Mixologist George Menold
Menold joined Ted's Bulletin early this year and has been constantly innovating and experimenting with flavors and techniques—owners and staff apparently can't pass through the doors without being greeted with a new concoction.
The Cocky Yamazaki
Made with single malt Yamazaki whisky that's been barrel aged for 4 weeks mixed with Domaine de Canton, Fernet Branca, and coriander-ginger syrup, the Cocky Yamazaki has complex layers of sweet, smoky, and caramelly flavors.
Bacon-Infused Bourbon Cocktail
In this drink that Menold is prepping for fall, his bacon-infused bourbon is mixed with crème de cassis, dry vermouth, cognac, orange bitters, and Angostura. The bacon definitely comes through, lending a satisfying smokiness that's complemented by the warmth of the bourbon and the slight citrus aftertaste of the bitters.
Cinnamon-Infused Tequila Cocktail
This one combines a potent cinnamon-infused tequila with housemade habanero shrub bitters, barrel aged bitters, and lime juice. The cinnamon comes on strong with an underlying layer of heat from the habanero; the citrus cuts through subtly. It's almost like a minimalist Bloody Mary without the tomato juice.
Menold confessed a desire to bring more sake cocktails into the mixology game. In this drink, he combines sake, cucumber, honey lavender syrup, dry vermouth, black peppercorn bitters, and orange bitters. The smooth flavors of the sake and cucumber give this drink a very mellow quality. Menold molds the ice ball using a Macallan Ice Ball Machine.