Explore cocktails crafted by this bartender.
The Moscow Mule was invented in 1941 at the Cock 'n' Bull bar in Hollywood, born of a happy collision between a vodka importer and a ginger beer producer. Traditionally served in a copper mug (which keeps it ice cold), it's one of the most refreshing highballs in the cocktail canon. Use a spicy, full-flavored ginger beer — Fever-Tree Spiced or Bundaberg — not ginger ale, and never flat ginger beer.
A smoky, contemporary riff on the classic Negroni that swaps London dry gin for mezcal. The agave smokiness of mezcal weaves beautifully with the bitterness of Campari and the rich herbal sweetness of vermouth. Phil Ward at Death & Company popularized the mezcal Negroni riff. Use a quality joven or espadin mezcal — Del Maguey Vida works beautifully without being overpoweringly smoky.
The Hugo Spritz originated in South Tyrol, Italy around 2005 and has become enormously popular across Europe. It's lighter and more floral than an Aperol Spritz, built on elderflower liqueur and Prosecco with fresh mint. The St-Germain provides a lychee-floral sweetness that is irresistible with sparkling wine. It's the most crushable spritz in the family — low ABV, delicate, and the perfect summer afternoon drink.
Sam Ross created the Penicillin at Milk & Honey in 2005 and it has since become one of the most influential modern cocktails in the world. Blended Scotch provides the base, fresh lemon and honey-ginger syrup create the sour backbone, and a float of peaty Islay single malt delivers a smoky, medicinal nose on every sip. Make the ginger-honey syrup fresh: 3:1 honey to water, steeped with fresh ginger slices for 15 minutes.