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Banana Pancakes

This one embodies the perfect lazy Sunday morning: lingering over coffee, reading the paper, listening to some music, and most importantly having a hearty breakfast. Best shared with someone you love on a rainy morning when there's no need to go outside.

Banana Pancakes (makes 1 drink)

  • 1 oz Plantation Pineapple Rum
  • 1/2 oz Four Roses Bourbon
  • 3/4 oz Bols Creme de Banana liqueur
  • 1/2 oz Campfire Syrup
  • 3 dashes orange bitters

In a mixing glass or pint glass with ice add all ingredients and stir 30 times to incorporate everything,

Strain into a coupe glass of Nick and Nora glass. Twist an orange peel over the drink to express the oils, rub the peel along the rim of the glass, and drop it into the drink to serve.

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Kopi & Kaya

We were recently visited our friends in Singapore and man, what a trip. The amazing food and incredible cocktail scene were enough to seal the deal, but their breakfast staple, kopi and kaya toast, took it over the edge. Kopi is a rich coffee where the water/coffee are strained over the grounds multiple times, then served with a healthy dose of sweetened condensed milk and, if you're lucky, a pat of butter. To complement this, restaurants toast thick slices of white bread and slather them with butter and kaya, a local coconut jam, for the perfect sweet, savory and slightly bitter kickstart to any day. This drink encompasses all of that goodness in a single pick me up.

Kopi & Kaya (makes 1 drink)

  • 1 oz Cruzan coconut rum
  • 1/2 oz Goslings dark rum
  • 3/4 oz sweetened condensed milk
  • 4 oz strong brewed coffee
  • 1 oz coconut cream
  • Chinese five spice powder
  • butter

In a cocktail shaker add the rums and sweetened condensed milk. Shake vigorously for 15 seconds and pour into a coffee mug.

Add the coffee to the mug and stir to incorporate.

Place a pat of butter in your mug. Shake your coconut cream in a cocktail shaker until thick (about 10 seconds) and pour it over the top of your drink. Garnish with a dash of Chinese five spice powder. 

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Drunk Uncle

Everyone has that one relative who's equal parts sweet, bitter, and complex; this drink is an homage to those anti-heroes of the holiday table. Based ever so loosely on the Last Word, we wanted to make a drink that was suitable for colder weather with some cozy warming flavors complemented by a little sweetness, and a touch of bitterness to keep you on your toes. Because what would the holidays be without a little controversy, even if it is by the glass.

 

Drunk Uncle (makes 1 drink)

  • 3/4 oz barrel aged gin ( we used Corsair Barrel Aged Gin)
  • 3/4 oz pear brandy
  • 3/4 oz fresh pressed apple cider
  • 1/2 oz Amaro Montenegro
  • 1/4 oz cinnamon syrup (recipe below)

In a cocktail shaker with ice add your ingredients and shake vigorously for 15-20 seconds. Strain into a chilled coupe glass and serve.

     

    Cinnamon Syrup (yields approximately 1 2/3 cups of syrup)

    • 1 cup granulated sugar
    • 1 cup water
    • 4 cinnamon sticks

    Whisk sugar and water together in a saucepan over high heat. Add cinnamon sticks and bring to a boil until all sugar has dissolved. Remove from heat and let come to room temperature. Strain cinnamon sticks out and refrigerate in a sealed container before use.

    For stronger cinnamon flavor, leave the cinnamon sticks in overnight and strain in the morning.

     

     

       

       

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      Campfire Old Fashioned

      © Photo by Jake Brown

      Nothing says summer like a s'mores around the campfire. We took this childhood favorite and adult-ed it up with some bourbon, because we want to have our dessert and drink it too. Orange County Distillery's Honey Bourbon provides a great base here with a little Campfire Syrup™ and some cacao liqueur to round out the flavor and take you back to your summer camp days.

       

      Campfire Old Fashioned (makes 1 drink)

      In a rocks glass add the Campfire syrup, cacao liqueur, and bitters and stir them together.

      Add a large block of ice and pour in the bourbon. Stir 30 times and garnish with a toasted marshmallow.

       

      Graham Cracker Infused Bourbon (makes enough for 4 drinks)

      • 10 oz Orange County Distillery Honey Bourbon
      • 4 graham crackers, crushed

      In a non-reactive container with a lid add your bourbon and crushed graham crackers. Give everything a good stir, place the lid on and let the mixture sit overnight.

