Cucumber Basil Gimlet

Savor the refreshing flavors of a fresh cucumber and basil gimlet.  We used a fresh, uncooked syrup of Persian cucumbers and basil to balance lime ...

The Fred

The easiest and tastiest Manhattan cocktail ever.  Equal parts bourbon (or rye) and La Boîte Amaro garnished with kumquat in syrup.  Invented by my...

Strawberry Amaro Cocktail

If you haven't tried our amaro yet, you are in for a lovely treat.  It's between a red vermouth and a Barolo Chinato and full of an amazing blend o...

Rhymes with Orange

This riff on a Bloody Mary takes advantage of seasonal citrus and uses my favorite mix (with a spicy addition) to keep everything simple and easy. ...

Horchata

Originating in North Africa, this beverage has many regional variations, primarily in Spanish-speaking countries. My version uses our Sri Lanka ble...

Sangarita

Here's my ode to a dear departed hangout that used to serve these, Rocking Horse Cafe in Chelsea (RIP). I make a sangria syrup using our Reims blen...

Cranberry Gin Fizz

This gin cocktail uses a spiced cordial I make from cranberries (it's an older recipe from 2017!). The Sri Lanka blend lends great depth, and makes...

Cara Coquito

I've heard this drink referred to as Puerto Rican eggnog a lot, but based on how I was taught to make it I think that's a misnomer. My version invo...

Soixante Quinze (French 75)

This version of the classic French 75 cocktail (Soixante Quinze is French for seventy-five), uses simple syrup infused with our Mishmish N.33 blend...

Jet Pilot Cocktail

Most of my recipes are as simple as possible, but them some, like this wonder, defy my attempts. Tiki-style in that the drink uses multiple rums, b...

Falernum

A spiced tonic of Caribbean origin, falernum is richly textured, and redolent of clove, lime, and almond. It's quite lovely on its own over ice, bu...

Smoked Salt Paloma

It's the start of citrus season, and using Smoked Salt I've adapted one of my favorite warm-weather cocktails into a tasty autumn sipper. Included ...