Drink Photos | Dutch Kills Bar

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The Old Fashioned at Dutch Kills

Crystal Lake

.75 oz. Fresh lemon juice
.75 oz. Cinnamon Syrup
1 oz. Mezcal
1.5 oz. Pear Brandy
Cayenne Pepper

Shaken and served straight up.

(Matty Clark and Dana Skinner, Dutch Kills c. 2017)

Photo credit: Natalie Jacob

The Queen's Park Swizzle at Dutch Kills.

Photo credit: Natalie Jacob

Photo credit: Natalie Jacob

Photo credit: Natalie Jacob

Stay Up Late

.75 oz. Fresh lemon juice
.75 oz. Simple syrup
.5 oz. Cognac
1.5 oz. Gin
Seltzer

(adapted from The Stork Club Bar Book by Lucius Beebe, 1946)

Photo credit: Natalie Jacob

Come for a Cobbler, stay for a Swizzle. Dutch Kills is qualified to satisfy, seven nights a week.

Photo credit: Natalie Jacob

Photo credit: Natalie Jacob

Rattlesnake

.75 oz. Fresh lemon juice
.75 oz. Simple syrup
2 oz. Rye whiskey
The White of one egg
Dash of Absinthe
Angostura bitters

Shaken and served straight up.

(adapted from The Savoy Cocktail Book by Harry Craddock, 1930)

Photo credit: Natalie Jacob

Negroni. Jukebox. Dutch Kills.

Photo credit: Natalie Jacob

The split pour on a round of Daiquiris at Happy Hour.

Photo credit: Natalie Jacob

Natalie Jacob closing the gate on yet another shaken straight up masterpiece at Dutch Kills.

Photo credit: Natalie Jacob

The Presbyterian

.5 oz. Fresh lime juice
.75 oz. House-made ginger syrup
2 oz. Rye whiskey
Seltzer

(adapted from "What'll you Have?" A Not Too Dry textbook about Cocktails, by Julien J. Proskauer, 1933)

Photo credit: Natalie Jacob

Dana Skinner, breaking shakers at Dutch Kills since 2014.

Photo credit: Natalie Jacob

The Dominicana, prepared and served by Chris McLeod at Dutch Kills:

1.5 oz. Añejo Rum
1.5 oz. Coffee Liquer
Sweet whipped cream

Stir with ice, and strain into a chilled coupe. Float cream.

(Sasha Petraske, Milk & Honey NYC, 2000)

Photo credit: Natalie Jacob

Photo credit: Natalie Jacob

Giannantonio Boccato on his 1937 DKW SB350.

-Bolzano (Bozen), Alto Adige (Südtirol), Italia ca. 1962.

Photo credit: Natalie Jacob

Irish Coffee

Cream - Rich as an Irish Brogue
Coffee - Strong as a friendly hand
Sugar - Sweet as the tongue of a rogue
Whiskey - Smooth as the wit of the land

(adapted from the original 1942 recipe by Joseph Sheridan at Foynes Airbase in Limerick, Ireland)

Photo credit: Natalie Jacob

Bear Trap

1.5 oz. Bourbon
.5 oz. Honey Syrup
Mulled Cider
One teaspoon of house spiced butter
Cinnamon
Nutmeg

(Abraham Hawkins, Dutch Kills, c. 2009)

Photo credit: Natalie Jacob