Our Mixologists and their Preparations
Benson Liam Serr
Ben is a guitarist, a songwriter, and a seriously tattooed gentleman. The Long Island native has been a resident of Puerto Rico for several years, and can be found at Old San Juan’s La Taberna Lupulo, where he is the Senior Bartender.
The Don Justino
2 oz rum (preferably Ron de Barralito, the calssic Puerto Rican brand)
1/4 oz Di Saronno
1/4 oz Cynar
1/2 oz Cinnamon Sugar Syrup
1/4 oz lime juice
Dash Orange Bitters (Angostura or other)
Dash Allspice Dram
Shake all of the ingredients together well. Single strain into a coupe, and garnish with a cinnamon stick! Toast the globally unifying power of music!
Hunter Thore is an actor, model, musician, and bartender at such notable spots as The Playwright, Social (48th & 8th) and Ethyl’s (85th and 2nd). He can be seen on television's My Big, Fat, Fabulous Life (TLC), and he is the front man of the NYC-based Metal/Hardcore band Plague of Jackals.
1.5 oz Vodka
1.5 oz Simple syrup
.5 oz Lemon juice
Muddle blueberries and mint together in a shaker. Add the vodka, lemon juice, and simple syrup.
Strain into a martini glass or on the rocks.
Garnish with 2 blue berries (symbolizing... well, imagine).
Toast how much we sacrifice for great music
The Minimalist Mule (Blueberry Edition)
1.5 oz vodka
.5 oz Simple syrup
.5 oz Lime juice
Muddle blueberries and the simple syrup.
Add ice to a glass and pour in the vodka. Add the lime juice.Top with ginger beer
Strain the blueberry and simple syrup mixture into the vodka/lime juice/ginger beer.
Garnish with lime, a few blueberries, and a sprig of mint (optional).
Toast: whatever you like, but repeat it until entranced.
Carlos Crowcell-Avelar is a New York City born-and-raised musician. He’s been celebrated as a mixologist at such diverse spots as the Wolf and Deer in Park Slope and, conversely, Lucky 13, a somewhat notorious dive bar, strip joint, and music venue in Brooklyn’s Gowanus district. He plays drums in the progressive melodic Death Metal band Solemn Vision.
Pour equal parts (1 oz) Amaro Nonino or equivalent, Aperol, and Bourbon of choice. Serve in a rocks glass with a cheeky Orange Wedge.
While drinking, think of Sunny Spain and reminisce your past conquests, real or imagined.
The Countess Geshpritz
Pour ¾ oz gin and ¾ oz Lillet Blanc (or medium sweet vermouth) over ice in a tumbler… Fill with Perlwein -- or similar quality (but still somewhat louche) -- German Sekt. Garnish with wedge of passion fruit, if possible, or common lime, if necessary.
Toast the memory of your worst dating choices.
Although now a notorious tee-totaler, this one-time barista at the San Francisco Opera Shop café conjured up some special treats for a select clientele after (and sometimes before) performances. This tasty gem dates from the Summer of 1982, during a run of The Barber of Seville. Inspired by the Bellini, it is as authentically Venetian as that cocktail classic but with an eye toward Paris, where Rossini would become a celebrated fixture in society.
3/4 oz Cointreau
3/4 oz peach brandy
Champagne, chilled - as much as needed
Mix Cointreau and any peach brandy in a tall flute. Top with champagne. Traditional toast: "Tutti mi vogliono, tutti mi chiedono..." ("Everyone wants me, everyone calls for me...")
Part of the small but formidable nexus of Metal/Opera enthusiasts, the emerging fashionista Casey has been a memorable mixologist at private and arts events as well as such as boîtes in her native New York City as Blue Ruinn.
The Palais Garnier
2 ounces gin
1 ounce Gran Marnier
3 ounces Champagne, a good Prosecco or Blank de Blank sparking will also do just fine
Orange rind for garnish
Simple Syrup (optional to taste)
A flame source
Add gin, Gran Marnier and symple (if desired) to your tumbler with ice and shake. Pour half way, or less if you would like a lighter cocktail. Top with Prosecco then garnish with and orange rind. Twist the rind and apply fire, a lighter, or a match to the rind -- not to scorch, but to enhance and awaken the oils of the citrus. Gently whisk around the rim of your coupe before dropping in the center.
...à votre santé!
The "Tremava Tutta Roma"
1.5 oz of Sambuca Romana
½ oz of Cointreau
2 or 3 oz of fresh squeezed Sicilian blood oranges
½ oz of lime juice (or more to taste)
A dash of orange bitters
Mix all ingredients in a shaker with ice. Strain and serve on the rocks in a tumbler of choice. Garnish with a knife through a twist of the blood orange rind.
Drop the knife/orange rind garnish on table and invoke the toast “Or gli perdono” (“Now I forgive him”) as you drink.
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