Archive for the ‘CitC’ Category

Cocktails in the Country: When in Cornwall by Matthew Farkas, Mule Bar, Winooski, VT

Thursday, July 27th, 2017

When in Cornwall

Matthew Farkas, Mule Bar, Winooski, VT

“In the spirit of mindfulness.”

1.5 oz (45 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.25 oz (7.5 ml) Dolin Vermouth Dry

.25 oz (7.5 ml) Pando Fino Sherry

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 barspoon Highland Park 12-year-old Single Malt Scotch Whisky, as float

1 lemon twist

1 orange twist

Stir over ice, and strain into a rocks glass over fresh ice. Add the float. Squeeze the twists over the drink, then discard.

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Posted in CitC 2017 |

Cocktails in the Country: Dirty Reyes by Madai Buenrostro, Ousia, New York, NY

Tuesday, July 25th, 2017

Dirty Reyes

Madai Buenrostro, Ousia, New York, NY

3 cucumber wheels

3 lime wedges

1.5 oz (45 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) Ancho Reyes Ancho Chile Liqueur

.5 oz (15 ml) Eli Mason Gomme Syrup

Salt and pepper, as garnish

Muddle the cucumber and lime in a shaker. Add the remaining ingredients. Shake over ice, and strain into a rocks glass over fresh ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: The Kick-Back Old Fashioned by Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

Monday, July 24th, 2017

 

The Kick-Back Old Fashioned

Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

2 oz (60 ml) Don Julio Blanco Tequila

1 barspoon Eli Mason Gomme Syrup

1 barspoon Eli Mason Demerarra Syrup

3 dashes Regan’s Orange Bitters No. 6

3 dashes Bittermens ‘Elemakule Tiki® Bitters

1 flamed orange twist, as garnish

1 flamed lemon twist, as garnish

Stir over ice, and strain into a rocks glass over fresh ice. Flame the twists over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Bucket List by Sean McKenzie, The Archives, Burlington, VT

Friday, July 21st, 2017

Bucket List

Sean McKenzie, The Archives, Burlington, VT

“Effectively a Zacapa daiquiri. Cinnamon in JT plays well with the rich flavors in Jäger, aged rum, and demerarra sugar.”

Jägermeister, as rinse

2 oz (60 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

1 oz (30 ml) fresh lime juice

.75 oz (22.5 ml) Eli Mason Demerarra Syrup

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

Rinse a chilled cocktail glass with the Jägermeister. Shake over ice, and double-strain into the glass.

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Posted in CitC 2017 |

Cocktails in the Country: Wanderlust by Matthew Farkas, Mule Bar, Winooski, VT

Thursday, July 20th, 2017

Wanderlust

Matthew Farkas, Mule Bar, Winooski, VT

“Big flavors either work well together or fight each other. These seem to work.”

Lucid Absinthe Supérieure, as rinse

3 pineapple chunks

.75 oz (22.5 ml) Eli Mason Demerarra Syrup

Black peppercorns

1 oz (30 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) HKB Hong Kong Baijiu

.5 oz (15 ml) fresh lime juice

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Pineapple leaves, as garnish

Grated cinnamon, as garnish

Rinse a collins glass with the absinthe and fill with crushed ice. Muddle the pineapple, syrup, and peppercorns in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into the glass. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Luggage Rack by Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

Tuesday, July 18th, 2017

Luggage Rack

Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

“An old-fashioned approach to a very uniquely weird spirit.”

1.5 oz (45 ml) Batavia-Arrack Van Oosten

.5 oz (15 ml) Byrrh Grand Quinquina

.25 oz (7.5 ml) Eli Mason Gomme Syrup

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 lemon twist, as garnish

1 orange twist, as garnish

Stir over ice, and strain into an old-fashioned glass over fresh ice. Squeeze the twists over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Lucid Dream by Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

Monday, July 17th, 2017

Lucid Dream

Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

1.5 oz (45 ml) Lucid Absinthe Supérieure

1 oz (30 ml) The American Juice Company’s Blueberry Finn

.75 oz (22.5 ml) Laird’s Applejack

1 barspoon Eli Mason Gomme Syrup

4 oz (120 ml) Moletto Prosecco

Shake over ice, and fine-strain into a chilled wine glass. Add the prosecco.

