in the Mix Winter edition 2017

Page 44

Ry Ry

Recipe courtesy of Justin Winfield Bartender, Red’s Table Owner Ryan Tracy’s mom calls him “Ry Ry,” so the bar team thought naming a drink after his nickname would be funny. Spicy Rye Whiskey is balanced by a muddled date, honey and housemade smoked maple syrup. • 1 ½ oz Bulleit Rye Whiskey • ¼ oz smoked maple syrup (see note) • ½ oz honey syrup (equal parts honey and hot water, stirred to combine) • Dash Angostura Bitters • 1 date • Brandied cherry, for garnish Remove the seed from the date if it’s not pitted; then muddle it in the bottom of a cocktail shaker. Add the Rye, smoked maple syrup, honey syrup and bitters; add ice and shake until well chilled. Strain into a rocks glass over fresh ice and garnish with the brandied cherry. For the smoked maple syrup: Pour 2 cups maple syrup into a saucepan, then place the saucepan in a smoker filled with wood chips for 15–20 minutes. Remove, let cool and pour into a Mason jar. Store the syrup at room temperature.

Hombre Sin Nombre

Recipe courtesy of Megan Barnes Beverage Director, Espita Mezcaleria “My inspiration for this cocktail was my favorite thing about the fall: the smell of dried leaves littering the sidewalks,” explains the Beverage Director for the Mezcal-focused Oaxacan restaurant. “I wanted to translate that smell into a flavor: a smoke and gentian potpourri.” • 1 oz Espadin Mezcal • ½ oz Cocchi Americano • ½ oz pear liqueur • ½ oz Suze • ½ oz verjus • Lemon peel, for garnish Add all ingredients except garnish to a cocktail glass, add ice and stir until well chilled. Strain into a chilled Nick & Nora glass and garnish with a lemon peel. 44

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