Pearse’s Potions: Vol.1 No.2

Cocktail Recipes from a Bobby Van’s Bartender

Welcome to week two of our new at home cocktail series! Without further ado, a word from our bartender:

Hello, friends!

This week I’ve decided to go back to the basics with a few of the old American classics, mostly enjoyed during and before prohibition years and, more importantly, in steakhouses across NYC. Some of which I altered to make it easier to create at home and some enhanced for flavor.


Bourbon | Angostura Bitters | Simple Syrup | Orange | Cherry

In a rocks glass add (3) dashes of bitters, (1 tbsp.) of simple syrup, and the bourbon. Fill the glass with ice or a large cube and stir for about 30 seconds. Garnish with an orange peel and don’t forget to spritz the zest over the drink before adding! You can also garnish with a cherry.

Fun Fact:This drink is the very definition of a cocktail – spirit, sugar, water, and bitters.

Blended Scotch | Lime Juice or a Lime |Ginger Beer or Ginger Ale

Fill a highball glass with ice and (2oz.) scotch, (1/2oz.) lime juice or juice from half a lime, and top with some ginger beer.

Fun Fact:This drink is said to be created by the famous Broadway star of the same name. Bartenders in the 1900s got so sick of making this drink that they hiked up the price to discourage ordering!

Rye Whiskey | Sweet Vermouth | Angostura Bitters | Black Cherries

In a large glass filled with ice, add (2oz.) rye, (3/4oz.) sweet vermouth, (3-5) dashes of bitters, and stir for 20-30 seconds. Strain into a gilled martini glass and garnish with a cherry. I prefer an orange peel, it’s up to you!

Fun Fact: This drink was first formulated in 1874 during a party hosted by Winston Churchill’s mother.

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