We love these people and what they do...
especially with our amers

Every once in a while there is a beautiful alchemy. Tom Waits called it "the heart of Saturday night". It's out there mixed in with a blend of laughter, good company and conversation, maybe some music, a game, something you love to eat,
and great bartenders working their magic. It's the promise of new adventures or the
memory of past ones. Never the same for anyone, sometimes elusive,
but always filled with hope. Here's hoping you find your heart
on Saturday night and every other day of the week.    

Julia Momose Food and Wine Best New Bartender 2016 Moon's Age 1.5 oz Wolfberger Amer Fleur de Joie 1.5 oz Hibiki Harmony .5 oz Cocchi di Torino .25 oz Suze .25 oz Fernet Branca Method: Stirred Glassware: Single Rocks; Large Rock Garnish: Lemon Expression created while working at The GreenRiver in Chicago photo: Kristine Sherred

Julia Momose Food and Wine Best New Bartender 2016

Moon's Age
1.5 oz Wolfberger Amer Fleur de Joie
1.5 oz Hibiki Harmony
.5 oz Cocchi di Torino
.25 oz Suze
.25 oz Fernet Branca

Method: Stirred
Glassware: Single Rocks; Large Rock
Garnish: Lemon Expression
created while working at The GreenRiver in Chicago
photo: Kristine Sherred


We love these people and what they do...
especially with our amers 

Chris Hannah James Beard Award Winner  Creole .1.5 oz. Rye .5 oz. Wolfberger Wolfamer .25 oz. Punt e' Mes .35 oz. Benedictine Combine ingredients in mixing glass with ice. Stir and strain into a chilled coupe. Garnish Lemon peel.    Created by Chris Hannah for Arnaud's French 75 New Orleans, Louisiana  

Chris Hannah James Beard Award Winner 

Creole
.1.5 oz. Rye
.5 oz. Wolfberger Wolfamer
.25 oz. Punt e' Mes
.35 oz. Benedictine

Combine ingredients in mixing glass with ice.
Stir and strain into a chilled coupe.
Garnish Lemon peel.   

Created by Chris Hannah for Arnaud's French 75
New Orleans, Louisiana


 


We love these people and what they do...
especially with our amers 

Maxwell Britten James Beard Award Winner  Dandy Onassis 1.5 oz. Applejack .75 oz. Wolfberger Wolfamer 1 oz. Fresh Grapefruit juice 1 barspoon Apple Butter .5 oz. Apple Liqueur .25 oz. Cinnamon Syrup 2 dashes Orange Bitters Build in Boston Tin Ice: Crushed Straw: Sip Sticks Garnish: 3-5 fanned apple slices with Cinnamon shavings Glassware: Snifter created while at Maison Premiere Photo: Derrick Leung

Maxwell Britten James Beard Award Winner 

Dandy Onassis
1.5 oz. Applejack
.75 oz. Wolfberger Wolfamer
1 oz. Fresh Grapefruit juice
1 barspoon Apple Butter
.5 oz. Apple Liqueur
.25 oz. Cinnamon Syrup
2 dashes Orange Bitters

Build in Boston Tin
Ice: Crushed
Straw: Sip Sticks
Garnish: 3-5 fanned apple slices with Cinnamon shavings
Glassware: Snifter
created while at Maison Premiere
Photo: Derrick Leung


We love these people and what they do...
especially with our amers 

Jack McGarry International Bartender of the Year 2013 Jack of Diamonds 3 Dashes Peychaud’s Bitters .5 Teaspoon Cane Syrup .25 oz Verjus .25 oz Wolfberger Amer Gingembre .25 oz Creme de Noyeau 1 oz Oloroso Sherry 1 oz Remy Marin 1738 Cognac Method: Stirred Glassware: Nick & Nora Garnish: Lemon Oils Created by Jack McGarry for The Dead Rabbit, Volume 3, 2015 Illustration: Mark Reihill  

Jack McGarry International Bartender of the Year 2013

Jack of Diamonds
3 Dashes Peychaud’s Bitters
.5 Teaspoon Cane Syrup
.25 oz Verjus
.25 oz Wolfberger Amer Gingembre
.25 oz Creme de Noyeau
1 oz Oloroso Sherry
1 oz Remy Marin 1738 Cognac

