Earl Grey-Infused Dolin Blanc

This is an excellent infusion that’s featured in the Death & Co cocktail book. The bergamot orange notes in the tea make this excellent vermouth even more fun to incorporate into various cocktails.

Earl Grey-Infused Dolin Blanc
 
Author:
Serves: 750mL
Ingredients
  • ¼ cup loose leaf Earl Grey tea
  • 750 milliliter Dolin Blanc Vermouth
Instructions
  1. Steep tea in Dolin Blanc at room temperature for 45 minutes.
  2. Strain and bottle.
Notes
Recipe from the excellent book, Death & Co: Modern Classic Cocktails.

Billingsley Punch

billingsley_punch

Alex Day of Death & Co. named this punch after famous ex-bootlegger, Sherman Billingsley. I’ve made this recipe a few times and have modified it slightly from the original based on the preferences of myself and my guests. I’m not saying the Death & Co. recipe is wrong, just that I’ve opted to make this punch a little less sweet and a tad more boozy. Read more

3 Exceptional Halloween Cocktails That Aren’t Cheesy

corpse_reviver_#_2
For the cocktail enthusiast, Halloween can be a tricky holiday. There is no shortage of cocktails and punches with over the top garnishes and sugary, colorful concoctions that people are hell-bent on shooting. Luckily, there are several options that don’t require the enthusiast to sell their soul. Here are three that I’ve specifically selected for Halloween.
 

Read more

Sage-Infused Dolin Blanc

Sage-Infused Dolin Blanc
 
This recipe is from the exceptional Death & Co. cocktail book.
Author:
Recipe Type: Cocktail
Ingredients
  • ½ ounce dried* whole sage leaves
  • 750mL bottle of Dolin Blanc Vermouth
Instructions
  1. Combine vermouth and sage leaves in a container and let stand at room temperature for 1 hour and 15 minutes, stirring occasionally.
  2. Strain and re-bottle.
Notes
*Fresh sage leaves will work, just taste the infusion periodically to ensure it doesn't become bitter or vegetal.

If you're wondering what to make with this infusion, the Sage's Serum is a great option for starters!
 

3 SUZE Cocktails to Expand Any Palate

Earl Grey White Negroni

As we age, our palates change, and whether that’s due to physiology or simply preference is akin to the nature versus nurture debate. Reality is likely a combination of both. Sometimes we call certain tastes “acquired” and research suggests that there is indeed a baseline amount of exposure to a new flavor that must occur before it becomes preferred. Developing a palate for the bitter notes of hops in beer or the bitter acidity in black coffee are two prime examples. Around the age of 40, Read more