House Cocktails Flashcards
Charis Daiq
.75oz Cane Syrup
.75 Lime Juice
Bar Spoon of Hennessy
.25 oz Banhez Pineapple
.75 oz Hamilton White Stache (blend of aged rums from trinidad, guyana and DR)
1 oz Cheramie blanc (fresh cane juice rum)
Build into a shaker tin, fill the tin full with hoshi and give a hard, long shake. Double strain into a N&N, Tum’s garnish.
Spirit Free Daiq
.5 oz Lime Juice
Tsp Cane Syrup
2.5 oz Daiq inspired tepache base (Pineapple Skin, Molasses, Fresh Cane Juice, Oak Chip in Bag, Floral x 2)
Build into a shaker tin, fill the tin full with hoshi and give a hard, long shake. Double strain into a N&N, glass
Chicago Clover
Back tin: .5 egg white or 1 egg white
Front tin:
.5 oz raspberry and beet syrup
.75 oz lemon
.5 tsp Alma Tepec (pasilla chile liqueur smoked by indigenous oaxacans. Friends of Alex make it)
1.5 oz Wonderbird Dry
Build in shaker tin, dry shake, wet shake, strain into coupe, garnish with spray of Peychaud’s
Spirit Free Clover
Back tin: .5 egg white or 1 egg white
Front tin:
.25 oz tsp house pasilla
.5 oz raspberry and beet syrup
.75 oz lemon
1.5 oz Na gin
Faye Geau
1.5 oz house berry cordial (shake before use)
.5 oz season fruit syrup (elderberry, blueberry, michigan cherrry)
Tsp Faccia Bruto Alpino (brooklyn based- chicory, rhubarb, spruce)
Build in a highball glass, top with 4 oz club soda, fill glass full with ice (ice should touch the bottom of the glass and use tongs for last cubes. Cute side up . Lemon twist expressed and discarded, garnish with 4 fizzy blueberry halves.
Insane Clown Posse (ICP) fans drink and spray Faygo soda at their concerts as part of their devotion to Juggalo culture. Started when one of the members threw faygo at a heckler.
Spirit Free Faye Geau
1.5 oz seasonal fruit syrup (Cherry, Blueberry, and Elderberry)
Tsp Pathfinder (wormwood, angelic root, ginger, sage, juniper, saffron, orange peel, wild-crafted Douglas-fir and natural terpenes)
Build in a highball glass, top with 4 oz club soda, fill glass full with ice (ice should touch the bottom of the glass. Lemon twist expressed and discarded, garnish with 4 fizzy blueberry halves.
Freezer Door Martini
2.5 oz Wonderbird 61
.25 oz Cap Corse Blanc (vermintinu and muscat petit grains base with quinine)
.25 oz Mantensi Star Filled Sky Junmai Ginjo (Tottori Prefecture- least populated in Japan so there is an abundance of nature. West of Kyoto)
.5 oz distilled water
1 drop saline
1 drop Scrappy’s chocolate (seattle)
Pour into a chilled Boromioli 20’s coupe, orange E&D, and serve with lemon peel
Offer 2 oz or 4 oz
Spirit Free Martini
2 oz House NA gin
1 oz Aplos Ease (Miami) (yuzu, basil, shiso, lions mane)
No Dilution, pour 4 oz batched product in glass.
G&V Red Eye
Back tin: 7 drops Fee Foam
Front tin: 1 oz coffee syrup- Sputnik cold brew concentrate (granulated sugar, dem, mole blend: Hamilton 86: rum)
1 drop saline
2 oz CH Vodka
Build into a shaker tin, dry shake, fill shaker full of hoshi and wet shake. Double strain cocktail into Boromioli 20’s coupe with a lemon twist E&D.
Spirit Free G&V Red Eye
Back tin: 7 drops fee foam
Front tin:
1 oz coffee syrup- Sputnik cold brew concentrate: granulated sugar: dem: mole blend that Alex makes)
1 drop saline
2 oz Lyre’s Dark Cane (Australia)
Build into a shaker tin, dry shake, fill shaker full of hoshi and wet shake. Double strain cocktail into Boromioli 20’s coupe with an orange twist E&D
Green St. Emerald
1 oz green curry Ming River Baiju
1 oz Salers (French gentian root liqueur)
.75 oz Method dry vermouth (finger lakes)
.25 oz Cap Corse Blanc
Stir, strain onto large cube, lime twist E&D, garnish with stop light circular cut out of green and yellow bell peppers
Spirit Free Green St. Emerald
St. Agrestis Phony Mezcal Negroni - Brooklyn based. Made by smoking nopales cactus, Tuscan juniper, southern Italian citrus and florals.