      The next day, strain out the solids through a coffee filter or cheese cloth. Be sure to squeeze out every bit of bourbon you can; about an ounce or two will get absorbed by the crackers.   

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      Black Dirt, Blue Skies

      © Photo by Jake Brown

      We're firmly in the camp of people who think that Memorial Day officially kicks off the summer, which in turn officially kicks off warm weather drinking season. To celebrate this year we're making a riff on the Harry Yee classic Blue Hawaii, one of the few tiki drinks to feature vodka. Our friends at Orange County Distillery make their vodka with sugar beets, giving it a sweet and earthy undertone that perfectly complements this summer sipper. 

      Black Dirt, Blue Skies (makes 1 drink)

      • 1 3/4 oz Orange County Distillery Vodka
      • 1 oz pineapple juice
      • 3/4 oz lemon juice
      • 3/4 oz blue curaçao 
      • 1/2 oz cream of coconut
      • Pineapple leaves for garnish (you can use pineapple chunks and/or cocktail cherries too if you prefer)

      In a cocktail shaker with ice add vodka, pineapple juice, lemon juice, curacao, and cream of coconut. Shake vigorously for 20-30 seconds until the cream of coconut is well mixed.

      Strain into a hurricane glass or tumbler filled with crushed ice. Garnish with pineapple leaves and/or your fruit of choice. Serve with a straw.

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      Derby Drinks 2016

      © photos by Jake Brown

      For us, the Kentucky Derby officially kicks off summer drinks season. Sure, there's still over a month to go until it's officially summer, but there's just something about a 2-minute event that calls for getting all gussied up and drinking all day in anticipation. Call us old fashioned I guess.

      For this year's Derby Drinks we stuck close to the principles of a classic mint julep but--purists beware--swapped in rum and cognac as bases, as well as some alternative sweeteners. Don't worry, we still made a bourbon picker upper with some cold brew coffee so you can at least start your day right (or power through those long afternoon stretches). Even if your horse comes in last it's hard not to pick a winner with these three.

      Practice Lap

      Old Money

      Tropical Trifecta

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      Tropical Trifecta

      Part of our Derby Drinks 2016 feature.

      © photo by Jake Brown

      This tiki-influenced julep variation gets a nice funk from overproof Jamaican rum and sweet tropical flavors from an easy pineapple mint syrup.

       

      Tropical Trifecta (makes 1 drink)

      • 1 1/2 oz Wray & Nephew Overproof White Rum
      • 3/4 oz pineapple mint syrup (recipe below)

      In a mixing glass or pint glass with ice add the rum and syrup. Stir for 30 turns to incorporate the ingredients. 

      Strain the drink into a julep cup filled with crushed ice. Top with more crushed ice if necessary and garnish with a pineapple leaf and mint sprig. Serve with a straw. 

       

      Pineapple Mint Syrup

      • 1 Cup water
      • 1 Cup raw sugar or Demerara sugar
      • 1 Cup chopped pineapple
      • 1/2 cup torn mint leaves and stems (loosely packed)

      In a pan over medium heat add the sugar and water. Stir until dissolved, then add the pineapple and mint. 

      Heat to a boil then summer for 5 minutes. Let the mixture cool to room temperature then refrigerate for at least an hour before using (overnight is preferable). 

      Strain the pineapple and mint out and store the syrup in an airtight container. This should stay in the fridge for about 3 weeks. Add 2 teaspoons of high proof neutral spirit (vodka or grain alcohol) to keep in the fridge almost indefinitely. 
       

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      Practice Lap

      Part of our Derby Drinks 2016 feature.

      © photo by Jake Brown

      In a mixing glass or pint glass with ice add the bourbon, syrup, triple sec, and coffee. Stir for 30 turns to incorporate. 

      Strain the drink into an Irish Coffee glass or double old fashioned with ice. 

      In a cocktail shaker add the cream and shake vigorously for 10 seconds or until the cream thickens. You want it just thick enough so it will float on top of the drink but not so thick that it turns into whipped cream. 

      Top the drink with the thickened cream. 

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      Old Money

      Part of our Derby Drinks 2016 feature.

      © photo by Jake Brown

      This simple julep variation tastes rich, smoky, and sweet. Settle in to a big leather chair, light a stogie, and watch the ponies run.

      Old Money (makes 1 drink)

      In a mixing glass or pint glass with ice add the cognac and syrup. Stir for 30 turns to incorporate the ingredients. 

