Published on September 28th, 2012 | by Dipsology0
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.
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 www.prohibitionbakery.com
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.
McKITTRICK OLD FASHIONED
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.
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.
TONIC & GIN
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.
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.
Combine ingredients in a shaking tin, shake and strain over ice.