Piccola Italia

H. Harper Station (closed as of April 1st, 2016), Reynoldstown, Atlanta, GA

  • Woodford Reserve Bourbon
  • Tuaca
  • Martini & Rossi Bianco
  • Angostura Bitters
  • Regan’s Orange Bitters

The Tuaca brandy who’s recipe dates back to the Medici family in the 1400’s and bianco vermouth from Turin Italy make this a little bit or “piccola” Italian.

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Li’l Liza Jane

H. Harper Station (closed as of April 1st, 2016), Reynoldstown, Atlanta, GA

  • Eagle Rare 10 yr Bourbon
  • Creme de Yvette
  • Herbsaint
  • Peychaud’s Bitters

A reference to an old New Orleans jazz song that sounds a bit like Camp Town Races. Herbsaint is an anise flavored liqueur native to New Orleans and commonly used in the Sazerac cocktail.

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Bufala Negra Cocktail

Bufala Negra

H. Harper Station (closed as of April 1st, 2016), Reynoldstown, Atlanta, GA

  • 1 1/2 oz Buffalo Trace Bourbon
  • 4 fresh Basil Leaves
  • 1 Brown Sugar Cube
  • 1/2 oz Balsamic Syrup
  • 2 oz Ginger Beer

Muddle the basil leaves with the sugar cube and syrup. Add bourbon and shake with ice. Strain and top with ginger beer.

Balsamic Syrup:

  • 1/4 cup of balsamic vinegar
  • 1/4 cup of simple syrup (1:1)

Combine vinegar and simple syrup in a saucepan over medium-high heat. Bring to a boil then quickly reduce heat to medium-low and let simmer for 1 minute, stirring occasionally. Remove from heat and let cool. Refrigerate in an air tight jar after use.

Featured in Imbibe and the New York Times, this cocktail put H. Harper Station on the map. See Jerry Slater make a Bufala Negra with Pamela Berger on Sweet Peach. Paige Rhodes from My Modern Cookery recommends trying Crabbies spiced orange ginger beer.

Photograph courtesy of My Modern Cookery

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Zombie Apocalypse

H. Harper Station (closed as of April 1st, 2016), Reynoldstown, Atlanta, GA

  • 1/2 oz Denizen White Rum
  • 1/2 oz Flor de Caña 7-year Rum
  • 1/2 oz Lemon Hart 151
  • 1/2 oz Joven Mezcal
  • 1/2 oz 1840 Pierre Ferrand Cognac
  • 1/2 oz Marie Brizzard Apry
  • 1/2 oz Velvet Falernum
  • 1/2 oz Orgeat
  • 1 oz Lime Juice
  • 2 dashes Angostura bitters
  • 1/2 oz Fresh Grenadine

Shake with ice and strain into a Collins glass filled with ice. Float grenadine and let it float down, like blood.

Photo courtesy of Grub Street.

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