The Bywater is a cocktail created by Chris Hanna of Arnaud’s French 75 Bar in New Orleans. This combination of rum, Green Chartreuse, Averna, and falernum may not seem like complementary flavors, but, in conjunction, they work extremely well.Read more
Boozy and stirred—perhaps my favorite cocktail style.
Boozy, stirred, and simple—definitely my favorite cocktail style.
Smoky, herbal, and bitter. It’s hard to beat this combo of mezcal, Yellow Chartreuse, and Aperol created by Joaquín Simó during his time at Death & Co.!Read more
First, let’s set the record straight. The negroni is an iconic classic. A powerful, bold, and bitter union between Campari, gin, and sweet vermouth, distributed in equal parts. The recipe template is versatile and adapts well to experimentation, just be wary of naming any riffs a negroni lest you offend the members of the cocktail’s cult-like following.Read more
It can be a challenge to match the complexity of a well-made (alcoholic) cocktail. However, when one considers all the elements that contribute to make cocktails enjoyable, it’s simpler to create non-alcoholic counterparts. The Shaman’s Medley is the perfect example because it incorporates egg white to give it that silky mouthfeel you find in so many classics. The highlight of this recipe is DHŌS Bittersweet, a non-alcoholic aperitif.Read more
This non-alcoholic cocktail is a riff on the simple Southside. Non-alcoholic spirits often use either capsicum or menthol to simulate the burn of alcohol. I find that crafting a recipe that plays to that factor helps zero-proof options come closer to replacing their alcoholic counterparts.Read more
This non-alcoholic cocktail is a riff on the Sunflower created by Sam Ross of Attaboy. It uses two of DHŌS Spirits’ alcohol-free products. The use of the Belvoir Elderflower Cordial is a great alternative to St. Germain, and the Pastiche bitters take the place of the absinthe rinse. Of course, the bitters do contain alcohol, so simply remove that element if you prefer.Read more