Before After

  Before After   1.5 oz. Elephant London Dry gin .5 oz. white grape juice 1 leaf shiso .25 oz. fresh lemon juice .25 oz. simple syrup 2 oz. Fever Tree Indian Tonic   Lightly press shiso leaf in bottom of tall glass. Add ice and remaining ingredients. Stir gently. Garnish with sliced white grapes … Continue reading Before After

Noble Earth

  Noble Earth   2 oz. Nobushi Japanese whiskey .5 oz. coconut water 1 oz. pineapple juice .25 oz. fresh lime juice .5 oz. simple syrup 1 oz. chilled soda   Shake all ingredients hard with ice for 10 seconds. Serve over ice in Old-Fashioned glass. Garnish with pineapple wedge, sprinkled with matcha powder.

The Count and Traveler pic

  The Count and the Traveler   1.5 oz. Atlantico Gran Reserva .5 oz. Don Ciccio Luna Amara .5 oz. Montanaro Rosso .5 oz. Don Ciccio Finocchietto   Stir all ingredients over ice in an Old-Fashioned glass. Garnish with orange half-wheel and dill sprig.


  Thunder in the Valley   1.5 oz. Atlantico Reserva .5 oz. Varnelli Amaro Sibilla .5 oz. fresh lime .25 oz. simple syrup 3 oz. ginger kombucha   Build over ice. Float amaro on top. Garnish with lime and ginger slice

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1.5 oz. Poland Select Wodka
.5 oz. fresh lemon juice
.5 oz. Wisniak cherry syrup*
3 oz. ginger beer

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2 oz. Poland Select Wodka
2 oz. fresh carrot juice
.5 oz. fresh lemon juice
.5 oz. honey syrup
2 dashes Cholula or similar hot sauce
splash of soda

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2.5 oz. Poland Select Wodka
.25 oz. Montanaro Bianco vermouth*
2 dashes orange bitters

Image by Jakub Studios Photographers

1.5 oz. Hudson gin
.25 oz. Montanaro Chamomile
1.5 oz. DC & Figli Amaro delle Sirene
.25 oz. Tuthilltown Cacao
.25 oz. cinnamon syrup
.5 oz. lemon juice

Lucano summer cocktail vanity fair

Summer Crush by Damiano Coren at Café Standard, New York 1 1/2 oz.
Limoncetta di Sorrento 3/4 oz.
Fresh lemon juice 1/2 oz.
Ginger syrup
2 lemon wedges
6 raspberries
Club soda Instructions: Muddle the raspberries and the lemon wedges on the bottom of a collins glass, add the rest of the ingredients, mix well and top with soda.


1 ounce Lustao Amontillado Sherry
1 ounce Solera Cream Sherry
1 ounce ‘jun’ (Tibetan-style kombucha fermented from raw honey)
1/4 ounce Varnelli Amaro Sibilla
Barspoon demerara syrup
Garnish: Dried fig pierced with rosemary; 4 drops orange flower water