WINTER 2014

VOLUME III

COCKTAIL
QUARTERLY
 Contents E D I T O R ’S N O T E

The Proper Home Bar ............................. 2 In the winter, nothing’ll warm you vortexed climes of ours.
like a woman’s love.
The Proper Home Bar Checklist ............ 4
Plus: your guide to stocking the
Velvet Penicillin ....................................... 5
But failing that, whiskey. perfect home bar, courtesy Julian
Oaxacan Old Fashioned ......................... 6 Cox, head mixologist at some of
Winter Warmer ....................................... 7 Also: Buttered rum. Brandy. Mulled the best watering holes in LA —

Mojito Calientito ..................................... 8 wine. All good substitutes. ironically, the one place where it’s
not positively Antarctic right now.
Perfect Bitter ............................................ 9
And so we’ve included recipes
Sleepless in Logan Square ..................... 10 featuring each in this: the winter So take a peek inside, locate
Winter Cup ............................................. 11 volume of our Cocktail Quarterly, your potable of choice and get
Apple Winter Toddy .............................. 12 also known as the let’s-just-stay-in- to mixing.
side-and-drink edition.
Krampusnacht ........................................ 13
And if you can’t find a
La Luna Obscura ................................... 14
Enclosed: beverages devised by some woman’s love, hey — you’ll always
Privateer Mulled Cider ......................... 15 of our favorite barkeeps to keep you have ours.
Remember the Redwood ...................... 16 nipping amid these nippy, polar

Happy imbibing,
The Proper
Rye Whiskey: Higher than 80-proof for the winter
months. Try Whistle Pig. Lower than 80-proof for the

Home Bar warmer months. Try Templeton Rye.

Scotch: Blended is better for making cocktails. Shot: Pig’s

Julian Cox Nose or The Famous Grouse. For a single malt, Balvenie is
great, but top choice is Glenfarclas
it, and all years are fantastic.

Bourbon: . Very common and produced at

the same place as Pappy Van Winkle.

Liqueur: Benedictine. “It’s an old recipe that’s full-bodied

and sweet. You can use it in place of sugar and it works very
well with whiskey.” And, Chartreuse, which — according to
Quentin Tarantino — is “the only liquor so good they named
MIX MASTER
a color after it.”

Julian Cox is the head mixologist at L.A.’s

Vermouth: You want smaller bottles because it goes bad
Petty Cash Taqueria, Bestia and the soon-to-open
faster than you’ll use it. As such, keep it in the fridge after
Melrose Umbrella Co. To state the obvious: he
opening. Buy one sweet (for Manhattans) and one dry one
knows his spirits. So we asked him a simple
(for martinis). Says Cox: “Dolin out of France is incredible,
question: What are the building blocks of a
and they’re responsible for bringing people back to
proper home bar? Here’s his list:
Vermouth. For a while it was misunderstood, and now it’s

Cocktail Quartely | 2
being looked at like wine. And it’s delicious.”

Gin: Go with a neutral gin, like Plymouth. It’s a good en-

Tequila: Tapatio is a beautiful, well-made tequila now

available in major markets. Use this in lieu of Patrón.

Vodka: Tito’s Vodka

won’t break the bank.

And don’t forget the Holy Trinity of Bitters: Angostura,

Angostura Orange and Peychard’s.

Citrus: Citrus fruits — and their leaves — are abundant

and fresh in the winter months. “Fresh juice along with
great spirits is always a recipe for a good cocktail.”

Cocktail Quartely | 3
 THE PROPER HOME BAR CHECKLIST

RYE WHISKEY SCOTCH BOURBON

LIQUEUR VERMOUTH GIN TEQUILA

VODKA BITTERS CITRUS

48O. Cocktail Quartely | 4

 whiskey

Velvet Penicillin
by Jason Walsh and Miguel Aranda of Botanic Lab, NYC

Ingredients
½ oz Speyburn 10 Year Single Malt Scotch
1½ oz Jameson Irish Whiskey
½ oz raw ginger juice
¾ oz fresh lemon juice
½ oz sugar cane syrup
1 white of egg

Directions
Combine all ingredients except nutmeg and shake

three ice cubes and shake again, then strain over

fresh ice. Garnish with fresh grated nutmeg.

Cocktail Quartely | 5
 tequila

Oaxacan Old Fashioned

by Julian Cox of Petty Cash Taqueria, LA

Ingredients
1 ½ oz repasado tequila
½ a shot of mezcal inspired by Death &
Co

½ teaspoon of agave nectur

dash of Angosura bitters

Directions
Combine into a whiskey glass, stir,

Cocktail Quartely | 6
 bourbon

Winter Warmer
by our friends at , Beverly Hills

Ingredients
2 oz bourbon
1 oz grapefruit
½ oz honey sytup
Dash of lime juice
Orange bitters

Directions
Place all ingredients in cocktail shaker
with ice, shake and strain into glass.

