Cocktails from The Carbon Bar
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It’s summer cocktail season and mixologist Brendan Piunno of The Carbon Bar is here to show us how to mix up some delicious cocktails.
Perfect Manhattan: (Fences)
2oz Lot 40 Canadian rye
0.5oz sweet vermouth (I used Cocchi di Torino)
0.25oz white vermouth (I used Dolin’s Dry)
4-5 dashes Angostura bitters
Build all components in a rocks glass over a King [ice] Cube, stir, then top with a cherry for garnish.
Strait Outta Hudson: (Hidden Figures)
1.5oz Ungava Gin
1oz Lillet Blanc
1.25oz blood orange + thyme shrub
1oz fresh lemon juice
4-5 dashes of saffron bitters
Shake all ingredients over ice then double-strain into a coupe that has a half rim of sugar, orange zest and crushed juniper berries.
LA Nights: (La La Land)
4oz Prosecco
1oz Woodford Reserve bourbon
0.5oz Cherry Heering cherry brandy
0.25oz cherry syrup
0.5oz simple syrup (half sugar, half water)
0.5oz fresh lemon juice
Combine the bourbon, lemon juice and simple syrup together, then pour the mixture (2oz total) into a flute. Top with Prosecco. To finish, sink the Cherry Heering (mixed with the cherry syrup) to the bottom of the flute by gently tilting the glass and pouring it slowing into the base along the side of the flute. Because these two components have a higher sugar content they will happily settle at the bottom and create a nice gradient of dark purple to pale gold.