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Posted in CitC 2017 |

Cocktails in the Country: Cornwall-on-Hudson by Sean McKenzie, The Archives, Burlington, VT

Friday, July 14th, 2017

Cornwall-on-Hudson

Sean McKenzie, The Archives, Burlington, VT

“Brooklyn variation; love Rye-AB combo.”

1.5 oz (45 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.75 oz (22.5 ml) Laird’s Applejack

.75 oz (22.5 ml) Dolin Vermouth Dry

.25 oz (7.5 ml) Marie Brizard Apry

2 dashes Regan’s Orange Bitters No. 6

Stir over ice, and strain into a chilled cocktail glass.

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Posted in CitC 2017 |

Cocktails in the Country: Fit for the Queen by Matthew Farkas, Mule Bar, Winooski, VT

Thursday, July 13th, 2017

Fit for the Queen

Matthew Farkas, Mule Bar, Winooski, VT

“Breakfast cocktails are overrated.”

1.5 oz (45 ml) Khortytsa Vodka

.5 oz (15 ml) Original Earl Grey Tea by Dilmah (brewed strong)

.5 oz (15 ml) Jägermeister

1 barspoon Amaro Lazzaroni

1 barspoon Eli Mason Demerarra Syrup

Cinnamon Toast Crunch cereal, as garnish

Whipped cream, as garnish

Shake over ice, and strain into an Irish coffee glass over fresh ice. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: The Comrade by Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

Tuesday, July 11th, 2017

The Comrade

Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

“Kind of a Godfather-Meets-Amaretto Sour. Simple, simple, simple.”

1.25 oz (37.5 ml) Lazzaroni Amaretto

1 oz (30 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) fresh lemon juice

Shake over ice, and strain into a chilled cocktail glass.

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Posted in CitC 2017 |

Cocktails in the Country: Back to Arrack by Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

Monday, July 10th, 2017

Back to Arrack

Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

1.25 oz (37.5 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) La Quintinye Vermouth Royal Dry Vermouth

.75 oz (22.5 ml) Batavia-Arrack Van Oosten

2 dashes Bittermens ‘Elemakule Tiki® Bitters

1 flamed orange twist, as garnish

Stir over ice, and strain into a rocks glass over fresh ice. Flame the twist over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: The Nameless One by Miguel Olguin, Ousia, New York, NY

Friday, July 7th, 2017

The Nameless One

Miguel Olguin, Ousia, New York, NY

2 oz (60 ml) Mister Katz’s Rock & Rye

1 oz (30 ml) fresh lemon juice

.5 oz (15 ml) Domaine de Canton ginger liqueur

.5 oz (15 ml) Eli Mason Demerarra Syrup

1 dash Regan’s Orange Bitters No. 6

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

1 orange twist, as garnish

Shake over ice, and strain into a highball glass over fresh ice. Add the garnishes.

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Posted in CitC 2017 |

Cocktails in the Country: Mighty Mouse, or KC Master P. by Madai Buenrostro, Ousia, New York, NY

Thursday, July 6th, 2017

Mighty Mouse, or KC Master P.

Madai Buenrostro, Ousia, New York, NY

“I love BBQ and rum, so when I was given the challenge to create a smoky vodka cocktail, I lead with my stomach.”

1.5 oz (45 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

1 oz (30 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

2 dashes Fee Brothers Molasses Bitters

1 orange twist

Stir over ice, and strain into a chilled coupe or cocktail glass. Squeeze the twist over the drink, then discard.

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Posted in CitC 2017 |

Cocktails in the Country: The Camden Dollybird by Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

Tuesday, July 4th, 2017

The Camden Dollybird

Jeff Baumann, Monarch & The Milkweed and The Great Northern, Burlington, VT

“I love Rye Manhattans! Dolin Blanc and PX sherry combine to give a variation.”

