Confessions of a Mixologist: Moonlight Graham
One of our bartenders whipped this one up with ingredients that he had in his house while jamming to some tunes. His playlist must have been on point because he mixed up one delicious cocktail. The ginger and raspberry syrups mix eloquently and blend well with the Armagnac and Fernet Branca to make one deliciously smooth drink.
- 2 oz Armagnac
- 3/4 oz Fernet Branca
- 1/2 oz ginger syrup
- 1/2 oz raspberry syrup
- 3 sashes Peychaud's Bitters
Build over ice in highball, stir and top with club soda. Garnish with a lemon peel.
Confessions of a Mixologist: Swedish Punsch Drunk Cocktail Recipe
This isn't your Grandma's punch. It's mixed with Kronan Swedish Punsch, a Swedish liqueur with a sugar cane base from the East and West Indies. It adds an extra kick of toffee, smoke and molasses to the rum while the Cointreau offers a tangy twist.Learn more
Confessions of a Mixologist: Sherried Treasure
Looks like a Manhattan, tastes like a dream. Bartender Ian built this cocktail based off of what our Founding Fathers were drinking, which apparently included a lot of rum.Learn more
Confessions of a Mixologist: Jazz Age
Originally, the Sazerac cocktail was made with French brandy. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey. We decided to recreate the original with Hennessy Cognac - plus ginger syrup, a few dashes of barrel aged bitters, and of course, a heavy absinthe rinse.Learn more