Author Archives: Dallas Taylor

1.5 oz Pomegranate Vodka .75 oz Martini and Rossi Bitter Aperitif .75 oz Luxardo Cherry (or Cherry Heering) 3-4 dashes Peychaud’s bitters stir over ice, serve over a large ice cube, orange zest-wrapped cherry garnish

2 oz Mezcal 1 oz Ancho Reyes Chili Liqueur 1/2 oz lime juice Combine in a warmed mug and top with hot water. Star anise garnish

(named for the book by Jess Walter) 2 oz Malfy Blood Orange Gin 1/2 oz Aperol 1/2 oz Liquore Strega 2-3 dashes peach bitters Combine over ice and stir. Strain into a chilled cocktail glass. Star anise garnish

2 oz Rye or Bourbon whiskey 1/4 oz Fernet 1/4 oz Maraschino Combine over ice and stir. Strain onto large cube/rocks. Orange zest garnish.

1 oz Rainwater Madeira 1/2 oz Plum Sake 3/4 oz Ginger Liqueur 3/4 oz lemon juice 2 dashes Rhubarb bitters Combine over ice and shake. Strain into a chilled cocktail glass. Lemon zest garnish.

Pour 2oz Fernet Branca over ice in a tall glass Top with ginger beer, lime wedge garnish

2 oz Mezcal .5 oz Dry Vermouth .5 oz Campari .5 oz Cynar Dash Orange bitters Stir/Strain/Up Orange Zest Garnish

2 oz Gin .5 oz Elderflower Liqueur .5 oz Creme de Violette .5 oz lemon juice Bubbly Combine all but bubbly. Shake/strain/rocks Top with bubbly, lemon zest garnish

2 oz Highland Scotch .5 oz Cynar .25 oz Maraschino dash Orange bitters Stir/strain/orange zest garnish