2 oz (60 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.75 oz (22.5 ml) Dolin Vermouth Blanc

.25 oz (7.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

2 dashes Regan’s Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice, and strain into a chilled cocktail glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Sherry Darling by Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

Monday, July 3rd, 2017

Sherry Darling

Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

2 orange slices

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1.5 oz (45 ml) Chase Marmalade Vodka

.75 oz (22.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

.75 oz (22.5 ml) Pando Fino Sherry

2 dashes Regan’s Orange Bitters No. 6

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

3 skewered fresh seasonal berries, as garnish

Muddle the orange slices and syrup in a shaker. Add the remaining ingredients. Shake over ice, and strain into a julep cup or fizz glass over crushed ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: A Drink with No Name by Miguel Olguin, Ousia, New York, NY

Friday, June 30th, 2017

A Drink with No Name

Miguel Olguin, Ousia, New York, NY

1.5 oz (45 ml) Ransom Old Tom Gin

.5 oz (15 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Byrrh Grand Quinquina

.5 oz (15 ml) honey syrup

4 dashes Fee Brothers Molasses Bitters

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 flamed orange twist, as garnish

Shake over ice, and strain into a rocks glass over fresh ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: William Wallace by Madai Buenrostro, Ousia, New York, NY

Thursday, June 29th, 2017

William Wallace

Madai Buenrostro, Ousia, New York, NY

“I am so in love with smoky drinks and also Irish men… and Scottish. Yearning for a warmer time in life, I thought I’d combine my love for both in a tropic cocktail.”

1.5 oz (45 ml) The Irishman Founder’s Reserve Irish Whiskey

1 oz (30 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) pineapple juice

2 dashes Regan’s Orange Bitters No. 6

1 barspoon orange marmalade

1 egg white

4 basil leaves, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled cocktail glass and add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: The Shift Leader by Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

Tuesday, June 27th, 2017

The Shift Leader

Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

“A simple twist on an Aviation that helps on those sunny days in spring.”

1.5 oz (45 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Marie Brizard Cassis de Dijon

.5 oz (15 ml) Lazzaroni Maraschino

.75 oz (22.5 ml) fresh lemon juice

1 lemon twist, as garnish

Shake over ice, and strain into a chilled cocktail glass. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Have the Thyme by Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

Monday, June 26th, 2017

Have the Thyme

Elliott Sussman, Ace Hotel Pittsburgh, Pittsburgh, PA

Del Maguey Vida Single Village Mezcal, as rinse

2 oz (60 ml) Gran Duque D’Alba Brandy de Jerez

.75 oz (22.5 ml) Campari

.75 oz (22.5 ml) The American Juice Company’s Ginger Gershwin

.75 oz (22.5 ml) Eli Mason Gomme Syrup

1 orange twist, as garnish

1 thyme sprig, as garnish

Rinse a chilled wine glass with mezcal. Shake over ice, and double-strain into the glass. Skewer the twist through the thyme sprig and add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Dust to Dust by Madeleine Rapp, The Dead Rabbit Grocery & Grog, New York, NY

Friday, June 23rd, 2017

Dust to Dust

Madeleine Rapp, The Dead Rabbit Grocery & Grog, New York, NY

“Warm drinks are underrated. This is my take on a Hot Toddy/Irish Coffee. Rum and Rye seemed fun to match, also PX. The cream makes it pleasant to drink right away not having to wait for it to cool. Also adds texture!”

.5 oz (15 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

.5 oz (15 ml) Eli Mason Demerarra Syrup

1 barspoon Fee Brothers Orgeat Syrup

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

2 oz (60 ml) hot water

Whipped cream, as garnish

Grated nutmeg, as garnish

Build in a glass. Top with whipped cream and nutmeg.

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Posted in CitC 2017 |

Cocktails in the Country: Rock Easy by Carrie Medina, WAHI Oyster Bar, New York, NY

Thursday, June 22nd, 2017

Rock Easy

Carrie Medina, WAHI Oyster Bar, New York, NY

“Name up for negotiation!”

2 oz (60 ml) Mister Katz’s Rock & Rye

1 barspoon Lazzaroni Maraschino

1 barspoon Pierre Ferrand Dry Curacao

1 barspoon Marie Brizard Parfait Amour

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 blood orange twist, as garnish

Stir over ice, and strain into a chilled coupe (or an old-fashioned glass over a large cube of ice). Run the twist around the rim of the glass, flame the twist, then add as garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Spanish American Sidecar by Tristan Hill, Stamp Social Club, Reno, NV

