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Speakeasy makes Handcrafted Cocktails
Bar and restaurant in San Francisco’s Mission District, Trick Dog, offers the best in hand-crafted cocktails to their take on classic bar food.
With a speakeasy-inspired atmosphere, Trick Dog has quirky drink names like the Pennies from Heaven, which is Templeton rye, Amaro Meletti, amontillado sherry, Leopold Brothers Sour Apple liquer, and The Bon Vivants’ Gold Rush Bitters, as well as the Grandma’s Sweater, made with Beefeater 24 gin, Zucca Rabarbaro, blood orange, mint, lime, and lemon soda. They also feature a large number of beer, wine, and house-made sodas, like their pineapple, coconut vinegar, and lime soda.
The Scotch egg and the trick dog are the favorite choices of many if you’re looking for something a little heartier. The Scotch egg is cooked the traditional way, a soft-boiled egg, but this one gets a special twist: brandade, beet confit, salmon roe, and crème fraiche. The trick dog is the restaurant’s take on a burger but it’s served like a hot dog. On the relatively lighter side, the kale salad features avocado, Parmesan, pepitos and an egg yolk dressing. If you’re looking for a place to get a specialty drink or bar meal that’s made with care, this is the place.
Trick Dog: Speakeasy makes Handcrafted Cocktails - Recipes
Trick Dog | San Francisco - Find. Eat. Drink.
Trick Dog Bar, San Francisco, CA, California, Josh Harris, Scott Baird, Bartenders, Mission District, Where to drink in San Francisco, New, Best Bars San Francisco, Oakland, East Bay, Berkley, Cocktails, Pantone Bar Menu, Colors, Benjamin Moore, Stemco, Paint colors, Color Swatches, Bar Food, Eating, Where Bartenders Drink, Shopping, Drinking, Where Chefs Eat, Chefs Feed, Bartenders Feed, Drinking in San Francisco
Mission District - San Francisco, CA
The Bon Vivants’ bar stars, Jason Henton, Scott Baird and Josh Harris, took an old warehouse space and turned it into one of the most talked about cocktail destinations in the country. The name Trick Dog comes from the old cast iron mechanical bank and the menu is inspired by the colors on the Pantone palette wheel. Industrial design, vintage glassware, metal bar stools and drinks that transcend their quirky names all make Trick Dog a place worth visiting.
Barmen Josh Harris and Scott Baird talk about Trick Dog and pass along their picks for where to eat, drink and find cool barware in the San Francisco Bay Area.
Trick Dog Bar | Bartenders Josh Harris and Scott Baird
Photographs courtesy of Trick Dog [credit: Allison Webbe Photography]
Barmen Josh Harris and Scott Baird
Photographs courtesy of Trick Dog [credit: Allison Webbe Photography]
SB: Trick Dog is just a really good neighborhood bar. Hopefully, the days of the snobby bartender are past us or in total decline and we don’t have to deal with it much longer. There’s a phrase that we’ve been saying for years and it’s probably going to be our first t-shirt, ‘Trick Dog is delicious, not precious.’
I was really hoping that Trick Dog wouldn’t be an aggressive cocktail bar. I want people to enjoy all the menus, not just cocktails. I love sherry and we have a great sherry list. Our wine list is really spectacular too. We’ve got all kinds of good stuff going on here.
Photograph courtesy of Trick Dog
JH: We took a lot of inspiration from the Trick Dog bank. It’s a cast iron mechanical bank with a clown in the middle, a dog on one side and a barrel on the other. You put a quarter in the dog’s mouth and hit the button and it jumps up and puts the quarter through the hoop in the barrel.
The Pantone COLOR WHEEL Menu
JH: One of the things that we were sort of hell bent on was the use of more color than people were used to seeing in bars. We felt like color was the thing that could make us stand apart from your grandpa’s den and bring a lot of whimsy.
There is sort of theatric and whimsy to the Trick Dog bank and we took a lot of inspiration from it. It’s bright and fun and theatrical which pushed us down the color path and all of a sudden there were a ton of Pantone swatches around. Scott says, ‘perfect, let’s do this for the cocktail menu.’ We wanted to put as much thought into the menu presentation as in the cocktails.
Not all of the colors in the cocktail menu are official Pantone colors, some of them are paint colors. We went through a lot of color books (Pantone, Benjamin Moore, Stemco) looking for color names that would be cool names for cocktails.
JH: The color Grandma’s Sweater is a light blue, but there’s nothing blue about this drink. It’s a fun name, the color is light and so is the drink.
It’s made with gin, blood orange, Amaro, bitter lemon tonic, and mint. It’s really fun and very accessible. It was created for the type of person who may be used to drinking vodka or just started drinking cocktails. They’ve realized they don’t dislike gin because someone made them a good cocktail with it and they’re okay with a little extra level experimentation. It’s one of the easier access points on the menu and it plays to that type of person, but it also appeals to me because it’s a delicious drink.
SB: I really like the Polar Bear name just because that drink comes out looking like a polar bear.