Method: Stirred
Glassware: Nick & Nora
Garnish: Lemon Oils


Created by Jack McGarry for The Dead Rabbit, Volume 3, 2015
Illustration: Mark Reihill


 


We love these people and what they do...
especially with our amers 

Jillian Vose   Bartender of the Year  2017 Nominee -Spirited Awards Louis In Versailles .75 oz Black Dirt Apple Jack .75 oz Wolfberger Amer Gingembre .75 oz Yellow Chartreuse .75 oz Fresh Lime Juice .25 oz Cinnamon Bark Syrup Method: Shaken Glassware: Sour Glass Garnish: None Created by Jillian Vose, Bar Manager The Dead Rabbit NYC photo: Thomas Haroldson    

Jillian Vose   Bartender of the Year  2017 Nominee -Spirited Awards

Louis In Versailles
.75 oz Black Dirt Apple Jack
.75 oz Wolfberger Amer Gingembre
.75 oz Yellow Chartreuse
.75 oz Fresh Lime Juice
.25 oz Cinnamon Bark Syrup

Method: Shaken
Glassware: Sour Glass
Garnish: None

Created by Jillian Vose, Bar Manager The Dead Rabbit NYC
photo: Thomas Haroldson

 


 


We love these people and what they do...
especially with our amers 

Tenzin Samdo Boston Bartender of the Year 2015 Dharamsala 2 oz. Blended Scotch (bespoken) .5 oz. Wolfberger Amer Gingembre .5 oz Fresh Lemon Juice .5 oz. Darjeeling Ginger Tea Syrup Combine ingredients. Shake. Strain over one large ice cube. Glassware: Porcelain Cup Garnish: Red Mukhwas and Lemon Peel created for Tavern Road at Fort Point, Boston, Massachusetts photo: Tenzin Dorjee

Tenzin Samdo Boston Bartender of the Year 2015

Dharamsala
2 oz. Blended Scotch (bespoken)
.5 oz. Wolfberger Amer Gingembre
.5 oz Fresh Lemon Juice
.5 oz. Darjeeling Ginger Tea Syrup

Combine ingredients. Shake. Strain over one large ice cube.
Glassware: Porcelain Cup
Garnish: Red Mukhwas and Lemon Peel

created for Tavern Road at Fort Point, Boston, Massachusetts
photo: Tenzin Dorjee


We love these people and what they do...
especially with our amers 

Todd Maul    James Beard Award Nominee Réveiller 1 oz. Hayman’s Navy Strength Gin 1/2 oz. Hayman’s London Dry Gin 1/2 oz. Carpano Antica Vermouth 1/2 oz. Dolin Sweet Vermouth 1/2 oz. clarified lime juice (clarification via centrifuge)  Shake, strain into frozen amer and sherry rocks glass.   Freeze 1/2 oz. Wolfamer to the bottom of a rocks glass. Once frozen, place a 1/4 oz. of amontillado sherry on top of the amer and refreeze the glass. created by Todd Maul for café artscience Cambridge, Massachusetts Photo: Wayne Chinnock Photography

Todd Maul    James Beard Award Nominee

Réveiller
1 oz. Hayman’s Navy Strength Gin
1/2 oz. Hayman’s London Dry Gin
1/2 oz. Carpano Antica Vermouth
1/2 oz. Dolin Sweet Vermouth
1/2 oz. clarified lime juice (clarification via centrifuge) 

Shake, strain into frozen amer and sherry rocks glass.  

Freeze 1/2 oz. Wolfamer to the bottom of a rocks glass.
Once frozen, place a 1/4 oz. of amontillado sherry on top of the amer and refreeze the glass.

created by Todd Maul for café artscience
Cambridge, Massachusetts
Photo: Wayne Chinnock Photography


We love these people and what they do...
especially with our amers 

Mari Howe Mon(k)ey Ball 2 oz. Monkey Shoulder Scotch .75oz. Amer Gingembre .25 oz. Benedictine 4 Dashes Angostura bitters Combine ingredients and stir with ice to chill.  Strain up into cocktail glass.   Finish by expressing a lemon peel and garnishing with candied ginger on a pick. Created by Mari Howe for Cowboy Ciao Scottsdale, Arizona Photo: Barbara Sullivan Photography  

Mari Howe

Mon(k)ey Ball
2 oz. Monkey Shoulder Scotch
.75oz. Amer Gingembre
.25 oz. Benedictine
4 Dashes Angostura bitters

Combine ingredients and stir with ice to chill. 
Strain up into cocktail glass.  
Finish by expressing a lemon peel and garnishing with candied ginger on a pick.

