Red Hook

  • 2 Rittenhouse Rye

  • .25 Maraschino

  • .75 Punt e Mes

  1. Stir

  2. Up

  3. N&N

Vincenzo Errico at Milk & Honey, 2003

Ringo Toddy

  • 1 Domaine Montreuille Calvados

  • .5 Yuzu Oleo

  • .5 Honey

  • >.5 Lemon

  • 4 hot water

  • Clove studded lemon

  1. Preheated coffee glass

  2. Hot Toddy style

Marco Haines 2015

Remington

  • 1.5 Wild Turkey Bourbon 101

  • .75 Cynar

  • .5 Cocchi di Torino

  • Flamed orange disk 

  1. Build OF Style

  2. BFC

  3. Bucket

Lucia Creed @ Prizefighter 2013

Rough End of the Pineapple

  • 2 Plantation Stiggin’s Fancy Pineapple Rum

  • .5 Fennel Pollen Grenadine

  • .4 Grenadine

    1. .1 Finochietto Fennel Pollen Liqueur

  • 2d Scrappy’s Orleans Bitters

  • .25 Lime (squeezed)

  • 1/2 Lime Shell

    1. Star Anise

Stir, Little BFC, Chilled Bucket

Method:

  1. Place .5 teaspoon Star Anise/ Cinnamon mix in cazuela

  2. Lightly Torch, DON’T CARBONIZE IT. 

  3. Immediately cover with chilled bucket.

  4. Stir cocktail.

  5. Squeeze 1/2 lime into jigger for .25oz of juice.

  6. Nestle star anise pod in center of spent lime shell

  7. To smoke filled glass, add lime juice, LBFC, stained cocktail.

  8. Wedge lime/star anise next to ice in glass.

  9. Serve that shit fast.

The smoking mix is 60/40 cinnamon and star anise. Both were poached in simple syrup for several hours, then soaked in it for a day. The spices were strained out of the syrup, then dehydrated for almost 2 days. Yes, this method is directly bitten from Canon. For the record, we were the first people in Seattle to start smoking glassware with star anise, which several bars around town are now doing. For the record again, this is something Ashley and I first saw at The Office, in Chicago (March, 2015).

Marco Haines 2015

Right On Time

  • .5 Smith & Cross

  • .5 Uncle Val’s Botanical

  • .5 Meletti Amaro

  • .75 Fresh Strawberry Syrup 

  • .5 Lemon

  • 1.5 Cava

  • 3ea Cucumber Slices in florette

Shake, Collins, cubes

Marco Haines 2016

Rough End Smoking Mix

450g Ceylon Cinnamon (Frontier Organic)

4K Cane Sugar

2K Water

  1. Simmer 4 hours.

  2. Sous vide 3 hours at 161 degrees. 

 
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