Smoking Old Fashioned! Created at Fine & Rare, New York City
2 oz. Hudson Manhattan Rye
4 dashes Angostura bitters
1 demerara sugar cube
Orange for twist
Gently muddle the sugar cube with the ingredients and stir. Strain into a wine glass with a giant ice cube or sphere. Garnish with an orange twist. Cover the wine glass with a piece of wood, a book, whatever you have lying around, and use a wood-smoker gun to fill the glass with smoke. Take out the hose from the smoker and let the drink sit covered for about 30 seconds. Uncover the drink and enjoy.
Photo: Kelsey Fain
From A Woman’s Drink: Bold Recipes for Bold Women by Natalka Burian and Scott Schneider
1 1⁄4 cups [300 ml] rum
4 oz [120 ml] coconut cream
2 oz [60 ml] freshly squeezed orange juice
1 1⁄4 cups [300 ml] pineapple juice
1 tsp ground nutmeg, plus a pinch for garnish
3 cups ice
Serves 5 to 6
Put all of these ingredients (except the ice) in a blender and blend on high until the mixture is combined.
Add the ice, and blend until it’s uniformly thick and smooth.
To garnish, sprinkle with a light layer of nutmeg.
Photo: Alice Gao / Courtesy of Chronicle Books
Prince Henry Punch, Pablo Moix, Los Angeles,
- ¾ ounce rhum agricole,
- ¾ ounce aged rum,
- ¾ ounce lime juice
- ½ ounce green Chartreuse
- ½ ounce raspberry gomme syrup
- 6 dashes Angostura bitters
Garnish: mint, seasonal fruits
- Combine all the ingredients in a mixing tin and shake with ice.
- Strain into a double Old-Fashioned glass over a mountain of crushed ice.
- Garnish with mint and fruits in season.
Photo: Lizzie Munro
Cucumber ! Created by Thomas Waugh at the Pool Lounge, New York City,
1 ½ oz. cucumber-infused absinthe*
1 oz. fresh lime juice
¾ oz. simple syrup
3 baby-cucumber wheels
Thinly sliced baby cucumbers
Use a muddler to crush the cucumber wheels in a shaker. Add the remaining ingredients and shake well with ice. Strain into a coupe glass lined with thinly sliced baby cucumbers and filled with a small amount of crushed ice.
*To make cucumber-infused absinthe:
Add 10.5 oz. of thinly sliced cucumber to one 750 mL bottle of absinthe. Let steep for 24 hours, then strain cucumbers and bottle absinthe for use.
I’m Ya Huckleberry!
Lee Zaremba and Stephanie Andrews, Billy Sunday, Chicago
- 1 ½ ounces white rye,
- ½ ounce gin,
- ¾ ounce huckleberry syrup
- ¾ ounce lemon juice
- ½ ounce madeira
- ¼ ounce Cynar
- 3 dashes black trumpet mushroom tincture
- Combine all ingredients in a cocktail shaker and shake with ice.
- Strain into a coupe.
photo: Lizzie Munro
The Buddy System, Erika Ordoñez, Montana’s Trail House, Brooklyn,
1 ½ ounces Brennivín
¾ ounce Budweiser syrup (see Editor’s Note)
½ ounce fino sherry
½ ounce lemon juice
Garnish: smoked glass
Smoke the wine glass and set aside
Shake all ingredients with ice.
Strain into a wine glass over ice.
photo: LIZZIE MUNRO
Derek Brown, “Covered in Honey”
Inspired by one of Lady Bathory’s sadistic acts, the Covered in Honey cocktail combines gin, fino sherry, fig honey, grenadine, bitters and sparkling water.
Photo by Karlin Villondo Photography.
The Witch’s Heart by Dini from The Flavor Bender !
- 1 jigger apple brandy or apple vodka chilled
- 1 tsp grenadine
- 2 jiggers (or to top up) chilled
- Powdered dry ice optional
- Martini glass to serve
Add about ½ – 1 tsp of powdered dry ice to the bottom of the glass (optional).
Place the apple brandy and purple shimmery liqueur in a shaker. Add 1 ice cube and shake for a few seconds to chill the drink. Strain the drink into a martini glass. Top up with more purple shimmery liqueur if necessary.
Pour 1 tsp of grenadine syrup, about an inch from the surface of the drink – the grenadine should sink to the bottom, creating a “bleeding” effect.
Add about ½ tsp of powdered dry ice on top and serve with a stirrer, so that your guests can stir the “potion” to create that shimmery, smoky effect.
Cocktail Coasters by Manon Gandiolle