Created by Mari Howe for Cowboy Ciao
Scottsdale, Arizona
Photo: Barbara Sullivan Photography

 


We love these people and what they do...
especially with our amers 

Ciaran Wiese Wolfberger Punch 1.5 oz. Wolfberger Wolfamer .25 oz. Pomegranate Syrup .5 oz. “Brandy” (Split 75/25 Cognac & Jamaican Rum) Club Soda Fill highball glass with ice. Add Wolfamer, Pomegranate syrup, top with soda and lightly stir. Float  Cognac/Rum Split.  Squeeze lemon twist and garnish. Serve with straw.  A twist on a classic created by Ciaran Wiese for Agustin Kitchen Photo: Toni Savanna Photography

Ciaran Wiese

Wolfberger Punch
1.5 oz. Wolfberger Wolfamer
.25 oz. Pomegranate Syrup
.5 oz. “Brandy” (Split 75/25 Cognac & Jamaican Rum)
Club Soda

Fill highball glass with ice. Add Wolfamer, Pomegranate syrup, top with soda and lightly stir. Float  Cognac/Rum Split.  Squeeze lemon twist and garnish. Serve with straw. 

A twist on a classic created by Ciaran Wiese for Agustin Kitchen
Photo: Toni Savanna Photography


We love these people and what they do...
especially with our amers 

Rory Caviness La Joie De Vivre 1.25 oz. Wolfberger Amer Fleur De Joie .75 oz. Ransom Old Tom Gin .25 Ardbeg 10 Single Malt Scotch 1 dash Bitter Truth Jerry Thomas' Own Smoke lemon twist and a half cinnamon slick over a stone surface with a torch. Place a chilled old fashioned glass over top and let the aromatics fill the glass. Stir above ingredients over ice to chill, then strain into glass over on large ice cube.  Created by Rory Caviness for La Voile Boston, Massachusetts Photo: Connor Button

Rory Caviness

La Joie De Vivre
1.25 oz. Wolfberger Amer Fleur De Joie
.75 oz. Ransom Old Tom Gin
.25 Ardbeg 10 Single Malt Scotch
1 dash Bitter Truth Jerry Thomas' Own

Smoke lemon twist and a half cinnamon slick over a stone surface with a torch. Place a chilled old fashioned glass over top and let the aromatics fill the glass. Stir above ingredients over ice to chill, then strain into glass over on large ice cube. 

Created by Rory Caviness for La Voile
Boston, Massachusetts
Photo: Connor Button


We love these people and what they do...
especially with our amers 

Curtis Hancock Phrashing! 2 oz. Wolfberger Wolfamer .5 oz. Old Overholt Rye .5 oz. Maison Rouge Cognac 2 Dashes Regan’s Orange bitters   Combine ingredients in mixing glass with ice. Stir and strain into a chilled Nick and Nora. Untwisted lemon garnish for color.    created for Catalyst in Cambridge Massachusetts Photo: Sara Button  

Curtis Hancock

Phrashing!
2 oz. Wolfberger Wolfamer
.5 oz. Old Overholt Rye
.5 oz. Maison Rouge Cognac
2 Dashes Regan’s Orange bitters
 
Combine ingredients in mixing glass with ice. Stir and strain into a chilled Nick and Nora. Untwisted lemon garnish for color.   

created for Catalyst in Cambridge Massachusetts
Photo: Sara Button
 


We love these people and what they do...
especially with our amers 

Mark Alvarado O.D.G. (old dirty gingembre) 1 oz. Wolfberger Amer Gingembre 1.5 oz. Old Overholt Rye .5 oz. Fresh Lime Juice 1 Dash Peychaud’s bitters Combine ingredients in shaker with ice.  Light shake. Strain into a chilled Nick and Nora.  Express orange peel and garnish with same. Created by Mark Alvarado for Banyan Bar & Refuge Boston, Massachusetts Photo: Michelle Davis

Mark Alvarado

O.D.G. (old dirty gingembre)
1 oz. Wolfberger Amer Gingembre
1.5 oz. Old Overholt Rye
.5 oz. Fresh Lime Juice
1 Dash Peychaud’s bitters

Combine ingredients in shaker with ice. 
Light shake. Strain into a chilled Nick and Nora. 
Express orange peel and garnish with same.