      Strain the drink into a julep cup filled with crushed ice. Top with more crushed ice if necessary and garnish with a mint sprig. Serve with a straw. 
       

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      Pineapple Upside Down Cake

      © photo by Jake Brown

      This kind-of-tiki drink is reminiscent of everyone's favorite mid-century dessert without all the sticky pans and prep time. White Pike provides a creamy, sweet complement to the pineapple juice while Harvest Spirits cherry brandy takes the place of the traditional maraschino with its rich cherry flavors. No potluck necessary; this drink is an equally perfect way to start happy hour or end a meal as the weather gets warmer and the days get longer.

       

      Pineapple Upside Down Cake (makes 1)

      In a cocktail shaker with ice add the White Pike, pineapple juice, Cherry Applejack, lemon juice, and Campfire Syrup. Shake vigorously for 15-20 seconds.

      Strain into a rocks glass with ice. Garnish with a pineapple chunk and cocktail cherry.
       

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      Meteorology is My Day Job

      © photo by Jake Brown

      Spring: one day it's 70 and you're in shorts, the next it's 30 and snowing. You've taken all you can of winter and just want sunshine and refreshing drinks. Our bittersweet julep riff embodies this conundrum. Fernet reminds us that there are still bitter surprises ahead, while sweet pineapple begs us to dig out those sandals and sit in the sun, even if it is with a scarf on. Spring may not be a perfect balance, but that doesn't mean your drink can't be.

      Meteorology is My Day Job (makes 1)

      • 1 1/2 oz Fernet Branca (we also like Letherbee Fernet here)
      • 1 1/2 oz unsweetened pineapple juice
      • 3/4 oz simple syrup

      In a cocktail shaker with ice add Fernet, pineapple juice, and simple syrup. Shake vigorously for 15-20 seconds.

      Strain into a juice glass, rocks glass, or julep cup filled with crushed ice. Add more ice to the top so it looks like a Sno-Cone. Garnish with a pineapple chunk and mint (pineapple leaf optional); serve with a straw.

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      Corpse Reviver No. 18

      © photo by Jake Brown

      There was a time when it was acceptable to have a morning tipple to cure what ailed you. Hair of the dog, picker uppers, lifts, fog cutters, eye openers, restoratives, whatever you called them, they were drinks that were supposed to help you start your day right. The most delicious of these (other than our Bloody Marys) is the Corpse Reviver No. 2, a refreshing mix of gin, Lillet, orange liqueur, lemon juice, and a splash of absinthe to chase away any remaining demons. Our variation uses White Pike Whiskey (aged for 18 minutes), giving it a creamier flavor and rounder mouthfeel. Just be careful. In the words of the original's creator, Harry Craddock, “Four taken in quick succession will unrevive the corpse again.”

      Corpse Reviver No. 18 (makes 1)

      • 3/4 oz White Pike Whiskey
      • 3/4 oz Lillet Blanc
      • 3/4 oz Grand Marnier
      • 3/4 oz fresh lemon juice
      • Pernod Absinthe

      In a cocktail shaker with ice add the White Pike, Lillet, Grand Marnier, and lemon juice. Shake vigorously for 15 seconds.


      In a coupe glass or martini glass, add a barspoon of absinthe and swirl it around to coat the glass. Strain the mixed cocktail into the glass and garnish with a cocktail cherry.

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      Éire Old Fashioned

      Everyone's favorite drinking holiday is nearly upon us (sorry Cinco de Mayo). As we've gotten a little older and, if we're being generous, a little wiser, we've taken to having a few well-made drinks with friends over elbowing our way to another green pint at the bar. And if you're into Irish whiskey it doesn't get much more well made than Redbreast. Keeping it simple and sippable, we riffed on the traditional Old Fashioned formula with some delicious Redbreast 12 and some honey syrup to keep those Irish eyes smiling.

      © photo by Jake Brown

      Éire Old Fashioned (makes 1)

      • 2 oz Redbreast 15 Year Irish Whiskey
      • 2 teaspoons rich honey syrup (recipe below)
      • 2-3 dashes Angostura Bitters
      • Lemon peel for garnish

      In an old fashioned or rocks glass add honey syrup and bitters. Stir to incorporate.

      In the same glass add a large ice cube and Redbreast; stir for 30 turns.

      Flame the lemon twist and rub the rim of the glass with it, then drop it in the drink. Sláinte!

