Explore cocktails crafted by this bartender.
The Sazerac is New Orleans in a glass — one of the oldest known cocktails in America, dating to the 1800s. Rye whiskey, Peychaud's bitters, a rinse of absinthe, and a lemon peel that is expressed but never dropped into the drink. The Peychaud's gives it its distinctive rosy color and anise-cherry flavor. Use Sazerac Rye or Rittenhouse Bottled-in-Bond. The absinthe rinse is everything — don't skip it and don't substitute pastis.
The Whiskey Sour is one of the great sour cocktails, and adding an egg white transforms it into something exceptional — the foam provides a silky, luscious mouthfeel that softens the citrus edge and makes every sip feel complete. Use bourbon for a sweeter, fuller profile, or rye for a drier, spicier result. The dry shake technique (without ice first) is essential for building proper foam. Angostura bitters on the foam is traditional.
Invented by Dick Bradsell at Soho Brasserie in London in 1983 — allegedly for a famous model who asked for something to 'wake me up and then f*** me up.' The cocktail requires freshly pulled espresso (not cold brew alone) and quality Kahlúa. The three coffee beans on top represent health, wealth, and happiness — a time-honored tradition. Shake extremely hard: the vigorous agitation with fresh espresso creates the signature crema foam.