JH: It’s white with a little gray in it. It’s made with Pierde Almas Mezcal , Crème de Menthe, Dolin Blanc and an Angelica root tincture. Rather than stirring it, which is what you would normally do with a cocktail that’s all spirit, we shake it hard. When the drink is presented it’s opaque white. That’s what happens when you shake a clear spirit, all the air bubbles go into it and then after a second those air bubbles settle and the cocktail turns clear again. Plus, all of our glassware comes out of a freezer. It’s just a super mezcal, peppermint patty, earthy, delicious aperitif-y Angelica root drink.
Photographs courtesy of Trick Dog [credit: Allison Webbe Photography]
JH: Chester Watson’s food is multi-cultural elevated bar food. I shy away from saying small plates and tapas, but we wanted to create food that facilitates making people’s experience in a bar interactive with each other rather than pushing them away from each other. The food is designed with the idea of sharing. We have cracklings, radishes, Pimento cheese and fries. We are not really a restaurant in that typical format, we just want you to be eating and drinking all the time because it’s fun.
There are a couple more substantial items on the menu such as the burger, called a Trick Dog, and the rice plate which is a Vietnamese-style crispy sticky rice with lemongrass marinated pork and pickled eggs. It’s delicious. They are ideal for the person who gets off work and walks in at one in the morning and wants a cocktail, a whisky and a burger with fries. Then again, with a group of six people you could have everything on the menu no problem.
SB: Truth be told, it’s an incredibly hard drink to make well. You can know the recipe and still screw it up royally. There is the combination of vermouth, which vermouth to use, which gin, and how much you dilute it. Then how you stir it, how you take care of it, and all of the things that go into it.
Dushan from Employees Only put it to words, which was great. He noted that when you make these drinks you have to actually love them and care about them. When you do that they taste better than if you just bang them out. The Negroni is a drink where you have to love it and really appreciate the harmony of the bitter and the vermouth and the gin.
The gin I use depends on my mood, whether I want the big gin or little gin. I’m a big fan of both Tanqueray and Plymouth.
The first important thing with a Margarita is you need to shake the hell out of it. You have to shake it really hard, but briefly. You don’t get too much water in it, but you do you want that frothy mixed-up aeration.
A margarita is a punch of tequila, Combier and fresh lime juice. I like salt, but a lot of people say no salt, so I only put Kosher salt on half of the rim. For the tequila, I like Tequila Ocho. I worked for them, so let’s put all the cards on the table, but I also think that tequila is absolutely beautiful. Generally, I like highland tequilas more than the tequilas from the valley.
Ocho is bright and really agave-forward with lots of beautiful herb, vegetation and citrus. It’s alive in the glass. If I wanted to do a completely opposite style tequila flavor profile from Ocho, I would reach for Fortaleza. Fortaleza is one of the valley tequilas. They have beautiful undertones of earthen, warm clay and rich butter scotch rich.
The recipe I use is 2 oz of tequila, 1 oz of Combier, 3/4 oz. of lime juice. The trick is the acidulation. A hint of sweetness is one of the things that makes it a balanced drink. It starts a little sweet, crosses the palate with the acidity, maybe some bitterness from the citrus oils and you get a kind of umami that might be in the spirit and then it goes away. It leaves a dry quality and you want it again. If you don’t have that hint of sweet in the beginning you are missing the ride.
A Bartender- and Small Distiller-Driven Movement
“When I first started thinking about true cocktail-bar quality canned cocktails, my first thought was, ‘Why doesn’t this already exist?’ And I think the answer was that the market for them wasn’t established enough for large brands to want to jump in. Now that tide has shifted,” Macy says. “It’s been almost 20 years since Flatiron Lounge—Julie’s first pioneering bar in New York City—started teaching people how to drink better. I think there’s a much better general understanding now of what makes a great drink.”
For Los Angeles bartender Aaron Polsky, the canned cocktail enables bartenders to scale up their roles—and their income, beyond the venues where they work. Most recently of Harvard & Stone, Polsky launched LiveWire Drinks , a series of well-wrought canned cocktails that showcase recipes from top bartenders. The first to make a splash, just at the beginning of the pandemic in March, was Polsky’s own Heartbreaker, a Moscow Mule-meets-Paloma with vodka, grapefruit, kumquat, jasmine, and ginger. “We doubled our sales in July and beat our July sales by the middle of August,” Polsky says.
Neal Cohen and Yoni Reisman joined forces with Atlanta barman Miles Macquarrie of Kimball House and Watchman’s to officially launch Tip Top Proper Cocktails last fall. Cohen and Reisman worked in the music festival industry for years . “Along the way, we saw the demand for quality cocktails growing, but were frustrated by the movement’s inability to meet the demand for these drinks in high-volume situations,” Cohen says. Their solution was Tip Top, which focuses solely on the classics: an Old Fashioned, Manhattan, and Negroni served in retro-style 100ml cans. “Reception has been increasingly positive as people discover they can get a bar-quality classic cocktail conveniently at a time when visiting their favorite bar is not as feasible,” Cohen adds.
