FW23’ Flashcards
88’ Ford
By: Daniel Malott
Description: fall whiskey sour, baking spiced, chai tea, clove, nutmeg, ginger and honey prominent notes.
* no egg white *
1.5 oz Wyoming Whiskey: mostly local corn, wheat, malted barley. aged at least 5 years. light, smooth: cinnamon, vanilla bean, toffee, caramel.
.5 oz Highland Park 12 Yr: matured 12 yrs in European & American sherry casks. Full, rich: peat, smoke, maritime influence. Leather, butterscotch, honeyed apple.
.75 oz Spiced Chai Honey: Megan Dorman recipe: notes of honey, cardamom, clove, nutmeg, ginger
.25 oz Donn’s Spices #2: 1:1 Allspice Dram : Vanilla by Donn Beach
.75 oz Lemon Juice
Shake - DOF - Dehydrated Lemon
Above the Clouds
By: Zander Aklilu
Description: traditional rum daiquiri, vegetal, mostly peppercorn & pina technique - sous vide extracts more vegetal tones, while still bright and juicy. backside of carrot.
* low ABV *
long, slow shake
1 oz Probitas Rum: a bourbon drinkers rum - A blend of two iconic distilleries (Foursquare Rum, Barbados & Hampden Estate, Jamaica - brings funk, tropical notes) distilled, matured as an aged & unaged blend. No sugar or color added, no charcoal filter.
1 oz Salers: gentian flavored aperitif from France. Oldest producer of Gentian liqueur. Lightly sweet, earthy, bitter, floral. Fortified spirit that drops the ABV.
.25 oz Reisetbauer Carrot EDV: An unaged brandy that’s made in Austia with local, ugly, misshapen carrots. Uses nearly 50 pounds of carrots for one 375ml bottle. Distilled twice in copper pot stills, rested for minimum 3 years in stainless.
.75 oz Lime Juice
.5 oz Green Peppercorn Pineapple Syrup: unripe peppercorn berries obtained from the piper nigrum plant. Creates slightly tangy notes with vegetal complexity. finely ground, sous vide in pineapple gum and filtered.
1 dash saline
Shake - Coupe - No Garnish
Banana Clipper
By: Tim Dam-Richards
Description: a rum OF on pebble ice/julep cocktail. Spirit forward in nature, rum blend. Heat from overproof - lengthens drink, does help with dilution. Aquavit brings herbaceous notes, caraway + banana are a match in heaven. Nutty, sesame, banana muddled liqueur, caramel, toasted oak and funky,
.75 oz Ron Zacapa 23: Solera aged rum made from raw sugarcane honey grown on the Zacapa estate. Distilled in lined column still, aged in variety of sherry casks. Sweetened up to 20g/L *23 is not an age statement.
.5 oz Lemon Hart 151: overproof demerara rum made from a blend called for by name inn Trader Vic and Don the Beachcomber classics. Gentle oak flavors, caramel and brown sugar, apple, dried fruits, vanilla, exotic spices.
.5 oz Linie Aquavit: a Norwegian aquavit, pot-distilled potato spirit with caraway and other Nordic herbs & spices. Aged in Oloroso sherry casks that travel by sea during a 16 month maturation period. Brings caraway, toasted oak, licorice, anise, and pepper spice.
.25 oz Tempus Fugit Banana: a banana liqueur made in Switzerland by distilling small batches of ripe bananas and infuse more post distillation. Natural, amber color from extraction of mature bananas. notes of funky, overripe black bananas.
1 tsp Sesame Orgeat
2 dashes Angostura Bitters
1 dash Orange Bitters
Build in glass - Julep - Mint & Grated Cinnamon
Bareknuckle King
By: Jake Powell
Description: Widow’s Kiss inspired Sazerac in style -Harvest cocktail - apple brandy + rye. Lots of heat from brandy, Strong cooked apple notes, Benedictine brings honey and herbaceous to round out, spiced from the Rye.
1.25 oz Clear Creek 15yr Apple Brandy: our own barrel split between all four locations. Distilled as an EDV from whole yellow apples in a small batch copper still, aged 15 years in Limousin oak barrels. No additives, color is from disintegrated compost.
.5 oz Wild Turkey Rye
.25 oz Benedictine: a French liqueur based in neutral spirit with 27 different herbs and spices: saffron (amber hue). 4 different preparations, 3 using distillation and one using maceration, all aged independently before blending and further aging. Honey is added post distillation to sweeten. 16th century Monk recipe
1 tsp Mountain Forest honey syrup (3:1)
2 dashes angostura bitters
4 dashes orange bitters
Freezer Pour - SOF w/ Islay - Lemon E/D
Best Kept Secret
By: Summer Goff
Description: a low ABV spritz, light & juicy. Big red fruits. vanilla + cacao, fresh strawberries, crisp, bubble gum, stone fruit from Clear Creak Plum.
