xxGastronomista's posts
A Chocolate Old Fashioned made with Tuthilltown Cacao Liqueur, Black Walnut Bourbon Liqueur, Rare Breed Bourbon, and a kick of Tabasco Raspberry Chipotle Hot Sauce.  *xxGastronomista

A Chocolate Old Fashioned made with Tuthilltown Cacao Liqueur, Black Walnut Bourbon Liqueur, Rare Breed Bourbon, and a kick of Tabasco Raspberry Chipotle Hot Sauce.

#11389
White Whiskey Bloody Marys. *xxGastronomista

White Whiskey Bloody Marys.

#11322
Honey Solera Aged Daiquiri *xxGastronomista

Honey Solera Aged Daiquiri

#11085
A Casa Dragones Blanco Tequila Old Fashioned created by Jim Meehan of PDT *xxGastronomista

A Casa Dragones Blanco Tequila Old Fashioned created by Jim Meehan of PDT

#10986
Garden to Glass Sous Vide Bloody Mary.  Made with Fresh Beefsteak Tomatoes, Fresh Lemon Peel, and Whole Spices for a refreshing take on the classic Bloody Mary! *xxGastronomista

Garden to Glass Sous Vide Bloody Mary. Made with Fresh Beefsteak Tomatoes, Fresh Lemon Peel, and Whole Spices for a refreshing take on the classic Bloody Mary!

#10908
Aged Gin & Tonic *xxGastronomista

Aged Gin & Tonic

#10898
Orange-Chile Rosé Spritz *xxGastronomista

Orange-Chile Rosé Spritz

#10786
The Molegroni - A variation on the classic Negroni inspired by Oaxacan Mole.  *xxGastronomista

The Molegroni - A variation on the classic Negroni inspired by Oaxacan Mole.

#10785
Sakura - Ultimat Vodka, Unfiltered Nigiri Sake, Yuzu, Lemon, and Honey Syrup *xxGastronomista

Sakura - Ultimat Vodka, Unfiltered Nigiri Sake, Yuzu, Lemon, and Honey Syrup

#10771
The Sazerac, Improved.  *xxGastronomista

The Sazerac, Improved.

#10760
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Cherry Blossom Gin Fizz - Gin, Luxardo Maraschino, Pama Liqueur, Egg White, and Cecl & Merl Cherry Bitters. *xxGastronomista

Cherry Blossom Gin Fizz - Gin, Luxardo Maraschino, Pama Liqueur, Egg White, and Cecl & Merl Cherry Bitters.

#10727
Ancho Paloma - Milagro Reposado, Ancho Reyes chile liqueur, fresh lime, topped with grapefruit soda. *xxGastronomista

Ancho Paloma - Milagro Reposado, Ancho Reyes chile liqueur, fresh lime, topped with grapefruit soda.

#10711
Thrice Smoked Margaritas - Tabasco Infused Tequila, Ancho Reyes Liqueur, Lime, Smoked Simple Syrup, and Tabasco Family Reserve Hot Sauce.  *xxGastronomista

Thrice Smoked Margaritas - Tabasco Infused Tequila, Ancho Reyes Liqueur, Lime, Smoked Simple Syrup, and Tabasco Family Reserve Hot Sauce.

#10680
Blood Orange Negroni - Blood Orange Gin, Campari, & Punt E Mes. *xxGastronomista

Blood Orange Negroni - Blood Orange Gin, Campari, & Punt E Mes.

#10672
Opal Basil Gimlet - Homemade Basil Gin, Fresh Lime, Simple Syrup, topped with Opal Basil leaves. *xxGastronomista

Opal Basil Gimlet - Homemade Basil Gin, Fresh Lime, Simple Syrup, topped with Opal Basil leaves.

#10645
Artichoke Negroni - a new take on the classic Negroni made with Artichoke Gin, Cynar, Cocchi Bianco, and with a Grapefruit Express.  *xxGastronomista

Artichoke Negroni - a new take on the classic Negroni made with Artichoke Gin, Cynar, Cocchi Bianco, and with a Grapefruit Express.