Other canned cocktail producers are pushing esoteric flavor limits akin to the most ambitious cocktail bars. Empirical , the brainchild of Lars Williams and Mark Emil Hermansen , two alums from the legendary Copenhagen restaurant Noma, developed a spirit base of beet molasses and saison yeast. In true Nordic fashion, their new Can 1 combines milk oolong tea with toasted birch and green gooseberry, and Can 2 mixes sour cherry, black-currant buds, and young pine cones with walnut wood.
Washington, D.C., distillery Don Ciccio & Figli is known for its range of Italian-style liqueurs based on 19th-century family recipes that now make a cameo in the brand’s new Perla RTD line. Some are bottled, but La Perla Ambrosia Spritz, which brings together the herbal Ambrosia liqueur with house-made vermouth and soda, is packaged in a can. “I first had the idea for a canned cocktail seven years ago, but thought now was the perfect time to launch,” says Francesco Amodeo, president and master distiller.
Organic producer Greenbar Distillery in Los Angeles also spawned a canned cocktail, an Italian-style spritz, in 2019, “ after three years of trying to teach simple cocktail making to our tasting room visitors and realizing that most folks wanted to drink a good cocktail, not make one,” says cofounder Melkon Khosrovian. Prior to the pandemic, bartenders comprised more than 80 percent of Greenbar’s customer base, adds Khosrovian. Today, thanks to Greenbar’s new line of canned highballs, including Gin + Tonic and Single Malt Whiskey + Soda, Rum + Cola, 80 percent of its sales are now generated through retail, a saving grace in an upended economy.
Photo courtesy of Hochstader’s Slow Low Rock and Rye.
Best Bars in the World 2019:
✓ 1. Dante – New York, USA
✓ 2. Connaught Bar – London, UK
3. Florería Atlántico – Buenos Aires, Argentina
✓ 4. The NoMad – New York, USA
✓ 5. American Bar – London, UK
6. The Clumsies – Athens, Greece
✓ 7. Attaboy – New York, USA
✓ 8. Atlas – Singapore
9. The Old Man – Hong Kong
10. Licorería Limantour – Mexico City, Mexico
✓ 11. Manhattan – Singapore
✓ 12. Native – Singapore
13. Carnaval – Lima, Peru
✓ 14. Katana Kitten New York, USA
15. Guilhotina São Paulo, Brazil
✓ 16. Three Sheets – London, UK
17. Himkok – Oslo, Norway
✓ 18. High Five – Tokyo, Japan
19. Salmón Gurú – Madrid, Spain
20. Paradiso – Barcelona, Spain
21. Indulge Experimental Bistro – Taipei, Taiwan
✓ 22. The Dead Rabbit – New York, NY
✓ 23. Coupette – London, UK
✓ 24. The SG Club – Tokyo, Japan
25. Dr. Stravinsky – Barcelona, Spai
✓ 26. Employees Only – New York, USA
27. El Copitas – St. Petersburg, Russia
✓ 28. Scout – London, UK
✓ 29. Jigger & Pony – Singapore
✓ 30. Operation Dagger – Singapore
31. Baba Au Rum – Athens, Greece
32. La Factoría – San Juan, Puerto Rico
33. Presidente – Buenos Aires, Argentina
✓ 34. Schumann’s – Munich, Germany
✓ 35. Speak Low – Shanghai, China
✓ 36. Little Red Door – Paris, France
37. Linje Tio – Stockholm, Sweden
38. The Old Man – Singapore
✓ 39. Lyaness – London, UK
✓ 40. Happiness Forgets – London, UK
✓ 41. Swift – London, UK
42. Trick Dog – San Francisco, USA
43. Maybe Sammy – Sydney, Australia
44. 1930 – Milan, Italy
✓ 45. Sober Company – Shanghai, China
46. Electric Bing Sutt – Beirut, Lebanon
47. Kwānt – London, UK
✓ 48. Artesian – London, UK
49. Coa – Hong Kong
50. Jerry Thomas Speakeasy – Rome, Italy
51. SubAstor, São Paulo – Brazil
52. Tayēr + Elementary – London, UK
53. Lost & Found – Nicosia, Cyprus
✓ 54. The Bamboo Bar at Mandarin Oriental – Bangkok, Thailand
55. Scarfes Bar – London, UK
✓ 56. Bar Benfiddich – Tokyo, Japan
57. Two Schmucks – Barcelona, Spain
✓ 58. Candelaria – Paris, France
✓ 59. Tales & Spirits – Amsterdam, Netherlands
60. Tommy’s – San Francisco, USA
✓ 61. 28 HongKong Street – Singapore
62. Zuma – Dubaim UAE
63. Buck and Breck – Berlin, Germany
✓ 64. Oriole – London, UK
65. Hanky Panky – Mexico City, Mexico
66. Bulletin Place – Sydney, Australia
67. Sweet Liberty – Miami, USA
✓ 68. Danico – Paris, France
69. Siete Negronis – Santiago, Chile
70. Baccano – Rome, Italy
✓ 71. Quinary – Hong Kong
✓ 72. BlackTail – New York, USA
73. Central Station – Beirut, Lebanon
74. Dry Martini – Barcelona, Spain
✓ 75. Lobster Bar – Hong Kong
✓ 76. Long Island Bar – New York, USA
77. Panda & Sons – Edinburgh, Scotland
✓ 78. Satan’s Whiskers – London, UK
79. The Baxter Inn – Sydney, Australia
80. Black Pearl – Melbourne, Australia
81. ABV – San Francisco, USA
82. Drink Kong – Rome, Italy
