It’s hard for me to get out these days. It’s not that I don’t have the opportunity. After Fiona goes down around 7:30pm, I’m a free man. You see, the nights have always been relatively smooth. It’s the mornings that really take it out of me. Two or three consecutive 5:30am wakeup calls, and an evening out is the last thing on my mind. I’d rather bring the bar to me! That’s why I’ve been stocking up on my cocktail book collection. The latest addition: Death & Co. One of my alltime favorite bars, Death & Company has been a constant source of inspiration throughout my career. Three words: Oaxaca Old Fashioned. I’ve been dying to get my hands on the book for over a year now, but you know . . . baby happened. Christmas came early this year, because last weekend I finally picked up a copy, and boy am I in trouble. I can’t put it down. I wanted to start with something refreshing. Something seasonal. Something tequila! First up, the Village to Village – simply put: cocktail perfection. Now if you’ll excuse me, I have some Christmas shopping to do . . .

Village to Village Cocktail | HonestlyYUM

Village to Village Cocktail | HonestlyYUM

Village to Village Cocktail | HonestlyYUM

Lemons | HonestlyYUM

Ginger Syrup | HonestlyYUM

Fuji Apples | HonestlyYUM

Village to Village Cocktail | HonestlyYUM

Village to Village Cocktail | HonestlyYUM

Village to Village Cocktail | HonestlyYUM

Village to Village Cocktail | HonestlyYUM

Village to Village Cocktail | HonestlyYUM

VILLAGE TO VILLAGE

Ingredients:

  For the cocktail

  • 1 1/2 oz blanco tequila
  • 1/2 teaspoon St. Elizabeth Allspice Dram
  • 1 1/2 oz fuji apple juice
  • 3/4 oz lemon juice
  • 1/2 oz honey syrup (2 parts honey to 1 part water)
  • 1/2 teaspoon ginger syrup
  • 2 dashes Angostura bitters
  • mint sprig for garnish

  For the ginger syrup

  • 1/2 cup Demerara sugar
  • 1/2 cup water
  • 1/4 cup finely grated ginger

Directions:

  For the ginger syrup

  • Add the sugar and water to a small saucepan over medium heat. Peel and finely grate the ginger. Once the sugar dissolves, add the ginger and simmer for 10 minutes.
  • Remove from heat, strain through a fine mesh strainer, and let cool to room temperature.

  For the cocktail

  • Add all the ingredients (except bitters) into a shaker with 3 ice cubes. Shake for 10 seconds and strain into a highball glass over crushed ice.
  • Top with bitters, garnish with a mint sprig, and serve with a straw.

(images by HonestlyYUM; recipe adapted from Death & Co)