Volume 3 Menu Flashcards
Death Knell
1 Dash Orinoco Bitters 0.25 oz Cynar 0.5 oz Oloroso Sherry 0.75 oz Lime Juice 1 oz Togarashi Syrup 2 oz Nikka Grain Japanese Whisky
Method:Shaken
Glassware:Punch Glass
Garnish:Nutmeg
Origin:Jillian Vose, Dead Rabbit, volume 3, 2015
Two Term (sour)
6 Muddled Green Grapes 1 Dash Orange Bitters 0.75 oz Lemon Juice 0.75 oz Apple-Tarragon Syrup 0.5 oz Dolin Blanc 1 oz Beefeater Gin 1 oz Encanto Moscatel Pisco
Method: Shaken
Glassware:Punch Glass / ice nugget
Garnish: Lemon Wheel
Origin:Jillian Vose, Dead Rabbit, Summer 2014 + Volume 3, 2015, Spring Shaken
Pocket Watch
4 dashes Dale pimento bitters
- 75 oz lemon juice
- 75 oz pear juice
- 75 oz demerara
- 5 oz calvados
- 5 oz auchentoshan american oak
Method:Shaken
Glassware:Punch Glass / ice nugget
Garnish: Nutmeg
Origin:Greg Buda, Dead Rabbit, Volume 3, 2015, Fall Shaken
Little Water
2 Dash Absinthe 0.25 oz Green Chartreuse 0.5 oz Pear Eau-de-vie 1 oz Dolin Blanc 1 oz Pennyroyal-infused Hayman’s Old Tom Gin 1 oz Tanqueray Gin
Method: Stirred
Glassware: Nick & Nora
Garnish: Lemon oils
Origin:Jillian Vose, Dead Rabbit, 2015, Volume 3, Winter Stirred
Inspiration:I’ve always loved the combination of Pear and mint, as I’ve made some pretty successful drinks with the duo before. But, this time I wanted to make a Martini style drink. Splitting the bases between Old Tom and London Dry made for a richer and lower proof martini while using blanc vermouth instead of Dry gave the drink body.
Black Rose
1 Dash Aromatic Bitters
1 Teaspoon Cane Syrup
0.25 oz Walnut/Averna Biz (2 Parts averna: 1 Part Nux Alpina Walnut Liqueur)
0.5 oz Pierre Ferrand Dry Curacao
1.5 oz Queen of Earl infused Tullamore Dew “Phoenix”
Method:Stirred
Glassware: Old Fashioned Glass, big rock
Garnish: Orange oils
Origin:Jillian Vose, The Dead Rabbit, Winter 2014
Inspiration:Seasonally inspired old fashioned variation.
Irish Cream
1.5 oz Powers Signature
4 oz Irish coffee mix
whipped cream
Method: Built
Glassware:Absinthe glass
Garnish:Nutmeg
Origin/History:Volume 3, 2015, Winter Stirred
Broadway Junction
1 Dash Creole Bitters
- 5 oz Cocoa nib-infused Campari
- 5 oz Tempus Fugit Creme de Noyeaux
- 5 oz Jameson Black Barrel
Method: Stirred
Glassware: Old Fashioned Glass
Garnish: Grapefruit oils
Origin: Jillian Vose, Dead Rabbit Volume 3, 2015—Winter Stirred
Brother Joseph (bitter)
1 dash Orange Bitters
- 25 Suze
- 25 oz Verjus
- 25 Luxardo Maraschino
- 5 Dolin Blanc
- 5 American Fruits Apple Liqueur
- 5 oz Powers Gold Label
Method: Stirred
Glassware: Nick & Nora
Garnish: Orange oils
Origin:Jesse Vida, Dead Rabbit, 2015, Volume 3, Summer Stirred
White Rabbit
3 dashes Tarragon tincture 0.5 oz Amere Nouvelle 0.5 oz lemon juice 0.5 oz parsnip juice 0.75 oz orange sherbet 1 oz Pale Cream Sherry 1.5 oz Tanqueray
Method:Shaken
Glassware: Smash Glass / Ice Nugget
Garnish: nutmeg
Origin:Gregory Buda, Dead Rabbit NYC, Volume 3, Summer Shaken, 2015
Falling Angel
0.25 oz Velvet Falernum
0.5 oz Combier Pamplemousse Rosé
0.75 oz Dolin Dry Vermouth
0.5 oz Caña Brava Panama Rum
1 oz St. George Rum Agricole
Method: Stirred
Glassware: Old Fashioined Glass / Big Rock
Garnish: Grapefruit Twist-discard
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Stirred
New Amsterdam
1 Dash Bittertruth Aromatic Bitters 1 Dash Orange Bitters 1 Teaspoon Vanilla Syrup 1 oz Cocchi Vermouth di Torino 2 oz Bols Genever
Method: Stirred
Glassware: Nick & Nora
Garnish: Orange Twist
Origin:Jillian Vose, Dead Rabbit, Summer 2014
Moby Dick
2 dashes DR orinoco 2 dashes elderberry tincture 0.75 oz lemon juice 1 oz fig cordial 0.5 oz pale cream sherry 1 oz Remy Martin 1738 cognac 1 oz Power's John's Lane
Method:Shaken
