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Marie Zahn: Bartenders Worth a Damn

After floating around at a variety of establishments, Marie found herself focusing more on craft cocktails, beers and above all, bourbon.

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Mae Governale: Bartenders Worth a Damn

Mae graduated from Columbia Chicago with a degree in film. She spent time in Los Angeles and Rio. She held down a respectable corporate job. But through it all, Mae had a second life: bartending.

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Chris Marty: Bartenders Worth a Damn

Chris Marty is a bartender at Untitled 111. He’s been an industry lifer since the age of thirteen, and has been behind the stick for fourteen years.

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Archangel

Created by Daniel A. Godinez of Rosewood Cocktail Development Consulting and Pasta Moon, Half Moon Bay CA
  • 2 oz Angel’s Envy
  • ¼ oz Simple Syrup
  • 4 slices of Bosc Pears
  • ¼ oz Sonoma Walnut Liqueur
  • Splash of Old Fashion Btters
  • Splash of Fresh Lemon Juice

Muddle the bosc pear and add remaining ingredients Shake and double strain into a chilled cocktail glass.  Garnish with a slice of pear and a dusting of fresh cinnamon.

 



Cherry Vanilla Bourbon Phosphate

Created by Bill Norris of Haddingtons, Austin TX
  • 1½ oz Angel’s Envy
  • ½ oz Grenadine
  • ½ oz Acid Phosphate
  • 2 dashes Vanilla Extract
  • Soda Water

Stir the first four ingredients and splash with soda water.



Fall Back

Created by Matt Norris of Soluna Café and Lounge, San Francisco
  • 2 oz Angel’s Envy
  • 1 oz Crispin Brut Hard Cider
  • ¼ oz Tempus Fugit Creme de Cacao
  • 1 barspoon St Elizabeth’s Allspice Dram
  • 2 dashes of Angostura Bitters

Stir with ice to chill, strain into a cocktail coupe and garnish with lemon peel.

 

 



Paradise Lost

Created by Danielle Marchant of Monarch, San Francisco
  • 2 oz Angel’s Envy
  • ½ oz DiSarrano Amaretto
  • ½ oz Lemon Juice
  • 1 Egg White
  • ½ oz Simple Syrup

Dry shake to emulsify the egg white, add ice shake and serve in martini or coup with 5 drops of Scrappys Chocolate bitters on foam, Luxardo cherry. Rim glass with orange oil.

 



Peace Treaty

Created by Jason Beatty, Indianapolis IN
  • 1 ¼ oz Angel’s Envy Bourbon
  • ¼ oz St-Germain Elderflower
  • 2 ¼ oz Rooibus Tea, lightly sweetened with cane syrup and lemon juice
  • ¼ oz Peach-Violet Essence*
  • Violets frozen in ice spheres
  • 1 wedge of Peach

Build in a collins glass, spray the essence over the top and garnish with peach wedge.
*Peach-Violet Essence: 1 cup freshly sliced peach wedges, 1 cup peach nectar (no sugar added), 1/2 cup water, 1/8 cup loosely packed violet leaves, and 1/8 tsp tartaric acid powder.  Bring juice and water to a boil. Add sugar and stir until dissolved. Add peaches and simmer for 8 minutes. Add violets and simmer 5 more minutes. Stir in tartaric acid powder. Cool slightly and liquify in blender. Cool completely and strain to remove excess. Makes approximately 12 oz. Will keep for up to 2 weeks if refrigerated.



Southern Dixie

Created by Daniel Godinez of The New Easy, Oakland, CA
  • 1½ oz Angel’s Envy
  • ¾ oz Lemon Juice
  • ½ oz Vanilla Syrup
  • 1 oz Grilled Peach Purée
  • ¾ oz Egg White

Method: dry shake to emulsify the egg white, add ice shake, strain into a chilled cocktail coupe. Garnish: Angostura bitters and a mint garnish.

 

 

 



The Angel’s Tongue

Created by Nathan Ozug of Longman & Eagle, Chicago
  • 2 oz Angel’s Envy
  • ½ oz Warres Otima Port
  • ½ oz Carpano Antica
  • ¼ oz Yellow Chartreuse
  • 1 barspoon Luxardo Maraschino
  • 2 dashes Angostura Orange Bitters

Stir and strain into rocks glass, serve with flaming orange zest.



The Fallen Angel

Created by Angel Teta, Portland
  • 2 oz Angel’s Envy
  • ½ oz Ruby Port
  • ½ oz Lemon Juice
  • ½ oz Apple Cinnamon Fall Syrup
  • 2 dashes Scrappy’s Aromatic Bitters
  • Flamed Orange Peel

Shake, double strain into a martini glass, flame orange peel over cocktail. Cheers!

 



The Marriage of Heaven and Hell

Created by Chip McLaughlin of Urban Enoteca, Seattle WA
  • 2½ oz Angel’s Envy Bourbon
  • ½ oz Carpano Antica
  • ¼ oz Fresh Lemon Juice
  • Lemon Zest
  • Smoked Ice
  • 1½ oz Ginger Beer

Put an open top container of water in a smoker and smoke it like you would a meat. After a certain period of time, take the water and pour it into ice molds, then freeze it.



Tilted Halo

Created by Victoria D’Amato-Moran, Owner of Cent’Anni Cocktails & Pizans Italian Seafood Room
  • 2 oz Angel’s Envy
  • 2 dashes Bar Keep Apple Bitters
  • 1 oz Cent’ Anni Cocktails Lemon Spice Syrup
  • 2 oz Organic Unfiltered Apple Juice
  • 1 oz Pear Nectar

Build all ingredients in a mixing glass. Add Ice. Shake well. Strain over fresh ice in a collins glass. Garnish: Apple Fan & Thin Lemon Wheel. The Apple fan should be gilded in Gold Leaf for the Halo effect…

 



Veritas en Bourbon

Created by Kris von Dopek of Duchamp, Chicago IL
  • 1½ oz Angel’s Envy
  • ¾ oz Drambuie
  • ¾ oz Six Grapes Port
  • ¾ oz Dry French Vermouth
  • 2 dashes Fee’s Whiskey Barrel Bitters

Strain into a coupe glass.