Tuesday, June 20th, 2017

Spanish American Sidecar

Tristan Hill, Stamp Social Club, Reno, NV

1.5 oz (45 ml) Gran Duque D’Alba Brandy de Jerez

.5 oz (15 ml) Laird’s Applejack

.5 oz (15 ml) Pierre Ferrand Dry Curacao

.25 oz (7.5 ml) The American Juice Company’s Louis Applestrong

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

.25 oz (7.5 ml) fresh lemon juice

1 flamed orange twist, as garnish

Shake over ice and strain into a chilled coupe. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: TEOTH (Total Eclipse of the Heart) by Carrie Medina, WAHI Oyster Bar, New York, NY

Monday, June 19th, 2017

TEOTH (Total Eclipse of the Heart)

Carrie Medina, WAHI Oyster Bar, New York, NY

“Namesake from one of the worst songs of the 1980s, but one of gaz’s favorites! Disclaimer: Do not play while bartending.”

1.5 oz (45 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

.25 oz (7.5 ml) maple syrup

.25 oz (7.5 ml) fresh lemon juice

1 egg white

2 drops saline

2 dashes Fee Brothers Molasses Bitters

1 bacon slice, as garnish

Dry-shake, then add ice and shake again. Double-strain into a chilled cocktail glass and add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: China Girl by Will Benedetto, Drexler’s and Blind Barber, New York, NY

Friday, June 16th, 2017

China Girl

Will Benedetto, Drexler’s and Blind Barber, New York, NY

“Party!”

1.5 oz (45 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) La Quintinye Vermouth Royal Dry Vermouth

.75 oz (22.5 ml) La Quintinye Vermouth Royal Rouge Vermouth

5 dashes Peychaud’s Bitters

1 dash Lucid Absinthe Supérieure

1 orange twist

Stir over ice, and strain into a chilled Nick & Nora glass. Squeeze the twist over the drink, then discard.

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Posted in CitC 2017 |

Cocktails in the Country: Left Blanc by Tristan Hill, Stamp Social Club, Reno, NV

Thursday, June 15th, 2017

Left Blanc

Tristan Hill, Stamp Social Club, Reno, NV

1 oz (30 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

1 oz (30 ml) Batavia-Arrack Van Oosten

.5 oz (15 ml) Byrrh Grand Quinquina

.25 oz (7.5 ml) La Quintinye Vermouth Royal Dry Vermouth

.25 oz (7.5 ml) Ancho Reyes Ancho Chile Liqueur

2 dashes Regan’s Orange Bitters No. 6

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

Stir over ice, and strain into a chilled coupe. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Aromatic Baijiu by Alex Bilodid, Junoon, New York, NY

Tuesday, June 13th, 2017

Aromatic Baijiu

Alex Bilodid, Junoon, New York, NY

1.5 oz (45 ml) HKB Hong Kong Baijiu

.75 oz (22.5 ml) Domaine de Canton ginger liqueur

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Campari

2 dashes Peychaud’s Bitters

1 strawberry, as garnish

Shake over ice, and strain into a rocks glass over fresh ice. Add the garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Tired of Waiting by Penelope Roussetzki, The Dead Rabbit Grocery & Grog, New York, NY

Monday, June 12th, 2017

Tired of Waiting

Penelope Roussetzki, The Dead Rabbit Grocery & Grog, New York, NY

“I was excited to have absinthe to use for my third cocktail. I knew right away I was going to use egg white. Some of my favorite base absinthe drinks have egg white so I thought to myself, ‘Why not make my own?’”

1 oz (30 ml) Lucid Absinthe Supérieure

.5 oz (15 ml) HKB Hong Kong Baijiu

.25 oz (7.5 ml) Campari

.25 oz (7.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

.5 oz (15 ml) fresh lemon juice

2 dashes Regan’s Orange Bitters No. 6

1 egg white

Dry-shake, then add ice and shake again. Strain into a chilled Irish coffee glass.

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Posted in CitC 2017 |

Cocktails in the Country: Bottle of the Monkey by Craig J Schiedlo, Ousia, New York, NY

Friday, June 9th, 2017

Bottle of the Monkey

Craig J Schiedlo, Ousia, New York, NY

Lucid Absinthe Supérieure, as rinse

2 oz (60 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Amaro Lazzaroni

.5 oz (15 ml) Eli Mason Gomme Syrup

3 dashes Bittermens ‘Elemakule Tiki® Bitters

Rinse a chilled highball glass with absinthe. Shake over ice, and strain into the glass.