83. Charles H – Seoul, South Korea
✓ 84. Le Syndicat – Paris, France
✓ 85. Bar Trench – Tokyo, Japan
✓ 86. Nottingham Forest – Milan, Italy
87. Donovan Bar – London, UK
88. Sin+Tax – Johannesburg, South Africa
✓ 89. Bar Orchard Ginza – Tokyo, Japan
90. Nutmeg & Clove – Singapore
91. Lost Lake – Chicago, USA
92. Tropic City – Bangkok, Thailand
✓ 93. The Pontiac – Hong Kong
✓ 94. Amor y Amargo – New York, USA
95. PS40 – Sydney, Australia
96. Frank Bar – São Paulo, Brazil
✓ 97. The Gibson – London, UK
98. Mabel – Paris, France
99. Aviary – Chicago, USA
✓ 100. Clover Club – New York, USA
Big Night Out
Ban the can: The time has come to elevate your drinking game. We sourced eight great cocktail bars around the country to assure you a high-class evening regardless of where you roam. Brace yourselves, and then pace yourselves.
First things first: There's no menu here. Instead, patrons describe their drinking preferences to an eager-to-accommodate bartender, who then gets to work concocting a completely personalized cocktail. A descent into this sleek, subterranean lair demands patience—drinks can take a while to materialize—but the wait for a personalized libation is well worth it.
Perch, Los Angeles
This rooftop space is located on the 15th and 16th floors of an old downtown building and can only be accessed via private elevator. An oversize wooden bar anchors the space, but the views and outdoor fireplaces mandate you drink on one of the wraparound patios. The small but thoughtful drink menu includes refreshing cocktails like the Spicy Concombre (gin, cucumber, jalapeño, mint, St-Germain, lime) served by waitresses done up in striped pinafores.
Rooibos from the Aviary (Christian Seel) | City Lights from Trick Dog (Allison Webber)
The Aviary, Chicago
This justly lauded West Loop destination devotes itself to a five-star drinking experience, serving the most lovingly crafted cocktails you're likely to ever encounter (head bartender Charles Joly was recently named World Class Bartender of the Year). Just to drive it home: There's a dedicated ice chef. It's essentially a fine-dining event, with drinks in place of food. Half the seats are devoted to walk-ins, but you're best served securing a pre-paid ticket. And be prepared to spend: Drinks can run as much as a cool $28.
When a bar claims to house the largest spirits collection in the Western Hemisphere, you take notice. The intimate space makes its name with unusual combos like the Banksy Sour (ginger-lemon-tea scotch, Becherovka, fresh citrus, meringue) order the Shrouded Roulette and you'll receive a mystery drink with a spirit base of your choosing. Large-format cocktails, like the Cherry Fizz (gin, cherry brandy, egg white, orange blossom and lemon), let you share the merriment with your whole gang. A limited number of ticketed reservations are available nightly.
Midnight Cowboy, Austin
The space was once a massage parlor that dabbled in prostitution, and today the speakeasy cheekily nods to its past with brothel-like decor. Ring a buzzer labeled "Harry Craddock," and the hostess arrives in short order to escort you in settle into one of the private booths and flip on your signal light switch for service. The drink menu includes both classics and more obscure concoctions like the Alamagoozlum (genever, rum, Chartreuse, curaçao, Angostura bitters, demerara syrup, egg white), while several of the cocktails arrive via drink trolley and are mixed in front of you. Two-hour reservations are required except when the "vacancy" light is glowing out front (a rare occurrence).
Trick Dog, San Francisco
This is where San Francisco bartenders go to drink. The beautifully conceived cocktails, named after SF locales, include potions like the City Lights (Ford's Gin, Dolin Blanc Vermouth, Linie Aquavit, strawberry and shortbread). This is no one-trick pony, either: Crowds flock to the Mission bar for the artfully designed space and boutique food menu (think pork rillettes and Nashville-style fried chicken).
PDT, New York City
The celebrated speakeasy (owned by our own Drinks Editor, Jim Meehan) is hardly a secret anymore (PDT stands for "Please Don't Tell"), but the cozy bar, accessed through a phone booth inside of a hotdog joint, deserves every ounce of praise. All the classic cocktails are here, but opt for one of the more creative concoctions, like the Old Fashioned made with bacon-infused bourbon and maple syrup. The fact that you can order a deep-fried dog from next door makes it all the better.
