01-08-2024

This cocktail originated in Robert Vermeire’s 1922 book, “Cocktails: How to Mix Them,” and was simply called the Fernet Cocktail. Since then, the proportions have changed and so did the name. This drink was resurrected by Jamie Boudreau, owner of Seattle bar Canon. Fernet is strong so it’s important to use a quality rye. Cheers y’all!

01-07-2024

This cocktail was created by Callum Rixson (@gb_bartender) in 2018 at Hideout (Bath, England). The story goes that a regular at the bar was moving to Toronto, so Rixson wanted to create a drink for them that they can order anywhere. As the name suggests, this is a cross between a Last Word and a Paper Plane… and it’s delicious! Cheers y’all!

01-06-2024

Meet an original of mine that is a straight BANGER. You get blueberries twice: through infusion with fresh blueberries and through clarification. Banana plays so well with bourbon and the fruit. The Fernet is subtle but gives some minty notes and depth. Cheers y’all!

01-05-2024

The Painkiller is a classic cocktail created at the Soggy Dollar (British Virgin Islands). I decided to clarify it and served it to folks on NYE. It was a HIT! New to clarifying? Clarifying creates a clear, shelf stable cocktail that has a wonderful mouthfeel. It will last for months! Cheers y'all!

01-04-2024

This wonderful drink was created by Jon and Siobhan (@subtletiki) and was named after the song by Vundabar. Fernet is a bitter Italian liqueur that packs a punch of mint and other botanicals. It can be an acquired taste. When mixed in a cocktail, Fernet performs an important task. To quote bartender Erick Castro (@hungrybartender), “It’s like cooking with a really powerful ingredient like garlic. Without Fernet Branca, the drink is nowhere near as dynamic.” If you’re looking for cocktail that showcases this amaro without overpowering everything else, give this a try! Cheers y’all!

01-03-2024

The Clover Club has a rich history that dates back to the early 1900s. It is very much the same cocktail as the Clover Leaf, which also appeared around the same time. The Clover Club appears in Paul E. Lowe's 1909 book, “Drinks: how to mix and how to serve,” but lemon juice was not included — many believe this was an error. This cocktail grew in recent popularity in part by the amazing Julie Reiner, who opened a bar named after the cocktail: Clover Club (New York City). The gin, berries, and lemon make for a trifecta of great flavor, says Reiner. Raspberries and botanicals from the gin are a perfect match, and the egg white gives the drink a creamy mouthfeel. Cheers y’all!

01-02-2024

This drink was created by Maksym Pazuniak for Cure (New Orleans). Arrack is an Indonesian sugarcane spirit, much like rum and cachaça. Its unique fermentation process uses fermented red rice and indigenous yeast, giving it a funky/lovely taste. If you love a daiquiri with a funky Jamaican rum, this is for you. Cheers y’all!

01-01-2024

This drink is Stanley Clisby Arthur’s take on a cocktail his wife had in Mexico. In Arthur’s version, he subs out tequila for gin. In this recipe found in the book, Cure: New Orleans Drinks and How to Mix 'Em pineapple syrup is used instead of juice. This allows for better control of the acid, sweetness, and consistency. Cheers y’all!