The Glorious Fourth
Despite its patriotic moniker, this recipe doesn't read particularly American: the juice of one lime, brandy, a dash of Jamaican rum and a large tablespoon of ice cream, shaken "exceedingly…
Peychaud’s Roffignac
A spin on the Roffignac cocktail swapping traditional Cognac for blanche d'Aramagnac.
Ambrosia #2
Inspired by Arnaud’s Ambrosia cocktail of the1920s, the Ambrosia #2 balances a heady mixture of brandy, sherry, maraschino, verjus and champagne.
Meadowood’s Vieux Carré
Bartender Sam Levy created his riff on the classic using his own pear-and quince-infused apple brandy mixed with rye, sweet vermouth, Amaro Nonino, Peychaud's bitters and absinthe.
Meadowood’s Quince & Asian Pear Brandy
With the help of Stillwater Spirits, Meadowood bartender Sam Levy combined an apple mash with native yeast and fresh apples to distill his own eau de vie, which was then…
Fort Defiance’s Pan American Clipper
With a split brandy base, this variation makes for a livelier Clipper.
Holy Ground’s Pan American Clipper
The classic clipper gets winterized with the addition of extra Angostura.
Tom and Jerry
A descendent of Eggnog, the Tom and Jerry was created sometime in the early 19th century, most likely in New England. While a pain-in-the-ass to mix, it's a drink well-worth…
