the rumhattan (myself)
2oz quality spice rum (i prefer ron zacapa or appleston estate)
1/2oz sweet vermouth (i prefer capano antica)
1/4oz St. Elizabeth Allspice Dram
1/4oz Luxardo Maraschino
stirred, over one large rock, or two smaller cubes. garnish and ‘zest’ orange peel.
the bijou (pdt cocktail book)
1oz gin (blue coat, or citadelle)
1oz yellow chartreuse
1oz sweet vermouth (dolin)
stirred, over a rock, sip & delight.
smoking rose (myself)
1/2oz cinnamon syrup
1/2oz dolin blanc
1/4oz green chartreuse
1 spring rosemary
stir, stain over rock, torch rosemary with open flame until light fumes - garnish.
to past two years i’ve gotten a great & really fortunate chance to brew some beer with the guys at Sam Adams in Boston. Last summer, it was BBQ smoked peach - this year, it’s Bloody Mary Beer. Not only is it delicious, but it was fun to make. The Brewmasters are incredibly knowledgable and the whole process is really fascinating. For being such a prominent figure in the US beer market, it’s really amazing how great the company is at staying true to their roots & supporting the beer movement in all directions.
‘Burke Spicy Tomato’ will be at any David Burke Restaurant in a few weeks & damn its delicious.