Piña (Kat & Theo, New York City)
Proof that pineapple drinks don’t have to be super sweet, this complex, smoky-bitter beauty starts with High West Campfire (a blend of rye, scotch and bourbon) and Amargo-Vallet. A house-made piña tea syrup, made by infusing a hibiscus, coconut and pineapple tea blend with simple syrup, adds mellow caramel and pineapple undertones. The finishing touch: a round of dried pineapple to garnish.
Ingredients: White rum, fresh squeezed lime juice, sugar
Backstory: By now one of the most oft-bastardized drinks, the original daiquiri didn’t come in some Slurpee-like contraption on the back bar. It was said to be invented in the town of Santiago de Cuba by an American during the Spanish-American War. By the early-1900s, it had made its way to America where it became the favorite drink of everyone from JFK to Hemingway (though, the “Hemingway Daiquiri” is now a slightly different variant). It was likewise the favored drink of the late Sasha Petraske, one of the most influential personas in the modern cocktail revival, who helped his patrons learn how this drink should actually be made.
Why it’s a classic: “The Daiquiri is a delicious combination of sweet, sour, and strong. Very easy to make, but just as easy to mess up. This is the ‘Hey chef, make me the perfect omelet’ of the bartender world.”—Laboy
2 oz white rum
1 oz fresh-squeezed lime juice
¾ oz simple syrup
Combine ingredients in a mixing glass with ice and shake well. Strain into a coupe.
The Best Whiskey Cocktails to Shake Up Your Bar Cart
Whiskey doesn't have to stop at neat or on the rocks.
When it comes to your bar cart, odds are that your vodkas, tequilas, and rums are seeing the most cocktail action while your favorite bottles of Scotch, bourbon, and Irish whiskey play the more subdued role, neat or on the rocks. But why shouldn't the world's most popular brown spirit get in on some of the cocktail fun? After all, whiskey comes in lots of variations, and with those come ample opportunities to embrace the unique nuances of whiskey through cocktails. Explore a new side of your standby sip with these cocktail recipes.
2 oz Four Roses Bourbon
.25 oz maple syrup (slightly thinned out with hot water ahead of time)
5 dashes Crude Smoke & Salt Bitters
Stir with ice to chill and dilute. Strain into a double rocks glass with a large ice cube. Garnish with an orange twist
Created by Andrea Morris, Beverage Director at Intersect by Lexus in New York City
2 oz Elijah Craig bourbon
.75 oz fresh lemon juice
.75 oz agave syrup
2 cherry tomatoes
5 fresh basil leaves
Muddle tomatoes and four basil leaves. Add other ingredients and shake over ice. Strain into an old fashioned glass with ice. Garnish with a basil leaf.
Created by Ruben Bansie and served at Bar Velo in Brooklyn, New York
.75 oz Aberfeldy 12-year-old Scotch
1 sugar cube soaked in Angostura bitters
In a champagne flute, soak sugar cube with 3 good dashes of bitters. Add Aberfeldy single malt and then top with Prosecco.
Created by Kara Anderson and served at the Scotch Egg Club at Aberfeldy Distillery in Aberfeldy, Scotland
2 parts Woodford Reserve Double Oaked
1 part Carpano Antica Formula Sweet Vermouth
3 dashes Scrappy's Chocolate Bitters
Combine all ingredients with ice in a mixing glass and stir. Strain into a cocktail glass and serve.
2 oz Monkey Shoulder Scotch
2 oz Coco Lopez Coconut Cream
3 oz fresh pineapple juice
.75 oz fresh lime juice
3 dashes of Angostura bitters
Splash of water
Pinch of salt
In a blender, combine ingredients and blend until smooth. Pour into a hurricane glass and garnish with a pineapple wedge.
1 oz fresh lemon
1 oz fresh orange juice
2 oz Michter's Rye
Red wine cordial*
Shake, strain into rocks glass with fresh ice, gently layer in red wine cordial, which, because it's denser, will layer on the bottom of the glass. Garnish with an orange peel.
*Red wine cordial: In a saucepan over medium heat, simmer a bottle of Shiraz or other bright, juicy red wine with 1 cup orange juice, 2 cinnamon sticks, .5 cup sweet vermouth, .5 cup pomegranate grenadine, and .25 cup smoked maple syrup. Alternatively substitute Martini & Rosso Rubino, Madeira, or a Carcavelos for cordial.
By Nicky Beyries from Foreign Cinema in San Francisco
1 oz Elijah Craig Small Batch bourbon
.25 oz Licor 43
.25 oz St. Elizabeth allspice Dram
.25 oz fresh lemon juice
1 barspoon PAMA Pomegranate liqueur
1 barspoon Don Nuño Oloroso sherry
3 oz hot water
Build all ingredients into a small toddy mug and top with the cinnamon-lemon infused hot water, add garnish, and serve.