Cocktail Quartely | 7
 rum

Mojito Calientito
by Robert Krueger of Extra Fancy, Brooklyn

Ingredients
1 ¾ oz El Dorado 8 year Rum
¼ oz Branca Menta
¾ oz Demerara Sugar Syrup (50 /50)
¾ oz Fresh Lime Juice
Peppermint Tea

Directions

peppermint tea and cover to keep it hot. Combine

the
with the hot tea. Garnish with a sprig of mint.

Cocktail Quartely | 8
 vermouth

Perfect Bitter
by Brian Butler of Salt Air, Venice

Ingredients
1 oz Cappelletti Aperitivo
1 oz Imbue Bittersweet Vermouth
1 oz Dolin Rouge Vermouth

Directions
Stir together, and serve
up with an orange twist.

Cocktail Quartely | 9
 whiskey

Sleepless in Logan Square

by Annemarie Sagoi of The Dawson, Chicago

Ingredients
1¼ oz. Amaro Averna

½ oz. Blandy’s Madeira Baul

Expressed orange peel

Fernet Branca Whipped Cream*

*Whisk 1 cup Fernet, ½ cup simple syrup and

2 cups heavy whipping cream

Directions
Place all ingredients in cocktail shaker with ice,
shake and strain into glass.

Cocktail Quartely | 10
 brandy

Winter Cup
of Matt Grippo of Blackbird, San Francisco

Ingredients
1½ oz Laird’s Apple Brandy
¾ oz simple syrup
¾ oz lemon juice
½ egg white
Dash cardamom bitters
Dash spice tincture (St. Elizabeth’s All-Spice works)

Directions
Shaken, serve tall on the rocks and garnish with
grated nutmeg. This drink can also be served warm.
Omit egg whites and only use ¼ oz lemon juice and for a
Hot Toddy-style drink. Build in heated glass and top with
boiling water.

Cocktail Quartely | 11
 gin

Apple Winter Toddy

by our friends at Caorunn Gin

Ingredients
1½ oz Caorunn Gin
4 oz pressed apple juice
2 dashes Angostura bitters
¾ oz Lemon juice

2 tsp caster sugar

Directions
Heat all ingredients in a pan until warm

with clove-studded orange and apple and

grated nutmeg.

Cocktail Quartely | 12
 whiskey

Krampusnacht he
Krampusa, stbeas t .
Chris tm
by Jenny Schwarz of Hopsctoch, Oakland

Ingredients
¾ oz Tariquet VSOP Bas Armagnac
½ oz Templeton Rye
½ oz Dancing Pines Black Walnut Liqueur
3 dashes Fee Bros Old Fashioned Bitters

Directions
Stir, strain over two-to-three large ice cubes.
Garnish with a thin twist of orange tied in a knot.

Cocktail Quartely | 13
 mezcal

La Luna Obscura
by Charlotte Voisey of William Grant & Sons, W Hotels

Ingredients
2 oz Montelobos Mezcal

¾ oz fresh squeezed lime juice

¾ oz lapsang souchong tea simple syrup

¼ bar spoon Fernet Branca

½ egg white

Directions
Combine all ingredients and shake very well.
Double strain into a coupe glass and garnish by
grinding loose lapsang souchong tea through a
pepper grinder on surface of the cocktail.

Cocktail Quartely | 14
 rum

Privateer Mulled Cider

by Jeremy Hawn of Gotham Bar and Grill, NYC

Ingredients
2 cups local cider
½ cup Mount Gay Black Barrel
½ cup Irish whiskey
2 oz ginger syrup (equal parts fresh-pressed
ginger juice and simple syrup)
4 cinnamon sticks

Directions
Pour all contents into a small pot and simmer.

It should take about 20 minutes for the cinnamon to start

to soften and dissolve a bit into the liquid and then it is
ready to serve. Garnish with a cinnamon stick in a mug.
Serves 7-10.

Cocktail Quartely | 15
 scotch

Remember the Redwood

by Kenneth Zawacki & Graham Hogan of Maria’s Packaged Goods & Community Bar, Chicago

Ingredients
1½ oz blended Scotch
1½ oz egg white
1 oz simple syrup
½ oz organic lemon juice
¼ oz cream sherry
Star anise (optional)

Directions
Combine all ingredients into a cocktail shaker.
Dry-shake (with no ice) for 10 seconds. Add ice to
shaker. Shake for another 10 seconds. Strain into
glass. Float star anise on top as garnish.

Cocktail Quartely | 16
 The life you’re
meant to live.

Copyright © 2014 by Escapist Media, Inc. D/B/A InsideHook.

All Rights Reserved. This book may be reproduced freely provided
that it is reproduced in its entirety and attributed to Escapist Media, Inc.
D/B/A InsideHook. The terms and conditions of InsideHook apply,
see http://www.insidehook.com/terms-conditions/