Gulf Coast Martini
Created for a martini-and-oyster pairing event, where this drink matched up with briny Gulf Coast oysters, a spoonful of Guinness stout “essence” adds a robust bitter note.
Tennessee Nitro Martini
An on-tap Espresso Martini, designed for the home bartender with an iSi siphon.
Frozen Espresso Martini
This frozen riff on the espressso martini uses coconut mix to balance out the bitterness of Borghetti and tops things off with a Fernet float.
Sanctity of The Gods
Sicilian-Vietnamese “Vinaigrette”
Combine 2 parts unfiltered extra-virgin olive oil and 1 part fish sauce, and shake until emulsified before using.
Shuck N’ Jive
Ooyster shell–infused vodka meets a healthy amount of manzanilla sherry and dry vermouth.
Salmon Martini
Salmon-Infused Gin
Add 8 ounces cold-smoked salmon per each liter of gin. Refrigerate for 3 weeks to infuse, and filter well to remove solids before using.
Flame of Love
Pepe Ruiz's spin adds flamboyant flair by expressing orange oil through a match flame for a dramatic finish.