Created by Brett Esler and served at Whisler's in Austin, Texas
2 oz Suntory Toki Whisky
.25 oz honey syrup*
.25 oz Montenegro amaro
1 dash Bitter Truth Grapefruit bitter
Add all ingredients to a mixing glass. Top with ice and stir. Strain and serve down (no ice) into a chilled Old Fashioned glass. Garnish with an expressed lemon peel, resting across the rim of glass.
*Honey syrup: Use a 1:1 ratio of good quality honey to warm water. Stir till fully integrated.
2.5 oz rye whiskey
.25 oz green Chartreuse
.5 oz simple syrup
2 dashes lemon bitters
Add a splash of absinthe into a coupe glass and swirl to lightly coat the inside of the glass. Discard absinthe. In a mixing glass, stir rye, Chartreuse, and syrup over ice. Strain into the coupe glass, top with lemon bitters, and garnish with lemon twist.
1.25 oz Old Forester Rye
.75 oz Palo Cortado Sherry
.5 oz Ancho Reyes Ancho Chile Liqueur
.25 oz Benedictine
1 dash absinthe
3 dashes Peychaud&rsquos bitters
Cajun seasoning salt for rim
Stir first four ingredients with ice to chill and dilute slightly. Rim half of glass with Cajun salt. Dash absinthe and bitters into glass with fresh ice. Strain cocktail into glass.
1.5 oz rye whiskey
1 oz simple syrup
.25 oz orgeat
.75 oz lemon juice
.5 oz Fernet
Half of a fresh fig
Shake and double strain over crushed ice. Garnish with a half fig and a dehydrated lemon.
2 oz Makers Mark 46
.75 oz honey syrup (1:1)*
.75 oz fresh lemon juice
1 drop sesame oil
Combine all ingredients except Frangelico in a cocktail shaker. Shake vigorously for ten seconds. Double strain into a Frangelico rinsed coupe or martini glass. Garnish with dehydrated lemon wheel.
*Honey syrup: Combine equal parts by weight, not volume, honey and warm water and stir to dissolve.
1.5 oz Knappogue Castle Irish Whiskey
.25 oz rich Demerara syrup
5 oz hot coffee
A pinch of salt
3 cardamom pods
5-6 oz heavy cream
2 tbsp white sugar
Zest from an orange
2 dashes of orange bitters
Muddle the cardamom pods in the bottom of a pre-heated Irish coffee glass. Add whiskey, Demerara syrup, hot coffee, and salt and stir together. Combine the heavy cream, sugar, orange zest, and bitters and whip together until the mixture is thick, but still pourable. Float cream over the top of the drink by pouring gently over the back of a spoon. Add an additional garnish, if you like, of a lightly toasted marshmallow.
Created by Joaquín Simó at Pouring Ribbons.
2 oz Hudson Maple Cask Rye
.5 oz fresh lemon juice
.25 oz real maple syrup
2 oz fresh apple cider
Add lemon juice, maple syrup, and whiksey to a shaker with ice and shake briefly to combine and chill. Strain over fresh ice cubes into a rocks glass and top with apple cider. Stir to combine and garnish with apple slices.
2 oz Monkey Shoulder Scotch
.75 oz fresh lemon juice
.25 oz simple syrup
2 tsp jam or marmalade
1 dash orange bitters
Combine ingredients, shake and double-strain over fresh ice and garnish with an orange twist.
2 oz simple syrup
2 sprigs fresh rosemary
4 oz bourbon
2 oz fresh lemon juice
2 tsp orange marmalade
1 tbsp maple syrup
1 tbsp fresh orange juice
1 egg white
Boil simple syrup and rosemary in a small saucepan, and allow it to cool to room temperature. Strain the syrup and add it to a shaker with bourbon, lemon juice, and marmalade. Add ice and shake. Pour into a glass with ice. Add maple syrup, orange juice, and egg white to the shaker. Shake until frothy and pour over cocktail. Garnish with a sprig of rosemary.
Served at the Chandelier Bar in Las Vegas.
Buy Now Stonewall Kitchen Blood Orange Marmalade, $11.33
2 oz Four Roses Bourbon
1 oz Ancho Reyes Chili Liquor
.5 oz cinnamon syrup
Combine all ingredients into a tin with ice and stir. Strain over a large ice cube in a rocks glass and garnish with a cinnamon stick and dried Thai red chili.
From Dream Midtown in NYC
1.25 oz Bowmore 100 Degrees Proof whisky
.5 oz Carpano Antica Formula vermouth
2 tsp Jagermeister
1 tsp Benedictine DOM
1 tsp Mangoyan mango liqueur
Combine all ingredients in a mixing glass over ice and stir for fifteen seconds. Serve in a chilled glass and garnish with a fresh grapefruit peel.
Created by Kenji Tsubokura and served at Bar Rocking Chair in Kyoto, Japan
Buy Now Carpano Antica Vermouth, $17.99
Buy Now Jagermeister, $11.42
Buy Now Benedictine DOM, $31.44
2 oz Bourbon (four-year-old and older recommended)
1 oz Oloroso Sherry (Hidalgo recommended)
.5 oz Ancho Reyes chili liqueur
.5 oz Benedictine
Combine all above ingredients in an Old Fashioned glass, add cubed ice and give a short stir. Garnish with an orange peel.
