Author: Marc
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Majin Buu: Tropical
1 oz Four Pillars Navy Strength Gin1 oz Amaro Meletti0.75 oz Grapefruit Juice0.5 oz Lime Juice0.5 oz Cinnamon Cane Syrup2 dashes Bittermans Tiki BittersMethod: whip shake/dumpGlassware: tulipIce: pebbled Garnish: grated cinnamon marc rizzuto Fall/Winter 2022 Bitter Mai Tai was a common off menu drink order. Bitter citrus gin cocktails were also frequently called for, but Read more
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Cornicello: Tropical
1.5 oz Moletto Tomato Gin0.5 oz St. George Aqua Perfecta0.5 oz Coco Lopez0.5 oz Lime Juice0.25 oz Passion Fruit SyrupMethod: whip shake/dumpGlassware: tulipIce: pebblesGarnish: none marc rizzuto Spring/summer 2024 One of the most called for off menu style of cocktails leading up to to the R&D for the spring/summer 2024 menu was a saturn riff(tropical Read more
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Wavy Cap: Old Fashioned
1.5 oz Suntory Toki Japanese Whisky0.5 oz Motoko Shochu1 tsp Massenez Creme de Fraise Liqueur0.5 tsp Matchbook Late Embers Sunchoke EDV1 tsp Honey Syrup1 dash The Japanese Bitters UmamiMethod: stir/strainGlassware: old fashionedIce: blockGarnish: none marc rizzuto Spring/summer 2023 Grilled mushrooms with fruit was becoming a late spring/early summer side dish I enjoyed cooking. It all Read more
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Devil Crybaby: Textured Sour
1 oz Tapatio 1100.75 oz Sotol La Higuera Leiophyllum0.25 oz Song Cai May Amaro0.5 oz Gochujang Banana Syrup0.25 oz Lime JuiceMethod: Shake/StrainGlassware: Nick & NoraGarnish: None marc rizzuto Spring/summer 2024 Korean cuisine was popping up and producing some of the tastiest dishes in the East Village. I was tasked with creating a “cool creamy vegan Read more
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Kiwi Syrup
Juice the kiwis you have in the extractor, or if you do not have one of these a high speed blender like a vitamix or any method of juice extraction. Juice extractors are best for this job. These machines chew the fruit and get all the juice out of whatever you put through. You do Read more
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Sibyl: Cobbler
2 oz Amontillado Sherry0.5 oz Orange Juice0.25 oz Sesame Orgeat0.5 oz Brennivin Aquavit1 tsp Cointreau0.5 tsp Pernod AbsintheMethod: whip shake/dumpGlassware: collinsIce: pebblesGarnish: orange zest/caraway seeds marc rizzuto Spring/summer 2023 Every season for R&D I would challenge myself with creating an orange juice cocktail because of the amount we would toss weekly. This was partly because Read more
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Cerebral Quartz: Ti’ Punch
1 oz Neisson Blanc Rhum Agricole0.5 oz Ventura Spirits Opuntia Prickly Pear EDV0.5 oz St. George Botanivore Gin1 tsp Italicus Rosolio di Bergamotto0.5 tsp Chareau Aloe Liqueur0.5 tsp Cane SyrupMethod: build in glassGlassware: old fashioned Ice: cracked Garnish: lime shoulder marc rizzuto spring/summer 2023 Sometimes when looking for inspiration for a cocktail flavor profile you Read more
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Gochujang Banana
For fruit puree syrups a 1:1 ratio is great for both texture and flavor. Perfect Puree will tell you the Brix of the puree you are using. Next go to The Universal Syrup Calculator and enter what you need. The gochujang paste I went with was from Chung Jung One O’Food, but any brand should Read more
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Foxglove: Low ABV
2 oz Gutierrez Colosia Amontillado Sherry0.5 oz Freimeister Kollektiv Hazelnut Gin0.25 oz Simple Syrup1 tsp Il Gusto di Amalfi Bay Leaf Liqueur0.5 tsp Bigallet Thym LiqueurMethod: stir/strainGlassware: sazerac Garnish: drop of white truffle oil* (optional) marc rizzuto Fall/Winter 2023 There were always a few bottles that never got use on the expansive backbar at Death Read more
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Honey Syrup
In order to make a 66.6 Brix honey syrup you will need to measure the Brix of the honey you are using with a digital refractometer, these can be pretty pricey but are worth it. The Modernist Pantry sells one for around $200. The alternative is that sometimes honey brands will let you know what Read more