       

      Rich Honey Syrup (makes enough for approximately 4 drinks)

      • 2 tablespoons honey
      • 1 tablespoon boiling water

      In a non-reactive container with a lid add honey and boiling water. Shake until incorporated.
      Let sit in the fridge until cool before mixing (about 45 minutes). 
       

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      National Margarita Day

      Not that you ever need an excuse to make a margarita, we gave you three just in case. A classic "daisy", a smoky añejo twist, and an inspired sour are all ready for the mixing below.

      © photo by Jake Brown

      © photo by Jake Brown

      The Classic (makes 1)

      The OG recipe for the Margarita, which translates into English as "daisy", which is a cocktail precursor to the sour.

      • 2 oz tequila blanco
      • 1 oz lime juice
      • 3/4 oz triple sec

      In a shaker with ice add tequila, lime juice, and triple sec. Shake thoroughly for 15 seconds. Strain into a coupe glass or Nick & Nora glass. 

       

      © photo by Jake Brown

      Old Flame (makes 1)

      Aged tequila plays almost too nicely with the sweet smokiness of our Campfire Syrup™. Just like the one that got away, parting with this cocktail is such sweet sorrow.

      In a shaker with ice, add tequila, lime juice, triple sec and Campfire Syrup™. Shake thoroughly for 15 seconds. Strain into a coupe glass or Nick & Nora glass. 

       

      © photo by Jake Brown

      A Dance With the Devil in the Blood Moon Light (makes 1)

      Batman references aside, while this isn't a true margarita it's inspired by the basic formula and let's the versatility of unaged whiskey to shine through. It starts as a sweet serenade that could end devilishly with one too many waltzes.

      In a shaker with ice add White Pike, blood orange juice, lime juice, triple sec and Campfire Syrup™. Shake thoroughly for 15 seconds. Strain into a coupe glass or Nick & Nora glass. 

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      My Bloody Valentine

      People ask us all the time for drink recommendations for Valentine's Day. We usually tell them to make their loved one's favorite drink (easy enough, right?). If, however, you want something thematically red and seasonally appropriate you can't go wrong with a blood orange cocktail. We kept this three ingredient tippler simple because your time is better spent doing other things on Valentine's day.

      • 1/2 oz blood orange juice (you can get about 1.5 oz of juice out of a fresh squeezed orange)
      • 3/4 oz St. Germain
      • 4 oz sparkling wine (we like using rosé, but you can use whatever you prefer)

      In a shaker with ice add blood orange juice and St. Germain, and shake vigorously for 10 seconds.

      Pour the mixture into a champagne flute and top off with sparkling wine. Give it a gentle stir before serving.

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      Cereal Milk Punches

      We had our first milk punch while waiting in line for the Acme Oyster House in New Orleans and it was just what the doctor ordered to beat the heat (and stave off our impending hangovers). Traditionally reserved as a morning drink to either calm your stomach from the night before (or start the day right), we brought some Saturday morning nostalgia to the mix by using milk infused with cereal flavors. 

      Short, Dark, and Handsome

      • 2 oz Coco Puffs cereal milk (recipe below)
      • 1 oz Frangelico liqueur
      • 1/2 oz dark rum 

      Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

       

      Bourbon Street Peanut Butter Cup

      • 2 oz Coco Puffs cereal milk (recipe below)
      • 1 oz bourbon
      • 1/2 oz Frangelico liqueur

      Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

       

      A Toucan on Holiday

      • 2 oz Fruit Loops cereal milk (recipe below)
      • 1 1/4 oz Cruzan Coconut-flavored rum

      Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

       

      Royal PB&J

      • 2 oz Peanut Butter Cap'n Crunch cereal milk (recipe below)
      • 1 1/2 oz bourbon
      • 1 teaspoon strawberry jelly

      Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

       

      Running with the Krewe

      • 2 oz Cinnamon Toast Crunch cereal milk (recipe below)
      • 1 1/2 oz El Dorado 12 year Old Demerara rum

      Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

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      Cereal Milk Recipe

      • 2 Cups whole milk
      • 2 Cups cereal (we used Fruit Loops, Coco Puffs, Peanut Butter Cap'n Crunch, and Cinnamon Toast Crunch for the above recipes)

      Pour milk and cereal into a medium-sized pot and place over medium heat. Bring to a boil, stirring occasionally; remove the mixture from heat once you hit the boiling point.

