Welcome to a special two-week encore of “Tip Your Bartender,” a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. Back by popular demand, we’re bringing a new group of drink-makers from across the country to revisit the classics—from the Tequila Sunrise to the Piña Colada.
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Phoenix Down Fizz
Ben Rojo, Black Emperor | New York, New York
The Phoenix Down Fizz takes its name from the feathers of the mythical bird. Rojo’s spice-forward tonic is meant to refresh weary spirits and invigorate us for the fights ahead in this time of rebirth and upheaval. A riff on the Mamie Taylor, his take calls on pepper and herb to augment a backbone of ginger spice, and honey to reinforce the clean floral notes of the Dewar’s malt. Roasted rosemary adds aromatic intrigue, with a nod to the visual motif of feathers upturned.
1 ½ ounces Dewar’s 12 Year Old
¾ ounce spiced honey syrup (see Editors’ Note)
½ ounce lemon juice
3 dashes Angostura
Top with soda water
Garnish: sprig of torched rosemary and crushed pink peppercorn
Combine all ingredients except soda water in a shaker with ice, shake vigorously. Strain into a highball glass over fresh ice. Top with soda, garnish with a sprig of torched rosemary and crushed pink peppercorn.
Spiced Honey Syrup
3 cups honey
1 cup water
3 ounces peeled and sliced ginger
1 tsp black peppercorn
1 tsp pink peppercorn
1 tsp coriander seed
Lightly toast peppercorns and coriander seed in a dry saucepan over medium-low heat. Once fragrant, add ginger, honey, and water, and bring mixture to a simmer. Remove from heat and let cool to room temperature. Strain and store in an airtight vessel.
Order ingredients for this cocktail for delivery via Drizly.