Created by Mark Alvarado for Banyan Bar & Refuge
Boston, Massachusetts
Photo: Michelle Davis


We love these people and what they do...
especially with our amers 

Kristine Nguyen Alsatian Delight .75oz. Wolfberger Wolfamer 1.5oz. Hefeweizen Beer (or similar style) .75oz. Luxardo Maracshino Liqueur .75oz. Lemon Juice 1 Bar-spoon Simple Syrup [2:1] 2 Dashes Aromatic Bitters (Abbotts Bitters recommended) Shake with ice and double strain into a chilled flute.   Garnish: Salt strip on glass and horse neck (a long, wide piece of orange peel)  Created by Kristine Nguyen for Capt. Foxheart's Bad News Bar & Spirits Lodge Houston, Texas photo: Quy Tran Photography  

Kristine Nguyen

Alsatian Delight
.75oz. Wolfberger Wolfamer
1.5oz. Hefeweizen Beer (or similar style)
.75oz. Luxardo Maracshino Liqueur
.75oz. Lemon Juice
1 Bar-spoon Simple Syrup [2:1]
2 Dashes Aromatic Bitters (Abbotts Bitters recommended)

Shake with ice and double strain into a chilled flute.  
Garnish: Salt strip on glass and horse neck (a long, wide piece of orange peel) 

Created by Kristine Nguyen for Capt. Foxheart's Bad News Bar & Spirits Lodge
Houston, Texas
photo: Quy Tran Photography


 


We love these people and what they do...
especially with our amers 

David Scharf Paige Turner .5 oz. Wolfberger Amer Gingembre .5 oz. Fresh Lemon Juice .5 oz. Apricot Liqueur 1.5 oz. Vodka Shake and strain into a chilled coupe glass. Express oil of lemon peel over the drink and garnish with same. Created by David Scharf for Agustin Kitchen Tucson, Arizona Photo: Toni Savanna Photography

David Scharf

Paige Turner
.5 oz. Wolfberger Amer Gingembre
.5 oz. Fresh Lemon Juice
.5 oz. Apricot Liqueur
1.5 oz. Vodka

Shake and strain into a chilled coupe glass.
Express oil of lemon peel over the drink and garnish with same.

Created by David Scharf for Agustin Kitchen
Tucson, Arizona
Photo: Toni Savanna Photography


We love these people and what they do...
especially with our amers 

Tiffany Eldredge Dreamy Into a shaking tin crack an egg and separate the whites. Put whites in the back tin. Leave front tin empty for the cocktail. In front tin add: 3/4 oz. Fresh Lemon juice 3/4 oz. Homemade Grenadine 1 oz. Gin (London or American dry) 1 oz. Wolfberger Wolfamer Combine the cocktail and egg whites and "dry shake" (without ice) until frothy and smooth. Add ice to the shaker and cold shake once more. Strain into 6-7 oz. stemmed sour glass.  Created by Tiffany Eldredge for The Still Tucson, Arizona Photo: Photo: Toni Savanna Photography  

Tiffany Eldredge

Dreamy
Into a shaking tin crack an egg and separate the whites. Put whites in the back tin. Leave front tin empty for the cocktail. In front tin add:
3/4 oz. Fresh Lemon juice
3/4 oz. Homemade Grenadine
1 oz. Gin (London or American dry)
1 oz. Wolfberger Wolfamer

Combine the cocktail and egg whites and "dry shake" (without ice) until frothy and smooth.
Add ice to the shaker and cold shake once more. Strain into 6-7 oz. stemmed sour glass. 

Created by Tiffany Eldredge for The Still
Tucson, Arizona
Photo: Photo: Toni Savanna Photography