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Posted in CitC 2017 |

Cocktails in the Country: Sister Midnight by Will Benedetto, Drexler’s and Blind Barber, New York, NY

Thursday, June 8th, 2017

Sister Midnight

Will Benedetto, Drexler’s and Blind Barber, New York, NY

“Strong but relatively low ABV. Coffee.”

.75 oz (22.5 ml) Del Maguey Vida Single Village Mezcal

.75 oz (22.5 ml) Pando Fino Sherry

.5 oz (15 ml) Amaro Lazzaroni

1 oz (30 ml) Byrrh Grand Quinquina

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 grapefruit twist

Stir over ice, and strain into a chilled rocks glass. Squeeze the twist over the drink, then discard.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Mirror Match by Madeleine Rapp, The Dead Rabbit Grocery & Grog, New York, NY

Tuesday, June 6th, 2017

Mirror Match

Madeleine Rapp, The Dead Rabbit Grocery & Grog, New York, NY

1.5 oz (45 ml) Laird’s Applejack

1.5 oz (45 ml) The Irishman Founder’s Reserve Irish Whiskey

.25 oz (7.5 ml) Marie Brizard Parfait Amour

.25 oz (7.5 ml) Jägermeister

1 barspoon Eli Mason Demerarra Syrup

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 dash Regan’s Orange Bitters No. 6

1 lemon twist

Stir over ice, and strain into a chilled coupe. Squeeze the twist over the drink, then discard.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2017 |

Cocktails in the Country: Countryside Flower by Alex Bilodid, Junoon, New York, NY

Monday, June 5th, 2017

Countryside Flower

Alex Bilodid, Junoon, New York, NY

“I love how Tanqueray gin goes well with elderflower, and the Parfait L’Amour gives extra character of flowers like roses and violets to the drink.”

2 oz (60 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Chase Elderflower Liqueur

.5 oz (15 ml) fresh lime juice

2 basil leaves

2 dashes Regan’s Orange Bitters No. 6

.5 oz (15 ml) Marie Brizard Parfait Amour, as float

1 pine sprig, as garnish

Shake over ice, and strain into a chilled rocks glass. Add the float and garnish.

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Posted in CitC 2017 |

Cocktails in the Country: Golden Brown by Penelope Roussetzki, The Dead Rabbit Grocery & Grog, New York, NY

Friday, June 2nd, 2017

Golden Brown

Penelope Roussetzki, The Dead Rabbit Grocery & Grog, New York, NY

“I wanted a silky stirred drink with a little funk, citrus, and baking spices.”

1 oz (30 ml) Ransom Old Tom Gin

1 oz (30 ml) Tanqueray No. TEN Gin

.25 oz (7.5 ml) Canasta Cream Sherry

.25 oz (7.5 ml) Pierre Ferrand Dry Curacao

.25 oz (7.5 ml) Batavia-Arrack Van Oosten

3 barspoons Eli Mason Demerarra Syrup

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 lemon twist, as garnish

Stir over ice, and strain into a chilled flute. Add the garnish.

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Cocktails in the Country: Platt Berry by Craig J Schiedlo, Ousia, New York, NY

Thursday, June 1st, 2017

Platt Berry

Craig J Schiedlo, Ousia, New York, NY

2 oz (60 ml) Tanqueray No. TEN Gin

1 oz (30 ml) The American Juice Company’s Blueberry Finn

.75 oz (22.5 ml) Eli Mason Demerarra Syrup

.5 oz (15 ml) fresh lime juice

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Shake over ice, and strain into a chilled cocktail glass. Add the garnish.

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Cocktails in the Country: Gardinia by Will Benedetto, Drexler’s and Blind Barber, New York, NY

Tuesday, May 30th, 2017

Gardinia

Will Benedetto, Drexler’s and Blind Barber, New York, NY

“All about that mouthfeel, baby!”

1.5 oz (45 ml) Khortytsa Vodka

.75 oz (22.5 ml) La Quintinye Vermouth Royal Dry Vermouth

.25 oz (7.5 ml) Eli Mason Gomme Syrup

1 barspoon Marie Brizard Parfait Amour

1 lemon twist

Stir over ice and strain into a rocks glass over large-format cube. Squeeze the twist over the drink, then discard.

