Featured Cocktails
And at the end of each tour we ask our guests, which of the several cocktails they tried, was their favorite?
Check back here often for recipes and pro tips from the mixologists who created them.
Be cocktail curious and drink outside the box. Cheers!
Tell Me Lies
Market Bar Dublin
Noah created this playful Old Fashioned riff featuring Elijah Craig Small Batch Bourbon inspired by the Mini Beer Shot. Delicious, boozy and complex — even the foam on top!
For the base:
2 oz. Elijah Craig Small Batch Bourbon
.5 oz. Amaro Di Angostura
.5 oz. Licor 43
For the foam top:
Using an iSi cream whipper combine:
5 oz. Fresh heavy cream
5 oz. Middle West Spirts bourbon cream
5 oz. Licor 43
2 oz. Fee Brothers Fee Foam
Charge with two CO2 cartridges and refrigerate for at least 30min. Makes enough foam for approximately 10 cocktails.
Combine the base ingredients in a mixing glass, add ice and stir until chilled. Strain into a rocks glass with one large cube. Then release the foam to cover 1” of head on top of the base.
PRO TIP: If you don’t have an iSi cream whipper, a hand or stand mixer can be used but you may need to add 1/2 tablespoon od powdered sugar to help stabilize the cream.
The Count of Monte Cristo
Asterisk Supper Club
Micah’s cocktail was a beautiful start to our tour. It was a creamy and boozy, rum and espresso-fueled cocktail with a hint of orange topped with a delicious, rich, orangey foam.
1.5 oz. Goslings Black Seal Rum
1.5 oz. Espresso or cold brew concentrate
.5 oz. Simple syrup
.5 oz. Liquor 43
Orange cream foam
Combine all ingredients and shake hard. Strain into a rocks glass with one large rock and top with the orange cream foam. Garnish with freshly-grated cinnamon.
PRO TIP: To make the foam: Combine 1 oz. heavy cream, .5 oz. Liquor 43, .5 oz. whole milk and .25 oz. orange oleo saccharum (equal parts fresh orange zest and sugar, let sit for 24 hours then fine strain). Whisk the foam in a frozen metal bowl until a wet foam forms (add more heavy cream if needed to thicken).
Shiso High
Ampersand Asian Supper Club
Jimmy’s High Ball, the “Shiso High,” paired Ocho Tequila Reposado’s honeyed caramel and vanilla flavors with aromatic, minty shiso. Light, effervescent, and precisely balanced, it delivered herbal complexity, gentle warmth, bright fruitiness, and a clean, lingering herbal finish — an obvious fan favorite.
2 oz. Ocho Tequila reposado
2 oz. Grapefruit juice
1 oz. Shiso syrup
.75 oz. Yuzu juice
1 dash Habanero tincture
Build in highball glass rimmed with salt and sansho pepper. Add several large ice cubes and then all ingredients and stir. Top with soda, express a grapefruit peel and garnish with a Shiso leaf.
PRO TIP: To make the Shiso syrup: make a simple syrup with near-boiling water and sugar. Take off heat and add green shiso leaves. Infuse for 5 to 10 minutes and strain out the leaves.
Speed Trap
Goodale Station
James’ “Speed Trap” featuring Archer Eland Solstice Rye was a refreshing and delicious cocktail that was reminiscent of a Paper Plane. The presentation was just as beautiful as the cocktail was delicious and we were fortunate to have Wendy Pevitch, Archer Eland’s creator join us to tell us all about her new brand of ryes.
1.5 oz. Archer Eland Solstice rye
.5 oz. Amaro Rubarbaro
.75 oz. Fresh lemon juice
.75 oz. simple
4 Raspberries
Add the 4 raspberries to a shaker tin and muddle. Add the other ingredients and ice and shake until chilled. Double strain into a Collins glass filled with 1” ice cubes. Top with soda and garnish with more fresh raspberries.
PRO TIP: The Amaro Rubarbaro played perfectly with the raspberries but you could try using different amari to accentuate other flavors in the cocktail.
Last Kiss
Asterisk Supper Club
Micah’s cocktail was balanced, full of flavor and loved by everyone on the tour. His cocktail featured Heaven Hill Bottled-in-Bond bourbon and had beautiful, yet subtle notes of coffee due to his infusion process.
1 oz. Coffee-infused Heaven Hill Bottled-in-Bond bourbon
1 oz. Fernet
1 oz. Demerara syrup
1 oz. Lemon juice
Combine all ingredients in a shaker tin and and shake until thoroughly chilled. Double strain with a mesh strainer into a coupe or cocktail glass and garnish with a twist of lemon.
PRO TIP: To infuse the coffee into the bourbon, use freshly-ground coffee (medium course) and pour the bourbon over the coffee in a pour-over style. No steeping necessary.
Bitter and Better
Goodale Station
Jordan’s cocktail helped everyone escape from the winter weather — even if for just a moment. This deliciously refreshing cocktail featuring Noble Cut’s Grapefruitcello easily (and unanimously) won fan favorite.
1 oz. Noble Cut Grapefruitcello
.5 oz. Aperol
.5 oz. Fresh grapefruit juice
.75 oz. Cinnamon simple syrup
Combine all ingredients and shake until chilled and strain into a Hurricane glass. Fill with ice and top with prosecco and soda. Garnish with a brûléed grapefruit wheel.
PRO TIP: The garnish on this cocktail was amazing. To make the brûléed grapefruit — slice a grapefruit, add a coating of sugar in the raw and use a kitchen torch to brûlée it.
Glascow Sour
Wiseguy Lounge at Goodfellas Pizza
This whiskey sour riff adds winter flavors to the classic and brightens the cocktail with fresh lemon and pineapple juices.
1.5 oz. Dewars white label
.5 oz. Campari
.5 oz. Ferrand dry curaçao
.5 oz. Fresh pineapple juice
.5 oz. Cinnamon-infused agave
.5 oz. Fresh lemon juice
2 dashes Agostura bitters
1 egg white
Combine all ingredients and dry shake. Add ice and shake again until chilled. Double strain into a coupe and garnish with a slice of dehydrated orange.
PRO TIP: If you don’t have a dehydrator at home you can dehydrate fruit in your home oven at a low temperature.
Yeti or Not
Denmark on High
Yeti or Not previously won Fan Favorite but that was a completely different cocktail. This reworked version includes several fall/winter flavors but keeps the yeti-shaped stencil for the foam. We loved it and so did our guests.
1.5 oz. Old Forester Rye
.5 oz. Punch Abruzzo
.75 oz. Maple simple
.75 oz. Fresh lemon juice
7 dashes Fee Foam
Add all ingredients into a shaker, add ice and shake hard. Double strain into a coupe and add several drops of Aperol unless you happen to have a yeti-shaped stencil, then mist the Aperol over the stencil.
PRO TIP: Maple simple (1 to 1 with water) is a delicious twist to simple and adds a ton of flavor.