THE AVIARY

COL LECTION

SHOP NOW
 INFERNAL IMAGERY Specialty Equipment

SINGLE PORTION
THE AVIARY 1 oz (30 ml) Clément V.S.O.P. Rhum
Agricole Vieux
½ oz (15 ml) Maurin Quina Apéritif
Combine all ingredients with ice in cocktail mixing glass.
Stir until chilled and diluted, then strain into medium
smoking gun

glass. Reserve in refrigerator.

C OC K TAIL B O O K ½ oz (15 ml) Williams & Humbert Dry Sack
Medium Sherry
¼ oz (7.5 ml) Cocchi Barolo Chinato

 ontains over 440 pages and features

+C
more than 118 delicious recipes.
INFERNAL IMAGERY

B ATC H
+M
 easuring approximately 12” x 10” x 2”, 162 g Clément V.S.O.P. Rhum Agricole Combine all ingredients in medium bowl, stirring to mix
Vieux thoroughly. Strain into glass bottle. Transfer to freezer
and weighing over 8 pounds with a tactile
hard cover, this ultimate bar guide will be 95 g Maurin Quina Apéritif to chill thoroughly.
equally at home in your kitchen, the base- 88 g Williams & Humbert Dry Sack
Medium Sherry
ment bar, or on your coffee table.
46 g Cocchi Barolo Chinato
84 g water

BUY NOW
TO ASSEMBLE AND SERVE
single portion, or 3 oz (90 ml) batch, Express lemon peel over drink. Discard peel. Place
reserved in medium glass cocktail into a flip-top box. Load smoking gun with
1 lemon peel, removed with peeler applewood chips. Fill box with applewood smoke, closing We use fresh applewood
lid when finished to contain aroma. Serve immediately. chips for each portion of
applewood chips
this drink, as over-burned
chips tend to produce
acrid, unpleasant smoke.

A recipe from The Aviary Cocktail Book

I NF ER NAL
I MAGERY

BUY THE BOOK

ZERO: BUY THE BOOK
A New Approach to
Non-Alcoholic Drinks
A recipe from Zero
 ontains over 250 pages and features
+C
nearly 100 delicious, flavorful recipes.

+M
 easuring approximately 8.5” x 11.5” x
BRAMBL IN’ MAN
1” with a tactile hard cover, this culinary
approach to beverages is not your typical
“mocktail book” – it’s the definitive word This recipe – from Zero: A New Approach to Non-Alcoholic Drinks – was one
on modern, spirit-free drinks.
we developed at Next to pair with a dish of slow-roasted lamb. It was origi-
nally designed to be served in the form of a wine. While it worked well in that
context, we have re-balanced it here to be served at colder temperatures,
BUY NOW where it can be presented as a cocktail. Low temperatures tend to anesthe-
tize the palate, dulling flavors and necessitating a bit more “seasoning” –
acidity, sweetness, or bitterness – to render a dish or drink harmonious.

BLACKBERRY POMEGRANATE SYRUP

440 g POM pomegranate juice
200 g fresh blackberries
37 g pomegranate molasses

Combine all ingredients in a small saucepan, cover,

and bring to a boil over high heat. Remove from heat
and allow to steep for 20 minutes. Strain the mix-
ture through a fine mesh strainer, pressing on solids
to extract as much juice as possible. Discard solids.
Reserve.

BRAMBLIN’ MAN BATCH

500 g blackberry pomegranate syrup
250 g water
90 g root beer
30 g demerara sugar

Combine all ingredients in a mixing bowl, whisking to

mix thoroughly. Transfer to an airtight container and
reserve in the refrigerator.

TO PORTION AND SERVE

1 orange peel, removed with a peeler

Place a large chunk of ice into a medium serving glass.

