Cocktail Thyme

By Raul Faria Cocktail Thyme was created for Chef Scott Conant’s restaurant Scarpetta inside the Cosmopolitan Hotel and Casino. It features Absolut Craft Smokey Tea and Campari along with a honey and lemon to create an Aperitif style Sour. I wanted to play off the freshness and savory herbs that are utilized in authentic Italian […]

The Astor Martini

by Raul Faria The Astor Martini is cocktail #19 in the Joy of Mixology book by Gaz Regan. It’s a fairly straightforward combination of Ketel One vodka, Campari and grapefruit juice. It’s citrusy, tart and very refreshing. This is a fun canvas for experimentation and modification like adding some Peychaud’s bitters, or maybe swapping in […]

The Missionary Proposition

by Raul Faria The Missionary Proposition was named after the liqueur Benedictine, which brings to mind images of Benedictine Monks working on healing potions of different herbs and flowers. Wait… what did you think that name meant? Get your mind out of the gutter! The name is a fun double entendre and the cocktail itself […]

Canale Spritz

by Raul Faria The Canale Spritz is named after Canale, Italy; where Frangelico is produced. The Canale Spritz is also an aperitif cocktail, which is typically a dry and/or bitter cocktail enjoyed before a meal to stimulate the appetite. Frangelico is not normally associated with the words dry and bitter but I found its characteristic […]

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