This Negroni riff was one of three drinks featured in my Autumn Aperitivo class (2021). It combines aged apple brandy, amaro, and Madeira or sherry, with a small measure of maple syrup and a pinch of salt. Served over a big cube and garnished with an orange twist.

This drink follows a classic Collins template. But it’s a “royale” Collins, meaning it’s topped with Champagne instead of soda. And it’s got this great interplay between the yeasty flavor of the Champagne and the maltiness of the genever.

I love flips. From sailor’s drink to tavern classic, this drink morphed into one of the antebellum nineteenth century’s favorite cocktails. And on a beautiful sunny spring day that’s still quite cold, this tropical flip brings the comforting taste of brûléed custard to your golden hour or, fittingly, your dessert course.

When I was developing this drink for a potential slot on Gigantic’s 2020 spring menu (sadly reopening was postponed until 2021), I kept thinking of the nursery rhyme “Mary, Mary, Quite Contrary,” because it’s all about spring flowers and honeybees. And because I’m about 500 years old. Anyway, this song is probably about Mary Tudor, but it may also be about Mary Stuart, commonly known as the Queen of Scots, who was eventually beheaded by her cousin Elizabeth I.

This great fall highball was an impromptu response to a request from my spouse. I call it the Bitter Hi-Fall and it was one of the drinks for my Autumn Aperitivo class (2021). Just as that class combined American fall flavor with Italian aperitivo, this drink sits somewhere between a classic highball and an Americano. Equal measures of apple brandy, amaro, and Madeira or sherry join spicy ginger beer in this perfect autumn aperitif.

This is an update of a drink from earlier in my cocktail studies. It requires a ton of different ingredients, but it’s worth it. Big pine flavors go into this Cocktail that features a split base of rye and Irish whiskey.

My devotion to fortified wine and obsession with 19th-century cocktail aesthetics makes the Cobbler one of my favorite genres. This one combines my love of aperitivo and olde American drinks. Classic Torino-style vermouth, Campari, grapefruit, Sfumato, and strawberry made for a great combination, especially ideal for spring.

This is cocktail is named for the beautiful hotel that once sat atop Mount Tom. A mix of London dry gin, blanc and dry vermouths, and homemade lime cordial, it’s meant to be less of a Martini riff and more of a stirred Gimlet.

I came up with this drink while I was in Holland in October 2019. I spent a week there learning the history of genever and the current state of the industry for a story I was writing for Saveur.

In this interpretation of a cobbler, smoky Mezcal and piney gin team up with off-dry blanc vermouth, lime, cucumber, and parsley for a verdant spring cocktail.

This drink was developed as part of my Autumn Aperitivo class. It’s a fix built on apple brandy, lemon and orange juices, and maple syrup, served over crushed ice with an amaro float and a generous grating of nutmeg. It’s really good.

This one’s based on the Coronation from the Waldorf-Astoria book (1935), which calls for applejack, sweet and dry vermouths and apricot brandy. This version tastes really bourbon-forward despite its low-ABV build.

This Concord grape grenadine was used in two drinks back in October of 2020, which was our inaugural month!

These baked pears are easy to execute and are an essential ingredient in Clapp’s Favorite Cobbler (October 2022).

Acid-adjusting is a process by which a less acidic fruit juice (such as orange or pineapple) are "adjusted" with acid powders in order to bring them to the acidity level of lemon or lime. This one makes pineapple juice the acidity level of lemon.

I once wrote a piece for BA about rhubarb shrub and it was a real hit, because people love rhubarb and they love shrubs! This versatile ingredient is great for mocktails and shandies as well as punches and fixes.

This shrub was part of our Pimm’s Month in April 2022. It’s a great way to add fresh cucumber flavor to drinks and can stand in as the acid component in place of citrus. It’s also an important component in our Club Pimm’s Bar, an entertaining concept that capped off Pimm’s Month.

This is the ginger syrup we use at Gigantic—it’s made by using ginger and water, blended and strained, as the base, giving it a very fresh, spicy flavor.

This 3-for-1 prep task creates a garnish, a syrup, and the granita that forms the stunning base of the Skiing Waiter, a Club favorite from January 2021.

We used this wintry infused Campari in January 2021. It’s a great way to winterize a spritz, Negroni, or Americano!