Lightly smoked mezcal meets a little heat, and one of the most enjoyable and unique glass rims, in this fun riff on a margarita.
Black-tea infused rye and lemon syrup transform the classic whiskey highball into southern summer classic.
Named after the writer Ford Maddox Ford who both Hemingway and Gertrude Stein admired.
This cocktail is spirit-forward but still smooth. Use the highest-quality ingredients that your budget allows; this includes the water used to make the ice!
- ¾ oz Rye Whiskey
- ¾ oz Pierre Farrand 1840 Cognac
- ¾ oz Cocchi Vermouth di Torino
- ¼ oz Benedictine
- 1 dash Peychaud's Bitters
- 1 dash Angostura Bitters
- Lemon for garnish
Stir all ingredients (except bitters) over ice. Strain into a lowball glass that is filled with fresh ice. Top with bitters, and express a rip of lemon peel over the drink.
Bar Brigade is the realization of a the dream owner Matty O'Brien and culinary director J.D. Fratzke had for a "little neighborhood wine bar." Unfussy French cuisine meets a bar full of Jazz-Age Paris classics, wine, and beer in a cozy setting.