1 oz Lillet Rose: a french aromatized wine made from 85% white bordeaux grapes and 15% macerated fruit liqueurs. Mostly lemon peels, matured in oak casks. “Tonic wine” = addition of quinine (a bittering agent, Peruvian). Color = small Lillet Rouge addition. Rich, honeyed red berries, bitter pink grapefruit zest, orange marmalade & blossom.
1 oz Dolin Blanc lightly sweet, floral white vermouth from French region of Chambery. Nose of vanilla, orange peel, flowers and cloves with an acidic finish.
.5 oz Kally ‘Berry Fennel’ NA Red Wine: Made with organic cherries, fennel seeds, cherry, strawberries, decaffeinated black tea, and verjus (young CA Chardonnay grapes). Earthy, bold, rich with notes of cherry and chocolate.
.25 oz Clear Creek plum brandy: produced in Oregon, take on Eastern Europe’s classic, old world Silvovitz. Pot distilled, mash of Italian blue plums grown in Wilamette. Aromatic, oily texture, lightly savory, complex, and ethereal palete.
.25 oz Vanilla Syrup
3 oz Soda
Build in wine glass with KD - Rhubarb Ribbon
Chasing Sunset
By: Scott Ruggerio
Description: A London/European drinking sour - grapes, rum, gin. British drinking culture. A more delicious Aviation. Bombay’s line of lemon forward gin, Hamilton brings graham cracker notes, Calpico brings cheese creaminess to round out the
1 oz Bombay Sapphire Premier Cru: a citrus driven gin named after Spain’s Murcia region, focusing on Fino lemons grown there alongside Navel and Mandarin oranges that ripen in the sun until dried. Other botanicals are infused via vapour. Considered a soft, new world gin.
.5 oz Hamilton Gold: Gold rum from Jamaica. A blend of extra-light, light, and heavy pot still rums. Distilled at the Worthy Park Estate (a notable rum producer since 1670) using molasses from sugar grown on their estate, aged up to 5 years
.5 oz Four Pillars Navy Strength Gin: An australian high proof gin distilled with juniper, cardamom, Tasmanian pepperberry leaf, lemon myrtle, cinnamon and star anise. Utilizes whole oranges with ginger and finger lime (an odd looking variant of lime indigenous to Australia).
.75 oz Lemon Juice:
.75 oz Concord Grape Syrup: 1:1 organic concord grape juice & white sugar
.25 oz Calpico: fermented, tangy, Japanese non-carbonated soft drink made from milk & lactic acid. Sold to dilute flavor preference with water.
2 dashes Fee Brother’s Black Walnut Bitters: Glycerin based bitter flavored with natural black walnut flavor and other natural artificial extracts and flavors - tastes of strong cola notes, dark, chocolatey, walnut, spicey finish
Shake - Coupe - Yellow Viola
Darkness Calls
By: Trevor Shores
Description: A negroni variation with tequila. Bold, bitter, dark chocolate, orange, funky.
Riff on the ‘Hand’ series - build.
1.25oz Altos Reposado: 100% agave reposado - aged 8-10 months in ex-bourbon casks slow roasted in earthen ovens. Made from a blend of two distillates: 1) made from agave rushed in a modern roller mill 2) from tahona crushed agave. Flavors of salt, pepper, toffee, vegetal agave, long and almost fudgy finish.
.5 oz Denizen Vatted Dark: blend of dark rum blended in old vatted style orginally formulated in the mid-18th century and rhum agricole from Martinique. Distilled from a collection of antique column and wooden vat pot stills. Majority of this blend is from Guyana. Brings caramel, funk.
.75 oz Punt e Mes: an Italian rosse vermouth made by adding more than 40 herbs and spices to dry, italian white wine. Translates to “a point and a half” an Italian stockbrocker terms, adapted by bars to indicate the strength of bitter to add to vermouth. Known botanicals include orange peel and quinine. Bittersweet with notes of strewed fruit, honey, bold, bitter and dark.
.5 oz Campari: A bitter aperitivo made in Italy witha secret recipe - distinctive notes of mild herbs, spices, grapefruit, bitter orange, and lemon leaves. In the US, Campari now uses artifical coloring to achieve its famous red hue, traditionally produced through carmine - a pigment derived from cochineal, a scale insect native to South America.
.25 oz Giffard Creme de Cacao: A french-made chocolate liqueur made from distillation of cacao beans. Notes of vanilla, coffee, and chocolate. Lactose and vegan.
Stir - Nick & Nora - Orange Twist
Dead Flowers
By: Trevor Shores
Description: A juicy, barrel-aged corpse reviver. Complex, equal parts cocktail.
.75 oz St. George Single Barrel Aged Gin: Al special bottling from a barrel picked by D&C - a dry rye based on 100% pot distilled rye neutral spirit. Re-distilled with 6 botanicals: juniper, black peppercorn, caraway, coriander, grapefruit peel, and lime peel. Described as “a gin for whiskey lovers”
.75 oz Amaro Nonino: made in Northern Italy. base of grappa infused with alpine herbs and botanicals, aged for five years in oak barrelsl It is less agressively sweey, syrupy, and bitter style. Notes of herbs, and oranges with a smooth, sweet upfront, finishes midly an pleasently bitter.
