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the method Measure ingredients into preheated glass the tools then pour in boiling water. Slice a lemon 1) Jigger wheel and poke about 5 cloves into the 2) Paring Knife

HOT TODDY flesh right inside the pith. Drop the clove studded lemon wheel on top and enjoy.

ingredients 1.5 oz. Scotch or Bourbon .5 oz. Honey Syrup .25 Ginger Syrup .25 Lemon 4 oz Boiling Water Cloves & Lemon Wheel for Garnish

honey syrup 300g Honey 100g Water

Stir Until Incorporated

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FREEZER NEGRONI

If you ask a handful of bartenders what they variations. Replace gin with bourbon and drink when they’re out, Negroni tops the list. you’ve got a Boulevardier. In a Boulevardier, Because it’s bitter, it’s bracing, and having one typically the spirit is amplified and the in hand feels particularly dignified. It’s easily campari and vermouth are muted for balance. achieved at home and easy to riff off of when your mood or the contents of your bar call for Infusions are another way to add depth of a variation. flavor. Don’t have pineapple rum on hand? Take some diced pineapple and throw it in a Can you remember this sequence; 1:1:1? bottle of dark rum. Have some berries that are There. You know how to make a Negroni. One about to turn? Add them to your Campari. part gin, one part Campari, one part Sweet Vermouth. Strong, bitter, sweet. This cocktail is One of my favorite ways to enjoy a cocktail typically served up, but some prefer it on ice. at home is to make what I like to call, Freezer Garnish with an orange peel. Negronis. One batch has about eight servings. It’s a great way to enjoy a sophisticated sip When making a Negroni there’s always an when you’re not in the mood to bust out the opportunity to use your imagination. Replace entire bar kit. gin with mezcal for one of my favorite

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the method Measure ingredients into a mixing glass, and the tools stir. Funnel into a bottle and store in the 1) 1 Liter Bottle freezer. 2) Jigger 3) Container I’ve listed some of my favorite variations 4) Funnel from the Standby menu over the years. Feel

FREEZER NEGRONI free to experiment with them to create your preferred version. ingredients 8 oz. Gin 8 oz. Campari 8 oz. Sweet Vermouth 6 oz. Water

dog days negroni forest fire colt’s on parade Tanqueray 10 St. George Terroir Gin Plantation Pineapple Rum Cocchi Rosa Cynar Salers - Gentiane Liqueur Campari Byrrh Dolin Blanc Fresh Strawberry Soda Cocchi Rosa Orange Bitters Rosemary Tincture

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VERMILLION FIZZ

This vibrant drink is both bittersweet and juicy. It’s an ideal cocktail for a summer’s day with friends when you’re wanting something vibrant and refreshing. A simple riff on a silver fizz, made brilliant red with the addition of campari and blood orange soda.

The quality of the grenadine is essential to the integrity of this recipe. I encourage you to make your own, as store bought grenadine is more suited for Shirley Temples and quite honestly has a bunch of total crap in it.

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the method Measure ingredients into a small shaking tin the tools minus blood orange soda and bitters. This one 1) Shaking Tins requires a dry shake to emulsify the proteins and 2) Jigger give the drink the fluffy texture we’re trying to 3) Hawthorne Strainer achieve. Simply just seal the tins as you normally 4) Tea Strainer would, this time without ice. Give it a hard shake

VERMILLION FIZZ for about 30 seconds. Now fill with ice and shake again. Use a tea strainer to strain into an egg ingredients coupe. You should have a frothy white foam on 1 1/2 oz. Bombay Dry Gin top of the drink. Drop the angostura bitters very 3/4 oz. Campari carefully on top of the drink. If you have a dropper 3/4 oz. Grenadine - House Made bottle you can transfer bitters into, this process 1/2 oz. Fresh Lemon Juice will be much easier. Take a toothpick or any fine 1 Egg White tip object and drag it through the drops of bitters 2 oz. Pellegrino Blood Orange Soda to make a design of your choosing. 4 Drops Angostura Bitters

grenadine 250g Fresh Pomegranate Juice - Store bought pomegranate will work when out of season 250g Cane Sugar 1 oz. Pomegranate Molasses .5 tsp Orange Blossom Water

Warm in pot over low heat and whisk until sugar dissolves.

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FIBONACCI’S CURSE

This cocktail centers around the vegetal and kicky pairing of St. George Green Chile Vodka and Verdita. Jalapeno, lime, cilantro and mint set sail in an ocean of pineapple and spicy vodka. This was the first punch on our menu and was served in a large metal pineapple. It is still the only vodka cocktail we’ve ever had on our menu. Verdita is traditionally served alongside blanco tequila neat. Head straight to the Verdita recipe if that’s more your speed.

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the method Measure out all ingredients into a collins the tools glass and fill the glass half way with crushed 1) Swizzle Stick ice. Take the swizzle stick between your 2) Jigger palms and while moving the swizzle stick up and down make the same motion you would as if you were warming your hands. Start ingredients VERMILLION FIZZ slow, so you don’t knock the glass over. Do 1.5 oz. St. George Green Chile Vodka that for about 10 seconds, add some more 3 oz. Verdita crushed ice and repeat. Top with crushed ice .25 oz. Cinnamon Syrup one more time if there’s room and garnish 3 Dash Bittermens Tiki Bitters with a healthy mint sprig and cherry.

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the method

big-batch cocktail the tools SERVES FOUR TO SIX 1) Jigger

Combine all ingredients and transfer to a large glass bottle or pitcher and store in the fridge. Serve when ready. ingredients VERMILLION FIZZ 9 oz Green Chile Vodka 18 oz Verdita 1.5 oz Cinnamon Syrup 18 Dash Bittermens Tiki Bitters

diy green chile vodka infusion 1 Bottle Vodka of your Choice 1 Jalapeno seeds removed and sliced 1 Serrano seeds removed and sliced

Pop the peppers in the vodka and let sit overnight, if it’s not spicy enough, let it go longer. If it’s too spicy, you can dilute with more vodka or omit the jalapeno in the verdita.

verdita cinnamon syrup 25 oz. Pineapple Juice 500g Water - Fresh squeezed works best 500g Sugar 1 Handful of Mint with Stems 3 Cinnamon Sticks 1 Handful of Cilantro with Stems 1-2 Charred Jalapeno Break up cinnamon sticks and simmer in water for 10 minutes. - Dependant on your taste Strain cinnamon sticks and and the jalapeno’s spice combine with sugar. Whisk until 4 oz. Fresh Lime sugar is dissolved.

Add all to a blender and strain through a mesh strainer. Should be a vibrant bright green color.

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50:50

When you’re talking about 50:50 you’re usually talking about Martini specs with the same amount of dry vermouth as gin or you’re talking about a shot consisting of half spirit and half liqueur. You can enjoy any of these unassuming unions straight out of the bottle and into a shot glass. If you’d prefer to sip instead, stir over ice, strain and enjoy.

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ryenar Rye + Cynar 50:50 ferrari Fernet + Campari

yack & yellow standby - demetrius Cognac + Yellow Chartreuse

bangarang the skip - shane bang Tequila + Aperol * try mezcal too

hard start Fernet + Branca Menta

full monte amor y amargo Blanco Tequila + Montenegro 2 Dashes of Hopped Grapefruit Bitters

nifty fifty standby - joe Citadelle Gin + Cocchi Rosa 6 Dashes Peychaud’s Bitters

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