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Cocktails in the Country: George Hamilton by Penelope Roussetzki, The Dead Rabbit Grocery & Grog, New York, NY

Monday, May 29th, 2017

George Hamilton

Penelope Roussetzki, The Dead Rabbit Grocery & Grog, New York, NY

“I love mixing and tasting Irish whiskey with cognac together. Something about that combo makes magic happen.”

1 oz (30 ml) The Irishman Founder’s Reserve Irish Whiskey

.5 oz (15 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) The American Juice Company’s Louis Applestrong

.5 oz (15 ml) fresh lemon juice

1 oz (30 ml) Original Earl Grey Tea by Dilmah

.25 oz (7.5 ml) Fee Brothers Orgeat Syrup

2 dashes Peychaud’s Bitters

Shake over ice, and strain into a chilled coupe.

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Cocktails in the Country: 266 Hudson by Alex Bilodid, Junoon, New York, NY

Friday, May 26th, 2017

266 Hudson

Alex Bilodid, Junoon, New York, NY

“I love whiskey. Rye goes well with PAMA, fruit, and molasses bitters. Simple and complex at the same time. People love it. Cheers!”

2 oz (60 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) PAMA

.25 oz (7.5 ml) Dolin Vermouth Rouge

.25 oz (7.5 ml) Fee Brothers Molasses Bitters

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1 orange twist, as garnish

Stir over ice, and strain into a chilled wineglass. Add the garnish.

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Cocktails in the Country: No Rest for the Wicked by Madeleine Rapp, The Dead Rabbit Grocery & Grog, New York, NY

Thursday, May 25th, 2017

No Rest for the Wicked

Madeleine Rapp, The Dead Rabbit Grocery & Grog, New York, NY

“Tequila is one of my favorite spirits. And I love it in refreshing drinks. Honeydew caught my eye and I wanted to incorporate it in the drink. Adding Prosecco made it lively and more refreshing.”

1.5 oz (45 ml) Moletto Prosecco

3 small honeydew melon cubes

3 mint leaves

2 oz (60 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) Marie Brizard Apry

.5 oz (15 ml) Dolin Vermouth Blanc

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Eli Mason Gomme Syrup

2 dashes Regan’s Orange Bitters No. 6

Pour the prosecco into a chilled coupe. Muddle the melon and mint in a shaker. Add the remaining ingredients. Shake over ice, and strain into the glass.

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Cocktails in the Country: Hints and Allegations by Laura Wagner, The W, Lee’s Summit, MO

Tuesday, May 23rd, 2017

Hints and Allegations

Laura Wagner, The W, Lee’s Summit, MO

“I love how the herbed cinnamon salt mellows the spice from the jalapeño.”

Cinnamon salt, to rim

1 jalapeño slice

2 cilantro sprigs

Pinch herbed salt

1.5 oz (45 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.75 oz (22.5 ml) Canasta Cream Sherry

.25 oz (7.5 ml) Del Maguey Vida Single Village Mezcal

.25 oz (7.5 ml) Campari

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) The American Juice Company’s Lady Lychee

.25 oz (7.5 ml) Fee Brothers Orgeat Syrup

1 cilantro leaf, as garnish

Rim a collins glass with the cinnamon salt. Muddle the jalapeño, cilantro, and salt in a shaker. Add remaining ingredients. Shake over ice, and double-strain into the glass over fresh ice. Add the garnish.

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Cocktails in the Country: Tippling Rooster by Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

Monday, May 22nd, 2017

Tippling Rooster

Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

“Byrrh marries well with gin. This is a morning drink for the hung over imbiber.”

.75 oz (22.5 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) club soda

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Shake over ice, and strain into a chilled coupe. Add the garnish.

gaz sez: Anyone can see at a glance that the picture here isn’t Justin Hyjek at all, it’s none other than the fabulous Andrew Porteus, of course.  Sorry for the screw up—and it’s too late to fix it, I’m afraid.  I made a mistake once before, but that was in ’87 if memory serves . . .