Created by Kimberly Rosselle and served at Trick Dog in San Francisco
1 oz Wyoming Whiskey Outryder
.5 oz lemon juice
2 dashes orange bitters
4 oz Eric Bordelet Sidre Tendre
.5 oz yellow chartreuse
Combine whiskey, lemon, and orange bitters in a wine glass, add crushed ice, and stir. Add more ice, then add Sidre. Add more ice, top with Chartreuse. Serve with a large straw.
Created by Brittany Fells and served at The Rose in Jackson Hole, Wyoming
1 oz Powers Johns Lane whisky
1 oz Montenegro Amaro
.5 oz Malmsey five-year-old Madeira
.25 oz creme de cacao
.5 tsp Giffard Creme de Banane
1 dash Absinthe
Pinch of salt
Combine all ingredients in mixing glass with ice. Stir briskly. Served in an Old Fashioned glass with one large ice cube. Garnish with orange oil expressed from an fresh orange peel.
Created by Jesse Vida and served at The Dead Rabbit in New York
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.75 oz lemon juice
.75 oz orgeat
1 oz Irish whiskey
1 oz blended scotch
Add ingredients into the shaker tin. Add ice into the shaker tin. Do a long and hard shake to incorporate. Double strain and serve up.
2 oz Dewar's 12-year-old blended Scotch
1 oz fresh lemon juice
.5 oz simple syrup
Drizzle Crème de Mure
Combine Dewar's, lemon juice and simple syrup in a glass. Fill with crushed ice, stir and swizzle. Top with more crushed ice, then drizzle Crème de Mure on top.
Created by Dick Bradsell* (*Bradsell is credited with creating the original Bramble cocktail, which uses gin. Here, the recipe has been tweaked to feature whiskey.) Served at The Scotch Egg Club at Aberfeldy Distillery in Aberfeldy, Scotland
Buy Now Dewar's 12 Year Blended Scotch, $37.40
2 oz Highspire whiskey
1.5 tsp Laphroaig 10-year-old scotch
.5 oz Tempus Fugit Spirits creme de cacao
Bar spoon Luxardo maraschino liqueur
Dash orange bitters
2 dashes Bittermens Xocolatl Mole Bitters
Combine all ingredients in a rocks glass, add ice, and stir briskly. Garnish with a cinnamon stick or chocolate.
Created by Matt Lofink and served at CURE in New Orleans
Buy Now Laphroaig 10 Year Old Scotch, $45.50
Buy Now Bittermens Xocolatl Mole Bitters, $24.96
Pour the rum, pineapple juice, orange juice, and cream of coconut into a cocktail shaker filled with ice.
Strain into a chilled highball glass filled with fresh ice.
Garnish with a pineapple wedge and sprinkle the Painkiller with grated nutmeg on top.
- Beyond Pusser's, British Royal Navy Imperial Rum is touted as the most authentic navy rum, but it's extremely expensive. You will find many other brands available that are reasonably priced and make an excellent Painkiller.
- If you do not have navy rum, choose a full-bodied dark rum Appleton Estate Dark Rum is a favorite for this drink.
- You can also mix two styles of rum (some believe this may be truer to the original Painkiller). Light and dark rums are a popular combination.
- Whatever you choose to pour, it's hard to make a bad Painkiller. You'll enjoy some rums more than others, and finding that perfect combination is half the fun.
- Though this recipe is the most common, there are a number of variations. Some use just 2 ounces of pineapple juice, and others prefer to add more rum. It's a matter of personal preference, so mix it how you like it.
- Cream of coconut is a nonalcoholic drink mixer that is sweeter than coconut cream. Canned coconut cream or coconut milk can be substituted (you may want to add a sweetener such as simple syrup). Coconut milk sold in cartons will work, but it's not as thick or rich as the others.
These Limited-Edition Bow Ties Match The World's Fanciest Cocktails
Bow ties and elegant speakeasies are a match made in hipster heaven. Tasty Ties and San Francisco fancy watering hole Trick Dog, recently named one of the world's top 50 bars, have married the two with a collection of bow ties inspired by nine of Trick Dog's most popular handcrafted cocktails. Each comes packaged in a custom wood cigar box with the recipe for its corresponding cocktail. If, like me, you think this sounds like an perfect Father's Day gift, you should get on that now because they expect the limited edition collection to sell out in a couple months.
Some highlights include the Gypsy Tan, made of 100% raw Indian silk which unlike traditional silk has a tweed-like texture. It comes with a custom Herkomer tie tack which represents the speckles of clove that sit atop the drink. The Bank Robber is made of a custom fabric featuring guns and roses, which represents the edginess of the name and the sweet taste of its cocktail namesake. It's made with blackberry liquor, which gives it a distinct purple-black color—the same hue of the linen on the back side of the tie as well in the pattern. The Pantone 7621 was the most challenging to find fabric to match. "We hunted long and hard and actually found the perfect color in the same 100% raw Indian silk that we use in a few other bow ties in this collection," says Tasty Ties co-founder, Kevin Long. To learn more about bow ties, beverages and how the twain met, read on.
