Explore cocktails crafted by this bartender.
The Toronto is an underappreciated stirred cocktail that predates Prohibition. Rye whiskey and Fernet-Branca is a combination that sounds austere but is deeply, darkly complex — the menthol, herb, and bitterness of Fernet integrates with the spice of rye to create something uniquely satisfying. A quarter ounce of Fernet is the correct amount — enough to add character without dominating. This is a bartender's cocktail.
Joaquín Simó created the Naked & Famous at Death & Company in 2011. Like the Paper Plane, it's built on the elegant equal-parts formula. Mezcal provides smokiness, Aperol brings bitterness and orange sweetness, Yellow Chartreuse adds herbal complexity, and lime juice keeps everything bright. It's the smoky, agave-forward answer to the Paper Plane. The combination is remarkable — better than the sum of its parts.
The Daiquiri is one of the most perfect and misunderstood cocktails in existence. Far from the blended, sugary resort drinks, a proper Daiquiri is a crisp, balanced shaken cocktail of rum, fresh lime, and a touch of sugar. The secret is using fresh-squeezed lime juice — never bottled — and a quality white rum with some character, like Plantation 3 Stars or Flor de Caña 4yr. Double-strain for a silky, clean texture.
Invented by Sam Ross at Milk & Honey in New York City around 2007, the Paper Plane is a modern classic built entirely on equal parts — bourbon, Aperol, Amaro Nonino, and fresh lemon juice. It sounds like it shouldn't work, but the interplay between the sweetness of bourbon, the bitter orange of Aperol, the herbal complexity of Nonino, and the citrus lift of lemon is absolutely masterful. Use Bulleit or Wild Turkey 101.