Glassware:Mustache Cup
Garnish:Top with Vanilla Soda, Nutmeg
Origin:Greg Buda, Dead Rabbit, Volume 3, 2015, Winter Shaken
Heretic
0.5 oz St. Germain
0.5 oz Sapins
0.5 oz Muscat
0.25 oz Don Amado Mezcal
2 oz Bombay Dry Gin
Method:Stirred
Glassware:Nick & Nora
Garnish:Lemon Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Spring Stirred
Drawing Board
1 Expressed Lemon Peel in Mixing Glass 2 Dash Jerry Thomas Decanter Bitters 0.5 oz Benedictine 0.5 oz Drambuie 1.5 oz Cutty Sark Prohibition
Laphroaig Rinse
Method: Stirred
Glassware: Old Fashioned Glass, Large Ice, Laphroaig Rinse with Atomizer
Garnish: None
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Stirred
Vigilante
2 Dash Orange Bitters
- 25 oz Vanilla Syrup
- 75 oz Pisco Porton
- 75 oz Domain D’Espérance Blanche Armagnac
- 75 oz Mezcal Vago Espadin
- 75 oz Apricot Eau-de-Vie
Method:Stirred
Glassware:Nick & Nora
Garnish:Grapefruit Oil
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Stirred
Raggle Taggle Gypsy
Raggle Taggle Gypsy (Punch)
2 Dash Bokers Bitters 0.75 oz Lemon 0.5 oz Nectarine juice 0.75 oz Sumac Cane Syrup 0.75 oz Bacardi Heritage 1 oz Pisco Porton
Method:Shaken
Glassware:Punch Glass
Garnish:Nutmeg
Origin:Greg Buda Volume 3 2015
sumac syrup: 1 tsp sumac powder to 3 oz of a 2:1 cane syrup mixed as the syrup is being made and steeped for 30 min.
Sanhedrin
Sanhedrin
10 Mint Leaves 2 Dash Mace Tincture 0.75 oz Lime juice 0.5 oz Pineapple juice 0.75 oz Macadamia Nut syrup 0.25 oz Apricot Eau-de-vie 1.5 oz Mt. Gay Eclipse
Method: Shaken
Glassware: Bar Glass
Garnish: Mint Sprig
Origin:Jillian Vose, Dead Rabbit, 2015, Volume 3, Summer Shaken
Rag and Bone
1 Muddled Strawberry 1 Dash Bitter Truth Aromatic Bitters 0.75 oz Lemon Juice 0.5 oz Grapefruit Juice 0.75 oz Macadamia Nut Syrup 1 oz Basil Hayden Bourbon 1 oz Tariquet Classique Bas-Armagnac
Method:Shaken
Glassware:punch glass / ice nugget
Garnish:None
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Summer Shaken
Hell Fire
2 Dashes Hopped Grapefruit Bitters 1 Teaspoon Demerara Syrup 0.5 oz Aperol 1 oz Chipotle infused Martini & Rossi Sweet Vermouth 1.5 oz Templeton Rye Whiskey
Method:Stirred
Glassware:Nick & Nora
Garnish:Orange Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Fall Stirred
Bloodlust
1 Teaspoon Vanilla syrup
- 5 oz Fernet Branca
- 5 oz Giffard Ginger
- 75 oz Creme de Framboise
- 5 oz Zacapa 23 rum
Method:Stirred
Glassware:Nick & Nora
Garnish:Orange Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Winter Stirred
Irish Paladrin
2 Dashes Absinthe
- 75 oz Nardini Amaro
- 25 oz Royal Combier
- 5 oz Rhum Orange
- 5 oz Bushmill’s Black Bush
Method:Stirred
Glassware:Old Fashioned Glass, Large Ice Cube
Garnish:Orange Oils
Origin:Jillian Vose, Dead Rabbit, Volume 3, 2015, Fall Stirred
Faro Point
1 Dash DR Orinoco Bitters 1 Dash Bittermen's Molé Bitters 0.75 oz Lemon Juice 0.5 oz Banana Simple Syrup 0.25 oz Orgeat 0.5 ozPineau des Charentes 1 oz Teeling Small Batch Irish Whiskey 1 oz Plantation 5 Year Barbados Rum
Method:Shaken
Glassware:Smash glass / ice nugget
Garnish: Nutmeg
Origin: Jillian Vose, Dead Rabbit, 2015, Volume 3, Fall Shaken
Stronghold
2 dash orinoco bitters
- 75 oz Lemon juice
- 5 oz Asian pear juice
- 5 oz pistachio
- 5 oz creme de cacao
- 75 oz Powers Signature
- 75 oz Connemara
Method:Shaken
Glassware:Punch Glass, Ice nugget
Garnish:Nutmeg
Origin:Jesse Vida, The Dead Rabbit, Fall 2014
Westerngate
2 dashes Dale DeGroff Pimento Bitters 0.75 oz Lemon Juice 0.75 oz Tangerine Juice 0.5 oz Beet Syrup 0.75 oz Cranberry Liqueur 0.75 oz Antica Vermouth 1.5 oz Powers Signature
Method;Shaken
Glassware:Punch Glass & Ice Nugget
Garnish:Nutmeg
Origin:Jack McGarry, The Dead Rabbit, Fall 2014