Do You Want My Hat or My Money?

It’s hard to resist naming a cocktail for a good story. Friend of the pop-up (and Neat Bird backer) Micah Lee shared a story with us where an over-eager host tried to take his hat at a restaurant. He insisted on keeping it, posing the eponymous question, do you want my hat or my money?

I’d been playing around a lot with Pegu Club specs at the time. I learned several years ago that in its original form, the Pegu Club was not a traditional Daisy spec, as I’d assumed. Instead, Andrew Willett argues, it’s a martini variation - 2 oz of base spirit, 3/4 of orange liqueur, a dash of Angostura, and a mere barspoon of citrus. The resulting drink is still meant to be stirred, and the tiny amount of citrus adds just enough lift and acidity that vermouth isn’t missed. I’m in love with these things. I substituted the original spirit, gin, for long standing favorite Rujero Singani. The result is one of the brightest and most refreshing spirit-forward drinks I’ve ever had.

Do You Want My Hat or My Money?

• 2 oz Rujero Singani

• .75 oz Pierre Ferrand Dry Curacao

• 1 bsp fresh lime juice

• 1-2 dashes Angostura bitters

Combing all ingredients in a mixing glass. Stir, and strain into a chilled Nick & Nora. No garnish.

Enzo the Baker

Here’s a quick and easy recipe to make use of my (less quick, less easy) Creme de Cacao recipe (Available here). It’s a Godfather variation, named for a bar guest’s favorite character in the film.

Enzo the Baker

• 1.5 oz Monkey Shoulder blended Scotch

• 1 oz MCC Creme de Cacao

• 1 dash Angostura bitters

Combine all ingredients in a mixing glass. Stir, and strain onto fresh ice in a rocks glass. No Garnish. 

No New Friends

Frequent flyers will know that we adore Laird's Applejack - this cocktail is an exercise in simplicity, using barrel aged Peychaud’s bitters and PX sherry to help the apple brandy pop. It’s served Sazerac style, in a chilled rocks glass, sans ice.

No New Friends:

• 2 oz Laird’s Applejack 86

• .5 oz PX sherry

• 2 dashes Barrel Aged Peychaud’s

Combine all ingredients in a mixing glass. Add ice and stir, then strain into a chilled rocks glass. Express and discard a lemon twist (optional)

Stigi Fizz

I love strawberries…the fact that Virginia grows some of the best in the country makes me want to do my best to use them for as long as possible. Dave Arnold’s justino method, as outlined in liquid intelligence, allows quick and thorough infusion of the fruit into spirits.

280g of strawberries is about right for 750ml of spirit. For this cocktail I use a 50/50 blend of reposado tequila (I love the play of vanilla and strawberry) and a solid espadin mezcal for some smoke. A quick spin, and we’re off to the races and ready to make this delicious, summery sour, served down.

Stigi Fizz

• 2 oz teqmez justino

• .75 oz fresh lime juice

• .75 oz simple syrup

• 1 oz aquafaba or one egg white

Combine all ingredients in a tin, dry shake, then add ice and shake again. Strain into a chilled rocks glass, sans ice, and garnish with a couple cracks of high quality, fresh ground black pepper.