Arrowhead
Bourbon, Pear, Pine, Maple, and Bitters
Bartender Shannon Tebay of Death & Co. | New York
Yield: 1 cocktail
INGREDIENTS:
1¾ ounces Buffalo Trace bourbon
¼ ounces Clear Creek Douglas fir eau de vie
½ teaspoon Caol Ila single-malt scotch
1 teaspoon Mathilde Liqueur Poire
1 teaspoon maple syrup
2 dashes Angostura bitters
Lemon twist
METHOD:
To a mixing glass filled with ice, add all ingredients. Stir. Strain into a rocks glass with a big, single rock. Garnish with expressed lemon twist.
Tepache, Lemon, Bourbon, Amaro, Smoked Pineapple Eau de Vie, Honey, Angostura Bitters | Bartender Zak McMahon of Lemon
Coconut-Washed Bourbon, Sotol, Elote-Pandan Cordial, Tango Bitters | Bartender James Sutter of Birds of Paradise
Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company
Lamb-Washed Bourbon, Cocchi Americano Bianco, Cardamom Bitters | Bartender Patrick Jennings of Andra Hem
Bonded Bourbon, Lemon, Truffle Honey, Lavender Bitters | Bartender Scott Rodrigue of Grace & Proper
Maker’s Mark Bourbon, Amontillado Sherry, Amaro CioCiaro, D.O.M. Benedictine, Black Lemon Bitters | Bartender Randy Jeffers of Scholar
Bourbon, Chicha Morada, Génépy, Lemon, Ginger Syrup | Bartender Evan Sewell of Miller Union
Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters | Bartender Charles Howk of Little Bear
Bourbon, Aperitivo Cappelletti, Smoked Vermouth, Tobacco Smoke, Orange Peel | Bartender Vincent Dugan of Bar Margot