How long will this collection be available?
"The Trick Dog Collection is a limited-edition collection that will be available until it sells out. Typically with collections like this, the most popular styles sell very quick and the others aren't too far behind. We expect them to sell out within the next 2 months."
Who designs the ties?
"All of the ties are concepted and designed by Jen Hartford. Jen is actually an award winning graphic designer and began designing bow ties for me as a creative outlet. It came to no one's surprise that she would design and hand-craft some amazing bow ties, and sure enough, she began to get bow tie requests from others as well. hence the inception of Tasty Ties.
In addition to concepting and designing the bow ties, Jen is also responsible for designing of the custom wood cigar boxes that the bow ties come packaged in. She began designing these boxes with a wood worker just outside of Atlanta who agreed to construct the boxes with wood scraps from his studio.
All Tasty Ties bow ties and boxes are made from scrap materials here in the USA. Our bow ties are now produced in LA."
How do you choose the fabrics?
"The fabric selection is driven by the concept for the collection. In the Trick Dog Collection, the challenge was to find fabrics that would embody the distinct color and complexity of the cocktails. In addition, Jen introduces a few unique finishings in this collection to tie the bow ties back to the cocktails. For instance, Jen included a white satin piping around the outside of the Louie Louie bow tie because one of the key characteristics of that cocktail is the white foam that sits on top of the vibrant red drink.
For the first time, Jen designed her own textile patterns for two of the bow ties in this collection: Baby Turtle and Bank Robber.
Do many women buy your ties?
"We definitely have women customers who wear our bow ties. We've purposely included model shots with women to show that our ties are versatile and sexy on both men and women. In this collection, Jen models the Baby Turtle bow tie and we've had many other photos taken with women wearing the Pantone 7621. In the previous Cocktail Collection, we designed slim-line bow ties that typically frame a woman's body shape a little better than a standard or oversized bow tie. We also show how the slim line bow tie can be adjusted to give a different look for a woman vs. man if they'd like to wear it slightly different. See an example in the Greyhound bow tie.
Women also tend to shop a lot for their boyfriends, husbands, dads or co-workers. Because our bow ties come nicely packaged in a wood cigar box with a really great conceptual story, they make for a phenomenal gift. Our buying customers are pretty much 50 percent male and 50 percent female for that reason. We assume that the majority of our wearing customers are male."
What's your next collection?
"We're super excited for our next collection. Tasty Ties is partnering with our sister company Noble Carriage to create a line of baby bow ties. We don't have any visuals to share just yet, but we expect to launch the collection at the beginning of June. Stay tuned!"
The speakeasy experience at Please Don’t Tell in New York
I’ve been trying to get into Please Don’t Tell (or PDT for short) since 2013. It seems like every time we make plans for it, we couldn’t get reservations.
Yes, it’s just a cocktail bar, but it’s one of the first modern speakeasies that I’d heard of, and the fact that you have to enter the bar through a telephone booth inside a hot dog shop makes its charm quite attractive to both locals and tourists and, thus, difficult to get into.
Speaking of reservations, to get one, the phone line opens at 3:00 PM for reservations that day. It’s first call, first served.
I’d set an alarm on my phone for 2:50 and called from the UNIQLO store. Fortunately, we got reservations for 7 PM that evening.
At 7 PM sharp, we walked into Crif Dogs, entered the phone booth, dialed 1, and the door unlocked. Inside was a very dimly lit cocktail bar, already bustling with weekday drinkers.
The four of us were immediately seated at a booth. Service is friendly. I like cocktail bars where you can describe what you like and don’t like, and the bartender will make something for you accordingly. This is what I did, and the server suggested certain drinks from their menu. Cocktails will run you about $15 each, which is normal in New York. While the drinks were good, I don’t think they were as stellar as the ones I’ve had at Apothéke. (Of course, the average price for a drink at Apothéke is also $20, so you’re paying a premium there.)
I will, say, however, the highlight of the PDT experience was the tater tots with a side of melted cheese for dipping which, at $6 for a gigantic basket to share, was an extremely good deal (for anywhere, not just for New York). The tater tots were nicely nostalgic, and there’s something about combining craft cocktails with lowbrow bar food that tickles me. PDT serves food from Crif Dogs, and while I heard the hot dogs were very good, we’d just come off an eating binge so had no room in our stomachs for them.
Overall, I’m glad I experienced Please Don’t Tell since it’s been on my list for so long, but to me, it’s the kind of place that you only need to try once, unless you’re craving a hot dog and tater tots and just want a stiff drink to wash it all down.
Please Don’t Tell
113 St. Marks Pl. (Between 1st Ave. and Ave. A)
New York, NY 10009
Phone: +1 212 614-0386