Wisco Old Fashioned
Tsp demerara syrup
14 drops Ango
2 oz ODVI Armagnac
.5 oz club soda
Build in mixing tin, stir with light hoshi, strain onto big rock and serve with orange and lemon twist E&I
Classic Old Fashioned
Tsp demerara syrup
14 drops Scrappy’s Aromatic
5 Drops Scrappy’s Orange
2 oz Wild Turkey 101 or Rittenhouse
Build in mixing tin, stir with light hoshi, strain onto big rock and serve with orange and lemon twist E&I
Palortma
.25 oz pasilla chili syrup
2 drops of saline
.5 oz lime juice
1.5oz Ruby (changes seasonally) grapefruit juice
1.25 oz lemongrass Arette (lemongrass, white pepper)
.25oz Malort
Build into a shaker tin, give a short shake with light hoshi. Fill highball glass with 3 oz club soda and double strain cocktail overtop. Ice spear dilution. Garnish with a candy grapefruit slice.
Plays to the juicy and bitter aspects of grapefruit
Malort History
Malört was introduced in Chicago in the 1930s and was long produced by the Carl Jeppson Company. He first began to sell it door-to-door as a medicine in the 1920s, so as to avoid the then extant prohibition on alcohol. According to legend, Jeppson preferred the strong taste because years of smoking had dulled his taste-buds. In 2018, the brand and company name were sold to CH Distillery of Chicago’s Pilsen neighborhood. Jeppson’s Malört is named after Carl Jeppson, a Swedish immigrant who first distilled and popularized the liquor in Chicago. Malört (literally moth herb) is the Swedish word for wormwood. It can be found in some Chicago-area bars and liquor stores, and is growing in popularity, with sales of Malört shots increasing from 400k in 2007 to 7.9 million in 2022
Spirit free Palortma
.5 oz lime juice
1.5 oz grapefruit juice
Fat .25 oz pasilla chili syrup
2 drops Saline
1.5 oz lemongrass Aplos
Build into a shaker tin, give a short shake with light hoshi. Fill highball glass with 3 oz club soda and double strain cocktail overtop. Garnish with a candy grapefruit slice.
Scotch Lobster
6 drops saline
2 drops Scarborough bitters (parsley, sage, rosemary, thyme)
Tsp Demerara
.5 club soda
.25 tsp Lagavulin 8
1.5 oz Dewars (Dirk’s lobster stock fat-washed scotch)
Build in glass onto big rock, lemon twist e&d, candied rainbow carrot garnish
Spirit Free Scotch Lobster
Tsp demerara
14 drops All the Bitter Aromatic
7 drops All the Bitter Orange
2 oz Little Saints St. Ember (palo santo wood, ginger, cardamum)
Build in mixing tin, stir with hoshi halfway full, strain onto big rock, garnish with an orange twist E&I.
Train to Toronto
.5 tsp demerara
5 dps Tamari and yuzu ponzu blend (stabalized with barley)
.25 oz Fernet Branca
2 oz Evan Williams bourbon
Build into mixing tin, slow stir with light hoshi (might need double strain depending on ice quality. Lemon twist E&D orange twist E&M
Spirit Free Train to Toronto
Tsp demerara
5 d Tamari and Ponzu 1:1
2 oz Pu’erh tea- 3min steep
.25 oz Pathfinder
Build into mixing tin, slow stir with light hoshi (might need double strain depending on ice quality). Lemon and orange twist E&D, mint leaf garnish
Willy Warnock
.5 oz lemon juice
.25 oz Ginger syrup
.75 oz cardamom black pepper salt charcoal grilled mixed squash honey 1:1 (applewood smoked)
.5 oz Yebiga slivovitz (serbian plum brandy)
1 oz Monkey Shoulder (blended malted scotch whisky)
Build into a shaker tin, shake on medium level of Hoshi for a medium shake. Double strain into a standard rocks glass over a large format cube (TBD till hoshi but hoping DOF/Big cube). Spray 3x Lagavulin 8 on top and garnish with plum fruit leather and candied ginger garnish
Lore: The person to grow the first gordzilla- a 437 lb pumpkin
Willi Warnock Spirit Free
.25 oz ginger syrup
.25 oz lemon juice
.75 oz cardamom black pepper salt charcoal grilled pumpkin honey 1:1
2 oz barley and plum Pu’erh tea
Build into a shaker tin, shake on medium level of Hoshi for a medium shake. Double strain into a standard rocks glass over a large format cube. Spray 2x cardamom/smoked plum oil on top and garnish with plum fruit leather and candied ginger garnish
