LOUNGERATI Since 2006

Ex-Patriate (or Ex-Pat) is a delicious bourbon sour that uses lime in lieu of lemon. Elijah Craig Small Batch bourbon plays well with the lime & adds a robust flavor which is complimented by the mint. Consider it for Derby Day once you are sick of the juleps.

Ex-Pat

• 2 oz Bourbon (ECSB recommended)
• 1 oz fresh lime
• 3/4 oz simple syrup
• 2 Dashes Angostura bitters
• Hand full of fresh mint leaves (save one mint leaf for garnish

Tools: Mixing tins, jigger, fine mesh strainer, Hawthorne strainer, hand juice squeezer, ice tapper

Glassware: Cocktail coupe or glass

Method: Combine ingredients in a shaker, fill with cracked ice, and shake for 25-30 seconds. Double strain into chilled cocktail glass. Slap the remaining mint leaf and add to the drink.

The classic New Orleans cocktail that never disappoints. We enjoy it with rye whiskey or with the original spirit cognac. Or you can get adventurous and make one with half rye/half cognac. I mean, why not?

Sazarac

• 2 oz Rye Whiskey or Cognac
• Sugar cube
• 3-4 dashes of Peychaud's bitters
• 1/4 oz Absinthe rinse
• Lemon twist

Tools: Mixing glass, bar spoon, citrus peeler, jigger, ice tapper

Glassware: Rocks glass

Method: Rinse a chilled rocks glass with absinthe and discard. Add sugar cube to mixing glass, add the Peychaud's bitters & splash of club soda to help open it up. Muddle the the cube. Add the Rye or Cognac, add cracked ice and stir for 20-25 seconds. Strain into the chilled rocks glass and express the lemon twist above the glass. Discard the twist 

The  Trans-Am is a popular riff on the American Trilogy adapted by barman Tim Miner of Long Island Bar in Brooklyn, NY. The Trans-Am won't last long once you make it, this one goes down way too easy. Gulp!

Trans-Am

• 1  oz Bonded Rye (Recommend Old Overholt Bonded Rye)
• 1  Laird's Bonded Applejack
• 1/4 oz Benedictine, 
• Dash Angostura bitters, 
• Orange twist

Tools:

 Barspoon, jigger, citrus peeler

Glassware: Double Old Fashioned glass

Method:

Build this drink in the glass. Add a block of ice, stir for 10-15 seconds, express the oils & then garnish with orange twist

Fredo developed The Westie in 2013 using Red Breast 12 but since have found it works well with other quality Irish whiskeys like Dead Rabbit.
Named after the notorious Hell’s Kitchen Irish gang “The Westies”, this equal parts cocktail is an ode to the old man drink, drawing on elements of the Rusty Nail, Harvey Wallbanger, & Last Word.

 The Westie

• 3/4 oz Redbreast 12 Year Old Pot Still Irish Whiskey or Dead Rabbit
• 3/4 oz Drambuie
• 3/4 oz Liquore Galliano L’Autentico
• 3/4 oz fresh lemon juice
• 2 dashes Angostura bitters
• Cherry
  

Tools: Mixing tins or cocktail shaker, jigger, fine mesh strainer, Hawthorne strainer, cocktail pick, hand juice squeezer, ice tapper

Glassware: Manhattan glass

Method: Combine ingredients in mixing tins, add ice, and shake for 15-20 seconds. Double strain the mixture into a chilled cocktail glass over a Badabing Cherry by Tillman Farms.

The result is a well-balanced cocktail, which packs a punch and is tempered by the citrus and floral bitters. The Irish whiskey is the centerpiece, with the sweetness and spice provided by the dueling liqueurs with “omerta” bound recipes. The cherry adds flair like the boutonnière on one of Mickey Spillane’s Italian silk suits.

The Westie was featured in Gaz Regan’s “101 Best Cocktails of 2013”, Scott Deitche’s “Cocktail Noir” & in various cocktail articles & bar menus coast to coast. Slainte! #thewesties #hellskitchen #deadrabbitnyc #drambuie #galliano #homebar 

This is a delightful Manhattan variation called the Little Italy which was developed by Audrey Saunders at the venerable NYC cocktail institution Pegu Club, which sadly closed for good in March 2020. Viva Pegu Club! 

Little Italy

• 2 oz Rye whiskey (Recommend Rittenhouse
• 1/2 oz Punt a Mes sweet vermouth
• 3/4 oz Cynar 
• Cherry

Tools: Mixing glass, julep strainer, bar spoon, jigger, citrus peeler, cocktail pick, ice tapper

Glassware: Cocktail glass

Method: Combine ingredients except cherry into chilled mixing glass and add cracked ice. Stir for 25-30 seconds then strain into the cocktail glass. Garnish with a cherry.

One of my favorite tall tales in the cocktail world is about how the Boulevardier is a legit vintage cocktail from the 1920s. You know Erskine Gwynne in Lost Generation Paris putting bourbon  - a finite commodity- in his cocktails during Prohibition. LOL! What a whopper that never gets old debating - especially given the Boulevardier is in fact barely drinking age! It's a 21st century drink. Putting  the cocktail's faux lineage aside, the Boulevardier is a delicious cocktail its own right but when combined with  banana liqueur, becomes sublime.

Banana Boulevardier 

• 1 1/2 oz Bourbon (ECSB - yes again!)
• 1/2 oz Campari
• 1/2 oz Tempus Fugit Creme de Banane
• 1 oz sweet vermouth (recommend Cocchi Vermouth di Torino)
• Orange twist

 Tools: Barspoon, jigger, citrus peeler

Glassware: Double Old Fashioned glass

Method: Build this drink in the glass. Add a block of ice, stir for 10-15 seconds, express the oils & then garnish with orange twist