Cocktails in the Country: Rockin’ the Beach by Jonah Dill-D’Ascoli, Casa Nonna, New York, NY
Rockin’ the Beach
Jonah Dill-D’Ascoli, Casa Nonna, New York, NY
“I wanted to find a way to work outside the confines of a simple glass and create an interactive drink and create a drink that had dramatics that continued to change as the drink evolved and tiki is just fun.” Jonah Dill-D’Ascoli
4 oz (120 ml) Mister Katz’s Rock & Rye
1.5 oz (45 ml) Amaro Lucano
1.5 oz (45 ml) The American Juice Company’s Harriet Peacher Stowe
1 oz (30 ml) Eli Mason Gomme Syrup
1 oz (30 ml) pineapple juice
3 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters
1 squeeze Bittermens ‘Elemakule Tiki® Bitters
.25 oz (7.5 ml) Lucid Absinthe Supérieure
1 dash Peychaud’s Bitters
1 cinnamon stick stuffed with a mint leaf, as garnish
Build first eight ingredients in an empty bottle with a few pieces of mint.
Combine absinthe and Peychaud’s in a cocktail glass. Combine mint leaves and peach segments in a large bowl. Add crushed ice. Bury the cocktail glass in the crushed ice, pour the pre-mixed ingredients over the crushed ice and light the mixture on fire. After a minute, swirl the bowl so that the flames are doused and add the garnish. Serve with straws so that the guest can sip the drink while savoring the aromas of the absinthe and the bitters in the glass.
A Word of Caution: This drink involves setting alcohol on fire. Make sure your service area (including floor) and the bar are free of anything flammable, and always have a fire extinguisher close at hand.