      Let sit for 20 minutes, then strain off the cereal solids. Refrigerate for at least an hour to cool before mixing.


       

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      Game Day Drinking

      We're guilty of letting our ambitions get the best of us from time to time, especially when it comes to throwing a party. Countless hours that could have been spent in the company of our friends have instead been wasted over hot stoves and deep fat fryers hoping to make a spread they wouldn't forget while missing the entire point of having people over. While there's a time and a place for elaborate party fare, the Super Bowl is not one of them. Hence, our Game Day Drinking Guide. If you're not sure what to have on Sunday, just check our handy chart below. 

      For easy sipping beers that you can have a few of we recommend Miller High Life for your macro option, Founders All Day IPA for a more flavorful session beer, and Westbrook Gose for a low alcohol, tart option that will cut through the fatty foods you're probably gonna eat.

      For boilermakers we like a simple beer and bourbon combo. Miller High Life and Evan Williams are our lower brow options here. Tecate and mezcal or añejo tequila are a nice way to mix it up too. If you want to go dark, try a rich oatmeal or milk stout with an amaro (we like Keegan's Mother's Milk with a shot of Amaro Montenegro)

      If you want some simple cocktail ideas, we've got 24 two-ingredient drinks right here. Cheers and enjoy the game!

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      Island Coffee

      This recipe is inspired by one of our all-time favorite drinks served at one of our all-time favorite places, the Irish Coffee at Fort Defiance in Red Hook, Brooklyn. When we lived in the area it was unheard of us to leave the restaurant without having at least one of “the best in the known world” (according to the New York Times). This is a more Caribbean twist featuring aged rum, which we like to think is an adequate homage.

      • 2 oz Pusser's Rum Aged 15 Years (we also like El Dorado 12 Year Demerara Rum here; we recommend using something aged at least 8 years or more)
      • 1 oz simple syrup
      • 1/2 oz boiling water (plus more to rinse your mug)
      • 4 oz hot coffee
      • 2-4 oz heavy whipping cream
      • 3-4 dashes Angostura Bitters
      • Grated nutmeg and grated cinnamon for garnish (we highly recommend grating fresh nutmeg over the top of the drink; cinnamon is optional to taste)
      • Cinnamon stick for garnish (optional)

      In a coffee mug, pour in boiling water to the brim to warm it up before you build the drink. Let the water sit there for a minute, then discard.

      To the same mug add your simple syrup, 1/2 oz of boiling water, hot coffee and rum. Stir thoroughly.

      In a cocktail shaker, add 2-4 ounces of heavy cream and 3-4 dashes of Angostura bitters. Shake hard for about 10 seconds to thicken the cream a bit. You want the consistency to still be a little fluid, not full on whipped cream.

      Keeping contact with the inside lip of the mug, gently pour in the cream so it floats on top of the drink. Grate fresh nutmeg and cinnamon on top. Garnish with a cinnamon stick if desired.

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      Chocolate Covered Cherry

      Seasonal sipping doesn't get any easier than this two ingredient tipple whose flavor is reminiscent of the classic Christmas candy. Perfect as an after dinner cordial or whenever you want to make merry, it features a couple of great Hudson Valley distillers, Harvest Spirits and Tuthilltown Spirits, to bring the holidays to your glass.

      In a pint glass or mixing glass filled with ice, add the liquor and stir thoroughly for 10-15 seconds to chill.

      Pour into a schnapps glass or cordial glass and serve with plenty of cheer. 

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      The Campfire Toddy

      Whiskey, water, lemon, and sugar. These basic building blocks of the original "cock-tail" (minus bitters) have long been thought of as an all around curative, even more so when you use hot water and drink it in cold weather. Regardless of any actual health benefits of hot toddies (which are apparently real) we like them as a general soul-restorer during the cold, dark winter months. A couple of these and a few hours of binge-watching should stave off any of your winter blahs.

      • 2 ounces bourbon (we used Bulleit)
      • 6 ounces hot water
      • 3/4 ounce Red & Brown Campfire Syrup™
      • 1/4 ounce fresh lemon juice
      • 1 lemon wedge for garnish
      • 6-8 whole cloves for garnish
      • 1 cinnamon stick for garnish

      In a mug, add all of your liquid ingredients and stir thoroughly until the syrup dissolves.

      Stick the  pointed end of the whole cloves into the peel-side of your lemon (you may want to poke guide holes with the tip of a knife) and garnish with the studded lemon wedge and cinnamon stick.

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