#10616
The Montane Cocktail made with Veuve Ambal Bubbly, Hella Bitters, Dram Pine Syrup, Punt E Mes, and fresh lemon peel. *xxGastronomista

The Montane Cocktail made with Veuve Ambal Bubbly, Hella Bitters, Dram Pine Syrup, Punt E Mes, and fresh lemon peel.

#10549
The Smoky Old Mate - a bottle aged cocktail made with Black Grouse, Cynar, and Sweet Vermouth. *xxGastronomista

The Smoky Old Mate - a bottle aged cocktail made with Black Grouse, Cynar, and Sweet Vermouth.

#10155
Whiskeys You Should Be Drinking - Limited Edition Bottles and New Favorites.  *xxGastronomista

Whiskeys You Should Be Drinking - Limited Edition Bottles and New Favorites.

#10118
Pear Gin Fizz with Belle de Brillet Poire Williams Au Cognac and Barr Hill Gin made with raw Vermont Honey.  *xxGastronomista

Pear Gin Fizz with Belle de Brillet Poire Williams Au Cognac and Barr Hill Gin made with raw Vermont Honey.

#9430
Rare Japanese Whisky Bar - Yamazaki 18 yr, Yamazaki 25 yr, Hakushu 25 yr, and Hibiki 21 yr.  *xxGastronomista

Rare Japanese Whisky Bar - Yamazaki 18 yr, Yamazaki 25 yr, Hakushu 25 yr, and Hibiki 21 yr.

#9375
The Bad Dog Greyhound - A perfect cocktail for the bad, the fiery, and the untamed. *xxGastronomista

The Bad Dog Greyhound - A perfect cocktail for the bad, the fiery, and the untamed.

#9319
A riff on the Dark & Stormy made with Campari, Barrow's Intense Ginger Liqueur, and Ginger Kombucha. *xxGastronomista

A riff on the Dark & Stormy made with Campari, Barrow's Intense Ginger Liqueur, and Ginger Kombucha.

#9242
Gastronomista shares the Violet Gin Fizzie - a gorgeous light and floral cocktail perfect for spring - made with Hendrick's Gin and Creme de Violette.  *xxGastronomista

Gastronomista shares the Violet Gin Fizzie - a gorgeous light and floral cocktail perfect for spring - made with Hendrick's Gin and Creme de Violette.

#9213
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LA's Gabriella Mlynarczyk shares her recipes for the Brown Butter Banana Mai Tai, and her favorite Mezcal Cocktail with celery juice and smoked salt.  *xxGastronomista

LA's Gabriella Mlynarczyk shares her recipes for the Brown Butter Banana Mai Tai, and her favorite Mezcal Cocktail with celery juice and smoked salt.

#9111
Not your typical fall cocktail: a spin on the Sazerac made with Bourbon, Absinthe, Honey, and fresh hops.  Created by Steve Wood.  *xxGastronomista

Not your typical fall cocktail: a spin on the Sazerac made with Bourbon, Absinthe, Honey, and fresh hops. Created by Steve Wood.

#8583
Owney's Rum made by The Noble Experiment in Bushwick, Brooklyn. *xxGastronomista

Owney's Rum made by The Noble Experiment in Bushwick, Brooklyn.

#8582
Gastronomista's coverage of the Manhattan Cocktail Classic Gala 2012 ... carbonated Negronis and all ! *xxGastronomista

Gastronomista's coverage of the Manhattan Cocktail Classic Gala 2012 ... carbonated Negronis and all !

#7569
The Corn Goddess by Dave Wondrich - made with Campari, Gin, Corn, Fresh Tomatoes, and topped with sage.  Surprisingly delicious! *xxGastronomista

The Corn Goddess by Dave Wondrich - made with Campari, Gin, Corn, Fresh Tomatoes, and topped with sage. Surprisingly delicious!

#6792
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