Having a Cocchi With You
To learn more about this recipe, see our related article, "Morning Glory," in our Top Shelf edition. Want more exclusive cocktail recipes from the ...
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Sazerac (Original and Thomas Handy Evolution)
A New Orleans classic, the original Sazerac emerged from a bar called the Sazerac House, using an imported cognac called Sazerac de Forge et Fils, and bitters from a local pharmacist, Antoine Peychaud. Years later, when phylloxera destroyed man...
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From a Pilot's Notebook
Since trading The Whistler for the Melman Brothers, Paul McGee has mastered the art of globe-trotting cocktails: French-slanted at Paris Club, Italian-inspired at RPM and, soon, southern and Tiki at the imminent Bub City and Three Dots and a Da...
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Sazerac (Updated)
Even the slightest deviation from the classic Sazerac recipe changes the drink significantly. To wit: the addition of Angostura bitters, which help balance the overproof rye called for in this cocktail.
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The Undead Gentleman
This version of the Zombie is slightly more subdued: It uses only two types of rum and is shaken and served up, rather than over crushed ice.
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Corpse Reviver #2
Make a Corpse Reviver #2 adapted from Owen Thomson, America Eats Tavern, Washington, D.C.
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Dogs of Okinawa
Of his penchant for unaged spirits, Yusho bartender Alex Bachman says: “I’m drawn to things that speak to the grain, rather than the barrel.” This one highlights whiskey’s lighter, brighter side, pairing white dog with a...
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Rhythm and Soul
This adaptation is somewhere between a Sazerac and a Manhattan, in which an amaro and vermouth add newfound complexity.
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