The first original cocktail we invented, we naturally named after ourselves. It included all our favorite things at the time: rye, cognac, absinthe, bitters, and Domaine de Canton (a ginger liqueur). Originally, we built this drink on the rocks and added sugar, but our tastes have matured (we would like to think). In its current iteration, the Hornbuckle is served Manhattan style, and we let the ginger liqueur take care of the sweetness.
Use a dropper to wash the inside of a coupe glass with Absinthe
In a mixing glass, add:
- 2 oz rye whiskey
- .5 oz of brandy or cognac (we recommend E&J XO or Courvoisier VSOP)
- .5 oz of Domain de Canton
- 3 good shakes of Angostura bitters
Shake with ice and strain into the coupe. Garnish with citrus peel.
This next one is our take on the Alabama Slammer, which is traditionally a very cloying and unsatisfying concoction of cheap sweet liqueurs and fruit juices mixed with vodka and only sold at crappy bars, usually near the beach. Why is it called an Alabama Slammer? By subbing high proof bourbon for the vodka, using higher quality liqueurs, and being reserved with the proportions, we came up with a version that wouldn’t be out of place at a proper cocktail bar.
The Birmingham Baron
- 2 oz Wild Turkey 101
- 1/4 oz Plymouth sloe gin (use no other brand, or make your own; unfortunately, you may have to order it online because it’s hard to find)
- 1/4 oz DiSaronno amaretto liqueur
- 1/4 oz Sweet Lucy (the regular, not the cream version)
- splash of fresh squeezed orange juice or a quality curacao like Cointreau
- splash of orange bitters
Shake with ice and strain into a coupe glass. Garnish with a luxardo cherry.