COCKTAIL QUARTERLY VOL. VI

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  • It's fall. A chill is settling in.

    So it's time to feed the furnace of your imbibing.

    Start here: The InsideHook Cocktail Quarterly, Vol. VI: fall drinks.

    Inside, we've collected ten recipes from America's top mixologists of tipulars.

    Joaquín Simó from NYC's Pouring Ribbons sets you up with a mezcal Midnight Marauder.

    Greg Linden from SF's Rye on the Road offers his Dogpatch, a subtle twist on the classic old fashioned.

    Plus, eight more handymen from behind the pine.

    Now, cocktail mixing can be intimidating.

    The obscure aperitifs, what the hell is bitters, does my local liquor store even have this stuff, etc.

    So to assuage the anguish of your thirst, we've partnered with our friends at Merchants of Beverage to make purchasing easy.

    Each recipe is linked to Merchants of Beverage's online store.

    They have all the ingredients. Even the obscure ones.

    So. Happy autumn, friends.

    Enjoy the drinks.

    It's fall. A chill is settling in. So it's time to feed the furnace of your imbibing.

    Herein, we've collected ten recipes from America's top mixologists of tipulars.

    Now, we know that cocktail mixing can be intimidating. Obscure ingredients, what the hell are bitters, etc.

    So we've partnered with our friends at Merchants of Beverage to make purchasing easy.

    Each recipe is linked to Merchants of Beverage's online store.

    They have all the ingredients. Even the obscure ones.

    Happy autumn, friends. Enjoy the drinks.

  • Boys of Summer

    Natasha David, Nitecap

    1½ oz Elijah Craig 12 Year Bourbon
    ½ oz Old Granddad 114 Bourbon
    ¾ oz Dolin Blanc Vermouth
    ½ oz Suze

    Stir all ingredients with ice. Strain into a coupe or martini glass.

    Get this cocktail kit

  • The Dogpatch

    By Greg Lindgren, Rye on the Road

    1 ½ oz Old Overholt Rye
    ¾ oz Averna Amaro
    ¾ oz Dolin Vermouth Rouge
    Dash of orange bitters
    Orange peel

    Add all ingredients to a mixing glass over ice and stir. For on-the-rocks, strain over one large ice cube into a rocks glass. For up, strain into a coupe. Garnish with an orange peel.

    Get this cocktail kit

  • Frenchman Roulette

    By Maxwell Britten, Maison Premiere

    1 oz Rittenhouse Rye
    1 oz Old Overholt
    1 tsp 2:1 simple syrup 
    6 dashes Bitter Truth Creole Bitters
    4 dashes Luxardo Maraschino
    3-4 dashes Duplais Verte Absinthe

    Build all ingredients to measure in mixing glass. Add ice. Stir 35 times. Strain into a double rocks glass. Garnish with a twist of lemon.

    Get this cocktail kit

  • From Our Partner

    The Best-Kept Secret

    By Gates Otsuji, Top Of The Standard

    2 oz of The Dalmore 18 Year Old
    ½ oz Lazzaroni Amaretto
    ¼ oz Lustau Almacenista Amontillado Sherry
    1 Lemon Peel

    In an ice-filled mixing glass, combine the ingredients and stir thoroughly. Strain into a rocks glass with a single large ice cube. Garnish with a lemon twist.

  • Midnight Marauder

    By Joaquín Simó, Pouring Ribbons

    1 oz Vida Mezcal
    1 oz Bonal
    1 oz Cynar
    Dash Bittermens Mole Bitters

    Combine all ingredients in a mixing glass, add ice and stir briskly. Strain into a chilled Nick & Nora glass. No garnish.

    Get this cocktail kit

  • Negroni Shakerato

    By Joe Campanale, Anfora

    1¼ oz gin
    1 oz Campari
    1 oz Carpano Antica

    Add all ingredients to mixing glass, add ice and shake vigorously until ice begins to break down. Strain into a rocks glass and garnish with three Castelvetrano olives on a skewer.

    Get this cocktail kit

  • The Quicksand

    By Ryan Fitzgerald, ABV

    1½ oz Del Maguey Vida Mezcal
    ¾ oz Maurin Quina
    ¾ oz Pierre Ferrand Dry Curacao
    2 dashes Angostura orange bitters

    Add all ingredients into a stirring pitcher. Add ice and stir with a cocktail spoon. Strain into a chilled cocktail glass. Garnish with an orange twist.

    Get this cocktail kit

  • Tequila 50/50 aka "Desperate Moments"

    By Jori Jayne Emde, Fish & Game

    1½ oz Blanco Tequila
    1½ oz Dry Vermouth
    10 droppers Lady Jayne's Alchemy Celery Bitters

    Add all ingredients to a cocktail shaker. Add large ice cubes and shake until the shaker is very cold in your hands. Fine strain into a rocks glass and garnish with a celery or lovage leaf that has been slapped between your palms to bloom the plant oils.

    Get this cocktail kit

  • The Chadburn

    By Martin Cate, Smuggler's Cove

    2 oz El Dorado 5 Year Rum
    ½ oz Rothman & Winter Orchard Peaer
    ½ oz Tawny port
    2 dashes Bittermens Xocolatl Mole Bitters

    Stir all ingredients on ice and strain into a chilled coupe.

    Get this cocktail kit

  • Trick Dog Aperitif

    The Bon Vivants and Trick Dog

    1 oz Carpano Antica Vermouth
    1 oz Amontillado Sherry
    1 oz Gran Classico Bitters
    2 dashes Angostura Orange Bitters

    Stir all ingredients over ice and then strain over fresh ice in an old fashioned glass. Garnish with a lemon twist.

    Get this cocktail kit

  • Irish Whiskey Old Fashioned

    By Jack McGarry, Dead Rabbit

    2 dashes Dead Rabbit Orinoco Bitters
    ¾ oz Benedictine
    2 oz Jameson Black Barrel

    Stir all ingredients over ice in a rocks glass. Garnish with an orange slice.

    Get this cocktail kit

  • Credits

    Photographed at Shio Studio in Brooklyn, New York

    Stylist: Alex Royle

    Bartender: Susie Prisk of Burnside Brooklyn

    Photography/Direction/Design: Your tippling chums at InsideHook