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Cocktails in the Country: Applejack Cosmo by Jennifer Abare, Amici Italian Grill, Avon, CT

Friday, May 19th, 2017

Applejack Cosmo

Jennifer Abare, Amici Italian Grill, Avon, CT

2 oz (60 ml) Laird’s Applejack

.75 oz (22.5 ml) Domaine de Canton ginger liqueur

.75 oz (22.5 ml) fresh lime juice

.75 oz (22.5 ml) cranberry juice

2 dashes Regan’s Orange Bitters No. 6

Shake over ice, and strain into a chilled cocktail glass.

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Cocktails in the Country: Rosemary’s Baby by Jeremy Shaw, The Old Inn On The Green, New Marlborough, MA

Thursday, May 18th, 2017

Rosemary’s Baby

Jeremy Shaw, The Old Inn On The Green, New Marlborough, MA

1.25 oz (37.5 ml) Tanqueray London Dry Gin

1.25 oz (37.5 ml) Ransom Old Tom Gin

.66 oz (20 ml) Pierre Ferrand Dry Curacao

1 barspoon simple syrup

1 rosemary sprig, as garnish

Stir over ice, and strain into a chilled cocktail glass. Add the garnish.

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Cocktails in the Country: Hey Mister by Ashley Haussermann, Blacktail, New York, NY

Tuesday, May 16th, 2017

Hey Mister

Ashley Haussermann, Blacktail, New York, NY

“Boozy, smokey sour that is widely approachable and sits nicely. I feel like it brings out my inner feminist, because mezcal has such a masculine stigma, but this cocktail lets it shine in sour form.”

1 oz (30 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) Laird’s Applejack

.5 oz (15 ml) Ancho Reyes Ancho Chile Liqueur

Scant .5 oz (15 ml) Fee Brothers Orgeat Syrup

.75 oz (22.5 ml) fresh lemon juice

3 dashes Fee Brothers Molasses Bitters

1 small pinch salt

Grated nutmeg, as garnish

Shake over ice, and strain into a chilled wine glass. Add the garnish.

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Cocktails in the Country: Flaming Hard Ass by Jeremy Shaw, The Old Inn On The Green, New Marlborough, MA

Monday, May 15th, 2017

Flaming Hard Ass

Jeremy Shaw, The Old Inn On The Green, New Marlborough, MA

1.25 oz (37.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Laird’s Applejack

.25 oz (7.5 ml) simple syrup

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

Stir over ice, and strain into a chilled coupe. Squeeze the twist over the drink and add as garnish.

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Cocktails in the Country: Porteus’ Private Number by Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

Friday, May 12th, 2017

Porteus’ Private Number

Andrew Porteus, Montana’s Trail House and Hotel Delmano, Brooklyn, NY

“The tea syrup works well with the Rock & Rye. Campari adds some bitterness, and Regan’s and Peychaud’s help create this drink into a balanced drink. Scotch helps bring out the Rock & Rye and also brings a subtle smokiness to the cocktail.”

Lucid Absinthe Supérieure, as rinse

1.25 oz (37.5 ml) Mister Katz’s Rock & Rye

.75 oz (22.5 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) Green tea with Jasmin Flowers by Dilmah simple syrup blend

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Campari

2 dashes Regan’s Orange Bitters No. 6

2 dashes Peychaud’s Bitters

1 green tea leaf, as garnish

Rinse a chilled cocktail glass with absinthe. Shake over ice, and strain into the glass. Add the garnish.

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Cocktails in the Country: Bat Shit Crazy!!! by Arlet Almonte, The Dead Rabbit, New York, NY

Thursday, May 11th, 2017

Bat Shit Crazy!!!

Arlet Almonte, The Dead Rabbit, New York, NY

“Initially thought of a shooter but figure a riff on a Margarita with a touch of smoke.”

1.5 oz (45 ml) Don Julio Blanco Tequila

.25 oz (7.5 ml) Khortytsa Vodka

.25 oz (7.5 ml) Batavia-Arrack Van Oosten

.25 oz (7.5 ml) Marie Brizard Parfait Amour

.25 oz (7.5 ml) Ancho Reyes Ancho Chile Liqueur

1 oz (30 ml) fresh lime juice

.5 oz (15 ml) Fee Brothers Orgeat Syrup

2 dashes Regan’s Orange Bitters No. 6

Shake over ice, and strain into a chilled coupe.

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Cocktails in the Country: Aru Glad, Bro? by Laura Wagner, The W, Lee’s Summit, MO

Tuesday, May 9th, 2017

Aru Glad, Bro?

