* 1 1⁄2 oz Campari * 1 oz Bianco Vermouth * 2⁄3 oz London Dry Gin * 1⁄4 oz Cynar amaro * 1⁄4 oz Fernet Branca amaro * 2 dash Orange Bitters * Stir with ice, strain into a cold coupe glass * Garnish with an orange twist Happy Friday, friends. As a novice
* 1 ⅔ oz London dry gin * ⅔ oz Benedictine * 1⁄2 oz Dry Vermouth * 1⁄2 oz Sweet Vermouth * 1 dash Orange bitters * Stir with ice, strain into a cold Nick and Nora or coupe glass * Garnish with an amarena cherry and orange twist Happy Friday, friends. The more time you spend
* 1.75 oz scotch whisky * 1.5 oz fresh apple cider * 1⁄2 oz Averna amaro * 1⁄4 oz fresh lemon juice * 1 tsp demerara syrup (2:1) * 1⁄2 tsp allspice dram * 2 dashes Angostura bitters * Shake with ice, strain over pebble or crushed ice into double old-fashioned glass
* 2 oz. Rye Whiskey * ¼ oz. St. Elizabeth Allspice Dram * ¼ oz. Cinnamon Demerara Syrup (2:1) * ½ oz. seltzer water * 2 dash Orange bitters * 2 dash Walnut bitters * Stir in ice, serve over rock in double old-fashioned glass with orange peel + amarena cherry Happy Friday, friends, and welcome to October. While it’
* 1.5 oz. 100+ proof Bourbon * 1 oz. Campari * ½ oz. high-proof Jamaican rum (Smith & Cross or Doctor Bird recommended) * ¼ oz cold water * 3 drops Saline solution (4:1) * Stir in ice, strain over ice into double old-fashioned glass * Garnish with grapefruit zest Happy Friday, friends, as we edge into
* 1 oz. Green Chartreuse * 1 oz. Aromatized wine (Lillet Blanc) * ½ oz. Triple sec or Cointreau * ½ oz. Fresh lime juice * Shake with ice, serve neat with an orange button Welcome back and happy Friday! Today’s happiest of hours finds me sipping on a Who Knows, a fan submission to Difford’
* 2 oz. 100 proof Rye whiskey * 3/4 oz. St-Germain * 1/4 oz. Fernet Branca * Stir in ice; serve neat with an orange twist Welcome to the first post of Flavor Notes, my blog about cocktails and the pursuit of balance. Each week I’ll share a cocktail—typically on
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This is Flavor Notes, a new site by Darrin Helsel that's recently gotten started. Things are up and running, but you can subscribe if you'd like to stay up to date and receive newsletters direct to your email every Friday in time for Happy Hour!