From Gillian White of Meauxbar of New Orleans. They don’t name their cocktails – simply letting the ingredients speak for themselves.
Cognac – Punt e Mes – Cranberry Liqueur – Sherry – Bittermens Xocolatl Mole Bitters – Lemon Peel
Geoffrey Wilson’s riff on a Sazerac…
Cognac – Rich Simple Syrup – Peychaud’s Bitters – Bittermens Transatlantic Modern Aromatic Bitters – Herbsaint 100 – Wide Lemon Twist
One of the launch menu cocktails developed by Avery Glasser for Amor y Amargo
Bonal Gentiane Quina – Yellow Chartreuse – Cognac – Lillet Blanc – Bittermens Hellfire Habanero Shrub – Soda Water
Created by Phil Ward at Death and Company, 2007.
Jamaican Rum – Cognac – Sweet Vermouth – Maraschino Liqueur – Bittermens Xocolatl Mole Bitters
A play on the Old Fashioned by Brian Miller at Death and Company, 2007. It’s one of those drinks that evolves as the ice slowly melts into the cocktail.
Demerara Syrup – Rye – Bourbon – Cognac – Calvados – Angostura Bitters – Bittermens Xocolatl Mole Bitters – Orange Peel – Lemon Peel
Created by Han Shan of B-Side in NYC, this cocktail was named as one of Gaz Regan’s 101 Best New Cocktails 2012.
Rye – Cognac – Cocchi Americano – Chartreuse – Chartreuse – Bittermens ‘Elemakule Tiki Bitters – Lemon Twist