Add 4 oz (120 ml) of the cocktail batch, stirring briefly
to chill. Express the orange peel over the cocktail,
then insert it into the glass. Serve.
 We sometimes choose to serve this spirit-forward drink in a rocks glass
THE OF F IC E with ice, while in other cases we present it “up” – in a coupe glass with BUY THE BOOK
no ice. Our choice of which presentation to use depends on the whiskey
CLASSIC we’re featuring in the cocktail. Higher proof bourbons and ryes – those
which are bottled at alcohol percentages above 40% (80 proof); often
COCKTAILS called “overproof ”, “barrel-proof ”, “cask-strength”, or “bottled-in-bond”
– can be caustic and overpowering without the bit of extra dilution
 ontains over 100 pages and features
+C offered by serving the cocktail on the rocks. “Bottle-proof ” bourbons
more than 40 delicious classic cocktail and ryes – those which are 40% alcohol by volume, or 80 proof – can be
recipes that are fun and easy to make comfortably sipped without any extra dilution.
at home.
As with our Negroni recipe, we “split” the vermouth component when
+ Measuring approximately 8.5” x 11.5” x 0.5”,
serving this cocktail in The Office, using ½ oz Punt e Mes and ½ oz
this beautiful leather journal will help you
explore classic cocktails with the best bar Carpano Antica Formula. This adds a bit of extra depth and complexity.
in the world: The Office.

BUY NOW

A recipe from The Office: Classic Cocktails

MANHAT TAN

2 oz (60 ml) bourbon or rye whiskey If serving this drink on rocks, prepare a rocks glass
by filling it halfway with ice. Otherwise, serve in
1 oz (30 ml) sweet vermouth a coupe glass.
2 dashes Angostura Aromatic Bitters Combine whiskey, vermouth, and bitters
with ice in a cocktail mixing glass. Stir until
1 maraschino cherry chilled and diluted, then strain into the
serving glass. Garnish with a maraschino
1 fresh orange peel, cherry. Express the orange peel over the
removed with a peeler cocktail, then discard the peel.
THE AV IARY

SUMMER
A recipe from The Aviary: Summer Cocktails
COCKTAILS
+ Contains 100 pages and features more than
FROS É S E R V E S 8-12
30 delicious cocktails, punches, and coolers.

+ Measuring approximately 8.5” x 11.5” x 0.5”,

this softcover cocktail journal is brimming
with creative, unique ideas that will inspire
and delight. FROZEN STRAWBERRIES

1 pint fresh strawberries

Remove tops from strawberries and transfer to an

BUY NOW airtight container. Cover and reserve in the freezer
overnight to freeze completely. Reserve in freezer.

FROSÉ BASE BATCH

140 g St. Germain Elderflower Liqueur

90 g honey
83 g fresh lemon juice
74 g Pisco Portón

Stir together all ingredients in a mixing bowl.

Transfer to an airtight container and reserve in
the freezer to chill thoroughly.

FROSÉ BASE BATCH

one 750 ml bottle dry rosé wine, very cold

In a blender, combine the rosé, chilled cocktail base,

and the frozen strawberries. Blend on high speed
for 30 seconds, or until the mixture is of a texture
you like. Portion mixture into chilled glassware and
serve immediately.

BUY THE BOOK

THE AV IARY
BUY THE BOOK
HOLIDAY
A recipe from The Aviary: Holiday Cocktails
COCKTAILS
+ Contains 100 pages and features more
KEY L IME PIE
than 25 delicious recipes crafted especially
for the holiday season. MIMOSA
+M
 easuring approximately 8.5” x 11.5” x
0.5”, this softcover cocktail journal is the
perfect guide for preparing festive, easy-
to-make drinks for yourself or guests.

BUY NOW

CONDENSED MILK STOCK

100 g sweetened condensed milk

100 g warm water
2 g salt

Combine all ingredients in a small bowl, whisking to mix

thoroughly. Reserve in the refrigerator.

TO ASSEMBLE AND SERVE

3 oz (90 ml) Prosecco

¾ oz (22.5 ml) Licor 43 Original
¾ oz (22.5 ml) fresh lime juice
1 oz (15 ml) condensed milk stock
1 graham cracker

Gently pour Prosecco into a tall champagne flute.

Combine vanilla liqueur, lime juice, and condensed milk

stock with ice in cocktail shaker. Shake briefly until
chilled and diluted, then strain into flute (do this final
step gently and slowly, to avoid causing the Prosecco to
bubble over). Garnish with a grating of graham cracker.