Laura Wagner, The W, Lee’s Summit, MO

“I love the smokiness of the vodka mixed with the vegetal arugula and rounded fruit of the Baijiu.”

3 arugula leaves

1 lemon peel

Pinch salt

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

1 oz (30 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) HKB Hong Kong Baijiu

.25 oz (7.5 ml) Ancho Reyes Ancho Chile Liqueur

.25 oz (7.5 ml) fresh lemon juice

1 arugula leaf, as garnish

Muddle the arugula, lemon peel, salt, and bitters in a mixing glass. Add the remaining ingredients. Stir over ice, and double-strain into a chilled coupe. Add the garnish.

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Cocktails in the Country: Jimmy the Gent by Christopher Figueroa, Sixty5 on Main & Brickhouse, Nyack, NY

Monday, May 8th, 2017

Jimmy the Gent

Christopher Figueroa, Sixty5 on Main & Brickhouse, Nyack, NY

Cinnamon sugar, for rim

Lemon zest, for rim

2 oz (60 ml) The Irishman Founder’s Reserve Irish Whiskey

.75 oz (22.5 ml) Laird’s Applejack

.75 oz (22.5 ml) The American Juice Company’s Louis Applestrong

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Rim a chilled cocktail glass with cinnamon sugar-lemon zest blend. Shake over ice and strain into the glass.

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Cocktails in the Country: Biteback (Nella’s Revenge) by Arlet Almonte, The Dead Rabbit, New York, NY

Friday, May 5th, 2017

Biteback (Nella’s Revenge)

Arlet Almonte, The Dead Rabbit, New York, NY

“I am a fan of gin. It is my everyday drink. Adding smoke and a balance of tonic syrup worked.”

1.5 oz (45 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) La Quintinye Vermouth Royal Dry Vermouth

.25 oz (7.5 ml) Del Maguey Vida Single Village Mezcal

.25 oz (7.5 ml) Pierre Ferrand Dry Curacao

.25 oz (7.5 ml) Canasta Cream Sherry

.25 oz (7.5 ml) Ceylon Young Hyson Green Tea by Dilmah

1 dash Regan’s Orange Bitters No. 6

Stir over ice, and strain into a chilled coupe. Add the garnish.

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Cocktails in the Country: Dawn of Glory by Felipe Garcia, BlackTail at Pier A, New York, NY

Thursday, May 4th, 2017

Dawn of Glory

Felipe Garcia, BlackTail at Pier A, New York, NY

“I wanted to play up the fruit and dessert qualities of the Highland Park, but bring in dry qualities to keep you drinking.”

1.5 oz (45 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) Canasta Cream Sherry

.25 oz (7.5 ml) Laird’s Applejack

.5 oz (15 ml) The American Juice Company’s Harriet Peacher Stowe

.25 oz (7.5 ml) The American Juice Company’s Louis Applestrong

.5 oz (15 ml) fresh lemon juice

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 egg white

Grated nutmeg, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled coupe. Add the garnish.

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Cocktails in the Country: Sweetheat Street by Justin Hyjek, Homestyle Hostel, Ludlow, VT

Tuesday, May 2nd, 2017

Sweetheat Street

Justin Hyjek, Homestyle Hostel, Ludlow, VT

“I like drinking heat. Also wanted sweet to balance and play nice. By rinsing with mescal, a smoky sweet heat is achieved. Cheers!”

Del Maguey Vida Single Village Mezcal, as rinse

1 jalapeño slice

3 to 4 small chunks cantaloupe

Pinch salt

.25 oz (7.5 ml) pineapple juice

.25 oz (7.5 ml) fresh lime juice

2 oz (60 ml) Don Julio Blanco Tequila

.33 oz (10 ml) Fee Brothers Orgeat Syrup

.25 oz (7.5 ml) Ancho Reyes Ancho Chile Liqueur

1 jalapeño slice, as garnish

Pinch salt, as garnish

Rinse a rocks glass with mezcal. Muddle the jalapeno, cantaloupe, salt, pineapple juice, and lime juice in a shaker. Add the remaining ingredients. Shake over ice, and strain into the glass. Add the garnishes.

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Posted in CitC 2017 |