"It's not just throwing something in a glass," Barich said. "Having my hands in every single step of the creative process — it's what drives me to keep wanting to do it."
1 1/2 ounces Kronan Swedish Punsch liqueur
1 1/2 ounces King's Ginger liqueur
3/4 ounce fresh squeezed lime juice
1 egg white
Orange zest and pink peppercorn to garnish
Fill a cocktail shaker up halfway with ice. Add the Punsch, Ginger liqueur and egg white to the shaker. Shake vigorously for 20-25 seconds. It should have a frothy topping. Strain it twice to remove ice particles. Pour into a glass, and garnish with five or six scrapes of orange zest and 2-3 twists of cracked pink peppercorn.
Courtesy of Of Love and Regret
Hairdresser on Fire
1 ounce Sombra Mezcal
1 1/3 ounces Lustau East India Solera sherry
1 ounce Campari
1 ounce Lemon Juice
1 teaspoon demerara syrup
Chill a cocktail glass by placing it in the freezer, or letting it sit filled with ice water for several minutes. Add mezcal, sherry, Campari and lemon juice to a cocktail shaker. Shake hard and strain into the chilled cocktail glass. Cut a lime twist and express its oils over the drink. Discard the twist and serve.
Demerara syrup: In a small pot, combine two cups of demerara sugar and one cup of water. Bring to a boil, stirring frequently and let simmer until all of the sugar is dissolved. Cool syrup and store in refrigerator before using.
Courtesy of Fleet Street Kitchen
New York Sour
1 3/4 ounces rye or bourbon (rye is preferred)
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
1 ounce red wine with body (such as zinfandel or malbec)
Shake the rye or bourbon, lemon juice and simple syrup with ice, then strain over ice into glass. "Float" (pour on top) the red wine afterward. Garnish with orange wedge and cherry.
Courtesy of Birroteca