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Faust

grilled oranges, smoke, caramel, apple, iodine orange-infused islay single malt whisky, cynar, apple shrub, cider, aquafaba, orange bitters Inspired by Göthe’s greatest work, the Faust is a delicate dance between larger-than-life flavors. A dank, peaty Scotch whisky is infused with dehydrated oranges, then mixed together with seemingly incompatible ingredients like

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Wassail

toasted nuts, apple, clove, cinnamon, lemon zest apple brandy, oloroso sherry, cider, apple shrub, fall syrup, monk bitters “Wassailing” is a centuries-old tradition of enjoying a mug of spiced, mulled cider with friends and family during the holiday season. Derived from waes hael, meaning “to your good health,” the wassail

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Gin & Pine

juniper, rosemary, cranberry, cinnamon, pine tree holiday genever, cocchi di torino, cynar, génépy, douglas fir bitters Originally, the Gin & Pine was nothing more than a quart of genever infused with green pine wood, and a recipe for it appears in The Bon-Vivant’s Companion in 1862 (also called How To

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Volume #4: Colonial America

A century before the rise of the Cocktail, our eighteenth-century forefathers consumed much more alcohol than we drink today. Due to different tastes, as well as a lack of potable water, they drank porters, ales, hard ciders, and fortified wines—the only type of wine that could reliably survive the long

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Queimada

Queimada is a fascinating ritualistic beverage from Galicia, Spain, whose origins are obscure at best and confounding at worst. In Galicia, Queimada is made with Orujo, a pomace brandy found in the northwestern Spanish regions Galicia, Asturias, and Castile and León. Galegan Quiemada is made by setting the Orujo on

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Modern Classics: Trinidad Sour

For those who know how to read a cocktail menu but have never had a Trinidad Sour, the cocktail’s description clearly sticks out as odd, if not straight up frightening. It’s certainly one of the most surprising and memorable cocktails you’re likely to have at any bar. Bartender Giuseppe Gonzalez

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