holy city handcraft | RECIPES
Filter by Category
- Amaro
- Aperitivo
- Aperol
- Apple Jack
- Axia
- BBQ
- Baiju
- Beer
- Benedictine
- Blog
- Bourbon
- Brandy
- Cachaça
- Campari
- Canadian Whiskey
- Champagne
- Charleston
- Chartreuse
- Clairin
- Classics
- Cocktails
- Coffee
- Cognac
- Creme de Noyaux
- Events
- Fernet
- Filipino
- Food
- Gin
- HighPour
- Highball
- Home Bar
- Irish Cream
- Irish Whiskey
- Japanese Whiskey
- Julep
- Licor43
- Lillet
- Liquer
- Little Saints St. Oak
- Locations
- Maraschino
- Margarita
- Martini
- Mezcal
- Midori
- Mijenta Blanco
- Negroni
- Non-Alcoholic
- Pimm's
Filter by Tags
- Almond
- Ancho
- Aperol
- Brown Sugar
- Butter
- Butterfly Pea Flower
- Green Chile
- Grenadine
- Habanero
- Jackfruit
- Kombucha
- Lumpia Wrappers
- MSG
- Maraschino
- NationalRumDay
- Pineau Des Charentes
- Raisin
- Rye
- Saba Banana
- Sorghum
- Sprinkles
- Tiny
- Tripple Sec
- Vinegar
- aaron
- aaron franklin
- absinthe
- achiote
- agave nectar
- agave syrup
- aged
- allspice
- amaro
- angostura bitters
- anise
- aperol
- appetizer
- apple
- apple cider
- apple jack
- apple wood
- apricot
- aquafaba
- artisan meat share
- asian
- bacon
- balsamic
- banana
- bar cart
- barrel proof
State of Mind
Style is personal. So why should your cocktail try to copy somebody else’s?
I teamed up with my friends at Ralph Lauren Fragrances to build a cocktail around their Ralph’s Club New York Parfum, and the fragrance did most of the talking. Black currant, cognac, oud wood. That’s basically a drink order.
So we built a Manhattan style sipper with cognac as the base, swapped the sweet vermouth for creme de cassis and a touch of dry vermouth, added a barspoon of absinthe and a few dashes of bitters, then finished it with an expressed lemon twist for brightness. Given the NY roots on this bottle, I’m calling it The State of Mind.
Cheers, y’all!
