This drink was calling for me to bust it out!
05.03.2026 04:32
👍 2
🔁 0
💬 0
📌 0
This drink was calling for me to bust it out!
METHOD
add all ingredients except overproof rum to shaker tin / add a small amount of crushed ice and whip shake until chilled / dump into tiki mug / top with crushed ice / float overproof Jamaican rum / garnish with mint bouquet and freshly grated nutmeg
…enough nutty richness without it being too sweet. Nutmeg and a slap of mint on top elevate the whole sensory experience. #Cheers y’all!
Daily #Cocktail Series
BANANA HAMMOCK
1½ oz. light rum
½ oz. banana liqueur
1 oz. fresh lime juice
½ oz. orgeat
¼ oz. overproof Jamaican rum, to float
fresh nutmeg
Created in 2016 by Dan Greenbaum at Attaboy in NYC. It looks playful, but it is dialed in. You’ve got a clean base, funk on top, and…
Glad you liked it!!
Glad you got around to it!! Cheers
Yay!! So glad you liked it! 🍌🍌
You’re good! You can always just buy it for the citrus peels. In the same way that someone buys it just for the flesh. I’ll be honest, I go through a few oranges a week and rarely juice them.
You can always juice them afterward!
…Peychaud’s bitters elevated other classic templates, and here he applies that same logic to the brandy-based Corpse Reviver. #Cheers y’all!
METHOD
add all ingredients to a mixing glass / stir with ice until chilled / strain into a coupe / express lemon peel oil over the surface / garnish
Daily #Cocktail Series
CORPSE CARRÉ
1½ oz. Cognac VSOP
¾ oz. apple brandy
¾ oz. sweet vermouth
¼ oz. Bénédictine
2 dashes Peychaud’s bitters
lemon peel oil
Created by Frederic Yarm as a mashup of the Corpse Reviver No. 1 and the Vieux Carré. Yarm has written about how adding Bénédictine and…
METHOD
add all ingredients to a mixing glass / stir with ice until chilled / strain into a coupe or Nick and Nora / express orange peel oil over the surface / garnish with orange twist or orange slice
…while rye adds structure and a bit of spice. Orange bitters complement both the amaro and the rye. It’s a great way to introduce someone to amari without overwhelming them, and it drinks especially well after a rich meal. #Cheers y’all!
Daily #Cocktail Series
THE COUNT OF MONTENEGRO
2 oz. Amaro Montenegro
1 oz. rye whiskey (OP)
3–4 dashes orange bitters
orange peel oil
In Elliott Clark’s book, “Let’s Do Drinks.” It’s built like a reverse Manhattan, but with Montenegro taking the lead. It brings warmth and soft sweetness up front…
A barspoon of that would be nice.
I’ll give you enough recipes that you can yourself a nice bottle!
…I’ve been trying to show that 2026 is the year of the banana, and this one makes a strong case for it. #Cheers y’all!
METHOD
add all ingredients to a mixing glass / stir with ice until chilled / strain into a rocks glass over large format ice / express lemon peel oil over the surface / garnish
Daily #Cocktail Series
KING KONG
1½ oz. bourbon
½ oz. pot still Jamaican rum
½ oz. banana liqueur
3 dashes Angostura bitters
lemon peel oil
Created in 2015 by Sam Ross at Attaboy (NYC). Jamaican rum brings esters and a little edge, and banana liqueur sweetens the build with banana bread notes…
I’m the worst at coming up with drink names 😭 it sounds lovely though!
Thanks!! The ice is from Abstract Ice and I used the Ice Designer Tray to imprint the pineapple and sides
…ripeness with bright, juicy character rather than sweetness. With Campari and sweet vermouth, it’s a Negroni, shifted into tropical territory. #Cheers y’all!
METHOD
add all to a mixing glass / stir with ice until chilled / strain into a rocks glass over a BFC / garnish with pineapple fronds
Daily #Cocktail Series
PINEAPPLE NEGRONI
1 oz. pineapple distillate
1 oz. Campari
1 oz. sweet vermouth
3 dashes tiki bitters
Created by Jordan Hughes. Banhez makes the distillate by fermenting fresh pineapple, then running it through an open-flame refrescadora still. It captures pineapple at peak…
…replaces the rye, apple brandy stays, and Chartreuse brings the familiar herbal backbone. A little quality grenadine adds subtle fruit and color. #Cheers y’all!
METHOD
add all to a mixing glass / stir with ice until chilled / strain into a rocks glass over a big frozen cube / no garnish usually
Daily #Cocktail Series
PUERTO RICAN RACER
2 oz. Puerto Rican rum
½ oz. apple brandy
scant ½ oz. Yellow Chartreuse
1 tsp. grenadine
1 dash Peychaud’s bitters
Created in 2009 by Thomas Waugh at Death & Co as part of a series of Diamondback riffs, each named after a different snake. Puerto Rican rum…
METHOD
add all ingredients to a mixing glass / stir with ice until chilled / strain into a glass over a big cube / no garnish
…had pandan-infused añejo on hand, this one was an easy next step. While it reads like a Negroni riff on paper, the additions of coconut water and cold brew shift the balance and add depth, making the drink thought out rather than just a flavored twist on the classic. #Cheers y’all!
Daily #Cocktail Series
PANDAN NEGRONI
1 oz. pandan-infused tequila reposado
¾ oz. Campari
¾ oz. sweet vermouth
½ oz. coconut water
1 tsp. cold brew coffee
Created in 2021 by Liana Oster at the NoMad London. I came across it after making the Pandan Old Fashioned by Katsumi Manabe. Since I already…
Loved that place! I went there the last time I was in SF…which embarrassingly was in 2018…
Truly one of my favorite spots! Kats is also a sweetheart! He gave me the oolong tea to make the syrup at home 🫶
COCONUT OOLONG SYRUP
10 g. coconut-oolong tea (or 5 g. coconut shavings and 5 g. oolong tea)
250 ml. hot water
steep for 8 minutes / strain / mix 2 parts demerara sugar to 1 part tea until sugar dissolves / bottle and refrigerate