Published on September 28th, 2012 | by Dipsology


Get Dipsy at Home: Recipes from our launch party

Our launch party exceeded all of our expectations – a sold out crowd of cocktail enthusiasts, the city’s best bartenders serving fantastic drinks, and delicious nibbles.  For all of you who came – thank you!  For those of you who couldn’t make it – we look forward to seeing you at the next one!

You can also relive the moment or check out what you missed with our Facebook album.

In the meantime, here are the recipes for the drinks we had on offer, so that if the spirit moves you, you can get into a little DIY.  Should you need to stock up your bar gear – including shakers, jiggers, bitters and those great silicone ice molds (because you can’t make great cocktails without great ice) – we recommend you skip over to Cocktail Kingdom.  Just tell them Dipsology sent you!

And if you’re wondering where you can pick up some of the yummy snacks we had on offer, don’t fret, they do take out as well so you can recreate the entire Dipsology experience on your couch.


Salumè: An Italian salumeria and culinary laboratorio in Soho located at 330 West Broadway between Canal and Grand. Follow @salumenewyork or visit

Beecher’s Handmade Cheese: Self explanatory. Located at 900 Broadway at the corner of 20th Street. Follow @beechersny or visit

Prohibition Bakery: Boozy cupcakes with flavors like Mojito, Beer & Pretzel (the fav at our party) and Irish Car Bomb.  Watch out for their elusive Scotch & Cigar one too …. Located at 9 Clinton Street between Houston and Stanton. Follow @prohibitionbake or visit

Shout out to the great people at Hundredweight Ice as well, who provided us with our kick-ass cubes. 

adapted by Dan Greenbaum Bar Manager & Co-Owner at The Beagle

1 oz The Black Grouse Scotch
1 oz Lustau Don Nuño Oloroso Sherry
1/2 oz Red Currant Syrup
1/2 oz Lemon Juice
Lemon peel garnish

Combine all ingredients in shaking tin with ice, shake and strain into coupe. Garnish with a lemon twist.

Visit Dan & The Beagle at 162 Avenue A, at 10th Street, follow @thebeaglenyc or visit

created by Theo Lieberman, Head Bartender at The Lantern’s Keep

2 oz Bourbon
1 oz Lustau San Emilio Pedro Ximenez Sherry
2 Dashes Bittermens Mole Bitters
Brandied Cherry Garnish

Combine all ingredients with one large ice cube in glass, stir.

Visit Theo and The Lantern’s Keep at 49 West 44th St. in The Iroquois Hotel, follow @lanternskeep or visit

created by Meaghan Dorman, Head Bartender at The Raines Law Room

1 oz La Diablada Pisco
1/2 oz simple syrup
1/2 oz lemon juice
a few red grapes
Moet & Chandon Rosé Champagne

In a shaker, muddle grapes with lemon juice and simple syrup. Add Pisco and shake with ice. Strain into a champagne flute and top with champagne.

Visit Meaghan and The Raines Law Room at 48 West 17th Street between 5th & 6th Avenue, follow @raineslawroom or visit

by Tom Richter,  Creator, Formulist & Chief Bottle Washer of Tomr’s Tonic; Head Bartender at The Beagle

1 oz Tomr’s Tonic
2 oz New York Distilling Company Perry’s Tot Gin
3 oz Club Soda
lime wheel garnish

Combine all ingredients in a tall glass over ice and stir.

Learn more about Tom and Tomr’s Tonic at or follow @tomrstonic

created by Walt Easterbrook, Co-Owner at Artisan Elixirs

1 1/2 oz Reposado Tequila
3 oz Golden Ginger
2 Dashes of Angostura Bitters

Combine tequila and Golden Ginger over ice, stir and top with bitters.


2 oz Woodford Reserve Bourbon
2 oz Golden Ginger
1/2 oz Simple Syrup
3 Dashes of Angostura Bitters
6 – 8 Mint Sprigs

Combine ingredients in a shaking tin, shake and strain over ice.

Get more information about Artisan Elixirs at or follow @artisanelixirs

About the Author

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