rye

Padrino

Padrino

There's a lot of depth to this cocktail. The nutty features of both amaretto and apricot hug the rye in a rather wonderful way. The two sherrys complement nicely with their earthy flavors and lower ABV.⁠ Padrino Recipe by Daniel Schofield Ingredients: 1,25 oz rye⁠ 0,5 oz amaretto⁠ 0,25 oz oloroso sherry⁠ 0,25 oz fino sherry⁠ a barspoon of apricot brandy⁠ 2 dashes Peychaud’s bitters⁠ Mixing: Stir all ingredients with fresh ice and strain into a rocks glass over a large ice cube.⁠ Glassware: r
Cocktail amaretto
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Cocktail Detour
Blue Collar

Blue Collar

This is the other cocktail Madeleine Solo Rapp [https://www.instagram.com/madeleinesolorapp/] had during her first visit to Attaboy in NYC. It is somehow similar to the one we posted the day before yesterday, but this one has both an amaro as well as maraschino liqueur in it.⁠ ⁠ From the photo of the handwritten recipe that Madeleine posted we couldn't really see what type of glassware this drink was meant to be served in. We went with thin rocks glasses, and thought it worked pretty well!⁠ ⁠ Th
amaro ciociaro Cocktail
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Cocktail Detour
Greenpoint

Greenpoint

This is Madeleine Solo Rapp's [https://www.instagram.com/madeleinesolorapp/] favourite stirred cocktail. She had this served to her at Attaboy in New York City some ten years ago, and she fell in love with it.⁠ ⁠ The recipe is not very complicated, but we do agree on how delicious the cocktail turns out. There's a lot of rye in it, which is usually what we anyway prefer over bourbon. Small amounts of sweet vermouth and yellow Chartreuse are then added together with some bitters, and it all blen
Cocktail rye
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Cocktail Detour
Lorikeet

Lorikeet

Yes the list of ingredients is long, yes juicing your own pineapple requires a big machine and yes letting that simple syrup extract the cinnamon flavors is time consuming.⁠ ⁠ But it's all worth it. The Lorikeet is a very lovable cocktail with clear tiki vibes and a beautiful yellow appearance. We pimped it with golden pineapple cocktail picks, fresh pineapple leaves and reusable and sustainable straws.⁠ Lorikeet Recipe by Shannon Mustipher Ingredients: 2 oz rye⁠ 0,5 oz banana liqueur⁠ 0,25 oz
banana liqueur Cocktail
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Cocktail Detour
Limitations No. 2

Limitations No. 2

We spotted this cocktail over at @trufflesontherocks [https://www.instagram.com/trufflesontherocks/] and it was born when owner Jean-Félix was craving a Boulevardier but was out of Campari. Instead, he took all good things he had on hand and created this limit-filled yet limit-less cocktail. And it's a really good one! It's boozy, strong and in -your-face and that wonderful way that a cocktail can be. The Cynar adds the nice bitterness we've come to love in cocktails and the elderflower lique
Cocktail cognac
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Cocktail Detour
Bartender's Bingo

Bartender's Bingo

A lot of ingredients, and a lot of originators. This is the Bartender's Bingo by Luke O'Neil, Evan Kenney and Sam Gabrielli. According to the legend this cocktail started out as a parody. But the result turned out so delicious, the cocktail ended up on the menu of a bar in Somerville, USA. So yes, you need to bring out a lot of bottles, squeeze both lemon and lime, produce a lot of bitter dashes and then put all bottles back again. Is it worth it you may ask yourself… …we say yes! This drink
angostura bitters Cocktail
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Cocktail Detour
Vieux Ananas

Vieux Ananas

Seeing pineapple rum in any cocktail recipe always gets us interested. The tropical tasting Vieux Ananas by Ezra Star is certainly no exception. This drink is so good! Lots of pineapple flavour, sweetness and booze at the same time. It's a stiff cocktail, but still so easy to drink. The dehydrated slices of pineapple are probably more meant to be enjoyed in your breakfast müsli or as a snack. But we are quite obsessed with using them as cocktail garnishing instead. (Yes, you have seen them bef
benedictine Cocktail
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Cocktail Detour
Exile in Ryeville

Exile in Ryeville

The Exile in Ryeville cocktail, found in Brad Thomas Parsons's book Bitters, is a twist on a classic Sidecar. The smokey rinse is rather spectacular. Even though it's just a few drops of the Scotch that actually stays in the cocktail, you can definitely taste it. And we think whisky blends really well with honey. The Penicillin cocktail is a classic example of that, but also this cocktail proves the point. Exile in Ryeville Recipe Ingredients: 1,5 oz rye 0,5 oz Cointreau 0,25 oz lemon juice
Cocktail cointreau
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Cocktail Detour