On a very rainy day this past September (my birthday, as it happened) I shot a series of cocktails from Antoine Hodge at Baccarat Hotel, that swanky pile of bricks conveniently located across the street from MoMA. This signature drink of Antoine's just showed up over on Chilled Magazine's IG, with my photo. The hotel's bar is one of the more opulent drinking chambers I've ever been in. And it made for some pretty shots.
THE GUILLOTINE
1 1/2 oz. Avuá Jequitibá Rosa Cachaça
1 oz. Lemon Juice
3/4 oz. Ginger Juice
1/2 oz. Drambuie
1/4 oz. Cardamom Honey
2 dashes Cardamom Bitters
Laphroaig (for Rinse)
Dired Kumquat and Bee Pollen (for Garnish)
Preparation: Add all ingredients to cocktail shaker and shake. Pour into a stemless, Laphroaig-rinsed Mille Nuit Champagne Flute. Garnish with a dried kumquat and bee pollen.
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