.75 oz Strega: Brings the “dead flowers” note. Flavored with over 70 botanicals including: cinnamon, juniper, wild mint, cloves, star anise, white pepper, orris root, nutmeg, and saffron (gives its vivid hue), Botanicals are macerated in grain spirit, then distilled in tranditional swan neck alembic pot stills. Matured for several months in wood prior to bottling.
.75 oz Lemon Juice:
2 dashes Pernod Absinthe absinthe verte made using oil extracted from Potarlier wormwood. Made at the historic Caves Byrrh distillery in France, using an interpretation of Henri-Louis Pernod’s 18th century recipe. Flavors of woody, herbal, wormwood with notes of aniseed and coriander.
Shake - Nick & Nora - No Garnish
Death of Disco
By: Kyler Nolan
Description: A juicy, fruity, acidic, herbaceous collins. Compliments of flavors, crisp but mouth fulfilling. Plum to pair with the Singani, earthy from the Lalo, Herbaceous from the Genepi.
1 oz Lalo Tequila: a blanco distilled to represent the purest essence of agave - from Jalisco, Highlands. Agave is cooked in stone steam ovens for 20-32 hours, the rested for 18 hours. Use of roller press agave to extract juice, cut with water, champagne yeast is added to begin fermentation. Distilled twice, chill filtered to remove esters and oils. More savory, herbaceous tequila. Only made in Blanco
.5 oz Singani 63: Bolivian unaged grape brandy. Brought to US by filmmaker / director Steven Soderbergh. Distilled from Muscat of Alexandria grapes, grown high in Andes Mountains - legally cannot be made below 5,200 feet. A Pisco like spirit known for its vibrant and floral character. National drink of Bolivia.
.5 oz Genepy: an intensely herbal French Alp liqueur from Dolin. Comprised with multiple herbs, most prominent is genepi- a petite variety of artemisia (English: mountain sage) found principally in the high mountains of Savoy. Distilled in a copper still. An alpine liqueur, similar to chartreuse- herbal
.75 oz Plum Syrup
.75 oz Clarified Lemon Juice: removing lemon cloudiness and what holds bubbles. Found from Liquid Intelligence: spins fast, creates solid gel pulled to the wall and breaks down bonds, strained.
Top with Soda Water
Whip Shake - Top with Soda - Collins - Mint Bouquet in Lemon Wheel
Desert Cruiser
By: Courtney Sheehan
Description: An agave OF inspired by Isla Mujeres. Sotol is the main grassy, earthy backbone, Mezcal Vago Elote brings structured vegetal notes, balanced with the juicy pineapple and funkiness of aged cachaca. Notes of dried grass, and bright tropical fruits.
1 oz Mezcal Vago Elote:
.5 oz Chihuanhuan Desert Sotol:
.25 oz Novo Fogo Tanagier:
.25 oz Giffard Caribbean Pineapple:
1 tsp Honey Syrup:
Divine Favor
By: Nik Styles BROTHER
Description: An NA bourbon whiskey sour. Focused on ginger and spiced notes.
Slow, soft, roll shake.
1.5 oz Three Spirits Nightcap:
.5 oz Seedlip Grove:
.75 oz Lemon Juice
.25 oz Cinnamon Syrup
.25 oz Ginger Syrup
.25 oz Orgeat
Dutchess of the Alps
By: Kyler Nolan
Description: A hot tea cocktail featuring our new house collaboration tea: Fleur Noir. Duke of Suffex variation: spirit & tea. Made with apple bits, rose, cinnamon, black tea - sous vide with strawberries. Fruit forward, slightly tannic from black tea, rounded sweetness.
1.5 oz Jameson Black Barrel
1 oz Fleur Noir Strawberry Tea Syrup
1 dash Orange bitters
Hot water to fill
Build in glass - Tempered Irish Coffee - Strega Cream Float (5:1)
(2.5oz Cream : 1 oz Strega) - use normal shaker
Egg Nog
By: Santa
Endless Night
By: Lucas Thacker
Description: Stirred Penicillin. Ginger shochu in place of ginger syrup.
1.25 oz Compass Box Glassglow Blend SB x Death & Co:
.75 oz Rihei Ginger Shochu:
1 tsp Sesame Orgeat
2 dashes ‘Elemakule Tiki Bitters
1 dash Angostura Bitters
First Rodeo
- 1.5 oz Cacao Nib infused Del Maguey Vida Puebla
- 0.5 oz Empirical Ayuuk
- 0.75 oz Lime Juice
- 0.5 oz Cinnamon Syrup
- 0.5 oz Grenadine
- 2 Dash Molé Bitters
Method: Whip Shake
Glassware: Collins w/ Pebble
Garnish: Dehydrated lime wheel & Ground Cacao Nibs
